For your dry mix:
6 cups all-purpose flour
1 1/2 teaspoons baking soda (check expiration date first)
3 teaspoons baking powder
1 tablespoon kosher salt
2 tablespoons sugar
For your pancakes:
2 eggs, separated
2 cups buttermilk
4 tablespoons melted butter
2 cups pancake mix (the dry mix as prepared, above)
To make the pancake mix:
Combine all pancake mix ingredients in a container with a lid and mix well. Store for up to 3 months.
To make your pancakes:
Preheat your griddle.
In a small bowl, whisk together the egg whites and the buttermilk. In another bowl, whisk the egg yolks with the melted butter.
Place your homemade pancake mix in a large bowl. Mix together the buttermilk mixture and the butter mixture, then pour over the pancake mix. Mix just until combined – don’t try to get all of the lumps out. Overmixing will make your pancakes rubbery!
When your griddle is hot, lightly butter or spray with non-stick spray. Ladle the pancake batter onto the griddle. When bubbles begin to form around the edges of the pancake, gently flip. Cook another 2-3 minutes or until the pancake is set.