Yield:8 batches pancake mix (6 to 8 pancakes per batch)
8 cups all-purpose flour
2 cups granulated sugar
2 cups dry buttermilk
1/2 cup baking powder
2 teaspoons kosher salt
Finishing and Serving (for each mason jar batch):
1 teaspoon vanilla extract
2 tablespoons salted butter, plus more for serving
Pancake syrup, warmed, for topping
8 quart-sized wide mason jars with lids
For the pancake mix: Whisk together the flour, sugar, dry buttermilk, baking powder and salt in a large bowl. Divide the mix into 8 quart-sized wide mason jars, about 1 1/2 cups of dry pancake mix per jar. Seal and store until ready to use.
For finishing and serving: Add 3/4 cup water and 1 teaspoon vanilla extract to a mason jar of pancake mix and shake until completely incorporated.
Warm a griddle over medium heat and grease with the butter. Drop in the batter with a 1/4-cup measure and fry the pancakes until golden brown and cooked through, 2 to 3 minutes per side. Serve with softened butter and warm syrup.