Sift together all of the dry ingredients. Store in an airtight container for up to 3 months, until read to use.
This recipe yields large batches of pancake batter. To make 1 batch of pancake batter: Mix 2 eggs, 2 cups buttermilk, 4 tablespoons melted butter and 1 Tablespoon vanilla together. Slowly add 2 cups prepared pancake mix and stir until well blended and few lumps appear.