> Vegetable or canola oil, for frying
> 3 1/4 cups buttermilk pancake and waffle mix, plus more for dusting and as needed
> 2 tbsp baking powder
> 1 tbsp granulated sugar
> 1 cup low-fat milk
> 2 large eggs
> Confectioners' sugar, as needed
To a large Dutch oven or heavy-bottomed skillet, add about 2 inches of oil. Heat oil to 325°F on a thermometer.
Meanwhile, to a large bowl, add the pancake mix, baking powder, granulated sugar, milk, and eggs. Stir with a fork until combined. Use hands to form dough into a ball. If dough feels wet or sticky, add 1 tbsp more pancake mix as needed and knead dough until soft but not sticky.
Lightly dust work surface with more pancake mix. Knead dough on work surface and roll to 1/4/inch thickness. Using a knife or pizza cutter, cut dough into 2-inch squares.
Fry 3-4 dough squares in hot oil at a time, 2-3 min. per side, until golden and fully cooked. Using a slotted spoon, transfer beignets to a paper towel-lined plate. Dust with the confectioners' sugar and serve immediately.
Some brands of pancake mix may require up to an additional ½ cup of mix.