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Buttermilk Pancake Mix


Try Buttermilk Pancakes for an old time breakfast. 

16 oz.


DIRECTIONS FOR PANCAKES: For each cup of mix, add 1 beaten egg (or 2 egg whites) and 2/3 cup of milk. Mix gently. For tender pancakes, do not over-mix. Batter can have some small lumps. For thinner pancakes add more milk. For thicker pancakes add more dry mix. Pour onto hot (400ºF) greased griddle and flip once after bubbles break.

WAFFLES: Add 1 to 2 tablespoons of vegetable oil to the above batter. Adjust for the desired consistency and bake as directed for your waffle iron.

INGREDIENTS: Enriched Wheat Flour (Wheat Flour, Niacin, Reduced Iron, Thiamine, Mononitrate, Riboflavin, Folic Acid), Corn Flour, Dry Buttermilk, Cane Sugar, Baking Soda, Monocalcium Phosphate, Calcium Acid Pyrophosphate, and Sea Salt.

This product is manufactured in a facility that also processes Dairy, Egg and Soy.