Print Options

Back to Pancake and Waffle Mix >

Include these items:

Select reviews >

Taste of Home Logo

Pancake and Waffle Mix

 Pancake and Waffle Mix
"This terrific blend provides the ease of a boxed pancake mix with the homemade goodness of light, fluffy pancakes and waffles made from scratch," says Deb Poitz of Fort Morgan, Colorado. It uses a terrific buttermilk powder (see box below right).
42 ServingsPrep/Total Time: 10 min.


  • 8 cups all-purpose flour
  • 2 cups buttermilk blend powder
  • 1/2 cup sugar
  • 8 teaspoons baking powder
  • 4 teaspoons baking soda
  • 2 teaspoons salt
  • 1 egg
  • 1 cup water
  • 2 tablespoons vegetable oil
  • 3 eggs, separated
  • 2 cups water
  • 1/4 cup vegetable oil


  • In a large bowl, combine the first six ingredients with a wire whisk.
  • Store in an airtight container in the refrigerator for up to 6
  • months. Yield: about 7 batches of pancakes or about 4 batches of
  • waffles (11 cups total).
  • To prepare pancakes: In a medium bowl, beat egg, water and oil. Whisk
  • in 1-1/2 cups pancake/waffle mix. Let stand for 5 minutes. Pour
  • batter by 1/3 cupfuls onto a lightly greased hot griddle; turn when
  • bubbles form on top of pancakes. Cook until the second side is
  • golden brown. Yield: about 6 pancakes.
  • To prepare waffles: In a large bowl, beat egg yolks, water and oil.

2 of 2

Pancake and Waffle Mix (continued)

Directions (continued)

  • Stir in 2-1/2 cups pancake/waffle mix just until moistened. In a
  • bowl, beat the egg whites until stiff peaks form; fold into the
  • batter. Bake in a preheated waffle iron according to manufacturer's
  • directions until golden brown. Yield: 13 waffles (about 4 inches)
  • per batch. Yield: about 6 pancakes or 13 waffles (about 4 inches)
  • per batch.
Nutritional Facts: 1 serving (3 each) equals 170 calories, 6 g fat (1 g saturated fat), 39 mg cholesterol, 349 mg sodium, 23 g carbohydrate, 1 g fiber, 5 g protein.