Pancake and Waffle Mix

Total Time

Prep/Total Time: 10 min.


about 6 pancakes or 13 waffles (about 4 inches) per batch

Updated: Dec. 03, 2022
This terrific blend pairs the ease of a boxed waffle and pancake mix with the homemade goodness of a from-scratch breakfast. Both come out so tender and golden. —Deb Poitz, Fort Morgan, Colorado
Pancake and Waffle Mix Recipe photo by Taste of Home


  • 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 large egg, room temperature
  • 1 cup water
  • 2 tablespoons canola oil
  • 3 large eggs, separated, room temperature
  • 2 cups water
  • 1/4 cup canola oil


  1. In a large bowl, combine the first 6 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).
  2. 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 per batch.
  3. To prepare waffles: In a large bowl, beat egg yolks, water and oil. 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.
Waffle and Pancake Mix Tips

What can you use instead of buttermilk blend powder in waffle and pancake mix?

If you don’t have buttermilk blend powder on hand, replace the 2 cups of buttermilk blend with 2 cups of instant dry milk whisked with 1/4 cup of cream of tartar. Store the pancake and waffle mix as directed in the recipe.

How can you make fluffy pancakes with this waffle and pancake mix?

The buttermilk in this waffle and pancake mix is sure to give you fluffy pancakes. For fluffiest results, make sure to beat the wet ingredients as directed to incorporate air before adding the dry mix. Mix dry ingredients in gently. Most importantly, let the batter rest for 5 minutes before cooking to allow the eggs and baking powder (the leavening agents) do their job. And if even that’s not fluffy enough, separate your eggs before mixing. Add yolks to wet ingredients and beat, then add dry mix as directed. In a separate bowl, beat whites until soft peaks form, then gently fold into batter.

What else can you add to waffles and pancakes to make them your own?

Top pancakes with fresh blueberries, raspberries or chocolate chips before flipping for a classic brunch treat. Try them with Dutch honey syrup or serve them alongside a yogurt breakfast drink. You can also opt for a more savory pancake or waffle by reducing the sugar in the recipe to 2 tablespoons. Add scallions or grated cheese and herbs on top, along with a poached egg or sliced avocado (or both!).

Catherine Ward, Taste of Home Prep Kitchen Manager

Nutrition Facts

3 pancakes: 170 calories, 6g fat (1g saturated fat), 39mg cholesterol, 23g carbohydrate (6g sugars, 1g fiber), 5g protein. 2 waffles: 295 calories, 12g fat (2g saturated fat), 91mg cholesterol, 598mg sodium, 37g carbohydrate (8g sugars, 1g fiber), 10g protein.

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