Pancake and Waffle Mix

Total Time

Prep/Total Time: 10 min.


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

This terrific blend pairs the ease of a boxed pancake mix with the homemade goodness of light, fluffy pancakes and waffles. 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
  • 1 cup water
  • 2 tablespoons canola oil
  • 3 large eggs, separated
  • 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.

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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