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Pancake and Waffle Mix

By: Deb Poitz

"'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)."

Rate/Review | Read Reviews (16)

Prep Time:
10 Min

Ready In:
10 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 14 servings

Ingredients

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
ADDITIONAL INGREDIENTS FOR PANCAKES:
1 egg
1 cup water
2 tablespoons vegetable oil
ADDITIONAL INGREDIENTS FOR WAFFLES:
3 eggs, separated
2 cups water
1/4 cup vegetable oil

Directions

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.

Footnotes

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. 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 mixing 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.