Details

Krusteaz Buttermilk Pancake Mix is one of our most popular mixes for so many reasons: our special blend of soft wheat flours, that perfect touch of creamy buttermilk and our easy-to-make, just-add-water mix. These fluffy, delicious pancakes are great on their own or customized with your favorite toppings and mix-ins. Try Krusteaz with fresh berries and nuts or substitute coffee for water, add nutmeg and whipped cream, and voila...Spiced Cappuccino Krusteaz for Sunday brunch! The possibilities are endless when you open a box of Krusteaz. This order includes a single, 10-pound bag.

• PERFECT PANCAKES: Krusteaz Buttermilk Pancakes are light, fluffy, delicious, mouthwatering and also incredibly easy to make.

• EASY TO MAKE: Just add water. Seriously. Just add water, whisk your batter, and pour onto your lightly greased griddle. Then sit back and enjoy the light, fluffy taste in every single bite.

• MAKE IT YOUR OWN: With Krusteaz Buttermilk Pancake Mix, one box means endless possibilities. A classic stack with butter and syrup is always a great go-to breakfast, but you can also use your Krusteaz mix to whip up savory pancakes for dinner

• INGREDIENTS WE’RE PROUD OF: Breakfast purists will be happy to know that Krusteaz Buttermilk Pancake Mix is made with absolutely no artificial flavors, colors or preservatives.

• WHAT'S INCLUDED: Each order of this pancake mix includes one 10-lb bag with a shelf life from production of 548 days—so you can always have a Krusteaz mix on hand whenever you crave it!

Ingredients

Enriched Bleached Flour (wheat Flour, Niacin, Reduced Iron, Thiamin Mononitrate, Riboflavin, Folic Acid, May Contain Malted Barley Flour), Sugar, Dextrose, Leavening (sodium Bicarbonate, Sodium Aluminum Phosphate, Monocalcium Phosphate), Soy Flour, Canola Or Soybean Oil, Salt, Buttermilk, Food Starch-modified, Sodium Stearoyl Lactylate.

Directions

To make 6–7 4-inch pancakes, combine 1 cup mix with 2/3 cup water.

To make 12–14 4-inch pancakes, combine 2 cups mix with 1-1/3 cups water.

To make 130–140 4-inch pancakes, combine 5 lb. (20 cups) mix with 13 cups (3-1/4 quarts) water.

To make 260–280 4-inch pancakes, combine 10 lb. (full bag) mix with 26 cups (6-1/2 quarts) water.

Tip: For thinner pancakes, add more water. For thicker pancakes, add more mix.

1. Heat griddle to 375°F.

Heat pancake griddle to 375°F (medium heat). Lightly grease griddle.

2. Whisk pancake mix and water.

Measure mix by lightly spooning it into measuring cup and leveling it off. Whisk pancake mix and water. Do not over-mix. Let batter stand 2 minutes. Pour slightly less than 1/4 cup batter per pancake onto griddle.

3. Cook 1–1-1/2 minutes per side. For light and fluffy pancakes, Flip only once, when tops bubble and bottoms are golden brown.

High Altitude: No adjustment necessary.

Add protein to your pancakes with these prep options.

Prepare batter as directed with the ingredients below:

Use 1 cup mix + 2/3 cup milk for 6g protein.

Use 1 cup mix + 2/3 cup milk & 1 egg for 9g protein.

Warnings

Contains: wheat, soy and milk. Made on equipment that makes products containing eggs and tree nuts.