Details

Krusteaz Buttermilk Pancake Mix is one of our most popular mixes for so many reasons: the fluffy deliciousness, that perfect touch of creamy buttermilk and our easy-to-make, just-add-water mix. These mouthwatering 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 Pancakes for Sunday brunch! The possibilities are endless when you open a box of Krusteaz. This order includes a single, 7-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 quality in every single bite.

• MAKE IT YOUR OWN: With Krusteaz Buttermilk Pancake Mix, one bag 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 no artificial colors and no artificial preservatives.

• WHAT'S INCLUDED: Each order of this pancake mix includes a single, 7-pound bag that can make up to 180 pancakes. The mix has a shelf life from production of 548 days—so you can always have Krusteaz fluffy deliciousness on hand whenever you crave it!

Ingredients

Enriched Bleached Flour (wheat Flour, Malted Barley Flour, Niacin, Reduced Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Sugar, Dextrose, Leavening (baking Soda, Sodium Aluminum Phosphate, Monocalcium Phosphate), Food Starch-modified, Salt, Soybean Oil, Egg Whites, Buttermilk.

Directions

4-Inch Pancakes: 6 - 7, Mix: 1 Cup, Cold Water: 2/3 Cup; 4-Inch Pancakes: 12 - 14, Mix: 2 Cups; Cold Water: 1-1/3 Cups;

4-Inch Pancakes: 18 – 21, Mix: 3 Cups; Cold Water: 2 Cups; 4-Inch Pancakes: 24 – 28, Mix: 4 Cups; Cold Water: 2-2/3 Cups.

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

1. Heat: Heat pancake griddle to 375 degrees F (medium heat). Lightly grease griddle.

2. Whisk: Measure mix by lightly spooning it into measuring cup and leveling it off. Whisk 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.

Do not eat raw batter.

High Altitude: No adjustment necessary.

Warnings

Contains: wheat, milk, eggs. May contain soy and tree nuts.