Best Pancake And Waffle Mix Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

PANCAKE AND WAFFLE MIX



Pancake and Waffle Mix image

"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).

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 10m

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

Number Of Ingredients 14

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

Steps:

  • 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. Yield: about 7 batches of pancakes or about 4 batches of waffles (11 cups total)., 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., 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 : Calories 170 calories, Fat 6g fat (1g saturated fat), Cholesterol 39mg cholesterol, Sodium 349mg sodium, Carbohydrate 23g carbohydrate (6g sugars, Fiber 1g fiber), Protein 5g protein.

BIG-BATCH PANCAKE AND WAFFLE MIX



Big-Batch Pancake and Waffle Mix image

This pancake mix works just as well for sweet or savory pancakes, crepes, or waffles. Get the recipe.

Provided by Anna Stockwell

Categories     Sunday Stash     Breakfast     Brunch     Pancake     Waffle     Crêpe     Butter     Soy Free     Peanut Free     Tree Nut Free     Vegetarian     Kid-Friendly     Small Plates

Yield Makes about 9 cups

Number Of Ingredients 6

3/4 cup unsalted butter, cut into small pieces
6 cups all-purpose flour
1/2 cup sugar
4 tsp. baking powder
4 tsp. kosher salt
1 1/2 tsp. baking soda

Steps:

  • Place butter on a plate and freeze until very firm, about 15 minutes.
  • Pulse flour, sugar, baking powder, salt, and baking soda in a food processor until combined. Add frozen butter and pulse until mixture resembles sand and no visible clumps of butter remain, 1-2 minutes. Transfer to an airtight container and chill.
  • Do Ahead: Mix can be made 1 month ahead. Keep chilled.
  • Pancakes
  • To make a batch of 4 pancakes, whisk 1 cup mix, 1 large egg, and 1/2 cup milk or 3/4 cup buttermilk in a medium bowl to combine.
  • Heat a griddle or large cast-iron or nonstick skillet over medium; brush with butter. Drop batter by 1/4-cupfuls onto griddle. Cook pancakes until bubbles form on the surface and pop and the underside is golden brown, 2-3 minutes. Turn and cook until lightly browned on the other side, 1-2 minutes more. Repeat with remaining batter, brushing griddle with butter as needed.
  • Waffles
  • To make a batch of 4 small or 2 large waffles, separate 2 large eggs. Whisk egg yolks, 2 cups mix, and 1/2 cup milk or 3/4 cup buttermilk in a large bowl.
  • Using an electric mixer on medium-high speed, beat egg whites in a medium bowl until stiff peaks form. Gently fold into batter.
  • Heat a waffle iron until very hot; brush with butter. Working in batches and brushing iron with more butter as needed, pour batter onto iron (it should cover the entire surface; the amount of batter will vary according to manufacturer). Cook waffles until golden brown and cooked through, 3-7 minutes, depending on waffle iron.
  • Crepes
  • To make a batch of 4 crepes, whisk 2 eggs, 1 cup mix, and 1 cup milk in a medium bowl to combine.
  • Heat a medium nonstick skillet over medium-high, then brush with butter. Ladle about 1/4 cup batter into skillet and swirl to evenly coat bottom. Cook crepe until bubbles form on the surface and edges are golden and crisp, about 3 minutes. Slide a spatula underneath crepe to loosen and carefully turn. Cook until a few brown spots appear, about 15 seconds. Transfer to a plate. Tent with foil to keep warm while you cook remaining crepes.

WHOLE WHEAT PANCAKE AND WAFFLE MIX



Whole Wheat Pancake and Waffle Mix image

Provided by Catherine McCord

Categories     Breakfast     Brunch     Kid-Friendly     Quick & Easy     Buttermilk     Weelicious     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield 4 Servings

Number Of Ingredients 11

For the dry mix:
6 cups white whole wheat flour
1/3 cup sugar
2 tablespoons baking powder
1 tablespoon baking soda
2 teaspoons salt
To make whole wheat pancakes or waffles:
1 large egg, whisked
1 cup buttermilk
1 tablespoon vegetable or canola oil
1 cup pancake mix (above)

Steps:

  • For the dry mix:
  • 1. Mix all ingredients together and store in an airtight container in a cool, dry place.
  • To make whole wheat pancakes or waffles:
  • 1. Whisk the egg, buttermilk and oil in a large bowl.
  • 2. Whisk in the pancake mix until just combined.
  • 3. Heat a large pan or griddle over medium heat and grease with butter or oil.
  • 4. Pour about 1 tablespoon of the pancake mixture onto the griddle, making as many pancakes as will fit and cook for 2 minutes.
  • 5. Flip the pancakes and cook for one minute longer and serve.

BIG-BATCH PANCAKE AND WAFFLE MIX



Big-Batch Pancake and Waffle Mix image

This pancake mix works just as well for sweet or savory pancakes, crepes, or waffles. It uses a trick we learned from pastry chef and Serious Eats writer Stella Parks: Incorporating the fat into the dry mix means that all you need to do to turn it into batter is whisk in eggs and milk. Parks uses coconut oil to make her mix shelf-stable, but we love the flavor of butter, so you need to store this one in the fridge.

Provided by @MakeItYours

Number Of Ingredients 6

3/4 cup unsalted butter, cut into small pieces
6 cups all-purpose flour
1/2 cup sugar
4 tsp. baking powder
4 tsp. kosher salt
1 1/2 tsp. baking soda

Steps:

  • Preparation Place butter on a plate and freeze until very firm, about 15 minutes. Pulse flour, sugar, baking powder, salt, and baking soda in a food processor until combined. Add frozen butter and pulse until mixture resembles sand and no visible clumps of butter remain, 1-2 minutes. Transfer to an airtight container and chill. Do Ahead: Mix can be made 1 month ahead. Keep chilled. Pancakes To make a batch of 4 pancakes, whisk 1 cup mix, 1 large egg, and 1/2 cup milk or 3/4 cup buttermilk in a medium bowl to combine. Heat a griddle or large cast-iron or nonstick skillet over medium; brush with butter. Drop batter by 1/4-cupfuls onto griddle. Cook pancakes until bubbles form on the surface and pop and the underside is golden brown, 2-3 minutes. Turn and cook until lightly browned on the other side, 1-2 minutes more. Repeat with remaining batter, brushing griddle with butter as needed. Waffles To make a batch of 4 small or 2 large waffles, separate 2 large eggs. Whisk egg yolks, 2 cups mix, and 1/2 cup milk or 3/4 cup buttermilk in a large bowl. Using an electric mixer on medium-high speed, beat egg whites in a medium bowl until stiff peaks form. Gently fold into batter. Heat a waffle iron until very hot; brush with butter. Working in batches and brushing iron with more butter as needed, pour batter onto iron (it should cover the entire surface; the amount of batter will vary according to manufacturer). Cook waffles until golden brown and cooked through, 3-7 minutes, depending on waffle iron. Crepes To make a batch of 4 crepes, whisk 2 eggs, 1 cup mix, and 1 cup milk in a medium bowl to combine. Heat a medium nonstick skillet over medium-high, then brush with butter. Ladle about 1/4 cup batter into skillet and swirl to evenly coat bottom. Cook crepe until bubbles form on the surface and edges are golden and crisp, about 3 minutes. Slide a spatula underneath crepe to loosen and carefully turn. Cook until a few brown spots appear, about 15 seconds. Transfer to a plate. Tent with foil to keep warm while you cook remaining crepes.

Related Topics