Pancake MVP

In some countries pancake tossing is a sport, but our buttermilk pancakes are so delicious, we recommend you eat them instead.

Buttermilk Pancake

No wonder our buttermilk pancakes are so popular. With a blend of soft wheat flours, they come out light and fluffy every time — plus a touch of creamy buttermilk adds delicious flavor.

4.8
Average: 4.8 (5 votes)
Where to Buy ›
Primary Prep, Ingredients & Nutritional Info

Just three easy steps

  1. // Heat pancake griddle to 375°F (medium heat). Lightly grease griddle.
  2. // Stir pancake mix and water together with a wire whisk. Batter will be slightly lumpy. (Do not overmix.) Let batter stand 2 minutes. Pour slightly less than 1/4 cup batter per pancake onto griddle.
  3. // Cook pancakes 1- 1 1/4 minutes per side, or until golden brown, turning only once.

High Altitude: No adjustment necessary.

4-Inch PancakesMixWater
6-71 cup2/3 cup
12-142 cups1 1/3 cups
18-213 cups2 cups

Tip: For thicker pancakes add more mix.

Nutrition

Nutrition Facts

Serving Size: 1/2 cup mix (50g) (amount for two 4-inch pancakes)

Servings Per Container: about 18

Amount Per Serving
Calories 180
Calories from Fat15
% Daily Value*
Total Fat1.5g2%
Saturated Fat0.5g3%
Trans Fat0g
Cholesterol0mg0%
Sodium530mg22%
Total Carbohydrate37g12%
Dietary Fiber1g4%
Sugars6g
Protein4g
Vitamin A 0%
Vitamin C 0%%
Calcium4%
Iron10%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calories needs:

Calories20002500
Total Fatless than65g80g
Saturated Fatless than20g25g
Cholesterolless than300mg300mg
Sodiumless than2400mg2400mg
Total Carbohydrate300g375g
Dietary Fiber25g30g
Calories per gram: Fat: 9 Carbohydrate: 4 Protein: 4

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.

CONTAINS: Wheat, soy and milk.

Made on equipment that makes products containing eggs and tree nuts.

Refer to the package for the most current ingredient information.

LET'S GET COOKIN'

Because making it is half the fun, right?

Stir things up with our favorite mix-ins & recipes.

  • Berries 'N Cream Cakes

    Prepare as directed. Use 1 pancake for the bottom layer. Add whipped cream & fruit on top. Repeat!

    Whipped Cream

    Berry Pancake Topping

    Cook 16oz berries, 3 tbsp sugar & 2 tbsp lemon juice in saucepan over low until soft. Serve warm.

    Raspberries

    PB & Jamcakes

    Add 3 tbsp peanut butter to batter for each cup of mix. Pour on griddle, add 1 tbsp jam per pancake & swirl.

    Peanut butter

    Raspberry Almond Pancakes

    Fold 1/4 cup fresh or frozen raspberries & 1/4 cup sliced almonds into batter for each cup of mix used.

    Raspberries

    Spiced Cappuccino Pancakes

    Sub coffee for water & add 1 tbsp dry creamer & 1/4 tsp nutmeg for each cup of mix used. Serve with whipped cream.

    Coffee

  • Black Forest & Seed Pancakes

    Prep 15 min Total Time 20 min Servings 15-16 pancakes

    Ingredients

    2 cups Krusteaz Buttermilk Pancake Mix

    1 1/2 cups water

    2 teaspoons black sesame seeds

    ½ cup small cubed Black Forest Ham

    ¼ cup finely chopped scallions

    Toppings: Sour cream and scallions

    1. //Preheat griddle to 375°F (medium heat). Lightly grease.
    2. //In medium bowl, whisk together Krusteaz Buttermilk Pancake Mix and water until blended. (Batter will be lumpy.) Fold in remaining ingredients. Pour slightly less than ¼ cup batter per pancake onto prepared griddle.
    3. //Cook 1 ¼ - 1 ½ minutes per side or until golden brown, turning only once. Top with scallions and sour cream.
  • Buttermilk Biscuits

    Prep 20 min Total Time 35 min Servings 8, 2 1/2-inch biscuits

    Ingredients

    2 ½ cups Krusteaz Buttermilk Pancake Mix

    1/3 cup cold milk

    1/3 cup vegetable shortening

    1 egg

    1. //Preheat oven to 400°F.
    2. //In medium bowl, stir together Krusteaz Buttermilk Pancake Mix and remaining ingredients with a fork until dough forms. Transfer dough to lightly floured surface. Roll out dough and fold in half; turn one quarter turn and roll to ½ -inch thickness. Cut with 2 ½ -inch biscuit cutter. Place biscuits side by side with edges touching onto ungreased baking sheet.
    3. //Bake 9-12 minutes or until golden brown. Serve warm.
  • Cinnamon Sugar Roll-up

    Prep 25 min Total Time 40 min Servings 13-14

    Ingredients

    2 cups Krusteaz Buttermilk Pancake Mix

    1 1/3 cups cold water

    1/2 cup sugar

    1 teaspoon cinnamon

    Melted butter

    1. //Heat pancake griddle to 375°F (medium heat). Lightly grease griddle.
    2. //Stir Krusteaz Buttermilk Pancake Mix, water, together with a wire whisk. Batter will be slightly lumpy. (Do not over mix). Pour slightly less than 1/4 cup batter per pancake onto griddle. Cook pancakes 1 1/4 minutes per side, or until golden brown, turning only once.
    3. //To assemble: Preheat oven to 350°F. Combine sugar and cinnamon. Brush pancakes on both sides with butter and sprinkle with cinnamon sugar. Fold pancake in half and roll into a crescent. Place pancake in paper-lined muffin cups. Bake 13-15 minutes or until crispy. Makes 13-14 servings.
  • Coconut Orange Pancakes

    Prep 5 min Total Time 10 min Servings 7-8 pancakes

    Ingredients

    2 cups Krusteaz Buttermilk Pancake Mix

    1 1/3 cup cold water

    1/2 cup flaked coconut

    1 tablespoon grated orange peel.

    1. //Heat pancake griddle to 375°F (medium heat). Lightly grease griddle.
    2. //In large bowl, blend together Krusteaz Buttermilk Pancake Mix, coconut, orange peel and water with a whisk. Batter will be slightly lumpy. Pour slightly less than 1/4 cup batter per pancake onto lightly greased griddle.
    3. //Cook pancakes 1 - 1 1/2 minutes per side, or until golden brown, turning only once.
  • Crepes

    Prep 10 min Total Time 30 min Servings 18-24 crepes

    Ingredients

    1/2 cup Krusteaz Buttermilk Pancake Mix

    1/2 cup all-purpose flour

    1 1/4 cups water

    2 eggs, beaten

    2 tablespoons butter, melted

    1. //Preheat a lightly greased 5 to 6-inch frying pan or crepe pan over medium-high heat.
    2. //In medium bowl, stir together Krusteaz Buttermilk Pancake Mix and flour. Add water gradually, stirring until smooth. Add eggs and butter and continue to stir until smooth.
    3. //Spoon 2-3 tablespoons batter into center of frying pan. Tilt to coat bottom of pan evenly. Just a thin layer of batter should cover the pan. Cook crêpes until delicately browned; turn and cook lightly on other side.
    4. //Serving Ideas: For breakfast, fill with fresh or frozen (thawed and drained) berries. Roll up and sprinkle with powdered sugar. For dinner, fill crêpes with chopped spinach and ricotta cheese. Roll up and top with marinara sauce. Sprinkle with grated mozzarella cheese and place under broiler until bubbling hot.
  • Easy Waffles

    Prep 10 min Total Time 15 min Servings 4

    Ingredients

    2 cups Krusteaz Buttermilk Pancake Mix

    1 1/2 cups cold water

    1 egg

    2 tablespoons vegetable oil

    1. //Lightly grease and preheat waffle iron.
    2. //Blend all ingredients together. Batter will be slightly lumpy. Pour batter onto prepared waffle iron.
    3. //Cook waffles until steaming stops or until golden brown. Serve with your favorite fruit and whipped cream, if desired.
  • French Vanilla Pancakes

    Prep 10 min Total Time 15 min Servings 24, 4-inch pancakes

    Ingredients

    3 1/3 cups Krusteaz Buttermilk Pancake Mix

    1 1/2 cups vanilla flavored non-dairy liquid creamer

    1 cup cold water

    1. //Heat pancake griddle to 375°F (medium heat). Lightly grease griddle.
    2. //In large bowl, blend together Krusteaz Buttermilk Pancake Mix, non-dairy creamer and water with a whisk. Batter will be slightly lumpy. Pour slightly less than 1/4 cup batter per pancake onto lightly greased griddle.
    3. //Cook pancakes 1 - 1 1/2 minutes per side, or until golden brown, turning only once.
  • Pancake Turnovers

    Prep 5 min Total Time 10 min Servings Varied

    Ingredients

    2 cups Krusteaz Buttermilk Pancake Mix

    1 1/3 cups water

    Granola

    Yogurt

    Your favorite fruit

    1. //Heat pancake griddle to 375°F (medium heat). Lightly grease griddle.
    2. //Stir Krusteaz Buttermilk Pancake Mix and water together with a wire whisk. Batter will be slightly lumpy. (Do not overmix.) Let batter stand 2 minutes. Pour slightly less than 1/4 cup batter per pancake onto griddle. Sprinkle each pancake with 1 tablespoon granola.
    3. //Cook pancakes 1-1 1/4 minutes per side, or until golden brown, turning only once. Let cool slightly and fill with your favorite yogurt, fruit and more granola. Fold and enjoy.
  • Roasted Corn & Basil Bacon Pancakes

    Prep 15 min Total Time 20 min Servings 15-16 pancakes

    Ingredients

    2 cups Krusteaz Buttermilk Pancake Mix

    1 1/2 cups water

    2 tablespoons chopped fresh basil

    1/4 cup finely shredded sharp cheddar cheese

    1/2 cup roasted corn

    1. //Preheat griddle to 375°F (medium heat). Lightly grease.
    2. //In medium bowl, whisk together Krusteaz Buttermilk Pancake Mix and water until blended. (Batter will be lumpy.) Fold in remaining ingredients. Pour slightly less than 1/4 cup batter per pancake onto prepared griddle.
    3. //Cook 1 ¼ - 1 ½ minutes per side or until golden brown, turning only once.
  • Shortcakes

    Prep 20 min Total Time 40 min Servings 1 dozen shortcakes

    Ingredients

    3 cups Krusteaz Buttermilk Pancake Mix

    1/2 cup all-purpose flour

    1/2 cup sugar

    1/2 cup (1 stick) butter, chilled, cut up

    3/4 cup heavy cream

    1 egg

    1. //Preheat oven to 400°F.
    2. //Place Krusteaz Buttermilk Pancake Mix, flour and sugar in medium bowl. Cut in butter with pastry blender or fork until crumbly. Add cream and egg. Stir until dough forms.
    3. //Transfer dough to lightly floured surface. Roll dough to 1/2-inch thickness. Cut with 2 1/2-inch biscuit cutter. Place shortcakes side by side with edges touching on ungreased baking sheet.
    4. //Bake 14-17 minutes or until golden brown. Serve with fresh berries and whipped cream. Makes 1 dozen shortcakes.

Great Idea Feed

Get inspired or post your own creation by tagging #mykrusteaz

IN THE MIX

More ways to mix it up in the kitchen.

So many boxes, so little time

Get adventurous with some of our other delicious mixes.

More Ideas

More is always good, when it comes to recipes.

Ratings and Reviews

Buttermilk Pancake : 0 Reviews

Forgot password

Please enter the email address associated with your Krusteaz account and we’ll get you back to baking in no time.

Reset password

We have sent an email to xxxxxx@xxxxx.com. Please check your inbox and click on the link to reset your password.