Buttermilk Pancake

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

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  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

  

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  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

  

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  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

  

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  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.

• Crepes

  

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  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.

• Waffles made with Buttermilk Pancake Mix

  

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  Prep 10 min Total Time 15 min Servings 4

  Ingredients

  2 cups Krusteaz Buttermilk Pancake Mix OR 2 Cups Krusteaz Protein Flapjack & Waffle 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

  

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  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

  

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  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

  

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  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

  

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  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.