Original Pancakes | Mixes

Primary Prep, Ingredients & Nutritional Info

Just three easy steps

// Heat pancake griddle to 375°F (medium heat). Lightly grease griddle.
// MEASURE mix by lightly spooning it into measuring cup and leveling it off. WHISK pancake mix, milk, egg(s) and oil until smooth. Batter will be slightly lumpy. Do not over-mix. Let batter stand 2 minutes. POUR slightly less than ¼ cup batter per pancake onto griddle.
// COOK 1-1 1/4 minutes per side. For light and fluffy pancakes, FLIP only once, when tops bubble and bottoms are golden brown.

High Altitude: No adjustment necessary.

4-Inch Pancakes	Mix	Milk	Egg(s)	Oil
7-8	1 cup	½ cup	1	1 Tablespoon
14-16	2 cups	1 cup	2	2 Tablespoon
21-24	3 cups	1½ cups	3	3 Tablespoon

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

Nutrition

Nutrition Facts

Serving Size: 1/3 cup mix (38g) (amount for three 4-inch pancakes)

Servings Per Container: about 24

Amount Per Serving		Mix	As Prepared
Calories		130	220
Calories from Fat		10	70
			% Daily Value*
Total Fat	1g**	2%	12%
Saturated Fat	0g	0%	8%
Trans Fat	0g
Cholesterol	0mg	0%	22%
Sodium	450mg	19%	20%
Total Carbohydrate	29g	10%	10%
Dietary Fiber	<1g	2%	2%
Sugars	5g
Protein	2g
Vitamin A		0%	4%
Vitamin C		0%	0%
Calcium		6%	10%
Iron		8%	10%

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

	Calories	2000	2500
Total Fat	less than	65g	80g
Saturated Fat	less than	20g	25g
Cholesterol	less than	300mg	300mg
Sodium	less than	2400mg	2400mg
Total Carbohydrate		300g	375g
Dietary Fiber		25g	30g

Calories per gram:

Fat: 9

Carbohydrate: 4

Protein: 4

INGREDIENTS:

Enriched bleached flour (wheat flour, malted barley flour, niacin, reduced iron, thiamin mononitrate, riboflavin, folic acid), sugar, leavening (baking soda, sodium aluminum phosphate, monocalcium phosphate), salt, soybean oil.

CONTAINS: Wheat.

May contain milk, eggs, soy and tree nuts.

Refer to the package for the most current ingredient information.

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

Carrot Nut Pancakes

Add 1/3 cup crushed pineapple, 1/4 cup shredded carrot, 1/4 cup chopped nuts & 1/4 tsp cinnamon for each cup mix used.

Carrot
Coconut Orange Pancakes
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Prep 10 min Total Time 15 min Servings 14-16 pancakes

Ingredients

2 cups Krusteaz Original Pancake Mix
1 cup milk
2 eggs
2 Tbsp vegetable oil
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, whisk together pancake mix, milk, eggs oil, coconut and orange peel. 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.
Coconut Pecan Pancakes
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Prep 10 min Total Time 15 min Servings 14-16 pancakes

Ingredients

2 cups Krusteaz Original Pancake Mix
1 cup milk
2 eggs
2 tablespoons oil
1 cup flaked coconut
1/2 cup chopped pecans
1. //Heat pancake griddle to 375°F (medium heat). Lightly grease griddle.
2. //Stir Krusteaz Original Pancake Mix, milk, egg(s) and oil together with a whisk until smooth. Stir in coconut and pecans. (Do not overmix.) Let batter stand 2 minutes. Pour slightly less than ¼ cup batter per pancake onto griddle.
3. //Cook pancakes 1-1 1/4 minutes per side, or until golden brown, turning only once.
Luscious Lemon Pancakes
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Prep 10 min Total Time 15 min Servings 20-24, 4-inch pancakes

Ingredients

2 cups Krusteaz Original Pancake Mix
3/4 cup milk
6 oz lemon yogurt
2 eggs
2 tablespoons vegetable oil
1 tablespoon lemon zest (optional)
powdered sugar (optional)
1. //Preheat griddle to 375ºF. Lightly grease.
2. //In medium bowl, blend together Krusteaz Original Pancake Mix, milk, yogurt, eggs, oil and lemon zest with a whisk.
3. //Pour slightly less than 1/4 cup batter per pancake onto prepared griddle.
4. //Cook pancakes 1 - 1 1/2 minutes per side, turning only once.
5. //To serve, sprinkle with powdered sugar, if desired.
Orange Almond Pancakes
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Prep 10 min Total Time 15 min Servings 14-16 pancakes

Ingredients

2 cups Krusteaz Original Pancake Mix
1 cup milk
2 eggs
2 tablespoons oil
2 tablespoons grated orange peel
1/2 cup sliced, toasted almonds
1. //Heat pancake griddle to 375°F (medium heat). Lightly grease griddle.
2. //Stir Krusteaz Original Pancake Mix, milk, egg and oil together with a whisk until smooth. Stir in orange peel and almonds. (Do not overmix.) Let batter stand 2 minutes. Pour slightly less than ¼ cup batter per pancake onto griddle.
3. //Cook pancakes 1-1 1/4 minutes per side, or until golden brown, turning only once.
Yogurt Wrap Pancakes
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Prep 10 min Total Time 15 min Servings 14-16 pancakes

Ingredients

2 cups Krusteaz Original Pancake Mix
1 cup milk
2 eggs
2 tablespoons oil
Yogurt
1. //Heat pancake griddle to 375°F (medium heat). Lightly grease griddle.
2. //Stir Krusteaz Original Pancake Mix, milk, egg(s) and oil together with a whisk until smooth. (Do not overmix.) Let batter stand 2 minutes. Pour slightly less than ¼ cup batter per pancake onto griddle.
3. //Cook pancakes 1-1 1/4 minutes per side, or until golden brown, turning only once. While warm, spread pancakes with your favorite yogurt and roll-up.