Buttermilk pancakes are a classic on the weekend breakfast menu. Each bag of our Buttermilk Pancake Mix will make 30 4″ pancakes. If you aren’t expecting a crowd for breakfast or brunch but have a busy week ahead, you can cook all the batter, then freeze any extra pancakes and reheat later. Or you can refrigerate the remaining batter overnight and make fresh pancakes the next day. A third option is to freeze the unused batter and then thaw and cook the batter another time. The freezer life of the batter is 3 weeks.
The basic ingredients needed to add to the mix include eggs, buttermilk, and canola (or other vegetable) oil. Blueberries, raspberries, chocolate chips, or pecans are just a few of the extras you can add to the batter. Are you feeling creative? Our Buttermilk Pancake Mix can also be the base for Pumpkin, Lemon Ricotta, or Cinnamon Roll pancakes. We include recipes and variations with each pancake mix order.