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    Aunt Jemima® Buttermilk Pancake Recipe

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    12-18 Pancakes
    • 1 cup Aunt Jemima® Buttermilk Pancake & Waffle Mix
    • 3/4 cup Milk
    • 1 tbsp Oil
    • 1 Egg
    Suggested Toppings:
    • Aunt Jemima® Syrup
    • Berries
    1. Heat skillet over medium-low heat or electric griddle to 375°F.
    2. Combine all ingredients and stir until large lumps disappear (do not beat or over-mix). Let stand 1-2 minutes to thicken.
    3. Pour slightly less than ¼ cup batter for each pancake onto lightly greased skillet. Tip: For golden brown pancakes, use solid shortening instead of oil, butter, or margarine.
    4. Turn when pancakes bubble and bottoms are golden brown. Tip: For soft and fluffy pancakes, avoid turning more than once.

    Nutrition based on 1/4-cup mix prepared as directed:

    Calories 180.0, Total Fat 6g, Saturated Fat 1.5g, Trans Fat 0.0g, Cholesterol 60.0mg, Sodium 610mg, Total Carbohydrate 26.0g, Dietary Fiber 1g, Sugars 6.0g, Protein 6.0g

    What you'll need

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