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Tenda-Bake Buttermilk Pancake & Waffle Mix

Pancake Cooking Directions: To make: 4–5 Pancakes (about 5 inch); 1 cup pancake mix; 1/2 cup milk or water (for best results use milk!). 8–10 pancakes (about 5 inch); 2 cups pancake mix; 1 cup milk or water (for best results use milk!). 12–16 pancakes (about 5 inch); 3 cups pancake mix; 1-1/2 cups milk or water (for best results use milk!). Heat griddle to 350 degree or heat skillet or griddle on stove over medium heat (water should sizzle and then evaporate). Measure mix by lightly spooning into measuring cup and leveling off at the top. Stir milk or water and mix until just moistened. Batter should be thick and lumpy, But pourable. If batter is too thick, add milk or water (up to 1/3 cup for 2 cups of mix). Pour slightly less than 1/4 cup batter onto hot, lightly greased or non-stick griddle or skillet. Cook for 1 to 1-1/2 minutes on each side or until golden brown, turning when bubbles on surface begin to pop and edges look dry. Turn only one time or pancakes will be tough.
Enriched Bleached Wheat Flour (Bleached Wheat Flour, Niacin, Reduced Iron, Thiamin Mononitrate, Riboflavin and Folic Acid), Palm Oil, Sugar, Leavening (Sodium Aluminum Phosphate, Sodium Bicarbonate), Buttermilk, Salt, Natural and Artificial Flavor, Citrus Fiber, Dried Egg Whites, Potassium and Sodium Caseinate, Mono and Diglycerides, and Dipotassium Phosphate.
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Contains: wheat, milk and egg