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Regular price $81.18
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KR Professional Southern Style Buttermilk Pancake Mix
The Krusteaz Professional Southern Style Buttermilk Pancake is fluffy and tender with a slightly sweet, buttery vanilla flavor. ⢠Light and fluffy with vanilla notes⢠Creamy interior⢠Golden artisan brown color

Item Information

  • Pack: 6
  • Size: 5#
  • Storage Type: Dry


FULL BATCH HALF BATCH 5 lb (full box) Mix 2 1/2 lb (9 3/4 cups) Mix88 oz (11 cups) Cool Water 44 oz (5 1/2 cups) Cool Water DIRECTIONS 1. Blend mix and water together using a wire whisk until well-blended. 2. Pour batter onto greased, preheated 365F-375oF griddle. 3. Cook pancakes 1 1/4-1 1/2 minutes per side. Turn only once. MACHINE MIXING: Place water in mixer bowl; add mix. Using a wire whip, mix on low speed 30 seconds. Scrape bowl. Continue to mix on low speed 30 seconds. Follow steps 2 & 3 above.Do not eat raw batter. HIGH ALTITUDE: No adjustment necessary. SCALE FULL BATCH YIELD HALF BATCH YIELD 1.3 oz batter (#24 scoop) 156, 4-inch pancakes 78, 4-inch pancakes 2.4 oz batter (#20 scoop) 70, 5-inch pancakes 35, 5-inch pancakes 6.6 oz batter (2, #10 scoops) 30, 7-inch waffles 15, 7-inch waffles HANDLING TIPS Do not overmix batter. Add more water for thinner pancakes. Additional water can be added if batter becomes thick upon standing.

** As items in stock change frequently, images shown reflect a close representation of the foods for purchase. For images containing nutritional/ingredient information, please always refer to the products label for the most accurate information.

Additional Information

  • Barcode: 10041449103713
  • Country of Origin: US


Enriched bleached flour (wheat flour, niacin, reduced iron, thiamin mononitrate, riboflavin, folic acid), yellow corn flour, whey (milk protein), dextrose, leavening (sodium acid pyrophosphate, baking soda, monocalcium phosphate), sugar, soybean oil, salt, soy flour, buttermilk, natural and artificial flavors (contains milk derivatives).

Serving Suggestion

BELGIAN WAFFLE RECIPE: Blend 5 lb of mix with 80 oz (10 cups) cool water, 15 oz (2 cups) vegetable oil and 20 oz (10) eggs. Pour batter onto preheated and greased waffle iron. Cook waffles until steaming stops, about 3 to 5 minutes or until crisp and golden brown.

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