Pancake Mix

Nutritional Info

Nutrition Facts

about 19 servings per container
Serving Size: 0.34 cup dry mix (47 g)

 dry mixprepared
     Calories from Fat515

Amount Per Serving and/or % Daily Value*

Total Fat.5 g (1%)3%
     Saturated Fat0 g (0%)2%
     Polyunsaturated Fat0 g 
     Monounsaturated Fat0 g 
     Trans Fat0 g 
Cholesterol0 mg (0%)3%
Sodium630 mg (26%)27%
Total Carbohydrate35 g (12%)12%
     Dietary Fiber1 g (3%)3%
     Sugars6 g 
Protein3 g 

Vitamin A0%0%
Vitamin C0%0%
Potassium40 mg (1%)2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Total FatLess than65g80g
     Sat FatLess than20g25g
CholesterolLess than300mg300mg
SodiumLess than2400mg2400mg
Total Carbohydrate 300g375g
     Dietary Fiber 25g30g

32 oz.

for Personal Shopping

Pancake Mix
Product Details

For golden, fluffy pancakes and waffles. Per 1/3 Cup Dry Mix (47 g): 160 calories; 0 g sat fat (0% DV); 630 mg sodium (26% DV); 6 g sugars. Questions or comments about this product? 1-800-Wegmans (934-6267) Ext 5920 9am-4pm EST weekdays. Chosen with care! Our Food You Feel Good About yellow banner is your shortcut to great-tasting products with no artificial colors, flavors or preservatives. We only offer products we love - and we hope you'll love them too. If not, we'll give you your money back - The Wegmans Family.


Wheat Flour, Sugar, Wheat and Malted Barley Flour, Leavening (Monocalcium Phosphate, Baking Soda). Contains 2% or Less of the Following: Salt, Calcium Carbonate.


Allergens: Contains wheat. May contain eggs, milk, peanuts, soy and tree nuts due to manufacturing process.


How to Cook: Cooking times vary depending on your equipment. Pancakes: 1. Preheat griddle or non-stick skillet to 375 degrees F or medium-high. 2. Measure pancake mix, milk, egg and oil in medium bowl according to chart below. Mix with wire whisk or fork just until large lumps disappear. Do not overmix. Allow batter to rest 4-5 minutes before baking. 3. Pour batter in 1/4 cupfuls onto lightly greased griddle or skillet. 4. Cook until pancakes bubble and bottom is golden brown, about 1 minute on each side. Turn only once. To Make 10-12 Pancakes: 1 cup pancake mix; 3/4 cup milk; 1 egg; 1 tbsp vegetable oil. To Make 20-24 Pancakes: 2 cups pancake mix; 1-1/2 cups milk; 2 eggs; 2 tbsp vegetable oil. To Make 30-36 Pancakes: 3 cups pancake mix; 2-1/4 cups milk; 3 eggs; 2 tbsp vegetable oil. Chef Tips: For thicker pancakes, use a little less milk. For thinner pancakes, use a little more milk. Waffles (makes seven 7-inch round waffles): 2 cups pancake mix; 2 eggs; 1-1/2 cups milk; 1/3 cup oil. 1. Preheat waffle iron according to iron manufacturer's directions. 2. Stir pancake mix, eggs, milk and oil in medium bowl with wire whisk or fork just until large lumps disappear. Do not overmix. Allow batter to rest 4-5 minutes before baking. 3. Cook according to iron directions or until steam slows and waffle is golden brown. Remove carefully. Once opened, reseal and store in a cool dry place.


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