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|about 12 servings per container|
|Serving Size: 0.33 cup dry mix (38 g)|
|Calories from Fat||5|
|Amount Per Serving and/or % Daily Value*|
|Total Fat||.5 g (1%)|
|Saturated Fat||0 g (0%)|
|Trans Fat||0 g|
|Cholesterol||0 mg (0%)|
|Sodium||470 mg (20%)|
|Total Carbohydrate||28 g (9%)|
|Dietary Fiber||2 g (8%)|
As Mainers, we love blueberries, which is why adding blueberries to our top-selling pancake and waffle mix was a natural for us. The added sweetness is a delicious complement to this easy-to-make mix. With just a few added ingredients from your pantry, our pancakes and waffles cook up evenly in minutes so you can enjoy the tastiest pancakes or waffles whenever you crave them. Top blueberry pancakes or waffles with a pat of creamy butter and our Maine Maple Syrup or try our Wild Main Blueberry Syrup for even more blueberry flavor. Blueberry waffles are also fantastic with fresh mixed berries and a dollop of whipped cream for a spectacular breakfast or brunch. For breakfast with the kids, spread warm waffles with their favorite jam and enjoy a breakfast full of homemade flavor and fun! - Jonathan King; Jim Stott. Creating award-winning specialty foods since 1991. Stonewallkitchen.com. Made in USA.
Wheat Flour, Whole Wheat Flour, Dried Blueberries (Blueberries, Sugar, Sunflower Oil), Whole Grain Oats, Baking Powder (Sodium Acid Pyrophosphate, Sodium Bicarbonate, Cornstarch, Monocalcium Phosphate), Sugar, Degerminated Yellow Corn Grits, Salt, Wheat Bran, Vanilla Flavor, Blueberry Flavor, Citric Acid, Soy Flour.
Contains: soy, wheat.
Blueberry Pancakes: 1 large egg; 1/2 cup milk; 2 tbsp butter, melted; 1 cup Blueberry Pancake & Waffle Mix. Whisk together egg, milk and melted butter in medium sized bowl. Add pancake mix and blend well. For thinner batter add more milk, 1 tablespoon at a time. Allow batter to stand 15 minutes. Spray surface of griddle with nonstick cooking spray, heat to 375 degrees F. Pour on batter, and cook until top is full of bubbles. Flip and cook second side for 2-3 minutes. (Makes approximately 5-6 plate-size pancakes.) Blueberry Waffles: 1 large egg; 1/2 cup milk (plus 2 tbsp more if too thick); 1 cup Blueberry Pancake & Waffle Mix; 2 tbsp butter, melted. Heat waffle iron according to manufacturer's directions. Whisk together egg and milk. Add dry mix and blend well. Stir in melted butter and mix thoroughly. Allow batter to stand 15 minutes. Ladle onto hot waffle iron and remove when golden brown. (Makes about 2 6-inch waffles, depending on the size of the waffle maker.) Shake canister before each use. Canister makes approximately three batches.
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