Buckwheat Pancake Mix starts your day off right with a hearty mix of Pennsylvania flour and toothsome buckwheat malt to improve upon the flavor of a classic flapjack.

Baking Instructions:

In a large bowl, combine 1 1/2 cups of pancake mix with:

  • 1 1/4 cups whole milk*
  • 1 egg, well beaten
  • 2 tbsp butter (melted and cooled) or vegetable oil

Mix wet and dry ingredients until there are no lumps. Let sit for 5 minutes. Pour 1/4 – 1/2 cup batter on a hot greased griddle. Cook on med-high heat (~375˚F) until bubbles form on top. Flip and continue to cook until golden brown.

Package contents makes two batches (~6-8 pancakes per batch). See product nutrition label for ingredients.

*For thicker pancakes, use more mix or use less milk. Low fat milk, non-dairy milk, or water can be used as substitutes.

Disclaimer: Although buckwheat is inherently gluten-free, Deer Creek Malthouse is not a gluten-free facility, and we cannot promise that there will be no cross-contamination in the malting process. This mix also includes wheat flour.