Pumpkin Pancake and Waffle Mix

Enriched Flour (Wheat Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Sugar, Dehydrated Cane Juice (Evaporated Cane Juice, Evaporated Cane Molasses), Baking Powder (Sodium Acid Pyrophosphate, Sodium Bicarbonate, Cornstarch, Monocalcium Phosphate), Cornstarch, Dehydrated Pumpkin Flakes (Pumpkin, Maltodextrin, Corn Flour, Cornstarch, Soy Lecithin), Dehydrated Ground Pumpkin, Salt, Buttermilk Powder (Buttermilk, Buttermilk Solids), Natural Vanilla Flavor, Ground Cinnamon, Natural Pumpkin Spice Flavor, Ground Ginger, Ground Allspice, Ground Nutmeg, Beta Carotene (Beta Carotene, Maltodextrin [Color]).

Our vendors follow good manufacturing practices to segregate ingredients to avoid cross contact with allergens. Made on equipment shared with Eggs and Peanuts. Facility processes Tree Nuts and Fish.

Cooking Directions for Pancakes:
Makes approximately 6-8 (5″) pancakes.

You will need:
1 Cup Trader Joe’s Pumpkin Pancake Mix
2 Tablespoons Melted Butter (1/4 stick)
3/4 Cup Milk
1 Egg, lightly beaten

1. Preheat griddle to 350°F (medium heat).
2. Place 1 cup of pancake mix into a large mixing bowl.
3. In a separate bowl, combine the egg, milk and melted butter and stir into the dry ingredients until the large lumps disappear. Do not over mix. If batter thickens while it stands, add a little more milk.
4. Pour l/4 cup of the batter on hot, greased griddle. Pancakes are ready to turn when bubbles form and break and the edges seem cooked. Turn and brown lightly on the reverse side.

For entire box, you will need:
Makes approximately 24-32 (5″) pancakes.

1 Box Trader Joe’s Pumpkin Pancake Mix
8 Tablespoons Melted Butter (one stick)
3 Cups Milk
4 Eggs, lightly beaten

1. Preheat griddle to 350°F (medium heat).
2. Place entire contents of pancake mix into a large mixing bowl.
3. In a separate bowl, combine the eggs, milk and melted butter and stir into the dry ingredients until the large lumps disappear. Do not over mix. If batter thickens while it stands, add a little more milk.
4. Pour 1/4 cup of the batter on hot, greased griddle. Pancakes are ready to turn when bubbles form and break and the edges seem cooked. Turn and brown lightly on the reverse side.

Cooking Directions for Waffles
Makes 4 (4″) waffles.

You will need:
1 Cup Trader Joe’s Pumpkin Pancake Mix
3 Tablespoons Melted Butter (1/4 stick)
3/4 Cup Water
1 Egg, lightly beaten

1. Preheat waffle iron (following manufacturer’s instructions for your waffle iron)
2. Place 1 cup of pancake mix into a large mixing- bowl.
3. In a separate bowl, combine the egg, water and melted butter and stir into the dry ingredients until the large lumps disappear. Do not over mix. If batter thickens while it stands, add a little more water.
4. Ladle onto hot waffle iron and remove when golden brown.

For pancakes, we had better results with the heat on medium-low. Also, we ended up using more milk than suggested to get the batter at the right consistency.