There are 200 calories in one serve of Mrs. Butterworth's Buttermilk Complete Pancake & Waffle Mix, 32 oz. Use the Nutrition Facts table below to see calories and nutrient values for per 100 gram and other weight quantities.
Nutrition Facts
Amount Per Selected Weight
-
Calories
370
-
Total Fat (g)
4 -
Saturated Fat (g)
2 -
Kilojoules
1548 -
Sodium (mg)
852 -
Alcohol (g)
0 -
Cholesterol (mg)
19 -
Total Carbohydrate (g)
70 -
Dietary Fiber (g)
0 -
Sugars (g)
13 -
Protein (g)
11
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Food Details
One serve of Mrs. Butterworth’s Buttermilk Complete Pancake & Waffle Mix, 32 oz is 0.33 cup mix (54 grams) and contains 200 calories, 2g fat, 38g carbohydrates, and 6 grams of protein.
Carry on the tradition of great tasting pancakes with Mrs. Butterworth’s Pancake and Waffle mix – the delicious, homemade taste your whole family will love! No preservatives. Just add water.
Mrs. Butterworth’s Buttermilk Complete Pancake & Waffle Mix, 32 oz Ingredients
Enriched Bleached Wheat Flour (Wheat Flour [Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid], Malted Barley Flour), Sugar, Buttermilk Powder, Leavening (Baking Soda, Sodium Aluminum Phosphate, Monocalcium Phosphate Monohydrate), Contains 2% or Less of Each of the Following: Dextrose, Palm Oil, Salt, Eggs, Calcium Carbonate, Reconstituted Nonfat Dry Milk, Maltodextrin, Natural and Artificial Flavor, Mono- and Diglycerides.
Other Info
Mrs. Butterworth’s Buttermilk Complete Pancake & Waffle Mix, 32 oz has about 17 servings per pack. For Pancakes: Preheat griddle (if electric 375 degrees F). Griddle is ready when small drops of water sizzle and disappear almost immediately. Combine pancake mix and water in a bowl and stir until large lumps disappear (about 20 seconds). For thicker pancakes, add a little more mix. For thinner pancakes, add a little more water. Pour slightly less than 1/4 cup batter for each pancake onto hot griddle (lightly grease griddle if necessary). Turn pancakes when tops are covered with bubbles and edges look dry (about 60 seconds). Turn only once and cook for an additional 60 seconds. To Make 4 inch Pancakes: 7-8 Pancakes: 1 cup mix; 3/4 cup of water. 13-14 Pancakes: 2 cups mix; 1-1/2 cups of water; 19-20 Pancakes: 3 cups mix; 2-1/4 cups of water. For Waffles: Preheat waffle iron. Combine pancake mix, water and oil on a bowl and stir until large lumps disappear (about 20 seconds). Bake in hot waffle iron as manufacturer directs or until steaming stops. Yield will vary depending upon size of waffle molds-use enough batter to completely fill molds. To Make Waffles: 5-6 Waffles: 1 cup mix; 3/4 cup of water; 1 tbsp oil. Try These Pancake & Waffle Quick Tips: Batter Tips: Unused pancake batter may be stored in refrigerator, in tightly covered container, for several days. Letting batter rest a few minutes before dropping onto griddle will make even lighter pancakes. Warming Tips: To keep pancakes warm as you cook remaining batter, place them on an ovenproof platter or baking sheet (don’t stack them) in a preheated 200 degrees F oven. They will keep nicely for 15-30 minutes. Freezing Tips: Wrap cooled pancakes or waffles in plastic wrap or between sheets of wax paper. Place them in an airtight bag. Pancakes freeze well up to a month, waffles up to 3 months. To serve, thaw and heat them on a baking sheet or toaster oven in a preheated 350 degrees F oven for 6-10 minutes or until hot. Great Batter Add-Ins Include: Shredded apples and a dash of cinnamon. Fresh or frozen drained blueberries. Chopped nuts (approx 1/2 cup).
Contains: wheat, milk, eggs.
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