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Complete Pancake and Waffle Mix


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28.00 oz
SKU / UPC: 016000427310


Nutrition Facts
Serving Size 1/2 cup mix
Servings Per Container 14
Amount Per Serving
Calories 210Calories from Fat 35
% Daily Value*
Total Fat 4g6%
Saturated Fat 0.5g3%
Trans Fat 0g 
Cholesterol 20mg 7%
Sodium 390mg16%
Total Carbohydrate 39g13%
Dietary Fiber   8%
Sugars 6g 
Protein 6g 
Vitamin A0%
Vitamin C0%
Iron 10%


Enriched Flour Bleached (Wheat Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Whole Wheat Flour, Sugar, Canola Oil, Defatted Soy Flour, Baking Powder (Baking Soda, Sodium Aluminum Phosphate, Monocalcium Phosphate), Eggs, Buttermilk, Salt.


1. Heat skillet or griddle over medium-high heat or to 375F. Grease with vegetable oil or shortening. (Surface is ready when drops of water jump around.) 2. Stir Pancake Mix and cold water* with fork or wire whisk until smooth (batter will be thin).** To make 6 or 7 pancakes, use 1 cup of mix and 2/3 cup of cold water. To make 12 to 14 pancakes, use 2 cups of mix and 1-1/3 cups of water. To make 20 to 22 pancakes, use 3 cups of mix and 2 cups of water. Pour slightly less than 1/4 cup batter into hot greased skillet for each pancake. 3. Cook until bubbles break on surface and edges just begin to dry. Turn; cook about 1 minute or until golden brown. *Milk can be used instead of the water. **For thicker pancakes, stir in additional mix. High Altitude (3500-6500 ft.): No change. Tips: To Reheat Pancakes: Microwave 1 to 2 pancakes on high 10 to 20 seconds. Or place in single layer on ungreased cookie sheet and cover tightly with foil; heat in 375F oven about 10 minutes. To Keep Pancakes Warm: Place on paper towel-lined cookie sheet in 200F oven.