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King Arthur Flour Pancake Mix - 15 oz (Pack of 6)

King Arthur Flour Pancake Mix - 15 oz (Pack of 6)

Reference # C071012075034

$40.50 Reg.$47.94 each
You Save: 16%

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Availability: Out of stock

$40.50 Reg.$47.94 each
You Save: 16%


Dedicated gluten-free manufacturing facility. Wheat free. Certified gluten-free. Whole Grain: 21 g or more per serving. Eat 48 g or more of whole grains daily. No Compromises: How does America's oldest flour company go gluten-free? That's what we asked ourselves when our customers began requesting - no, imploring - us to help them in their quest for delicious gluten-free baked goods. With the same high standards we apply to all of our products, we've created what we're sure you'll agree are the very best gluten-free mixes on the market today. We've carefully blended wholesome, gluten-free ingredients into these easy-to-use mixes, then tested and re-tested to ensure your success. We guarantee that your experience with our mixes will be enjoyable, fulfilling and, most of all, great-tasting. King Arthur Flour gluten-free mixes - a taste the whole family will enjoy! Find great gluten-free recipes, products and information at 100% employee owned. 100% committed to quality. Printed on 100% recycled (minimum 35% post-consumer) content. Please recycle. B Corporation: We keep the best interests of our employees, our community, and the environment top of mind in everything we do. Produced in a dedicated gluten-free manufacturing facility.
Brand King Arthur
Free of N/A
Weight 6.78 lbs
Count 15 oz (425 g) x 6
Serving 0.333 cup mix
Servings about 8 per pack
SanaCause Points 20
You will need: 2 large eggs; 6 tablespoons melted butter or 4 tablespoons oil; 2 cups milk. For a dairy free version: make with 4 tablespoons vegetable oil and 1-1/2 cups rice milk. Follow Directions below. 1. Whisk together the eggs, butter or vegetable oil, and milk. Whisk in the mix. Allow the batter to sit for 10 minutes to thicken. 2. Preheat the griddle to medium (350 degrees F). 3. Scoop the batter by the 1/4-cupful onto lightly greased griddle. 4. Cook for 1 to 2 minutes, until bubbles form on tops of pancakes and bottoms are golden brown. 5. Flip and cook for 1 to 2 minutes on other side. Serve hot, with butter and syrup. Yield: sixteen 4 inch pancakes. For a half batch, make batter as directed except use 7-1/2 ounces of dry mix, which will be about 1 1/3 to 1 1/2 cups of dry mix. 1 large egg, 3 tablespoons melted butter or 2 tablespoons oil, and 1 cup milk. For waffles, make batter as directed. Bake in a waffle iron.

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