Trader Joe’s Buttermilk Pancake Mix is one of the better, if not hands down ‘the best’ commercial pancake mix out there.
It’s far better than most well-known advertised commercial brands, like Aunt Jemima. This is a “complete” mix so quite easy to use: but its not “too” complete. You just add 2 things to the mix: water and EGGS. Yes, people you have to know how to crack an egg to make these pancakes (oh come on, if thats too much work frankly you’re way too lazy!)
I think adding REAL EGGS is the main thing that makes this mix taste way better than other “complete” commercial mixes where you only add water – because those mixes use “powdered eggs”! Think about it, shouldn’t a real egg taste better than a powdered one? Did you ever eat powdered eggs, like at Camp? Oh I remember, they were gross. So its worth the extra effort to crack a real egg when you want to eat nice pancakes.
Q: Is This Mix Easy To Make?
Here’s the recipe from the back of the Trader Joe’s Box to make pancakes:
- 1 3/4 Cups Trader Joe’s Buttermilk Pancake Mix
- 1 Cup Water
- 1 Egg
- Put into bowl. Stir.
Easy right? Trust me, adding real eggs gives this real taste, not to mention a lovely yellow color that makes this basically “homemade” compared to most any commercial pancake mix. The ingredients list powered buttermilk. If you wanted to, you could even improvise a bit by mixing in a bit of milk in for the water part, which would make an even slightly richer pancake, however this is not neccessary. Following the box’s directions, using just water makes very decent nice fluffy pancakes, just about as good as at most diners. I also sometimes substitute other things in the “flour” part, like adding some cornmeal for part of the mix: this makes “Corn Cakes”. I also add a tiny bit of oil or butter for those. These are quite good. Other subsitutions for variety: Regular or Quick Rolled Oats = Oatcakes. Add some Wheat Germ and you get a very nutty flavor. Bananas? Jamaican Pancakes. Blueberries of course! Raisins. Get it? You can improvise a little and get a variety of pancakes very easily using this Mix. Its also a “versatile base”….advertised as “All Purpose Baking Mix” they give some recipes on the box for other things you could make with it such as Waffles, Drop Biscuits, Scones, even Focaccia (by adding yeast). I haven’t tried using it yet for these, but I should experiment. I must try making some scones someday.
Box says “No Preservatives”. Price-wise its pretty reasonable, $1.99 (for 2 lbs) compared to brands like Aunt Jemima’s – which has also has “trans-fats” by the way! So why would you not use this? Bottom line= This product makes good pancakes and is worth trying instead of supermarket brands.
Since writing the original post, I’ve learned my blood pressure was a wee bit higher than it should be, and so I am now reading product labels carefully for Sodium, to try to be careful about my daily salt intake. Upon examining the NUTRITION INFO on the box I find this product does has a pretty high Sodium content! See below: One half cup of mix has a pretty whopping 900mg of sodium or about 45% of the recommended daily level of salt (roughly 2000mg which is only 1 teaspoon of salt!) Therefore I’ve decided that if I would eat these pancakes, to lower the sodium content, I would add a cup of flour to each cup of mix. Of course this will change the mix of ingredients but 900mg salt in just a 1/2 cup (1-2 pancakes?) is just way too much. Be advised! Americans in general eat far too much salt daily, most of it ‘hidden’ in foods (like this)
Serving size .5 cup mix
Calories 220 Kcal
Total Fat 3 g
Saturated Fat 0 g
Trans Fat 0 g
Cholesterol 0 mg
Sodium 900 mg
Total Carbohydrate 42 g
Dietary Fiber 1 g
Sugars 5 g
Protein 7 g
Vitamin A 0 IU
Calcium 40 mg
Iron 1.44 mg
Enriched Flour (Wheat Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid, May Contain Malted Barley Flour, Enzymes, Ascorbic Acid), Leavening (Sodium Acid Pyrophosphate, Sodium Bicarbonate, Monocalcium Phosphate), Buttermilk, Canola or Soybean Oil, Dextrose, Salt.
Now let’s be honest, other than the Oil, you could make your own “pancake mix” a la Alton Brown’s recipe (link below) and keep it, ready to use, in cupboard, fridge, or freezer. Then just add oil or butter and buttermilk and eggs, to the dry mix (and forego seperating the eggs)
Of course this will cost far less than TJ’s or any other commercial mix and you can control the Salt.