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Aunt Jemima
Pancake & Waffle Mix - The Original



5.00 lb
SKU / UPC: 030000058107


Nutrition Facts
Serving Size .33 cup
Servings Per Container 48
Amount Per Serving
Calories 150Calories from Fat 5
% Daily Value*
Total Fat 0.5g1%
Saturated Fat 0g0%
Cholesterol 0mg 0%
Sodium 740mg31%
Potassium 50mg1%
Total Carbohydrate 34g11%
Dietary Fiber 1g 5%
Sugars 7g 
Protein 4g 
Vitamin A0%
Vitamin C0%
Iron 10%
Thiamin 15%
Niacin 8%
Phosphorus 30%


Enriched Bleached Flour (Bleached Flour, Niacin, Reduced Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Sugar, Leavening, (Sodium Bicarbonate, Sodium Aluminum Phosphate, Monocalcium Phosphate), Salt, Calcium Carbonate (a source of Calcium).


Makes 10 to 12 pancakes. 1 cup mix dry measure, 3/4 cup milk liquid measure, 1 tablespoon oil + egg. 1. Heat skillet over medium-low heat or electric griddle to 375 degrees F. Skillet is ready when drops of water sizzle, then disappear almost immediately. 2. Combine all ingredients; stir with wire whisk until large lumps disappear. Over mixing may toughen pancakes. Let stand 1 to 2 minutes to thicken. 3. Pour slightly less than 1/4 cup batter for each pancake onto lightly greased skillet. 4. Turn when pancakes bubble and bottoms are golden brown. Larger pancake servings-Pancakes: 20-24, Mix: 2 cups, Milk: 1 1/2 cups, Egg: 2, Oil: 2 tbsp. Pancakes: 30-36, Mix: 3 cups, Milk: 2 1/4 cups, Egg: 3, Oil: 3 tbsp. For thicker pancakes, use a little less milk. For thinner pancakes, use a little more milk. No cholesterol pancakes: substitute 2 egg whites for each egg and skim milk (fat free) for 2 % milk. Waffle: Heat waffle iron. Combine 2 cups Aunt Jemima mix, 1 1/2 cups milk, 2 eggs and 1/3 cup oil; stir until large lumps disappear. For best results, allow batter to rest 4-5 minutes before baking. Pour desired amount of batter into lightly greased waffle iron. Bake until steaming stops. Makes eight 4 inch waffles. Food service preparation: use milk full box- 5 lb about 150 4-inch (2 oz) pancakes or about 62 7-inch (4 oz) waffles. Small batch-1 lb about 30 4-inch (2 oz) pancakes or about 12 7-inch (4 oz) waffles. Full box- Ingredients: Milk, Measure: 2 qts + 3 1/4 cups. Ingredients: Eggs (fresh or frozen), Measure: 15 (3 cups). Ingredients: Oil, Measure: 1 cup. Ingredients: Pancake mix, Measure: full box (5 lb). Ingredients: (waffles only) Vegetable oil, Measure: 1/2 cup. Small batch- Ingredients: Milk, Measure: 3 cups. Ingredients: Eggs (fresh or frozen), Measure: 3. Ingredients: Oil, Measure: 3 tbsp. Ingredients: Pancake mix, Measure: 3 cups (1lb). Ingredients: (waffles only) Vegetable oil, Measure 2 teaspoons. Preheat griddle to 375 degrees F; grease lightly with solid shortening. Or: Preheat waffle iron. 1. Place water in mixing bowl. For thinner pancakes add more water. For thicker pancakes, add less water. 2. Add mix. 3. Hand mixing: Using a wire whip, mix just until large lumps disappear. Machine mixing: Using a wire whip, mix on low speed for 1/2 a minute. Scrape bowl. Continue mixing on low speed for approximately 1/2 minute or until large lumps disappear. Do not over mix. Allow batter to set at least 10 minutes before using. 4. For 4-inch pancakes, portion a 2 oz ladle or a number 16 scoop of batter onto preheated, lightly greased griddle. Bake about 1 1-2 minutes for each side or until pancakes begin to rise and edges begin to dry. Turn only once. Waffles: Preheat waffle iron according to manufacturer's directions. Grease lightly. Place liquid ingredients in mixing bowl. Add mix. Follow the mixing directions for pancakes. Portion a 4 oz ladle or a number 48 scoop (4 oz) of batter onto hot waffle iron. Bake 2-3 minutes or until steaming stops.

Other Info


The Quaker Oats Company

P.O. Box 049003 Chicago, IL 60604-9003