Finally, with these Trader Joe’s Multigrain Pancakes I have an excuse to try out my Lodge Cast Iron Reversible Griddle/Grill! I’ve been sitting on a new Lodge Griddle for far too long, and these pancakes were the perfect reason to inaugurate a new kitchen appliance.
Pancakes are quite the crowd-pleaser for breakfast. When I make pancakes for a group, however, I just want them to be quick and easy.
My answer? Pancake mix and a griddle. I find that a griddle offers large, evenly-heated surface area to maximize cooking space and with a mix, pancake batter can be whipped up in just a few minutes.
I tried Trader Joe’s Gluten-Free Pumpkin Pancake Mix over the holidays, and found it fantastic. So, why not try another? The Trader Joe’s Multigrain Pancake Mix looked healthy, so I added it to the pantry for last minute sweet breakfasts or for guests.
After washing down the griddle, I set it on the stove to heat up as I prepared the batter.
I collected the additional ingredients of milk, canola oil, and eggs.
As per the mix instructions, I simply combined all the ingredients in my mixing bowl and a few minutes later, was ready to cook up some pancakes.
With the griddle hot and the batter ready, I poured 1/4 cup scoops of batter onto the griddle for each pancake with my OXO measuring cup.
As they sizzled away on the griddle, I wasn’t sure how they would turn out. When I flipped the first pancake over, I found it had a gorgeous golden brown hue. Not to mention, the kitchen started smelled great.
When they came off the griddle, I stacked them up and topped them off with butter and maple syrup. They tasted great!
Trader Joe’s Multigrain Baking and Pancake Mix was a huge success. I’m definitely keeping a box in my pantry for easy brunches. We loved them so much that later in the week we even made pancakes for dinner.
If you try this mix, let me know how you find it!
P.S. If you like cooking with mixes, you may want to check out these delicious Specialty’s chocolate chip cookies
P.S.S If you want to use up some whey, check out these breakfast wheat whey chocolate chip muffins.
Items used in this post:
- Oil dispenser
- Mixing bowl– this KitchenAid mixing bowl set is similar to the one I use
- Griddle – Lodge Cast Iron Reversible Griddle/Grill
- Measuring cups – I love my OXO measuring cup sets
- Silicone spatula – this GIR Ultimate spatula is one of my favorite kitchen tools. I have four different sizes in a bright orange featured by my stovetop.
- Plate – this IKEA FÄRGRIK dinner set used to come in white
- Whisk – I used my electric Cuisineart smart stick with whisk attachment
- 2 cups Trader Joe's Multigrain Baking Mix
- 1 cup milk (or whey or dairy-free milk)
- 2 tablespoons canola oil
- maple syrup (optional) (or agave syrup)
- butter (optional)
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In mixing bowl and using a wire whip, blend Trader Joe's Multigrain Baking mix, milk, and canola oil until smooth.
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Pour about 1/4 cup per pancake onto a lightly greased and preheated 375°F griddle.
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Cook 1 1/4- 1 1/2 minutes on each side or until golden brown.
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(Optional) Serve with butter and syrup.
Instructions are from the Trader Joe's Multigrain Baking and Pancake Mix box.
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Blood Orange Syrup -
Wheat Whey Chocolate Chip Muffins -
Peanut Butter + Banana Ice Cream Sandwiches
To clarify, optional ingredients do not get mixed in before cooking as stated, easily misunderstood by novice chefs. Furthermore, TJs no longer sells the mix, at least not in Northeast US stores. Employees suggested contacting their base office to request resuming sales. I’ve resorted to making my own multi grain mix.
Great catch! I’ve updated the recipe for clarity. Your mix sounds great! What do you include in your recipe?