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One Mix, Many Uses Breakfast Blend

A simple, additive-free breakfast blend you can keep on hand for pancakes, waffles, and butter swim biscuits. This dry mix is made from real pantry ingredients, blended for consistency, and designed to replace boxed mixes without sacrificing flavor or texture.
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Prep Time 10 minutes
Course Breakfast, brunch, Snack
Cuisine American

Ingredients
  

Instructions
 

To Make the Breakfast Blend

  • Add all dry ingredients to a blender or food processor.
    Pulse 5–10 times until everything is well blended and evenly combined, with a uniform, flour-like texture. The goal is even distribution, not turning the mix into a fine powder.
    Transfer the blend to an airtight container and label.
    Before using:
    Dry ingredients can settle over time, so shake or stir the mix well before measuring to ensure even distribution.
    Storage:
    Store at room temperature in a cool, dry place for best quality for up to 4–5 months.

Pancakes

  • Ingredients
    1 cup breakfast blend
    3/4 cup milk
    1 egg
    2 tablespoons melted butter or oil
    Instructions
    Whisk just until combined.
    Let batter rest 5 minutes.
    Cook on a lightly greased skillet over medium heat until golden.

Waffles

  • Ingredients
    1 cup breakfast blend
    3/4 cup milk
    1 egg
    3 tablespoons melted butter or oil
    Instructions
    Mix until smooth.
    Cook according to your waffle iron instructions.

Butter Swim Biscuits — Instructions

  • Preheat oven to 450°F.
    Place 6 tablespoons butter in an 8×8-inch baking dish and set the dish in the oven until the butter is fully melted and the pan is hot.
    While the butter melts, stir 1¾ cups buttermilk (or milk) into 2½ cups breakfast blend just until combined. The dough should be very soft and spreadable, thicker than pancake batter but looser than traditional biscuit dough.
    Carefully remove the hot baking dish from the oven.
    Pour the dough directly into the melted butter and gently spread it evenly to the edges. Do not stir.
    Lightly grease a knife or bench scraper and cut the dough into 9 squares. The lines do not need to be perfect.
    Bake for 18–22 minutes, until golden on top and set in the center.
    Let rest for 5 minutes before serving so the butter absorbs into the biscuits.

Classic Buttermilk Biscuits

  • Instructions
    Preheat oven to 450°F. Line a baking sheet with parchment or lightly grease it.
    Place 2 cups breakfast blend in a large mixing bowl.
    Take 1 stick (½ cup) butter, frozen solid, and grate it directly into the breakfast blend using a box grater.
    Gently toss the grated butter through the blend so the shreds are evenly coated with dry mix.
    Pour in ¾ to 1 cup cold buttermilk, starting with ¾ cup, and stir gently just until a soft dough forms. Do not overmix.
    Turn the dough out onto a lightly floured surface. Gently pat it into a rectangle about ¾-inch thick.
    Fold the dough in half, rotate, and pat again. Repeat 2–3 times to create layers.
    Cut biscuits using a round cutter or knife. Place biscuits close together on the prepared baking sheet.
    Bake for 12–15 minutes, until tall and golden.
    Serve warm.

Cobbler Topping

  • Preheat oven to 375°F.
    Prepare and sweeten your fruit as desired, then spread it evenly in a greased baking dish.
    In a bowl, stir together 1½ cups breakfast blend and ¾ cup milk or buttermilk, just until a thick, spoonable batter forms. Do not overmix.
    Spoon the batter evenly over the fruit. It does not need to fully cover the surface.
    Bake for 35–45 minutes, until the topping is set and golden and the fruit is bubbling around the edges.
    Let cool slightly before serving.
    Optional:
    Brush the topping lightly with melted butter during the last 5 minutes of baking for extra color.
Keyword additive-free, easy, quick, versatile
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