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TDB Flour Mixes

TDB Flour Mixes

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TDB Pancakes or Waffles


  • 1 cup pancake dry mix
  • 1 cup milk (or dairy free milk alternative)
  • 2 tablespoons melted butter (or unflavored oil such as avocado, canola, or sunflower oil for dairy free option)
  • 1 egg 
  • 1 teaspoon vanilla (optional)


In a mixing bowl, combine all ingredients and stir or whisk until smooth. If batter is too thick to pour, add additional milk 1 tablespoon at a time until a thick, pourable consistency is achieved. Heat a non-stick skillet over medium-low heat or a waffle iron according to directions. For pancakes, pour or ladle about 1/4 cup pancake batter per pancake, and cook until golden brown and edges are firm and cooked. Flip and cook until the center is cooked through. Set aside and repeat. For waffles, pour batter into waffle maker prepared with non-stick spray, and cook according to manufacturer’s directions. Waffles will double in height as they rise. 


For fun flavored pancakes: try adding (to batter) chocolate chips, blueberries, chopped banana, sliced strawberries, cinnamon, or any other family favorites.

*These can be made ahead and frozen to microwave for quick breakfasts.


TDB Cookies


  • 1 stick butter or vegan butter, at room temperature
  • 2/3 cup brown sugar (for chocolate chip cookies) or cane sugar (for sugar cookies)
  • 1 egg
  • 2 teaspoons vanilla extract
  • 1-1/3 cups pancake mix
  • 1 cup chocolate chips (optional)



Preheat your oven to 375 degrees. Line a baking sheet with parchment paper. 

In bowl of stand mixer or a large mixing bowl with electric hand mixer, cream together butter (or vegan butter) and sugar. Mix on medium speed until fluffy and fully combined. Add egg and vanilla and mix well. Add dry mix and chocolate chips (if using), and mix well until a thick dough comes together. Scoop or spoon cookies 2 inches apart and press them down slightly to approximately 1/2 inch thick. Bake for 9-12 minutes, removing them when edges just start to brown. Let cookies sit on pan for 3-5 minutes to firm up before removing to cool on wire rack. Repeat in batches until all cookies are baked. Store cooled and covered for up to 5 days.


*For snickerdoodles: scoop balls of dough into a bowl of cinnamon-sugar and roll until coated. This can be easier to do if dough chills for 15 minutes first.

*For lemon sugar cookies: use white cane sugar (instead of brown sugar) and add the zest of 1 lemon to the dough.



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