Annie’s Pancake Mix Nutrition Facts | Quick Label Guide

Annie’s Organic Pancake & Waffle Mix lists 190 calories per 1/2 cup dry mix, plus 2 g fat, 38 g carbs (6 g added sugars), and 5 g protein.

What The Label Tells You

The dry-mix panel gives a clear baseline. Per 1/2 cup of mix, the label lists 190 calories, 2 g fat (0 g saturated), 38 g carbohydrate with 6 g added sugars, 1 g fiber, 5 g protein, and 490 mg sodium. Use that number when logging mix or planning portions.

For groups, scale from that 1/2 cup, then split the cooked yield.

Label Snapshot Table

Nutrient	Per 1/2 Cup Mix	%DV
Calories	190	—
Total Fat	2 g	3%
Saturated Fat	0 g	0%
Sodium	490 mg	21%
Total Carbohydrate	38 g	14%
Dietary Fiber	1 g	4%
Added Sugars	6 g	11%
Protein	5 g	—
Calcium	50 mg	4%
Iron	0.4 mg	2%

How Cooked Servings Change The Numbers

Add milk, egg, and oil and the numbers shift. Box method raises calories and sodium. A small griddle cake from mix lands around 60–90 calories, while a diner-size round pushes higher.

To get a true number, weigh batter before cooking or weigh the stack after it cools a minute. Then match to a cooked entry that fits your method. FoodData Central lists ~55–62 calories per ounce, which helps translate label data to a plate. Weighing is quick with a scale.

Treat %DV like a quick meter. The FDA %DV guide calls 5% low and 20% high. That makes the 21% DV for sodium worth watching if you’re stacking several pancakes in one sitting.

Ingredient List And What It Means

This mix uses organic wheat flour, organic cane sugar, expeller-pressed sunflower oil, baking powder, and sea salt. That’s a short lineup for a classic flapjack texture. Expect mild sweetness and a light golden finish.

The grain is not whole-wheat, so fiber sits at 1 g per dry serving. If you want more fiber or protein, fold in oats, chia, or a spoon of yogurt. Keep liquids balanced so the batter stays pourable. Whole-grain swaps slightly raise fiber per serving.

Close Variant: Annie’s Mix Label Details For Smart Portions

People often ask whether to log the dry mix or the cooked pancakes. Use dry numbers when you track scoops going into the bowl. Use cooked entries when you split a family batch and only know what hit your plate. Both paths can be accurate if you measure consistently. Batter density varies by milk choice.

Here’s a handy rule: track dry when you control the batter volume; track cooked when you only know pan yield. Watch added sugars and that 21% DV sodium line, since a tall stack can push totals fast.

Smart Swaps To Nudge The Panel

Want a leaner plate? Use egg whites, swap part of the milk for water, and keep oil to the minimum on the griddle. Want more staying power? Add a scoop of plain Greek yogurt, sprinkle in chia, or stir in rolled oats for texture and extra fiber.

Portion Math You Can Trust

Two measuring moves keep portions honest. First, weigh the dry mix you use. Second, portion batter with a disher scoop so each cake matches the last. If you make eight equal pancakes from one dry serving, divide the label calories by eight for a per-cake figure. The same math works for waffles.

Restaurant pours are larger. If your pancakes run thick, assume more batter per cake and bump the estimate accordingly. Checking a cooked entry per ounce offers a fast cross-check.

Cooked Scenarios Table

Scenario	Approx. Calories	Notes
One small pancake	60–90	Plain batter; 1–1.5 oz cooked
Two medium pancakes	140–200	Box method; light oil
Big diner-style pancake	200–300	Thick pour; butter on griddle

Allergens, Diet Needs, And Pantry Tips

Wheat is present here. The mix doesn’t list dairy or egg in the dry ingredients, so vegan swaps are possible when you use plant milk and an egg substitute. If you’re tracking sodium, space pancakes with lower-sodium meals later in the day.

Store the box sealed in a cool, dry spot at room temp. For the freshest lift, keep opened mix in an airtight container and use it within a few months. Clumpy mix won’t rise well and can skew your portion math.

Label Reading Moves That Help

Scan the serving size first, then calories, then %DV lines for sodium and added sugars. If a stack is your main meal, add a protein source on the side and fruit for volume. That balances the 38 g carbs per dry serving and keeps you full longer. Check fiber for fullness.

How This Compares To A Generic Cooked Entry

USDA style entries for a plain pancake prepared from a dry mix list around 55–62 calories per ounce. That’s a handy anchor when your pancakes vary in size. Multiply ounces by that range to estimate a plate, then cross-check with your dry ledger for the batch.

Sodium sits lower per ounce in many cooked entries than the dry label’s 21% DV, since a single pancake often uses a fraction of the dry serving. A big stack can match or exceed one dry serving’s sodium depending on your pour and griddle salt.

Make It Yours Without Blowing The Numbers

Use fruit instead of chocolate chips to keep added sugars steady. Spray the pan lightly instead of pouring oil. Nonstick pans need less oil. For waffles, measure batter into the iron so overflow doesn’t inflate your serving.

If you want more fiber without a heavy feel, pulse rolled oats to a rough flour and replace a few spoonfuls of mix. Add enough liquid to keep the batter smooth. Measure syrup if you track sugar.

References And Handy Links

See the brand’s panel for the exact line-by-line values, read the FDA % Daily Value guide, and use a FoodData Central pancakes entry to estimate cooked servings.