Breakfast is made easy with this Aunt Jemima pancake recipe. These fluffy pancakes can be made with just a few simple ingredients and in about 10 minutes. Drizzle the top with syrup or add fresh fruit for a delicious breakfast your friends and family will love.

 

Pancakes are a weekend staple in our house. We love making them homemade but sometimes it’s nice to use a mix, like Aunt Jemima, since the dry ingredients are already measured out. This helps reduce the preparation time along with a little easier clean-up.

Make this a complete breakfast with a side of fruit salad and turkey bacon or sausage.

Ingredients needed

Aunt Jemima Pancake Mix – This can be found in the breakfast aisle at the grocery store.

Egg – Helps to make the pancakes fluffy.

Milk – Use milk or buttermilk.

Oil – This recipe calls for vegetable oil. You could substitute with melted butter for a richer tasting pancake.

Vanilla extract – This adds a hint of sweetness and flavor. You could also use almond extract.

Sugar – Added for a touch of sweetness. Can be left out.

How to make Aunt Jemima pancakes

The original recipe instructions on the back of the box does not include vanilla extract or sugar. You can omit these ingredients but I feel like it takes the pancakes to the next level.

Step one: Sift pancake mix into a bowl. Sifting really helps to make the pancakes light. Add sugar.

Step two: Form a well in the dry ingredients and add eggs, oil, vanilla extract and milk in the well.

Step three: Using a whisk, stir together the ingredients until just combined. Be careful not to over mix.

Step four: Heat a pan or griddle over medium heat. Spray with non-stick cooking spray or melt a little butter over the surface.

Step five: Pour 1/4 cup of batter onto the warm griddle or pan. When bubbles start to appear, use a spatula to flip the pancake. cook 1-2 minutes more or until golden brown.

Tips for the best pancakes

Tricks for making the best light and fluffy pancakes.

• Sifting the dry mix isn’t necessary but it does help reduce the lumps and aerates the batter for light pancakes.
• Don’t over mix the batter. Over mixing can cause the pancakes to be tough and chewy. About 10-12 stirs should be enough to get all of the ingredients combined. It’s ok to have a few lumps in the batter.
• I have found using 1/4 cup measuring cup to scoop batter on the griddle helps to achieve uniform pancakes.
• Don’t press down on the pancakes with a spatula when you are cooking them. This will make them too flat.
• If you pancake mix has been on the shelf for a few weeks, add a teaspoon of baking soda to the mix for fluffy pancakes.
• Try adding spices for a tasty twist. Apple pie spice, pumpkin pie spice or cinnamon can add lots of great flavor.
• Add canned pumpkin, applesauce or mashed banana to the mixture for delicious pancakes.

Best pancake toppings

A little syrup and butter is the classic way to serve pancakes but there are many toppings you can add to add a little fun to your breakfast. Here are a few ideas:

• Chocolate chips – Add them to the batter or sprinkle them on top.
• Chopped nuts – Pecans, walnuts, peanuts and macadamia nuts are great choices.
• Fruit – Try adding chopped bananas, blueberries, strawberries, peaches and more.
• Sprinkles – For a festive occasion, top with whipped cream and colorful sprinkles.

How to store and freeze pancakes

Store any leftovers by placing them in a sealable bag or airtight container in the refrigerator.

To freeze pancakes, let them completely cool. Place pieces of parchment or wax paper between them and stack. Place in a freezer safe bag or container. They will last 3 months.

Place them in the refrigerator overnight to thaw. Reheat in the microwave for 30 seconds.

More easy breakfast recipes

• Frozen biscuits in the air fryer
• Scrambled eggs without milk
• Baked oatmeal
• Non alcoholic mimosa
• Banana bread muffins
• Gravy
• Cinnamon toast

Make this breakfast recipe? Let me know how it turned out in the comments below. You can follow for more recipes at Pinterest, Instagram and Facebook.