Go Back
+ servings
Stack of pancakes with butter and syrup.
Print Recipe
5 from 2 votes

Aunt Jemima Pancake Recipe

How to make pancakes using Aunt Jemima pancake mix.
Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes
Course: Breakfast
Cuisine: American
Keyword: pancakes
Servings: 15 pancakes
Author: Heather

Ingredients

  • 2 cups Aunt Jemima pancake mix
  • 1 1/2 cups milk
  • 2 tablespoon vegetable oil
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 tablespoon sugar

Optional for serving

  • syrup
  • whipped cream
  • butter

Instructions

  • Sift pancake mix into a bowl. Stir in sugar.
  • Form a well in the dry ingredients and add eggs, oil, vanilla extract and milk in the well.
  • Using a whisk, stir together the ingredients until just combined. Be careful not to over mix.
  • Heat a pan or griddle over medium heat. Spray with non-stick cooking spray or melt a little butter over the surface.
  • 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.
  • Serve warm.

Video

Notes

Sifting the dry ingredients helps to achieve light and fluffy pancakes however it isn't a necessary step if you don't have a mesh sifter. 
Try not to over mix the batter. There still might be a few lumps remaining. 
Store leftovers in the refrigerator for 2-3 days or freeze for up to 3 months. 

Nutrition

Calories: 81kcal | Carbohydrates: 7g | Protein: 3g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 37mg | Sodium: 106mg | Potassium: 75mg | Fiber: 1g | Sugar: 2g | Vitamin A: 115IU | Vitamin C: 1mg | Calcium: 68mg | Iron: 1mg