These Aunt Jemima pancakes are light, fluffy, and take less than 10 minutes to make!
Topped off with warm maple syrup and whipped cream, you’ve got an easy melt-in-your-mouth breakfast. So go on, spoil the family.
Aunt Jemima’s classic boxed mix combines all the dry ingredients for you. So there’s less work and cleanup.
This recipe is easy, so yummy, and will have your family asking for seconds. Hide the box and they’ll think these Aunt Jemima pancakes are from scratch!
Tips & Tricks for Making the Best Pancakes
Box or not, here are my tips and tricks for making the best pancakes!
- Avoid overmixing. When combining the wet and dry ingredients, don’t get too crazy with the stirring. Try to gently fold the mixture. Otherwise, it can over-develop the gluten, making your pancakes too dense and tough.
- Got lumps? Don’t fret! Let the batter rest for a minute. Then, do one more fold over. You can also sift the pancake mix before stirring in the wet ingredients. Both will help with bigger lumps.
- Create fluffy flapjacks. Here’s a secret tip I learned recently: beat your egg whites. Do so before folding them into the mixture for extra fluffy pancakes!
- Add a leavening agent. Has your pancake mix been sitting in your pantry for a while? It may have lost some rising power. So add a little extra baking powder to the batter. This will ensure your pancakes turn out fluffy.
- Don’t forget the eggs. Some box mix recipes don’t call for eggs. However, this is an essential ingredient for perfect pancakes. So don’t leave them out.
- Boost the flavor. Add vanilla or almond extract for a fun pop of flavor. You can also add spices such as cinnamon or pumpkin spice. Sometimes, I also add zest from citrus.
- Add ricotta. It makes super fluffy and moist pancakes. Yum!
- Use healthy ingredients. Mashed bananas, applesauce, or yogurt can make your pancakes a little healthier. You can also try ground nuts or flaxseed as a replacement for some of the flour.
How to Flip The Perfect Pancake
If you’re new to pancake-making, here’s how to know when to flip your pancakes!
Watch the bubbles and the edges. The edges should be set and look a little more dry than the interior. Additionally, there should be a lot of bubbles and some should be starting to pop.
Also, resist the urge to squish your pancake with your spatula after you flip. This makes your pancakes flat. You want air in there for fluffy pancakes!
When they’re ready, quickly flick your wrist 180 degrees to one side. No need to use your whole arm. A quick flick of the wrist will do the job.
Next, just watch the other side and when it gets golden brown, you’re good to go.
Tasty Pancake Toppings
No one wants a plain pancake! Even just some butter and maple syrup will be delicious.
But here’s some more unique and tasty toppings for your next pancake breakfast:
- Fresh Fruit – Berries, kiwis, citrus, bananas… you really can’t go wrong with putting fresh fruit on your flapjacks.
- Nuts – For a fun crunch, add in some nuts! Walnuts, almonds, cashews, pick your favorite.
- Chocolate – To makes pancakes extra decadent! Nutella or chocolate chips, pancakes taste great with a little chocolate.
- Sprinkles – Want to make special pancakes for the kids? Add sprinkles to make breakfast even more exciting.
- Sweet Syrups – If your pancakes are a little dry, add more syrup. Maple, caramel, chocolate, or fruity – all syrup is good to me.
- Breakfast Sides – Practically any breakfast side pairs well with pancake. Peanut butter, yogurt, bacon, a fried egg, anything!
How to Store Pancakes
Is your family prone to rushing in the mornings? Frozen pancakes are a great solution!
Simply meal prep a big batch, then freeze.
To Store: Wrap the pancakes in plastic wrap, then place in an airtight container. Refrigerate leftover pancakes for up to 5 days.
To Freeze: For flash freezing, place the pancakes on a baking sheet, then freeze. Once frozen, transfer to a freezer bag. Likewise, you can put parchment paper in between each pancake, then freeze as a stack. Frozen pancakes last up to 3 months.
To Reheat: Microwave one pancake for about 20 seconds. Add 5-10 seconds more for each additional pancake. You can also reheat pancakes in the toaster. For the oven, reheat at 350 degrees Fahrenheit until warm.
How to Make Aunt Jemima Pancakes
Aunt Jemima Pancake Recipe
20
servings10
minutes10
minutes240
kcalIngredients
2 cups Aunt Jemima Original Pancake Mix
1 1/2 cups milk
2 eggs
2 tablespoons oil
2 bananas-mashed + 1 banana-sliced for top of pancakes
walnuts
24 oz Aunt Jemima pancake syrup
- Homemade Whipped Cream
1 cup heavy cream
2 tablespoons sugar
Instructions
- Heat a large skillet on medium heat.
- In a large bowl, combine the pancake mix, milk, eggs, oil, and mashed bananas.
- Pour 1/4 cup of pancake batter onto the skillet.
- When pancakes begin to bubble and some bubbles are popping, use a spatula to flip the pancake.
- Cook until golden brown on each side. Remove from heat and set them on a plate.
- To make the whipped cream, place the heavy cream and sugar in a small bowl. Whip until thickened and stiff peaks start to form.
- Top with walnuts, homemade whip cream, and Aunt Jemima maple syrup.
- Serve and enjoy!
I’m a huge, huge fan of pancakes, even more so with crepes. The issue I have with pancakes is they never seem to be as fluffy as yours look. I will try this recipe thanks!