Aunt Jemima Pancake Mix offers a quick and easy way to enjoy a classic comfort food, and it’s a versatile base for various creative pancake recipes. Whether serving a lazy weekend breakfast or a bustling weekday morning, these pancakes will surely please.
Renowned for their fluffy texture and golden-brown exterior, these pancakes are a much-loved staple in households across the globe. Known for its ease and convenience, this pancake mix saves you the time and effort to measure flour, leavening agents, and the like.
With just a few extra ingredients and a couple of stirs, you’re heading to a warm stack of pancakes. The magic of vanilla extract and a touch of sugar transform this mix into an elevated morning treat that’s both homely and indulgent.
Ingredients Of Aunt Jemima Pancake Mix Recipe
All you need to make Aunt Jemima tasty and fluffy pancakes is a package of Aunt Jemima pancake mix and a few basic pantry ingredients.
- Aunt Jemima Original Pancake Mix: This pre-made mix includes flour, leavening agents, and other ingredients typically used in pancakes. It’s a convenient way to make pancakes quickly and easily.
- Milk: Milk adds moisture to the pancake batter. It also contributes to the flavor and helps to create a tender texture in the final product.
- Egg: Eggs contribute to the structure of the pancakes, helping them rise and stay together. They also add moisture and can contribute to a richer flavor.
- Vegetable oil: Oil keeps the pancakes moist and prevents them from sticking to the pan. It also contributes to a crisp exterior.
- Sugar: Sugar sweetens the pancakes and contributes to their browning. When sugar is heated, it caramelizes, leading to a golden-brown color and a slightly crisp texture.
- Vanilla extract: Vanilla extract enhances the flavor of the pancakes. It adds depth and complexity to the sweetness that elevates the overall taste of the pancakes. It’s a simple ingredient that can make a big difference in your baked goods.
Tips And Tricks For Aunt Jemima Pancakes
- Don’t overmix the batter: Having some lumps in your pancake batter is okay. Overmixing can lead to tough, chewy pancakes instead of light and fluffy ones.
- Preheat your skillet: Make sure your skillet is hot before adding the batter. This will ensure your pancakes start cooking immediately and help them rise.
- Use a measuring cup for pouring batter: This helps ensure that all your pancakes are the same size and cook at the same rate.
- Wait for bubbles to flip: When you start seeing bubbles on the surface of your pancake, it’s usually a good sign that it’s ready to be flipped.
- Keep pancakes warm: If you’re cooking a large batch, keep finished pancakes warm in an oven set to a low temperature while cooking the rest.
- Experiment with toppings: Don’t limit yourself to just syrup. Fresh fruits, whipped cream, nuts, and even yogurt can be delicious on pancakes.
Add 1 cup of fresh or frozen blueberries to the batter. Blueberries add a nice burst of flavor and extra nutrition.
Chocolate Chip Pancakes
Mix in 1/2 cup of mini chocolate chips for a sweet treat. Serve with whipped cream for an extra indulgent breakfast.
Banana Nut Pancakes
Add 1 mashed ripe banana and a handful of chopped walnuts to the batter. These add a great texture and flavor to your pancakes.
Add 1 teaspoon of cinnamon to the batter for a warm, spiced flavor. These pancakes pair well with apple compote or maple syrup.
How To Store Aunt Jemima Pancakes?
- Cool Completely: Ensure the pancakes have cooled completely before storing any leftovers. This prevents condensation from building up, which can make them soggy.
- Refrigerate: Place the cooled pancakes in a covered container or zip-top bag. They’ll stay fresh in the refrigerator for up to 5 days.
- Freeze for Longer Storage: Pancakes freeze well if you want to keep them longer. Arrange them in a single layer on a baking sheet, freeze until solid, then transfer to a freezer bag. They’ll keep for up to 2 months.
- Reheating: Reheat refrigerated pancakes in the microwave for 20-30 seconds. You can either let frozen pancakes thaw in the fridge overnight or reheat directly from frozen in the microwave or toaster.
- Portioning: If you’re planning to freeze the pancakes, consider portioning them into meal-sized quantities. This way, you only defrost what you’re going to eat.
What Toppings Go Best With Aunt Jemima Pancakes?
Toppings that go best with Aunt Jemima Pancakes include traditional options such as maple syrup, butter, and powdered sugar. You can also add a variety of fresh fruits like strawberries, blueberries, or sliced bananas for a burst of flavor. Try adding a dollop of whipped cream or a sprinkle of chocolate chips for an extra indulgent treat.
What To Serve With Aunt Jemima Pancakes?
- Sausage links: Pair your pancakes with savory sausage links for a hearty and satisfying meal.
- Fresh fruit salad: Create a refreshing contrast by serving a side of mixed fruit salad, including options like melons, grapes, and citrus fruits.
- Yogurt and granola: Opt for a healthier option by serving your pancakes with a side of Greek yogurt topped with granola and a drizzle of honey. This adds a delightful texture and a hint of sweetness to your meal.
- Breakfast sausage patties: Add some savory goodness by serving your pancakes with flavorful breakfast sausage patties, perfectly balancing sweet and savory flavors.
Aunt Jemima Pancake Mix Recipe
- Large mixing bowl
- Whisk or fork
- Measuring cups and spoons
- Non-stick skillet or griddle
- Spatula or pancake turner
- Serving plate or platter
- 2 cups Aunt Jemima Original Pancake Mix
- 1 1/2 cups milk
- 1 egg
- 2 tbsp vegetable oil
- 1 tbsp sugar
- 1 teaspoon vanilla extract
- Combine the pancake mix, sugar, and vanilla extract in a large bowl.
- In another bowl, whisk together the milk, egg, and oil.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Some lumps are fine.
- Preheat a non-stick skillet over medium heat.
- Pour 1/4 cup of batter onto the skillet for each pancake.
- Cook until bubbles form on the surface, then flip and cook until golden brown.
- Feel free to add more sugar if you prefer a sweeter pancake.
- For dairy-free pancakes, substitute the milk with almond milk or oat milk.
- The batter can be made the night before and stored in the fridge for even quicker morning pancakes.
- If the batter seems too thick, add a bit more milk until you reach the desired consistency.
- Use a 1/4 cup measure or ice cream scoop to pour batter onto the griddle for evenly sized pancakes.
Nutritional FactsServing Size: 1 pancake without topping (approximately 4 inches in diameter)
- Calories: Around 80-100 calories per pancake
- Total Fat: 2-4 grams
- Saturated Fat: 0.5-1.5 grams
- Cholesterol: 10-15 milligrams
- Sodium: 200-300 milligrams
- Total Carbohydrates: 14-18 grams
- Fiber: 0-1 grams
- Sugar: 1-4 grams
- Protein: 2-3 grams