Whether you threw out the box and only have the bag or just want to make the best pancakes from a boxed mix, the tips in this post will give you the best stack ever!
Making the Best Pancakes with Aunt Jemima Mix
You can make great pancakes using Aunt Jemima’s boxed mix by adding a few staples to the pre-measured dry ingredients in the bag.
Some of the tricks to achieving the best pancakes are in the cooking method, which I’ve included all my tips below.
While I have lots of pancake recipes on this website, from time to time, I buy this mix to make things simpler, like when I’m cooking for my kid’s swim team or when I travel with my family and stay at Airbnbs.
Aunt Jemima Pancake Mix Ingredients
To make pancakes with Aunt Jemima’s pancake mix you’ll need:
- Aunt Jemima’s Pancake mix: this has all the dry ingredients already in it.
- Milk: use dairy or dairy-free milk to make pancakes. Using water is not recommended unless it’s the “complete” mix.
- Egg: the binding ingredient for the batter. Using an egg substitute for pancakes will change the taste and texture.
- Oil: you can also use melted butter instead to enhance the flavor of this recipe.
You’ll find the ingredient measurements in the recipe card below.
How to Make Aunt Jemima Pancakes
Making delicious pancakes using this mix that have a great texture is possible with these steps:
- Make the batter
In a large bowl, combine Aunt Jemima’s pancake mix, the milk, oil or melted butter, and one egg. Mix until there are no visible lumps, but don’t overmix. Let the batter rest for 2 minutes to thicken.
- Cook the pancakes
Heat a large non-stick skillet or griddle over medium heat. Once hot, grease it with oil or butter. Pour ¼ cup of batter per pancake on the greased, hot skillet. Cook the first side for about 2 minutes until the edges are defined and bubbles form. Flip and cook the other side for an additional minute.
Serve hot with butter and syrup or your favorite pancake toppings.
Using Water Instead of Milk for Aunt Jemima Pancakes
While the Original Aunt Jemima Pancake Mix has great dry ingredient ratios that yield fluffy pancakes, you should not make them without milk. Using water is only recommended if you’re using the “complete” mix, which includes powdered milk.
Do I Have to Use Oil in the Jemima Recipe?
The reason the boxed mix calls for oil is to add moisture to the pancake texture. I personally like to use butter in my pancake batter, which also adds the necessary moisture and gives it more flavor.
Tips for Great Pancakes Using a Boxed Mix
Avoid the most common pancake mistakes and get a perfect stack using Aunt Jemima’s mix by following these simple tips.
Heat the pan or skillet first
Starting with a hot surface is key. Heat it first over medium to medium-high heat and then grease it. Immediately pour the batter so you don’t burn the butter -if that’s what you’re using.
Wait to flip
Make sure to flip the pancakes over once the edges are defined and bubbles have formed. Flipping pancakes early might yield gummy and flat pancakes.
Refrigerate unused pancake batter for up to 2 days. You can also freeze pancake batter in a zip bag for up to a month. Cooked pancakes can be frozen for up to 3 months or kept in the refrigerator for up to 5 days. To reheat, simply toast them or microwave them for up to one minute.
Aunt Jemima Pancake Mix Recipe
- 1 cup Aunt Jemima mix
- ⅔ cup milk
- 1 tablespoon oil or melted butter
- 1 egg
Make the batter
- In a large bowl, combine the pancake mix, the milk, oil or melted butter, and one egg. Mix until there are no visible lumps, but don’t overmix.
- Let the batter rest for 2 minutes to thicken.
Cook the pancakes
- Heat a large non-stick skillet or griddle over medium heat. Once hot, grease it with oil or butter. Pour ¼ cup of batter per pancake on the greased, hot skillet.
- Cook the first side for about 2 minutes until the edges are defined and bubbles form. Flip and cook the other side for an additional minute.
- Remove from the skillet and repeat with the remaining batter. Serve hot with butter and syrup.