Aunt Jemima Pancake Mix Recipe
180kcal
Ingredients
- 2 cups all-purpose flour
- 3 tablespoons sugar
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 large eggs
- 1 ¾ cups milk
- 4 tablespoons melted butter
- Optional: fruits chocolate chips, or nuts
Equipment
- Large mixing bowl
- Whisk or spoon
- Measuring cups and spoons
- Non-stick skillet or griddle
- Spatula
- Plate (for serving)
Method
- Mix dry ingredients: In a large bowl, combine flour, sugar, baking powder, baking soda, and salt.
- Combine wet ingredients: In another bowl, beat eggs and milk, then stir in melted butter.
- Make the batter: Gently mix wet and dry ingredients; a few lumps are fine.
- Cook pancakes: Heat a non-stick skillet over medium heat. Pour batter to form pancakes. Cook until bubbles appear on top, then flip and cook until golden.
- Serve hot: Stack pancakes and add your favorite toppings like syrup, fruits, or chocolate.
Notes
- Do not overmix the batter to keep pancakes light and fluffy.
- Rest the batter 5–10 minutes before cooking to improve texture.
- You can add flavors or mix-ins like blueberries, bananas, or chocolate chips for variety.
- Store leftover dry mix in an airtight container for up to 4 weeks.
Nutrition (per pancake)
- Calories: 180–200 kcal
- Carbohydrates: 28g
- Protein: 5g
- Fat: 6g
- Saturated Fat: 3g
- Cholesterol: 45mg
- Sodium: 230mg
- Fiber: 1g
- Sugar: 6g
