25 Amazing Recipes to Make with Pancake Mix (2024)

FAQs

What else can I use pancake mix for? ›

Additional Fluffiness Factors. Sugar: Sugar binds with the water in the batter and slows the development of the gluten. That means pancakes with a tablespoon of sugar will be softer, less rubbery, less elastic. Sugar will also aid in browning and give you those crispy edges that no pancake can do without.

No matter what kind of mix you use, there's no denying that stirring ingredients like blueberries, chocolate chips, peanut butter, and canned pumpkin will make your pancakes feel — and taste — special. You can also top your stack of flapjacks with whipped cream or real maple syrup to disguise unaltered box batter.

You can add 2 tablespoons of brown sugar and about 1/2 teaspoon of cinnamon directly to the batter and cook as directed. Or you can make a cinnamon filling to swirl into your pancake as it cooks. For this method, mix brown sugar, cinnamon, and melted butter together.

Eggs are a crucial ingredient. They provide the cakes with the structure to hold light bubbles. Eggs also give the batter additional, richer flavor from the yolk fat. If you add too many eggs, you'll have “pancakes” that look more like custard or crepes.

However, as a general rule, pancake batter should be neither too watery nor too thick. A good pancake batter should have a smooth and pourable consistency, but still thick enough to coat the back of a spoon. If the batter is too thin or watery, the pancakes will spread out too much and become thin and flat.

Add an Egg

Even if your pancake mix doesn't call for an egg, mix one into the batter. The egg will add richness to the recipe and make the end result taste like homemade pancakes. If your pancake mix already calls for an egg, try adding an extra one.

Pancakes and waffles typically both contain baking soda, which causes them to rise. As soon as the baking soda is combined with the wet ingredients (which contain an acidic ingredient, like often buttermilk), it starts producing carbon dioxide gas bubbles that cause the batter to rise.

When cooked, the chemical leaveners (the baking powder and baking soda) in the pancakes created large air bubbles. The loose gluten network captured the air bubbles and maintained the each pancake's shape while still keeping it fluffy with air.

Why do IHOP pancakes taste better? ›

IHOP, for instance, requires its pans to be heated to 350 degrees Fahrenheit, and uses Crisco instead of butter to grease it, says Grimm. IHOP also has designated griddles that never cook anything other than pancakes, as Jon Kotez, IHOP's senior manager of field operations support, told Restaurant Business.

Restaurants tend to use real, farm-fresh eggs and real milk when making their pancakes, which as you might guess, adds to a richer, higher-quality eating experience.

600 BC - The first recorded mention of pancakes dates back to ancient Greece and comes from a poet who described warm pancakes in one of his writings.

Measurement Adjustment: When substituting pancake mix for flour, you need to adjust the measurements. For every cup of flour required in the recipe, reduce it by 2.5 tablespoons to account for the leavening agents and sugar already present in the pancake mix [3].

You can save pancake batter in the refrigerator or turn it into frozen pancakes for breakfasts to come. Published Sept. 12, 2022. Conventional wisdom around homemade pancake batter has always been that you need to use it the day you make it, otherwise your flapjacks will suffer.

While pancake mix and Bisquick share many ingredients, the two are not the same. The main difference is that the pancake mix is sweeter. Most pancake mixes can be used in place of Bisquick and vice versa in sweet recipes. Compare your pancake mix with Bisquick's ingredient list before swapping.

Don't taste or eat raw (unbaked) dough or batter.