Aunt Jemima Pancake Recipe

For a quick and easy breakfast, whip up a batch of homemade Aunt Jemima pancakes. These fluffy flapjacks come together in just 15 minutes!

Aunt Jemima changed its name to Pearl Milling Company, but the delicious taste is still the same. The name now reflects the original mill in St. Joseph, Missouri that started running over 130 years ago.

The mill starte producing cornmeal and flour in 1889 but eventually expanded to create the line of pancake mixes called Aunt Jemima.

This recipe is quite flexible, so you can change it to suit your tastes. For example, if you avoid dairy, you can use non-dairy milk or just add water.

And you can add any flavorings you like. So, why not try eggnog or cranberry pancakes for a holiday breakfast?

Pearl Milling Company also makes different flavored mixes, so you can try buttermilk, whole wheat, or stick with the original. They’re all delicious!

All About Aunt Jemima Pancake Recipe Ingredients

Aunt Jemima Original Pancake Mix

Aunt Jemima packaged mixes come in a variety of flavors. But for this recipe, I use the Aunt Jemima original pancake mix.

But, if you can’t get a box of pancake mix, you can make your own at home. Simply whisk or sift these ingredients together:

• 2 cups of flour


• ½ teaspoon salt


• 1 teaspoon sugar


• ½ teaspoon baking soda

Milk

In this Aunt Jemima pancake recipe, you need to add milk. However, you can substitute other liquids for regular cow milk if you want.

For example, buttermilk gives you really fluffy pancakes. As well, it will make them tender, rich, and slightly tangy.

On the other hand, you can use non-dairy milk instead. For instance, almond milk will also give you fluffy, delicious pancakes that are soft in the middle.

Almond milk will also make the pancake batter a little sweet, but it won’t really taste nutty. So, you can still top the pancakes with all of your favorite things.

Eggs

Eggs are an essential ingredient for pancakes. They help bind the rest of the ingredients and create a stable structure.

For extra light and fluffy pancakes, use this simple trick: beat the eggs in a separate bowl first. Once you’ve incorporated some air into the eggs, mix them into the rest of the batter.

Butter

While you can use any type of fat in this Aunt Jemima pancake recipe, I love the taste of butter. Butter makes your pancakes really rich and adds a lot of flavor, so I use it both in the batter and to fry the pancakes.

However, you can always substitute vegetable oil or margarine. Your pancakes will still be delicious, but they won’t taste quite the same.

Also, butter burns more easily than oil. So, if you use butter to fry the pancakes, you may need to keep the heat a little lower.

Tips and Tricks for Making Aunt Jemima Pancakes

Don’t Overmix

If you overmix your pancake batter, you activate the gluten in the flour, and your pancakes will end up very tough. And for fluffy pancakes, you need to keep a lot of air in the batter, but overmixing can ruin that.

Therefore, it’s best to lightly use a medium whisk for mixing. And once you’ve combined the wet and dry ingredients, don’t beat the batter.

(It’s okay if your batter is slightly lumpy!)

Make Them Small

Small pancakes are much easier to flip than large ones. So, I like to make a large batch of little ones, rather than just a couple big pancakes.

Revitalize Your Mix

If your box of Aunt Jemima pancake mix is a little old, your pancakes might end up flat. But you can revitalize the mix!

Just add a teaspoon of baking powder to the other dry ingredients. That will ensure the pancakes rise.

However, if you’re adding buttermilk, use baking soda rather than powder. Since buttermilk is acidic, it can react with pure baking soda.

Method

1. Mix the Batter
   

   In the medium mixing bowl, add all of the ingredients except the frying oil. With the whisk, combine everything gently and watch for air bubbles to form.

   Make sure you don’t overmix!
   

2. Heat the Skillet
   

   The batter needs to rest for 3-4 minutes, so use this time to heat up your skillet. Put the skillet on the stove and turn the burner to medium heat.

   When you’re ready to start frying, add a little of the frying oil to grease the skillet.
   

3. Pour the Pancakes
   

   Pour ¼ of the batter into the pan. Depending on the size of your skillet, you may need to adjust the amount of batter you add.
   

4. Flip!
   

   Watch the pancake carefully as it cooks. When the air bubbles pop but don’t disappear and the edges look a little dry, it’s probably time to flip.
   

5. Serve
   

   Cook each side until golden brown, and then take your pancake out of the pan. Repeat with the rest of the batter.

   Then, plate your homemade pancakes and serve them with your favorite toppings!
   

Aunt Jemima Pancakes Variations

Chocolate

For extra-decadent pancakes, make them chocolatey! My favorite way is to add ½ cup of chocolate chips to the batter right before cooking it.

Or, you can add cocoa powder for a truly chocolate pancake. However, you’ll need to add a little more liquid, as well, to keep the texture right.

And you could even add both and make them double chocolate!

Fruit

For a healthier option, add fresh fruit to your pancakes. For example, in the summer, throw a half cup of blueberries into your batter.

When the pancakes cook, the berries will pop and add beautiful, tart purple spots.
You can also use frozen blueberries, but they will turn your batter purple.

I also like to make banana pancakes. Simply mash a large banana and add it to the batter. However, you’ll need to decrease the amount of milk so your pancakes aren’t too runny.

My favorite option is a fruit combo: add blueberries and sliced bananas to your pancakes for a special treat.

Pumpkin Spice

When fall rolls around and everything is flavored with pumpkin spice, bring that trend to your breakfast cuisine! Mix ½ teaspoon cinnamon and ½ teaspoon pumpkin pie spice into your batter.

This makes your batter a little sweeter without adding more sugar, and the smell is heavenly!

What to Serve With Aunt Jemima Pancakes

• I love serving a stack of golden brown pancakes with a pat of butter, some sliced fresh fruit, and plenty of maple syrup. And for a special occasion, I add a few swirls of whipped cream.


• To complement the sweetness of your pancakes, fry up some bacon or sausages. As well, omelets, quiche, or fried eggs go really nicely.


• And don’t forget that you can serve a veggie hash or roasted vegetables for a healthy brunch.


• But, sometimes, I like a really sweet treat in the mornings. For this, I top the pancakes with chocolate chips, Nutella, or Hershey’s syrup.


• For a Reese’s twist, add some peanut butter with the chocolate, or sprinkle toasted nuts on top. The nuts add crunch, too!

Storing and Reheating Aunt Jemima Pancakes

If you want to store your pancakes in the refrigerator, they’ll last for about 4-5 days. But if you freeze pancakes, they’ll last even longer.

Simply store cooled pancakes in an airtight container or freezer bag with layers of wax paper between them. This way, they’ll stay fresh for about 3 months.

Also, never store pancakes with toppings on them. (But pancakes with mix-ins, such as fruit or chocolate, are fine.)

When you’re ready to eat your pancakes, warm them on a baking tray in a 100-degree F oven for a couple of minutes. Or, thaw them in the microwave.

Either way, make sure you don’t overcook them, or they’ll dry out.

More Pancake Recipes You’ll Love

• IHOP Pancake


• Coconut Flour Pancakes


• Carbquik Pancakes