Aunt Jemima Pancake

If you’re craving soft, golden, and fluffy pancakes without starting from scratch, this Aunt Jemima pancake mix recipe is your easy ticket to breakfast bliss. Whether you’ve tossed the box and only have the mix bag left or you’re just in the mood for something quick and foolproof, this method gives you stack after stack of warm, buttery pancakes that taste homemade — with just a few simple additions.

Making the Best Pancakes with Aunt Jemima

Let’s be honest — there’s nothing wrong with using a boxed mix when it delivers results like this. Aunt Jemima pancake mix already has the base ingredients measured out for you, and all you need are a few pantry staples to bring it to life.

What makes a difference, though, is how you treat that batter. I’ve tested this mix many times, especially when I’m feeding a crowd or away on a trip with my family. A couple of easy tweaks and a bit of know-how can turn those pancakes from decent to delightful.

What You’ll Need

Here’s what you need to make a batch of fluffy pancakes using Aunt Jemima pancake mix:

• Aunt Jemima Pancake Mix – The pre-measured dry base that includes flour, leaveners, and a bit of seasoning.
• Milk – Use dairy or non-dairy milk like almond or oat. Skip the water unless you’re using the “complete” version of the mix.
• Egg – Helps bind the batter and gives the pancakes structure.
• Oil or Melted Butter – Either will work, but I personally lean toward melted butter for that richer flavor.

(Exact amounts are in the recipe card below.)

How to Make Pancakes Using Aunt Jemima Mix

1. Mix the Batter

In a large mixing bowl, whisk together the pancake mix, milk, egg, and oil (or melted butter) just until the batter is mostly smooth. A few small lumps are totally fine — overmixing will make the pancakes tough. Let the batter sit for 2–3 minutes to thicken slightly.

2. Cook the Pancakes

Heat a non-stick skillet or griddle over medium heat. Once it’s hot, lightly grease the surface with oil or butter. Scoop out ¼ cup of batter for each pancake and pour it onto the hot skillet. Cook until bubbles form and the edges begin to look set — about 2 minutes. Flip and cook for another minute or so until golden and cooked through.

3. Serve

Pile them up and serve while hot. Top with butter, maple syrup, or anything you love — fresh fruits, jam, or even a dollop of whipped cream.

Can You Use Water Instead of Milk?

Technically, yes — but only if you’re using the complete version of Aunt Jemima mix that contains powdered milk. If you’re using the regular mix, using water can leave the pancakes flat and lacking flavor. Stick with milk (any kind) for better taste and texture.

Do You Need to Add Oil?

Oil adds moisture and tenderness. If you skip it, your pancakes might come out a bit dry. I often use melted butter instead of oil — it adds that slightly rich, homemade flavor without much extra effort.

Tips for Perfect Pancakes Every Time

Here are a few small things that make a big difference:

• Preheat the skillet properly. A hot pan gives your pancakes a lovely sear and keeps them from spreading too much.
• Don’t overmix. It’s tempting, but a few lumps are totally fine — they’ll cook out.
• Wait before flipping. Don’t flip too soon. Bubbles should form and pop before you turn the pancake over. That’s your cue.
• Use real ingredients. If the recipe calls for milk and eggs, don’t try to cut corners with substitutes unless you really have to.

Storing Leftovers

Pancake mornings are great, but leftover pancakes? Also a win. Here’s how to keep them fresh:

• Uncooked batter: Store in the fridge for up to 2 days, or freeze for up to a month.
• Cooked pancakes: Let them cool, then refrigerate for up to 5 days or freeze for up to 3 months. Stack with parchment between each one to prevent sticking.
• To reheat: Toast them for crispy edges or microwave for about 45 seconds if you’re in a rush.

Final Thoughts

Sometimes, shortcuts are worth it — especially when you’re just trying to get a warm breakfast on the table without a fuss. With just a few ingredients and a few minutes, this recipe turns Aunt Jemima pancake mix into something truly satisfying. It’s easy, consistent, and always a hit in my kitchen.

Try other recipes:

• Sweet Milk Pancakes
• Strawberry Pancakes
• Sheet Pan Pancakes