Aunt Jemima Pancake Mix Recipe (Thick and Fluffy Pancakes)

This Aunt Jemima pancake recipe makes buttery, fluffy pancakes that will take your average box mix to another level. I combine boxed pancake mix with a few special yet simple ingredients to create perfectly sweet, golden brown, ultra-soft pancakes that I know you'll love. If you've tried my Aunt Jemima Waffles, you already know I've mastered how to make pancake mix better, and this recipe won't disappoint!

Why You'll Love This Boxed Pancake Mix Recipe

When it comes to boxed pancake mix, Aunt Jemima pancakes (now known as Pearl Milling Company pancakes) are where it's at.

If your household looked anything like mine growing up, then it's safe to say you always had a box or two on hand for whenever you were craving pancakes. I know weekends just wouldn't have been the same in the Cunningham house without it. 

Well, since I can never resist taking good recipes and making them even better, I figured it was time that I try my hand at making Aunt Jemima's pancake mix recipe even better than the original. And I'll be honest, I think I nailed it!

These light and fluffy pancakes make for the perfect brunch, Sunday morning pancake feast, or breakfast-for-dinner meal since they take just a few minutes to whip up. You literally need just 15 minutes tops, and you can have these pancakes hot and ready to eat!

Plus, they're endlessly customizable, and I'll get into a few ways you can change this delicious breakfast recipe up each time later on.

Oh, and by the way, while these pancakes are fryin' up, you'll have plenty of time to work on equally tasty sides to go with them! My two favorite breakfast sides to make with pancakes are this million dollar bacon or this Jimmy Dean breakfast sausage.

Ingredients

As I mentioned earlier, the ingredient list for these Aunt Jemima pancakes is super simple. Honestly, you probably already have all the ingredients you'll need on hand!

So, here are all of the Aunt Jemima pancake recipe ingredients:

• 1 ¼ cup Aunt Jemima complete pancake mix
• 1 cup milk
• 1 tablespoon vegetable oil
• 1 large egg
• ½ tablespoon sugar
• 1 teaspoon vanilla extract

And here are my favorite toppings for the pancakes:

• Fresh strawberries
• Butter
• Maple syrup

Super simple, right?

Now, if you're looking for a pancake recipe made from scratch that uses almost all of the same ingredients, then I definitely suggest you try this tasty McDonald's pancake recipe next!

Ingredient Substitutions And Suggestions

When I make this Aunt Jemima pancake recipe, I almost always stick with the ingredients listed above — they make soft, fluffy pancakes that turn out perfect every single time. But one of the best things about pancakes is how easy they are to customize. Whether you’re keeping it classic or getting creative, there are endless ways to make this recipe your own.

Mix-ins for the batter:

• Fresh fruit: Add sliced bananas, strawberries, or blueberries directly into the batter for bursts of flavor in every bite.
• Chocolate chips: Stir in a handful of chocolate chips for an easy upgrade — the chocolate melts into the pancakes as they cook, making them rich and sweet.
• Spices: Try adding ½ teaspoon of cinnamon or a pinch of nutmeg to the dry mix for a cozy, warm flavor.

Toppings to try:

• Classic toppings: You can never go wrong with butter and maple syrup — simple, nostalgic, and perfectly sweet.
• Whipped cream & fruit: My personal favorite combo is a dollop of whipped cream topped with fresh strawberries or sliced bananas. It’s like a diner-style breakfast at home.
• Nutty crunch: Sprinkle on some chopped pecans, walnuts, or almonds for extra texture and flavor.
• Sweet drizzle: Switch things up with peanut butter, Nutella, honey, or caramel syrup for a decadent twist.

Ingredient swaps:

• Milk: Any milk works — whole milk gives the richest flavor, but almond, oat, or soy milk can be used for a lighter or dairy-free option.
• Butter: Melted butter gives these pancakes their signature richness, but you can substitute with vegetable oil or coconut oil if preferred.
• Egg substitute: For an egg-free version, replace each egg with ¼ cup applesauce or 1 tablespoon flaxseed meal mixed with 3 tablespoons water.

One of my favorite parts about this boxed pancake mix recipe is that it’s incredibly forgiving — you can make small tweaks or experiment with toppings and still end up with golden, fluffy pancakes that taste amazing. So go ahead and get creative — half the fun of making pancakes is making them your own!

How To Make Aunt Jemima Pancakes

Step 1: Make The Pancake Batter

First, take out a large bowl and add the Aunt Jemima mix and sugar to it. You can mix it with a fork or a wire whisk to combine, then make a well in the center and add the milk, vanilla extract, eggs, and oil to the well. Now mix all the ingredients with a wire whisk until smooth, with no lumps.

Step 2: Cook The Pancakes

Next, heat a skillet or electric griddle over medium-high heat, then spray the skillet with cooking oil or grease it with butter. Then, use a measuring cup to measure ¼ cup of pancake batter and drop that onto the lightly greased skillet.

Now you'll want to cook the pancakes until bubbles first appear on the surface of the batter. Then flip the pancakes and cook them on the other side for 1-2 minutes. As your pancakes finish cooking, I suggest keeping a plate with a clean kitchen towel or tin foil on standby to wrap your pancakes up, so they stay nice and warm.

Step 3: Serve The Pancakes

Once all of your pancakes have finished cooking, you can serve them warm in a stack or dish 'em out on a couple of plates. Then add your favorite toppings, like fresh fruit, maple syrup, and a little butter —or even melted butter. Enjoy!

Expert Tips To Make The Best Boxed Pancakes Better

• Measure the liquid, not just eyeball it. Boxed pancake mix is forgiving, but the ratio of mix to milk really determines whether your pancakes are fluffy or flat. Start with the exact amount of milk in the recipe, then adjust by a tablespoon at a time if needed. The batter should be pourable but not runny, similar to heavy cream. If it is too thin, the pancakes will spread out and be flimsy. If it is too thick, they will be dense and undercooked inside.
• Do not overmix the batter. Once you add the milk, vanilla, eggs, and oil to the pancake mix, whisk just until everything comes together and there are no big dry pockets. A few small lumps are completely fine. Overmixing develops more gluten, which can make your Aunt Jemima pancakes tough and rubbery instead of light and fluffy.
• Let the batter rest for a few minutes. If you have the time, let the batter sit for about 5–10 minutes while your skillet heats up. This gives the flour time to hydrate and lets any gluten relax. You will often see the batter thicken slightly and become more cohesive, which helps the pancakes rise better and cook more evenly.
• Use medium to medium-low heat, not high. A common mistake is cranking the heat too high. You want the skillet hot enough that the batter sizzles gently when it hits the pan, but not so hot that the outside burns before the inside cooks through. Medium to medium-low heat works best for most stoves. If your pancakes are getting too dark on the outside while still gooey inside, lower the heat.
• Test the pan with a small pancake first. Before you start making full-size pancakes, pour a tablespoon or two of batter onto the skillet and cook a “tester.” It will tell you whether the pan is at the right temperature and whether your batter is too thick or thin. If the tester burns quickly, lower the heat. If it barely sizzles and spreads out too much, increase the heat slightly or thicken the batter.
• Grease the pan lightly between batches. Spray or brush the skillet with a thin layer of oil or melted butter before each batch. Too much fat can cause the pancakes to fry around the edges and become greasy, while too little can make them stick. A light, even coat is all you need to keep the surface nonstick and give the pancakes a nice golden color.
• Use a measuring cup for even pancakes. For consistent size and cooking time, use a ¼ cup measuring cup to portion the batter. This gives you uniform pancakes that cook at the same rate and look better stacked. If you want mini pancakes, use 2 tablespoons instead.
• Wait for bubbles before flipping. Flip the pancakes only once. You will know they are ready to flip when small bubbles form across the surface and the edges look slightly set and less shiny. Slide your spatula under the pancake and flip gently. Cook the second side for just 1–2 minutes, until it is golden brown. Flipping too early or too often can deflate them and make them dense.
• Keep pancakes warm in a low oven. If you are cooking a big batch, preheat your oven to about 200°F and place the cooked pancakes on a wire rack set over a baking sheet. This keeps them warm without steaming them to death or making the bottoms soggy. Avoid stacking them tightly while they are still very hot, since that can trap moisture.
• Add mix-ins the right way. If you want to add chocolate chips, blueberries, or other mix-ins, sprinkle them onto the pancakes right after you pour the batter into the skillet rather than stirring them directly into the bowl. This helps them distribute more evenly and prevents them from sinking to the bottom of the mixing bowl or over-thickening the batter.

Aunt Jemima Pancake Recipe FAQS

What are the directions for Aunt Jemima pancake mix?

According to the Aunt Jemima pancake mix directions, you simply combine 2 cups of mix with 1½ cups of water in a large bowl. Stir until smooth — a few small lumps are okay — and let the batter rest for about 4–5 minutes before cooking. This rest time helps the batter hydrate and gives you fluffier pancakes. For best results, cook on a lightly greased griddle or nonstick pan over medium heat (around 375°F) until bubbles form on top and the edges look set. Flip once and cook until golden brown.

Does Aunt Jemima pancake mix need eggs?

Technically, Aunt Jemima pancake mix doesn’t require eggs, since it already contains leavening agents. However, adding an egg (like in this recipe) makes the pancakes fluffier, lighter, and richer in flavor. The egg adds structure and helps the pancakes rise higher as they cook. If you’re looking for that homemade texture instead of basic mix pancakes, adding an egg is a quick upgrade.

Can I use milk instead of water for Aunt Jemima pancakes?

Yes! Replacing the water with milk (any kind) is one of the easiest ways to make your pancakes taste more homemade. Using whole milk gives you a richer flavor and a more tender crumb, while almond milk, oat milk, or buttermilk adds a unique twist. Buttermilk, in particular, makes the pancakes extra tangy and fluffy — similar to what you’d find in a diner-style pancake stack.

How much water do I add to Aunt Jemima pancake mix?

The box recommends 1½ cups of water for every 2 cups of mix, but you can adjust the amount depending on how thick or thin you like your pancakes. For thicker, fluffier pancakes, use slightly less water; for thinner, crepe-like pancakes, add a little more. Aim for a smooth, pourable batter that holds its shape on the griddle without spreading too much.

How do I make Aunt Jemima pancakes taste better?

There are so many ways to upgrade the classic mix! Try adding vanilla extract or a sprinkle of cinnamon to the batter for a cozy flavor. Mix-ins like chocolate chips, blueberries, or sliced bananas add sweetness and texture. You can also use melted butter instead of oil in the mix to give the batter a richer flavor or top the cooked pancakes with whipped cream, Nutella, or fruit compote for a restaurant-style breakfast.

Can I make Aunt Jemima pancakes without milk or eggs?

Yes — if you’re out of milk or eggs, you can still make great pancakes. Just stick with water and add a tablespoon of vegetable oil or melted butter to improve texture. For an egg substitute, use ¼ cup applesauce or mashed banana per egg, or mix 1 tablespoon of flaxseed meal with 3 tablespoons of water for a plant-based option.

Can I make the batter ahead of time?

It’s best to cook the pancakes right after mixing the batter, but if you need to prep ahead, you can store the dry mix and wet ingredients separately. Combine just before cooking for the best rise and texture. Leftover cooked pancakes can be refrigerated for up to 3 days or frozen for up to 2 months — just reheat in the toaster or oven to keep them fluffy.

How do I know when to flip the pancakes?

Flip your pancakes when you see bubbles forming across the surface and the edges look slightly dry and set. This ensures even cooking and prevents tearing. The second side will cook faster — usually in about half the time as the first. Don’t press down on the pancakes after flipping — that releases air and makes them dense.

Why are my pancakes flat or dense?

Flat pancakes are usually caused by overmixing the batter or using old pancake mix that’s lost its leavening power. Stir gently until combined (a few small lumps are fine), and always check the expiration date on your mix. Also, make sure your griddle isn’t too hot — high heat cooks the outside too quickly, leaving the center dense. Medium heat allows pancakes to cook evenly and rise properly.

Can I make Aunt Jemima Pancakes in a waffle iron?

Yes! You can absolutely use your Aunt Jemima pancake batter to make waffles. The key is adjusting your cooking method, not the recipe. Simply preheat and lightly grease your waffle iron, then pour in the same batter you’d use for pancakes. Cook according to your waffle maker’s instructions until golden and crisp on the outside. The result will be fluffy inside with that perfect waffle texture.

How do I store leftover pancakes?

Let the pancakes cool completely in a single layer, then stack them with a small piece of parchment or wax paper between each one so they do not stick. Transfer them to an airtight container or a zip-top bag and refrigerate for 3–4 days, or freeze for up to 2–3 months.

How do I reheat pancakes?

My Final Thoughts

Well, that's how to make the Aunt Jemima pancake recipe copycat style! Out of all the pancake recipes I've come up with—quite a few—this one is easily my best yet. The pancakes are just so fluffy and decadent, and they come out a million times better than if you follow the instructions on the box.

Anyway, I hope you love these pancakes as much as I do. As always, if you give this recipe a try, let us know how it goes in the comments below.

More Breakfast Recipes

If you liked this pancake recipe, we have plenty more easy breakfast recipes on the blog for you to try next!

Here are some of our most popular breakfast recipes:

• Crepe cakes
• Bisquick pancakes
• Krusteaz waffles
• French toast casserole
• Cracker Barrel hashbrown casserole
• Cinnamon roll casserole

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