Quick-and-Easy Pancakes made with All-Purpose Baking Mix

Recipe by Frank Tegethoff
Not Yet Reviewed

Of all the recipes you can make with our All-Purpose Baking Mix, from coffee cake to chocolate chip cookies to corn fritters, these easy pancakes might be the one you return to most often. If you’ve got milk, an egg, and a touch of oil or butter, you can have pancakes (or waffles!) on the table in about 15 minutes. It’s a breakfast that’s infinitely more exciting than eggs, oatmeal, or cereal, without that much more effort. Just don’t forget the maple syrup! 

Prep
10 mins
Total
15 mins
Yield
5 to 6 standard (4”) pancakes
Quick-and-Easy Pancakes made with All-Purpose Baking Mix - select to zoom
Quick-and-Easy Pancakes made with All-Purpose Baking Mix - select to zoom
Quick-and-Easy Pancakes made with All-Purpose Baking Mix - select to zoom

Instructions

Prevent your screen from going dark as you follow along.

  1. Preheat a griddle or large frying pan over medium heat. Meanwhile, prepare the batter. 

  2. In a medium bowl, whisk together all the ingredients. To ensure tender pancakes, avoid overmixing; leaving a few small lumps is OK. 

  3. Let the pancake batter rest for about 5 minutes, until the griddle or frying pan reaches about 350°F (a drop of water dribbled onto the surface should bounce and skitter across it). Brush the griddle lightly with vegetable oil or grease with nonstick spray. 

  4. For each pancake, ladle about 1/4 cup of batter onto the hot surface. (A scone and muffin scoop is the right size.) Cook the pancakes for about 2 minutes, until bubbles start to appear on the surface, then carefully flip and cook the second side until golden brown on the bottom, an additional 1 to 2 minutes. 

  5. Repeat with remaining batter. Serve the pancakes hot, with butter and maple syrup, if desired. 

Tips from our Bakers

  • For waffles, increase the oil or melted butter to 2 tablespoons (about 26g). Recipe will yield about 4 standard waffles.

  • For thinner pancakes, whisk in up to 1/4 cup (57g) of additional milk or water. 

  • If using an egg replacer (powder or liquid), additional liquid may be necessary. Be prepared to add 2 to 4 additional tablespoons (28g to 57g) of milk or water to achieve your preferred pancake thickness. 

Baker’s Resources