Aunt Jemima Home Page

Recipe 1 of 7

Cinnamon Roll Waffles

Recipe Yield: 6 Waffles (approximately 7-inch)

What You'll Need

Waffles
2 cups Aunt Jemima^® Complete Mix
1-1/2 cups water
1/3 cup vegetable oil
Cinnamon Mixture
1-1/2 tablespoons butter
3 tablespoons brown sugar
2 teaspoons all-purpose flour
2 teaspoons cinnamon
1 pinch salt
Cream Cheese Icing
3 tablespoons cream cheese
3 tablespoons milk
1/2 cup confectioner's sugar
1 teaspoon vanilla extract

What You'll Do

1	Combine all cinnamon mixture ingredients except butter in a food processor. Add chilled butter and pulse until combined and mixture resembles wet sand. Store in refrigerator until ready to use.
2	Preheat waffle iron to 375 degrees. Combine water, oil and Aunt Jemima^® Mix, and whip until lumps disappear. Allow batter to sit for 10 minutes. Add cinnamon mixture by crumbling it in pea size pieces into the batter. Fold gently into batter so the pieces hold their shape in the batter as much as possible.
3	Pour 1/2 cup of batter onto the hot waffle iron, spreading the batter evenly. Close the waffle iron and bake 2-3 minutes or until steaming stops.
4	Serve topped with Cream Cheese Icing.
Cream Cheese Icing
1	Combine all ingredients and stir until well combined and there are no lumps.

PB&J Pancakes

Recipe Yield: 12 Pancakes (approximately 4-inch pancakes)

What You'll Need

Pancakes
2 cups Aunt Jemima^® Complete Mix
1-3/4 cups water
1/2 cup peanut butter
Jelly Topping
1/2 cup grape jelly
2 tablespoons water
Ground peanuts

What You'll Do

1	Preheat griddle to 375 degrees. Combine water, peanut butter and Aunt Jemima^® Mix, and whip until lumps disappear. Allow batter to sit for 10 minutes.
2	Pour 1/4 cup of batter for each pancake onto the preheated, lightly greased griddle. Cook about 1-1/2 minutes on each side or until pancake begins to rise and edges begin to dry. Flip only once.
3	Serve with Jelly Topping and ground peanuts.
Jelly Topping
1	Stir jelly and water together until combined. The topping should have a pourable consistency.

Pumpkin Spice Pancakes

Recipe Yield: 12 Pancakes (approximately 4-inch)

What You'll Need

Pancakes
2-1/2 cups Aunt Jemima^® Complete Mix
1-1/2 cups water
1-1/2 cups pumpkin puree
1 teaspoon pumpkin spice
Maple Whipped Cream
1/2 cup heavy cream
1-1/2 teaspoons confectioner's sugar
1-1/2 teaspoons Aunt Jemima^® Syrup

What You'll Do

1	Preheat griddle to 375 degrees. Combine water, pumpkin puree, spice and Aunt Jemima^® Mix, and whip until lumps disappear. Allow batter to sit for 10 minutes.
2	Pour 1/4 cup of batter for each pancake onto the preheated, lightly greased griddle. Cook about 1-1/2 minutes for each side or until pancake begins to rise and edges begin to dry. Flip only once.
3	Serve with Maple Whipped Cream and toasted pecans.
Maple Whipped Cream
1	Using a standmixer or handmixer, beat cream until soft peaks form. Add sugar and syrup, and stir until just combined. Keep refrigerated until ready to serve.

Lemon Vanilla Blueberry Waffles

Recipe Yield: 6 Waffles (approximately 7”)

What You'll Need

Waffles
2 cups Aunt Jemima^® Complete Mix
1-1/2 cups water
1/3 cup vegetable oil
1 cup blueberries
2 teaspoons lemon zest
1 teaspoon vanilla extract
Lemon Vanilla Syrup
3 cups Aunt Jemima^® Syrup
1/2 cup fresh lemon juice
1 tablespoon vanilla extract

What You'll Do

1	Preheat waffle iron to 375 degrees. Combine water, oil, vanilla and Aunt Jemima^® Mix, and whip until lumps disappear. Fold in blueberries and lemon zest until combined. Allow batter to sit for 10 minutes.
2	Pour 1/2 cup of batter onto the hot waffle iron, spreading the batter evenly. Close the waffle iron and bake 2-3 minutes or until steaming stops.
3	Serve with Lemon Vanilla Syrup.
Lemon Vanilla Syrup
1	Whisk together all ingredients until combined.

Red, White and Blue Pancakes

Recipe Yield: 12 Pancakes (approximately 4-inch)

What You'll Need

Pancakes
2 cups Aunt Jemima^® Complete Mix
1-1/2 cups water
1 cup blueberries
Vanilla Whipped Cream
1 cup heavy cream, chilled
1 tablespoon confectioner's sugar
1/4 teaspoon vanilla extract
Fresh strawberries or prepared cherry pie filling (optional)

What You'll Do

1	Preheat griddle to 375 degrees. Combine water and Aunt Jemima^® Mix, and whip until lumps disappear. Fold in blueberries. Allow batter to sit for 10 minutes.
2	Pour 1/4 cup of batter for each pancake onto the preheated, lightly greased griddle. Cook about 1-1/2 minutes for each side or until pancake begins to rise and edges begin to dry. Flip only once.
3	Serve topped with sliced, fresh strawberries or prepared cherry pie filling and Vanilla Whipped Cream.
Vanilla Whipped Cream
1	Using a standmixer or handmixer, beat cream until soft peaks form. Add sugar and vanilla extract, and stir until just combined. Keep refrigerated until ready to serve.

Apple, Bacon and Cheddar Pancakes

Recipe Yield: 12 Pancakes (approximately 4-inch)

What You'll Need

2 cups Aunt Jemima^® Complete Mix
1-1/2 cups water
1-1/2 cups apples, diced
1-1/2 cups shredded cheddar cheese
1 teaspoon salt
Sour cream
Crumbled, cooked bacon

What You'll Do

1	Preheat griddle to 375 degrees. Combine water, salt and Aunt Jemima^® Mix, and whip until lumps disappear. Fold in apples and cheddar until combined. Allow batter to sit for 10 minutes.
2	Pour 1/4 cup of batter onto the preheated, lightly greased griddle. Cook for about 1-1/2 minutes on each side or until pancake begins to rise and edges begin to dry. Flip only once.
3	Serve with a dollop of sour cream and crumbled, cooked bacon.

Cooking Tips & Variations

Optional: Add some chipotle chile powder to the sour cream.

Mango and Cream Pancakes

Recipe Yield: 12 Pancakes (approximately 4-inch)

What You'll Need

Pancakes
2 cups Aunt Jemima^® Complete Mix
1-1/2 cups water
1-1/2 cups diced mangos
Vanilla Whipped Cream
1 cup heavy cream
1 tablespoon confectioner's sugar
1/4 tsp vanilla extract

What You'll Do

1	Preheat griddle to 375 degrees. Combine water and Aunt Jemima^® Mix, and whip until lumps disappear. Fold in mango pieces. Allow batter to sit for 10 minutes.
2	Pour 1/4 cup of batter for each pancake onto the preheated, lightly greased griddle. Cook about 1-1/2 minutes for each side or until pancake begins to rise and edges begin to dry. Flip only once.
3	Serve with Vanilla Whipped Cream.
Vanilla Whipped Cream
1	Using a standmixer or handmixer, beat cream until soft peaks form. Add sugar and vanilla extract, and stir until just combined. Keep refrigerated until ready to serve.

Cooking Tips & Variations

Replace the mangos with the same amount of diced strawberries or peaches.

Cinnamon Roll Waffles

Recipe Yield: 6 Waffles (approximately 7-inch)

What You'll Need

Waffles
2 cups Aunt Jemima^® Complete Mix
1-1/2 cups water
1/3 cup vegetable oil
Cinnamon Mixture
1-1/2 tablespoons butter
3 tablespoons brown sugar
2 teaspoons all-purpose flour
2 teaspoons cinnamon
1 pinch salt
Cream Cheese Icing
3 tablespoons cream cheese
3 tablespoons milk
1/2 cup confectioner's sugar
1 teaspoon vanilla extract

What You'll Do

1	Combine all cinnamon mixture ingredients except butter in a food processor. Add chilled butter and pulse until combined and mixture resembles wet sand. Store in refrigerator until ready to use.
2	Preheat waffle iron to 375 degrees. Combine water, oil and Aunt Jemima^® Mix, and whip until lumps disappear. Allow batter to sit for 10 minutes. Add cinnamon mixture by crumbling it in pea size pieces into the batter. Fold gently into batter so the pieces hold their shape in the batter as much as possible.
3	Pour 1/2 cup of batter onto the hot waffle iron, spreading the batter evenly. Close the waffle iron and bake 2-3 minutes or until steaming stops.
4	Serve topped with Cream Cheese Icing.
Cream Cheese Icing
1	Combine all ingredients and stir until well combined and there are no lumps.

PB&J Pancakes

Recipe Yield: 12 Pancakes (approximately 4-inch pancakes)

What You'll Need

Pancakes
2 cups Aunt Jemima^® Complete Mix
1-3/4 cups water
1/2 cup peanut butter
Jelly Topping
1/2 cup grape jelly
2 tablespoons water
Ground peanuts

What You'll Do

1	Preheat griddle to 375 degrees. Combine water, peanut butter and Aunt Jemima^® Mix, and whip until lumps disappear. Allow batter to sit for 10 minutes.
2	Pour 1/4 cup of batter for each pancake onto the preheated, lightly greased griddle. Cook about 1-1/2 minutes on each side or until pancake begins to rise and edges begin to dry. Flip only once.
3	Serve with Jelly Topping and ground peanuts.
Jelly Topping
1	Stir jelly and water together until combined. The topping should have a pourable consistency.

Pumpkin Spice Pancakes

Recipe Yield: 12 Pancakes (approximately 4-inch)

What You'll Need

Pancakes
2-1/2 cups Aunt Jemima^® Complete Mix
1-1/2 cups water
1-1/2 cups pumpkin puree
1 teaspoon pumpkin spice
Maple Whipped Cream
1/2 cup heavy cream
1-1/2 teaspoons confectioner's sugar
1-1/2 teaspoons Aunt Jemima^® Syrup

What You'll Do

1	Preheat griddle to 375 degrees. Combine water, pumpkin puree, spice and Aunt Jemima^® Mix, and whip until lumps disappear. Allow batter to sit for 10 minutes.
2	Pour 1/4 cup of batter for each pancake onto the preheated, lightly greased griddle. Cook about 1-1/2 minutes for each side or until pancake begins to rise and edges begin to dry. Flip only once.
3	Serve with Maple Whipped Cream and toasted pecans.
Maple Whipped Cream
1	Using a standmixer or handmixer, beat cream until soft peaks form. Add sugar and syrup, and stir until just combined. Keep refrigerated until ready to serve.

Lemon Vanilla Blueberry Waffles

Recipe Yield: 6 Waffles (approximately 7”)

What You'll Need

Waffles
2 cups Aunt Jemima^® Complete Mix
1-1/2 cups water
1/3 cup vegetable oil
1 cup blueberries
2 teaspoons lemon zest
1 teaspoon vanilla extract
Lemon Vanilla Syrup
3 cups Aunt Jemima^® Syrup
1/2 cup fresh lemon juice
1 tablespoon vanilla extract

What You'll Do

1	Preheat waffle iron to 375 degrees. Combine water, oil, vanilla and Aunt Jemima^® Mix, and whip until lumps disappear. Fold in blueberries and lemon zest until combined. Allow batter to sit for 10 minutes.
2	Pour 1/2 cup of batter onto the hot waffle iron, spreading the batter evenly. Close the waffle iron and bake 2-3 minutes or until steaming stops.
3	Serve with Lemon Vanilla Syrup.
Lemon Vanilla Syrup
1	Whisk together all ingredients until combined.

Red, White and Blue Pancakes

Recipe Yield: 12 Pancakes (approximately 4-inch)

What You'll Need

Pancakes
2 cups Aunt Jemima^® Complete Mix
1-1/2 cups water
1 cup blueberries
Vanilla Whipped Cream
1 cup heavy cream, chilled
1 tablespoon confectioner's sugar
1/4 teaspoon vanilla extract
Fresh strawberries or prepared cherry pie filling (optional)

What You'll Do

1	Preheat griddle to 375 degrees. Combine water and Aunt Jemima^® Mix, and whip until lumps disappear. Fold in blueberries. Allow batter to sit for 10 minutes.
2	Pour 1/4 cup of batter for each pancake onto the preheated, lightly greased griddle. Cook about 1-1/2 minutes for each side or until pancake begins to rise and edges begin to dry. Flip only once.
3	Serve topped with sliced, fresh strawberries or prepared cherry pie filling and Vanilla Whipped Cream.
Vanilla Whipped Cream
1	Using a standmixer or handmixer, beat cream until soft peaks form. Add sugar and vanilla extract, and stir until just combined. Keep refrigerated until ready to serve.

Apple, Bacon and Cheddar Pancakes

Recipe Yield: 12 Pancakes (approximately 4-inch)

What You'll Need

2 cups Aunt Jemima^® Complete Mix
1-1/2 cups water
1-1/2 cups apples, diced
1-1/2 cups shredded cheddar cheese
1 teaspoon salt
Sour cream
Crumbled, cooked bacon

What You'll Do

1	Preheat griddle to 375 degrees. Combine water, salt and Aunt Jemima^® Mix, and whip until lumps disappear. Fold in apples and cheddar until combined. Allow batter to sit for 10 minutes.
2	Pour 1/4 cup of batter onto the preheated, lightly greased griddle. Cook for about 1-1/2 minutes on each side or until pancake begins to rise and edges begin to dry. Flip only once.
3	Serve with a dollop of sour cream and crumbled, cooked bacon.

Cooking Tips & Variations

Optional: Add some chipotle chile powder to the sour cream.

Mango and Cream Pancakes

Recipe Yield: 12 Pancakes (approximately 4-inch)

What You'll Need

Pancakes
2 cups Aunt Jemima^® Complete Mix
1-1/2 cups water
1-1/2 cups diced mangos
Vanilla Whipped Cream
1 cup heavy cream
1 tablespoon confectioner's sugar
1/4 tsp vanilla extract

What You'll Do

1	Preheat griddle to 375 degrees. Combine water and Aunt Jemima^® Mix, and whip until lumps disappear. Fold in mango pieces. Allow batter to sit for 10 minutes.
2	Pour 1/4 cup of batter for each pancake onto the preheated, lightly greased griddle. Cook about 1-1/2 minutes for each side or until pancake begins to rise and edges begin to dry. Flip only once.
3	Serve with Vanilla Whipped Cream.
Vanilla Whipped Cream
1	Using a standmixer or handmixer, beat cream until soft peaks form. Add sugar and vanilla extract, and stir until just combined. Keep refrigerated until ready to serve.