The ChefsBest™ Best Taste Award is awarded to Aunt Jemima® Syrup and Pancake/Waffle mixes.

Preparation Tips 

  • Check the freshness date on the package to make sure the mix is fresh. Pancakes won't rise properly if the leavening is outdated.
  • Heat skillet over medium-low heat or heat an electric griddle
    to 375°F.
  • Skillet is ready when drops of water, sprinkled onto the griddle, sizzle, or "dance" across the surface.
  • Combine all ingredients. Stir just until lumps disappear, the best tool is a wire whisk.
  • Do not beat out the characteristic lumps in the batter; over mixing will toughen pancakes.
  • For thicker pancakes, use less liquid. For thinner pancakes use more liquid.
  • Lightly grease skillet or griddle with solid shortening, instead of oil, butter or margarine: solid shortening does not burn as easily.
  • Pour slightly less than ¼ cup of batter for each pancake onto a lightly greased and heated skillet.
  • Turn the pancakes when they begin to bubble and the bottoms are golden brown. Turn pancakes only once; over-handling toughens them.

  • Heat oven to 250°F.
  • Place pancakes in a single layer on an ungreased cookie sheet.
  • Cover lightly with foil.
  • Keep in warm oven for up to 10 minutes.

We do not recommend saving the leftover batter. Instead, make it into pancakes and freeze the extra pancakes.

  • Place a sheet of wax paper between each pancake.
  • Wrap pancakes securely in foil or place in a moisture proof air tight freezer bag.
  • Place this bag inside another air tight bag, double wrap pancakes.
  • Freeze for no more than six weeks.


  • Heat oven to 375°F.
  • Place pancakes in a single layer on an ungreased cookie sheet.
  • Cover tightly with foil.
  • Bake 8 to 10 minutes or until thoroughly heated.


  • Stack 3 pancakes on microwaveable plate.
  • Microwave uncovered on HIGH for 1-1/4 to 1-1/2 minutes or until pancakes are hot.
  • Serve immediately.

  • Make sure your griddle or skillet is the correct temperature, 375°F. If using a non-electric skillet, preheat for about 10 minutes.
  • To avoid dry and tough pancakes: make sure the temperature is not too low. The longer it takes to cook the pancakes the drier they will be.
  • To avoid tough, chewy crusts: make sure the temperature is not too high.

  • Make sure you grill the pancake batter right away.
  • Letting the batter sit too long allows the gas in the leveling agent to escape or dissipate in the atmosphere.
  • For best results the batter should be placed onto the skillet 1 or 2 minutes following mixing.

  • For pancakes that are equal in size, use a "dry" measuring cup to scoop the batter out of the bowl and pour it onto the griddle. A 1/4 cup size works nicely. You don't need to get all of the batter out of the cup.
  • For easy pouring onto the griddle, mix your carefully measured pancake ingredients right in a 4 or 8 cup liquid measuring cup. Then pour away!
  • For perfectly round pancakes, use either a meat baster to pour the batter onto the griddle or using egg rings.

  • Milk can be substituted for water in AJ complete mixes.
  • Other than egg substitute, there is no substitution for the eggs.
  • You can add stir-ins such as blueberries, chopped apples, bananas, nuts, and even mini-chocolate chips. Add up to 1/4 for every cup of mix used. If you add too many "stir-ins" the pancake may fall apart.