pancake tips
Pancake Prep Tips
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Check the freshness date on the package. Pancakes won't rise properly if the leavening is outdated.
Heat skillet over medium-low heat or heat an electric griddle to 375°F.
Combine all ingredients according to package directions. Add COLD water for extra fluffy pancakes.
Stir until lumps disappear with a wire whisk. Let batter stand 3-4 minutes to thicken.
Pour slightly less than 1/4 cup of batter for each pancake onto a lightly greased and heated skillet. Using an ice cream scoop helps make round pancakes!
Turn the pancakes when they begin to bubble and the bottoms are golden brown. Turn only once.
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Warming & Storage
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  • 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 an air-tight freezer bag.
  • Place this bag inside another air tight bag to double-wrap pancakes.
  • Freeze for no more than six weeks.
Reheating After Freezing
  • Pre-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 warmed throughout.
  • 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.
Ingredient Substitutions & Additions
Remember to add your favorite Aunt Jemima® Syrup for a rich & tasty flavor!
syrup substitute
Other than egg substitute, there is no substitution for the eggs.
egg substitute
You can add stir-ins such as blueberries, chopped apples, bananas, nuts and mini-chocolate chips. Add up to 1/4 cup of stir-ins for each cup of mix.
stir ins
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