Best 2 Instant Pancake Mix Recipes

Have you ever craved a fluffy stack of pancakes on a busy weekday morning but didn't have the time to measure and mix all the ingredients? Look no further! The Instant Pancake Mix is a lifesaver that enables you to whip up delicious pancakes in a jiffy. This innovative mix combines all the necessary pancake ingredients into one convenient package, saving you precious time and effort. With just a few simple steps and a few additional ingredients like milk, eggs, and butter, you can have a hot and hearty breakfast ready in minutes.

Our collection of recipes takes the Instant Pancake Mix to the next level, offering a variety of flavors and options to suit every taste. From classic buttermilk pancakes to decadent chocolate chip pancakes, and even savory options like bacon and cheddar pancakes, there's something for everyone. We've also included a gluten-free version of the pancake mix for those with dietary restrictions. With these recipes, you'll never have to compromise on taste or convenience again. So, grab a bowl, whisk, and your trusty griddle, and let's embark on a pancake-making adventure!

Let's cook with our recipes!

"INSTANT" PANCAKE MIX

Keep Alton Brown's "Instant" Pancake Mix in the cupboard and just add eggs, buttermilk and butter for easy pancakes any day of the week, from Food Network.

Provided by Alton Brown

Yield 3 batches of pancakes (12 pancakes)

Number Of Ingredients 11

Ingredients

6 cups all-purpose flour
1 1/2 teaspoons baking soda (check expiration date first)
3 teaspoons baking powder
1 tablespoon kosher salt
2 tablespoons sugar
2 eggs, separated
2 cups buttermilk
4 tablespoons melted butter
2 cups "Instant" Pancake Mix, recipe above
1 stick butter, for greasing the pan
2 cups fresh fruit such as blueberries, if desired

Steps:

Combine all of the ingredients in a lidded container. Shake to mix.
Use the mix within 3 months.
Heat an electric griddle or frying pan to 350 degrees F. Heat oven to 200 degrees F.
Whisk together the egg whites and the buttermilk in a small bowl. In another bowl, whisk the egg yolks with the melted butter.
Combine the buttermilk mixture with the egg yolk mixture in a large mixing bowl and whisk together until thoroughly combined. Pour the liquid ingredients on top of the pancake mix. Using a whisk, mix the batter just enough to bring it together. Don't try to work all the lumps out.
Check to see that the griddle is hot by placing a few drops of water onto to the griddle. The griddle is ready if the water dances across the surface.
Lightly butter the griddle. Wipe off thoroughly with a paper towel. (No butter should be visible.)
Gently ladle the pancake batter onto the griddle and sprinkle on fruit if desired. When bubbles begin to set around the edges of the pancake and the griddle-side of the cake is golden, gently flip the pancakes. Continue to cook 2 to 3 minutes or until the pancake is set.
Serve immediately or remove to a towel-lined baking sheet and cover with a towel. Hold in a warm place for 20 to 30 minutes.

HOMEMADE INSTANT PANCAKE MIX AND BLUEBERRY SYRUP

Homemade Instant Pancake Mix and Blueberry Syrup image

This is going to change your life irrevocably. Forgive any scintilla of self-congratulatory preening and accept my boast as simple, enthusiastic exuberance. That is the spirit in which it is intended. But I tell you: you just mix up the ingredients below, keep them in a container at easy reach and then every time you are required to be the usher-forth of good things of a morning, you just scoop some dry mixture out, mix with egg, milk and melted butter as directed and that's it. Pancakes a'plenty, without even having to think about it. You know it makes sense.

Provided by Nigella Lawson : Food Network

Categories main-dish

Time 20m

Yield 15 pancakes of about 3-inches in diameter

Number Of Ingredients 8

Ingredients

4 cups all-purpose flour
3 tablespoons baking powder
2 teaspoons baking soda
1 teaspoon salt
2 tablespoons plus 2 teaspoons sugar
1 egg
1 cup milk
1 tablespoon melted butter

Steps:

Mix the above ingredients together and store in a jar.;
For each 1 cup pancake mix, add 1 egg, 1 cup milk, and 1 tablespoon melted butter. Do not overmix.
Heat a flat griddle or pan over medium-high heat.
Spoon drops of 1 1/2 to 2 tablespoons of batter onto the hot griddle and when bubbles appear on the surface of the little pancakes, flip them over to make them golden brown on both sides. A minute or so a side should do it.

Tips for Making Perfect Instant Pancakes:

Use the right ratio of ingredients. Follow the recipe carefully to ensure the pancakes have the right consistency.
Don't overmix the batter. Overmixing can make the pancakes tough.
Let the batter rest for a few minutes before cooking. This will help the ingredients to fully hydrate and create a more tender pancake.
Use a non-stick skillet or griddle. This will prevent the pancakes from sticking and make them easier to flip.
Heat the skillet or griddle over medium heat. If the heat is too high, the pancakes will burn on the outside before they are cooked through.
Pour the batter onto the hot skillet or griddle in small circles. The pancakes should be about 3-4 inches in diameter.
Cook the pancakes for 2-3 minutes per side, or until golden brown. Flip the pancakes carefully to avoid tearing them.
Serve the pancakes immediately with your favorite toppings. Butter, syrup, fruit, and whipped cream are all popular choices.

Conclusion:

Making instant pancakes is a quick and easy way to enjoy a delicious breakfast. By following these tips, you can make perfect pancakes every time. So next time you're in a hurry, don't skip breakfast - just make a batch of instant pancakes!