✔ Updated · fluffy banana pancakes from original-style mix
Aunt Jemima pancakes are what I grew up on in Ohio: a box of original-style pancake mix, a little milk, an egg and some oil.
At a glance
The one tip that matters: Stir the batter only until the dry streaks disappear, then let it rest for 5 minutes. Lumps are fine; overmixing is what makes box-mix pancakes flat and chewy.
This recipe keeps that easy box-mix base but makes it better, with mashed ripe banana for flavor and moisture, an extra egg for lift and a splash of vanilla. The pancakes come out thick, fluffy and golden in about 35 minutes, served with lightly sweetened whipped cream and syrup. Below are the mix-to-liquid ratios, easy upgrades and the fixes for flat or gummy pancakes.
Why You'll Love These Pancakes
- Box-mix easy, but with real banana flavor and a softer, fluffier crumb.
- Ready in 35 minutes, with ingredients you probably already have.
- Freezer friendly: make a double batch and reheat them on busy mornings.
How to Make Box Pancake Mix Better
The base recipe on the box is fine, but a few easy swaps make a big difference. Use any one of these, or combine them as in the recipe card below.
- Milk instead of water: gives a richer flavor and better browning.
- An extra egg: adds structure and lift so the pancakes stand taller.
- Mashed ripe banana: natural sweetness and a soft, moist crumb.
- Vanilla and cinnamon: a homemade bakery flavor from two pantry staples.
- Melted butter instead of oil: a richer, more buttery taste.
- Mix-ins: fold in blueberries or chocolate chips, or press them onto the pancakes right after pouring so they don't sink.
Step-by-Step Photos
Here's how it comes together. Exact amounts, times and temperatures are in the recipe card below.
Tips for Success
- Use very ripe bananas. Bananas with lots of brown spots are sweeter and mash smoothly, so the pancakes taste of banana without extra sugar. Any banana too spotty for the lunchbox ends up in this batter at our house.
- Don't overmix. Stir until the dry streaks just disappear. A lumpy batter makes tender, fluffy pancakes; a smooth, beaten batter makes flat, chewy ones.
- Let the batter rest. Five minutes lets the leavening start working and the mix hydrate, which gives taller pancakes.
- Old mix? If the box has been open for months, stir in 1/2 teaspoon of baking powder to give the leavening a boost.
- Test the heat with one pancake. If it browns before bubbles form, the pan is too hot; if it takes more than 4 minutes, turn the heat up a little.
- Freeze extras. Cool completely, freeze in a single layer, then bag them for up to 2 months. Reheat in the toaster or a 350°F oven until hot.
Aunt Jemima-Style Banana Pancakes
4
servings (about 16 pancakes)15
minutes20
minutes630
kcal35
minutesFluffy, golden banana pancakes made from an original-style pancake mix (the kind that calls for milk, egg and oil), doctored with mashed ripe banana, vanilla and cinnamon and served with lightly sweetened whipped cream and syrup. Makes about 16 pancakes.
Ingredients
- For the Pancakes
2 cups original-style pancake mix (the add-milk-egg-and-oil kind)
1 1/4 cups milk
2 large eggs
2 tablespoons vegetable oil, plus a little for the pan
2 medium ripe bananas, mashed (about 3/4 cup)
1/2 teaspoon vanilla extract (optional)
1/4 teaspoon ground cinnamon (optional)
- For the Whipped Cream
1 cup cold heavy whipping cream
2 tablespoons powdered sugar or superfine sugar
- For Serving
to taste pancake syrup or maple syrup
to taste sliced banana, berries or chopped nuts
Directions
- Make the Batter
- In a medium bowl, whisk the milk, eggs, oil, mashed banana and vanilla until well combined. A few small banana lumps are fine.
- Put the pancake mix and cinnamon in a large bowl, pour in the wet ingredients and stir with a spatula just until no dry streaks remain. Leave the small lumps; overmixing makes tough, flat pancakes. Let the batter rest for 5 minutes.
- Whip the Cream
- Beat the cold cream with the sugar using an electric mixer or whisk until it holds soft to medium peaks, 2 to 3 minutes. Refrigerate until serving.
- Cook the Pancakes
- Heat a nonstick skillet or griddle over medium heat (about 350°F on an electric griddle) and brush it lightly with oil. Pour 1/4 cup of batter per pancake, leaving space between them.
- Cook for 2 to 3 minutes, until bubbles pop on the surface, the edges look set and the underside is golden. Flip and cook 1 to 2 minutes more, until the center springs back. Banana batter browns faster than plain batter, so lower the heat slightly if they darken too quickly.
- Keep the cooked pancakes warm on a rack in a 200°F oven while you finish the batch. Serve stacked with whipped cream, syrup and sliced banana, berries or nuts.
Notes
- When making the pancake batter, do not use an electric whisk to combine the wet and dry ingredients. This will overdevelop the gluten creating a very dense pancake.
- Allowing your pancake mixture to rest for a while is a crucial step as it allows any lumps to disappear, no matter how small. The worst thing in the world is biting into a piece of raw flour when your pancake is cooked.
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What to Serve With Pancakes
Keep it classic with whipped cream and warm syrup, or add sliced banana, berries, chopped toasted nuts, a spoonful of peanut butter or a drizzle of chocolate sauce. For a savory side, serve them with crispy bacon, sausage and scrambled eggs. See our what to serve with pancakes guide for more ideas, learn how to reheat pancakes without drying them out, or try our IHOP-style buttermilk pancakes and Bisquick pancakes.
Frequently Asked Questions
How do you make Aunt Jemima pancakes better?
Use milk instead of water, add an extra egg for lift, and stir in mashed ripe banana, a little vanilla and a pinch of cinnamon. Mix only until just combined, rest the batter for 5 minutes and cook on medium heat. Those small changes turn a basic box mix into thick, fluffy, flavorful pancakes.
What is the ratio of pancake mix to milk and eggs?
Most original-style mixes use roughly 3/4 cup of milk, 1 egg and 1 tablespoon of oil per cup of mix, so check your box. For this banana version, use 2 cups of mix with 1 1/4 cups of milk, 2 eggs, 2 tablespoons of oil and 2 mashed bananas, since the banana adds moisture.
Can I make these with a complete (just-add-water) mix?
Yes. Complete mixes already contain dried egg and milk, so use the water amount on the box, reduce it by about 1/4 cup to allow for the banana, and add the vanilla and cinnamon. For extra richness you can swap some of the water for milk.
Is Aunt Jemima pancake mix still sold?
The Aunt Jemima brand was renamed Pearl Milling Company, and the original-style mix is sold under that name. This recipe works with it or with any other original-style pancake mix that calls for milk, egg and oil.
Why are my pancakes flat or gummy in the middle?
I’ve made my share of flat pancakes, and they usually come from overmixed batter or old mix with tired leavening. Gummy centers mean the pan was too hot, so the outside browned before the inside cooked. Stir gently, add 1/2 teaspoon of baking powder to an old mix, and cook on medium heat until the center springs back.
