There is nothing better than fresh, homemade pancakes, but sometimes they are just way too much work and taste-wise, not even worth the effort. This is not the case with these Aunt Jemima Pancakes! They are so easy to make and only require some other ingredients that you probably already have in your home.
They taste great and have that perfect pancake texture; not too dense, but not too crumbly. You can easily add additional flavoring ingredients to the recipe or use virtually any topping you can think of.
These pancakes are also not bound by any time of day or occasion and can be served either sweet or savory.
How To Make Aunt Jemima Pancakes
Combine the milk, eggs, oil and bananas in a medium mixing bowl and mix until all of the ingredients are evenly dispersed.
Place the Aunt Jemima Pancake mix in a separate large bowl and add the liquid ingredients to the mix. Stir until the ingredients are mixed through. Set aside the pancake mixture to rest for 10 minutes.
Meanwhile, whip the cream in a large bowl until they reach soft peaks before adding some castor sugar. Continue whipping the cream until it becomes firm or reaches stiff peaks.
Heat more oil in a large non-stick frying pan over medium heat. Add ¼ cup pancake mixture to the pan and allow it to cook until golden brown, about 5 – 8 minutes.
Flip the pancakes over and cook for an additional 3-5 minutes on the other side, or until the pancake is fully cooked through.
Serve them warm with delicious chantilly cream and Aunt Jemima’s’ Pancake syrup.
Tips & Tricks
- If your pancake mix has been in the cupboard for a while, you might have to add a half teaspoon baking powder to create beautiful, fluffy pancakes. This is entirely up to you though and it is by no means life or death.
- You can also add some flavoring extract to add a pop of flavor. I love using almond extract for my pancake mixes. You can also use baking spices such as cinnamon or nutmeg.
- Do not make your pancakes too big. The bigger the pancakes, the harder they will be to flip and the longer they will take to cook through – the bottom might even start to burn before you will be able to flip them.
- If you are new to making pancakes and aren’t sure when they are ready to be flipped, the best way to tell is by looking at the top (uncooked) side of the pancake.
If you see small bubbles form on the surface, they are about ready to be flipped. Also, look at the edges of the pancake; if they look more cooked then the inside, or just look like they have a firm structure, they should be good.
Flipping pancakes is an art and a skill and you will soon get the hang of it through some practice.
- These pancakes can be made in advance, cooled and frozen for later use. Simply defrost in the microwave or oven and serve immediately.
What To Serve This With
As previously mentioned, you cannot go wrong with good old’ chantilly cream and Aunt Jemima’s’ Pancake Syrup.
Alternatively, or let’s be honest, in my case, additionally, you can add a wide variety of nuts or fresh berries of your choice.
Other sweet toppings or accompaniments can include chocolate chips, chocolate syrup, sprinkles for the kids, some yogurt or even sweet spreads like peanut butter or other nut butters.
You can also serve these pancakes as a savory meal with bacon, eggs or some spicy fried chorizo and sour cream.
This Aunt Jemima Pancake recipe is the only one I use. Why would you put yourself through hours of work only to get mediocre pancakes?
Now you can simply mix a few ingredients together and as easy as one, two, three, you have a ton of perfect, great-tasting pancakes.
The search is over for the worlds’ best pancakes and you have just found them! And what’s even better is that they can be frozen to make your life even easier!