Everyone loves them, not everyone keeps buttermilk in their refrigerator to make them from scratch. That’s where boxed pancake mix comes in. There is no shame to be had in using the boxed kind, especially when you’re a parent and your children frequently request Saturday morning pancakes. There is a little bit of shame in not sprucing up those pancakes though. Holly and I have come up with two different ways to make those boxed pancakes taste homemade. One recipe uses plain old Aunt Jemima pancake mix and the other uses a Cuisine Soleil 4 grain gluten-free pancake mix. Each one can be adapted for the boxed or bagged mix of your choosing!
Andrea’s Raspberry Pancakes
These are my go-to pancakes as I always have the ingredients on-hand. Boxed pancake mix, eggs, milk and frozen raspberries are always in my kitchen. Combining these and a few other pantry staples will make for some delicious pancakes that are a different spin on the classic blueberry pancakes. These also make a fun Valentine’s Day breakfast as the pancakes will turn pink if you put in enough raspberries!
- Boxed pancake mix; I prefer the Aunt Jemima mix that requires egg & milk
- Frozen raspberries
Prepare your pancake mix per the package directions.
Once mixed, add a handful of the bits of raspberries at the bottom of the bag or else crumble up the whole raspberries. Add as many as you like to the mix!
Add a dash of cinnamon and a small splash of vanilla. Stir pancake batter until ingredients are just mixed in.
Prepare pancakes on griddle or in frying pan per package directions. I use a 1/4 cup measuring cup to pour the batter onto the griddle.
If making a large batch, turn oven on low heat (200°F). Arrange first batch in one layer on a large platter - do not stack pancakes as this will make them soggy. Keep in oven and add batches as necessary.
Serve the warm pancakes with butter, maple syrup and a light sprinkle of icing sugar! Top with fresh raspberries for some extra fruit.
Recipe NotesThere are a few tricks to perfect pancakes:
Do not over-mix the batter. Lumps are perfectly normal. You want the batter to just be blended together.
Your pancakes are ready to flip when the top is all bubbly and the sides are lightly browned. It's best not to check constantly - use this trick to know right away when to flip them.
Do not squish your pancakes on the griddle - this will make for hard pancakes.
Patience is a virtue - one that is really required for perfect pancakes!
Holly’s Gluten-Free Apple Cinnamon Pancakes
Who doesn’t love pancakes? It is incredibly easy to whip up a breakfast for dinner with a bag of Cuisine Soleil‘s 4 Grain Pancake Mix. The best part is, it’s a gluten-free mix that is made with certified organic ingredients. The main ingredient is buckwheat, proudly farmed in Quebec. The mixture by itself is not bad – but I like to ramp up the nutrition content and flavour by adding my own ingredients. Apples that have been sitting in your fruit dish a little long & are slightly wrinkly lend themselves really well for this recipe!
Gluten-Free Apple Cinnamon Pancakes
- 1 pinch of salt
- 1 beaten egg or flax egg, see notes
- 1/2 cup milk cow, goat or vegetable
- 1/4 cup vegetable oil
- 2 peeled apples gala
- 1 tsp of cinnamon
- 2 tbsp of maple syrup
If using egg substitute, flax egg - make it and put aside.
Mix all other ingredients together in a bowl.
Fold in egg and add milk to desired thickness (add more if you want to thin them)
Cook in a hot greased pan.
Recipe NotesFlax Egg: 1 tbsp flax meal + 3 tbsp water, put in fridge for approx 15 minutes until it starts gelling.
I also used almond milk for my 1/2 cup of milk, and added a little more (estimate about 1/2 cup for 1 cup total) to make my pancakes less thick.
Coconut & Corn Meal Pancakes by Maple & Marigold
Allergen-Free Pancakes by Every Day Allergen Free
Easy Pancakes: 2 Ways by The Inspired Home
Potato Pancakes by Allergy Girl Eats
Easy Pancake Recipe by Off the Porch
Looking for more great easy breakfasts to try: check these out.