7 secrets to make boxed pancakes better + mistakes to avoid + recipe

4.99 from 111 votes

7 secrets to make boxed pancakes better + mistakes to avoid + recipe

If you love pancakes but don't love the boxed pancake flavor, this recipe is for you! With a few tweaks you won't be able to tell that these pancakes were made using box mix!

Prep Time10

Cook Time10

Total Time20

Course: Breakfast

Cuisine: American

Servings: pancakes

Calories: 154Calories

Ingredients

2 cup pancake mix
1 teaspoon baking soda
2 tablespoon sugar
1 teaspoon salt
1 ½ cup buttermilk At room temperature
2 tablespoon butter melted
2 tsp vanilla extract
2 eggs at room temperature

US Customary - Metric

Instructions

In a large bowl, sift the pancake mix, baking soda, sugar and salt. Then, set aside.
2 cup pancake mix, 1 teaspoon baking soda, 2 tablespoon sugar, 1 teaspoon salt
In a medium bowl mix all the wet ingredients, starting with the buttermilk, melted butter, vanilla and eggs. Whisk until well combined.
1 ½ cup buttermilk, 2 tablespoon butter, 2 teaspoon vanilla extract, 2 eggs
Pour the wet mixture over the dry mixture and stir until all the ingredients are combined. Do not over mix.
Heat a griddle on medium heat and spray it with non-stick cooking spray. I usually only do this once at the beginning! When the griddle is hot enough, pour ¼ cup of the pancake batter for each pancake on the griddle. When bubbles appear and the edges lose some of their shine it's time to flip and cook the other side. Cook until golden.
Once the pancakes are ready, serve them with some butter and warm syrup or your favorite pancake toppings.

Nutrition