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Boxed pancake mix is a pantry staple, and with a few easy tips, you will be flipping delicious tastes-like homemade pancakes every time.
Boxed pancake mix is one of my favorite shortcuts in the kitchen. It's quick and easy which is handy since breakfast-for-dinner is on regular rotation in our house.
My favorite brand is Krusteaz - I keep Krusteaz Buttermilk Complete Pancake Mix on hand in my pantry at all times. This isn't sponsored. I just love this mix.
While I think Krusteaz is delicious on its own - without any embellishment - I do love elevating it for an extra special, homemade touch.
Jump to:
- 9 ways to enhance boxed pancake mix
- Variations and flavor combinations
- Cinnamon spice pancake recipe
- Tips for serving pancakes
- Topping ideas
- Recipe FAQs
- Try these breakfast recipes next
- 📖 Recipe Card
- 💬 Comments
9 ways to enhance boxed pancake mix
- Use milk (or buttermilk) in place of water.
Most boxed mixes call for water, but substituting milk for water will add richness. Milk will yield a thicker batter, so the amount may need to be adjusted to get the desired consistency. Or try half water, half milk.
- Add eggs.
Many boxed mixes are complete mixes, meaning only water is needed. However, even though eggs are not required, you can certainly add one. The egg will add richness and improve the texture of the pancakes.
- Add butter.
Butter = flavor, so adding a touch of melted butter to the batter will only add more flavor.
- Add spices.
Warm spices such as cinnamon, cloves, cardamom, and nutmeg add a wonderful homemade taste... and they smell good too!
- Add extracts.
Extracts are another great way to amp up the flavor. Vanilla and almond extract are my go-to's, but other great options include lemon, orange, or maple extracts.
- Add citrus zest.
Lemon, lime, or orange zest - a little goes a long way - is an awesome way to pump up the flavor and give the pancakes a special flair.
- Add flavor and texture with add-ins.
Jazz things up with add-ins like chocolate chips, nuts, blueberries, strawberries, bacon, or sprinkles. Get creative and have fun with flavor combinations.
- Rest the batter after mixing.
Let the batter sit for 5-10 minutes after mixing. The pancake mix contains leavening (like baking soda) and needs a few minutes to activate and start working. This time also helps all of the flavors to meld together.
- Use butter for cooking the pancakes.
Greasing the pan with butter before each batch gives the pancakes a golden brown exterior and more flavor, of course! Be sure to keep the heat set to medium to prevent the butter from burning. If the butter starts to burn, wipe off the griddle and start again by buttering the clean pan.
Variations and flavor combinations
- Cinnamon spice - Cinnamon, cloves, cardamom, vanilla extract, and almond extract. Serve with warm syrup. (See recipe below)
- Chocolate chip - Cinnamon spice batter with chocolate chips added and finished with powdered sugar.
- Lemon and Blueberry - Lemon zest and blueberries topped with powdered sugar and extra blueberries.
- Strawberries and Cream - Vanilla extract and strawberries topped with whipped cream.
- Maple Bacon - Maple extract and chopped crispy bacon.
Cinnamon spice pancake recipe
See the recipe card for complete instructions and ingredient amounts.
- Whisk together pancake mix and milk. (Image 1)
- Add spices and extracts and whisk to combine. (Image 2)
- Rest the batter for 5-10 minutes.
- Heat a griddle over medium heat. Brush or rub with butter.
- Using a ¼ cup scoop or measuring cup, scoop the batter onto the griddle. If adding chocolate chips, sprinkle them on top of the batter. (Image 3)
- Cook until bubbles form on the top and the edges are slightly brown. Flip and cook on the other side for 1-2 minutes until brown. (Image 4)
- Repeat with the remaining batter, buttering the griddle in between each batch.
- Serve with butter and syrup. Enjoy!
Tips for serving pancakes
- Keep pancakes warm in a 200-degree oven while making the rest of the pancakes.
- Set out a pancake bar with assorted toppings. Keep reading for my ideas below.
- Serve with rosemary bacon, breakfast potatoes, and fruit salad for a delicious brunch.
Topping ideas
- Various syrups, such as maple, blueberry, or strawberry
- Powdered sugar
- Almond Cinnamon Sugar Butter
- Fruit such as berries, bananas, or peaches
- Whipped cream
- Granola
- Peanut butter or Nutella
- Nuts
Recipe FAQs
How do I store extra pancakes?
Layer pancakes with parchment paper in between each pancake. Place in an airtight zipper top bag and keep in the refrigerator for 3-4 days.
Can I freeze pancakes?
Pancakes freeze well. Layer the pancakes with parchment paper separating each pancake. Place in an airtight freezer-safe bag and freeze for up to 2 months.
How do I reheat pancakes?
Pancakes can be heated in a toaster oven or the microwave. Frozen pancakes can be reheated from frozen.
Try these breakfast recipes next
- Brioche French Toast with Blueberry Syrup
- Cinnamon Swirl French Toast with Cinnamon Sugar Pecans
- Almond Cinnamon Sugar Butter
- Lemon Blueberry Scones with Lemon Glaze
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📖 Recipe Card
9 Tips for Making Boxed Pancake Mix Better (plus recipe)
Author: Abbey McDermott
With a few easy tips, turn boxed pancake mix into delicious just-like homemade pancakes every time.
4.80 from 5 votes
Print Recipe Save Recipe
Prep Time 12 minutes mins
Cook Time 15 minutes mins
Total Time 27 minutes mins
Course Breakfast
Cuisine American
Servings 10 pancakes
Calories 78 kcal
EQUIPMENT
Ingredients
- 2 cups Krusteaz pancake mix (or similar) (sifted or fluffed with a whisk)
- 1⅓ cups milk (or water)
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground cloves
- ⅛ teaspoon ground cardamom
- ½ teaspoon almond extract
- ½ teaspoon vanilla extract
- chocolate chips (optional)
- butter (for brushing the griddle)
Instructions
Whisk together pancake mix and milk. Add spices and extracts and whisk to combine. Let rest for 5-10 minutes.
Heat a griddle over medium heat and brush with butter. Using a ¼ cup scoop or measuring cup, scoop the batter onto the griddle. If adding chocolate chips, sprinkle them on top of the batter.
Cook until bubbles form on the top and the edges are slightly brown. Flip and cook on the other side for 1-2 minutes until brown.
Repeat with the remaining batter, buttering the griddle in between each batch.
Notes
Storage: To store pancakes, layer pancakes with parchment paper in between each pancake. Place in an airtight zipper top bag and keep in the refrigerator for 3-4 days.
Freezing: To freeze pancakes, layer the pancakes with parchment paper separating each pancake. Place in an airtight freezer-safe bag and freeze for up to 2 months.
Reheating: Reheat pancakes in a toaster oven or the microwave. Frozen pancakes can be reheated from frozen.
Nutrition
Calories: 78kcal | Carbohydrates: 9g | Protein: 3g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 22mg | Sodium: 144mg | Potassium: 102mg | Fiber: 1g | Sugar: 2g | Vitamin A: 118IU | Vitamin C: 0.2mg | Calcium: 97mg | Iron: 0.4mg
Nutritional information is an estimate and will vary depending on the exact amounts and specific ingredients used.
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Love this recipe? Follow on Pinterest for more inspiration!
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