Best 3 Almost Instant Pancake Mix Recipes

With the hectic pace of life in today's world, finding quick and easy meal options is essential. Pancake lovers rejoice! You can have fluffy and delicious pancakes in just minutes with the convenience of almost instant pancake mix. These mixes provide a hassle-free cooking experience, eliminating the need for measuring and mixing multiple ingredients. Whether you're a busy professional, a student living in a dorm, or simply someone looking for a quick breakfast solution, this article presents a comprehensive guide to help you choose the best almost instant pancake mix for your needs. Discover the key factors to consider, such as taste, texture, ease of preparation, and nutritional value, to ensure you select a pancake mix that delivers the perfect combination of flavor and convenience.

Here are our top 3 tried and tested recipes!

"INSTANT" PANCAKE MIX

Keep Alton Brown's "Instant" Pancake Mix in the cupboard and just add eggs, buttermilk and butter for easy pancakes any day of the week, from Food Network.

Provided by Alton Brown

Yield 3 batches of pancakes (12 pancakes)

Number Of Ingredients 11

Ingredients

6 cups all-purpose flour
1 1/2 teaspoons baking soda (check expiration date first)
3 teaspoons baking powder
1 tablespoon kosher salt
2 tablespoons sugar
2 eggs, separated
2 cups buttermilk
4 tablespoons melted butter
2 cups "Instant" Pancake Mix, recipe above
1 stick butter, for greasing the pan
2 cups fresh fruit such as blueberries, if desired

Steps:

Combine all of the ingredients in a lidded container. Shake to mix.
Use the mix within 3 months.
Heat an electric griddle or frying pan to 350 degrees F. Heat oven to 200 degrees F.
Whisk together the egg whites and the buttermilk in a small bowl. In another bowl, whisk the egg yolks with the melted butter.
Combine the buttermilk mixture with the egg yolk mixture in a large mixing bowl and whisk together until thoroughly combined. Pour the liquid ingredients on top of the pancake mix. Using a whisk, mix the batter just enough to bring it together. Don't try to work all the lumps out.
Check to see that the griddle is hot by placing a few drops of water onto to the griddle. The griddle is ready if the water dances across the surface.
Lightly butter the griddle. Wipe off thoroughly with a paper towel. (No butter should be visible.)
Gently ladle the pancake batter onto the griddle and sprinkle on fruit if desired. When bubbles begin to set around the edges of the pancake and the griddle-side of the cake is golden, gently flip the pancakes. Continue to cook 2 to 3 minutes or until the pancake is set.
Serve immediately or remove to a towel-lined baking sheet and cover with a towel. Hold in a warm place for 20 to 30 minutes.

HOMEMADE PANCAKE MIX

Homemade Pancake Mix image

Everyone enjoys pancakes.

Provided by deltasky

Categories 100+ Breakfast and Brunch Recipes Pancake Recipes

Time 10m

Yield 12

Number Of Ingredients 5

Ingredients

5 cups all-purpose flour
1 ¼ cups powdered milk
¼ cup white sugar
¼ cup baking powder
1 tablespoon salt

Steps:

Combine flour, powdered milk, sugar, baking powder, and salt in a large bowl; stir to blend. Store mixture in an airtight container and use within 8 months.

Nutrition Facts : Calories 274.3 calories, Carbohydrate 50.3 g, Cholesterol 12.9 mg, Fat 4.1 g, Fiber 1.4 g, Protein 8.9 g, SaturatedFat 2.3 g, Sodium 1119.5 mg, Sugar 9.4 g

INSTANT PANCAKE MIX (AND INSTANT PANCAKES) BY ALTON BROWN

Instant Pancake Mix (And Instant Pancakes) by Alton Brown image

This is from Alton Brown. The BEST pancake recipe I've used and it is a regular favorite. *NOTE There are actually TWO recipes here. One for a batch of mix and one to make a batch of pancakes from 2 cups of the pancake mix.

Provided by -JoeB

Categories Breakfast

Time 30m

Yield 12 pancakes

Number Of Ingredients 10

Ingredients

6 cups all-purpose flour
1 1/2 teaspoons baking soda (check expiration date first)
3 teaspoons baking powder
1 tablespoon kosher salt
2 tablespoons sugar
2 eggs, separated
2 cups buttermilk
4 tablespoons melted butter
1/2 cup butter, for greasing the pan
2 cups fresh fruit, such as blueberries, if desired (optional)

Steps:

For the Mix:.
Combine all of the ingredients for the MIX in a container with a tight fitting lid.
Shake to mix.
For the Pancakes:.
Whisk together the egg whites and the buttermilk in a small bowl.
In another bowl, whisk the egg yolks with the melted butter.
Combine the buttermilk mixture with the egg yolk mixture in a large mixing bowl and whisk together until thoroughly combined.
Pour the liquid ingredients on top of 2 cups of the pancake mix.
Using a whisk, mix the batter just enough to bring it together.
Don't try to work all the lumps out.
Check to see that the griddle is hot by placing a few drops of water onto the griddle.
The griddle is ready if the water dances across the surface.
Lightly butter the griddle.
Wipe off thoroughly with a paper towel.
(No butter should be visible.) Gently ladle the pancake batter onto the griddle and sprinkle on fruit if desired.
When bubbles begin to set around the edges of the pancake, and the griddle-side of the cake is golden, gently flip the pancakes.
Continue to cook 2 to 3 minutes or until the pancake is set.
Serve immediately or remove to a towel-lined baking sheet and cover with a towel.
Hold in a warm place for 20 to 30 minutes.

Nutrition Facts : Calories 366.6, Fat 13.3, SaturatedFat 7.9, Cholesterol 67.4, Sodium 967, Carbohydrate 52.1, Fiber 1.7, Sugar 4.3, Protein 9

Tips:

Use fresh baking powder and baking soda: Old baking powder and baking soda can lose their potency, resulting in flat pancakes. Make sure your baking powder and baking soda are fresh for the best results.
Don't overmix the batter: Overmixing the batter can develop the gluten in the flour, resulting in tough pancakes. Mix the batter just until the ingredients are combined.
Let the batter rest: Letting the batter rest for a few minutes before cooking allows the gluten to relax, resulting in lighter, fluffier pancakes.
Use a hot griddle: A hot griddle is essential for getting crispy, golden brown pancakes. Heat your griddle over medium heat before cooking the pancakes.
Cook the pancakes in batches: Don't overcrowd the griddle, or the pancakes will not cook evenly. Cook the pancakes in batches if necessary.
Flip the pancakes only once: Flipping the pancakes too often can result in deflated, dense pancakes. Flip the pancakes only once, when bubbles start to form around the edges.
Serve the pancakes immediately: Pancakes are best served immediately after they are cooked. If you need to keep them warm, place them in a warm oven until ready to serve.

Conclusion:

These almost-instant pancake mix recipes are a quick and easy way to enjoy delicious pancakes any day of the week. With a few simple ingredients and a little bit of time, you can have a stack of fluffy, golden brown pancakes that will satisfy your cravings. So next time you're in a hurry, don't reach for the frozen pancakes. Instead, make your own almost-instant pancakes using one of these recipes. You won't be disappointed!