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Easy Pancakes from Mix

Pancake mix does most of the work for you. Just add a couple of ingredients and you've got a stack of fluffy pancakes in 15 minutes.

VegetarianNut-Free Breakfast
Prep: 5 min Cook: 10 min Total: 15 min Servings: 3–4 (makes about 10 pancakes) Difficulty: Easy

Allergens: Contains Gluten (pancake mix), Eggs. Check mix label — some contain dairy. May contain Dairy if using milk.

Ingredients

  • 2 cups pancake mix
  • 1 egg
  • 1 cup milk or water
  • 2 tablespoons vegetable oil (plus more for the pan)

Optional Extras

  • Butter
  • Syrup or honey
  • Sliced bananas on top
  • Peanut butter spread on top
  • Cinnamon in the batter
  • Applesauce on the side

Equipment

  • Mixing bowl
  • Skillet or griddle
  • Spatula
  • Whisk or fork

Instructions

  1. In a mixing bowl, combine the pancake mix, egg, milk (or water), and oil. Stir until just combined — a few small lumps are fine. Don't overmix.
  2. Heat a skillet or griddle over medium heat. Add a small amount of oil or butter.
  3. Pour about ¼ cup of batter per pancake. Cook until bubbles form on the surface and the edges look set, about 2–3 minutes.
  4. Flip with a spatula. Cook the other side for 1–2 minutes until golden brown.
  5. Repeat with remaining batter, adding a little oil before each batch.
  6. Serve warm with butter, syrup, honey, or any toppings you have.

Notes

  • Water works fine if you don't have milk. Milk makes them a little richer.
  • Egg-free? Most pancake mixes work okay without the egg — the pancakes will be a bit flatter but still taste good. Add an extra splash of milk instead.
  • Make extra. Leftover pancakes keep in the fridge for 3 days or freeze for a month. Reheat in the microwave (30 seconds) or toaster.
  • Waffle variation: If you have a waffle iron, use the same batter.
  • Add-ins: Stir blueberries, chocolate chips, or sliced bananas into the batter before cooking.