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Best pancake mix?

I have been looking for the best buttermilk pancake mix for a while. My favorite one is of Eggn'thing buttermilk pancake mix from Honolulu. Does anyone know good brand? Regular brands such as Bisquick is too salty.

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  1. Pancake mix isn't very hard to make from scratch. Flour, sugar, baking soda/powder, and a few personal touches (vanilla? salt?) There are plenty of recipes out there. So, you have to add eggs and melted butter and such anyway, why not mix up a few ingredients where you have absolute control over all aspects of quality? Alton Brown has a simple recipe that can be pre-mixed at home and used over time. When you work out the cost of ingredients versus what you actually pay for a box of mix, I think you'll be an instant convert.

    http://www.foodnetwork.com/recipes/al...

    12 Replies
    1. re: HaagenDazs

      Thank you. I think I should make from scratch.

      1. re: mayuchico

        One thing that makes it even easier is to go ahead and combine your dry mix and wet ingredients the night before, reserving the egg whites. This lets the flour, etc. fully integrate over time without having to stir and creating tough gluten or not stirring enough and leaving dry lumps. It also lets to baking powder start to lift, and then the next morning just beat the egg whites stiff and fold them in before cooking for extra lift.

        1. re: trentyzan

          Beaten egg whites are not what AB was instructing when he wrote this recipe. Fluffy egg whites are often used in Belgian waffles, not pancakes. You can do it, but you might end up with inch+ thick pancakes.

          Also, baking powder does not need prolonged periods of time like overnight to start to lift. I would go as far as saying it is not advisable to allow baking powder to sit that long - it could potentially putter itself out.

          1. re: HaagenDazs

            Oh yes whipped egg whites ARE used in pancakes -- mine! I always separate the eggs for making pancakes and it works great. They come out super light and fluffy and everyone swoons, if I do say so. It's extra work, but makes a difference.

            By the way, OP, you can use dry buttermilk powder in the mix and then just add water when you go to make the pancakes.

            1. re: HaagenDazs

              Clinton Street Baking Company here in NYC is known to have some of the best pancakes in the city and even do a "Pancake Month" every February. They were highlighted on some TV show a little while back and made their pancakes in a segment. They incorporated a giant mound of fluffy, whipped egg whites. I guess that is one of their tricks. I often think about doing it and then just do it the lazy way.

        2. re: HaagenDazs

          Hey, you know what, I forgot to put in baking powder last time, and I didn't notice any difference. Actually, they were less round, but I doubt that could have caused it. Don't think they were less fluffy.

          And I had some batter left over from the crepes, so I had another ham and cheese one late last night :)

          1. re: HaagenDazs

            HD: Do you know anything about including malt in pancakes/waffles? While on vacation, we had excellent waffles that touted malt as the special ingredient. I used to have a great mix from the supermarket that included malt, but you're right--pancake mix is easy enough to throw together to do at home...but would recommend malt as a key ingredient. Is malt powder something you can just buy at the store? I never had reason to look for it.

            1. re: kattyeyes

              I'm no pancake expert so I'm not sure about the malt there. I can see it as a worthy addition to waffles though, like you mentioned. Malt powder is an easy thing to find. Health food stores often have it. Of course everything is available online, and malt is pretty cheap. You can make your own malt milkshakes too!

              1. re: HaagenDazs

                AHA, health food stores--very good. I'll give it a whirl next time I do pancakes or waffles. Thanks! :)

              2. re: kattyeyes

                Malted pancake mix is fantastic. Here is my favorite brand from Williams-Sonoma:

                http://www.williams-sonoma.com/produc...

                It makes great waffles too.

                1. re: CDouglas

                  CDouglas, I was just going to post a link to this same product! I think it makes the best waffles ever!

              3. re: HaagenDazs

                Exactly--and when people start doctoring up premade mix, then it would be just as easy to do it from scratch, better and cheaper. You can easily use powdered buttermilk and that keeps for a long time, if you don't want to have real buttermilk on hand all the time.

              4. We really like this at our house:
                http://www.bobsredmill.com/product.ph...

                Though, HaagenDazs is encouragement is making me think of doing it from scratch next time.

                1. I'm so glad to see that nobody said "Krusteez" so far. My in-laws swear by it and I think i've had cake that was far less sweet, but they're big into sweets so I'm not surprised..

                  I always used the Joy of Cooking hotcake recipe and my homemades are always industrially tough. I either need a better recipe or a lighter mixing hand. But we do manage to eat 'em.

                  9 Replies
                  1. re: EWSflash

                    HEE HEE...when I see "hotcakes" I think McDonald's...and while they are not gourmet, there is something about "hotcakes and sausage" at Mickey D's! Every once in a while I must have that or a sausage mcgriddle. :)

                    Another good option for pancakes is Jiffy cornbread mix made into pancakes (or waffles). Love them both. Recently made the corn waffles with chili--excellent combo!

                    1. re: kattyeyes

                      I love Jiffy pancakes w/ blue berries added. And when I had a waffle iron I loved making Jiffy waffles. I've made my own cornflour batter and I prefer Jiffy. Of course also tastes good w/bacon added.

                      I am also a fan of the Trader Joes Multigrain Mix.

                      1. re: viperlush

                        I have a bag of frozen blueberries in the freezer and I also have a box of Jiffy mix in the pantry, so I might give this a try this weekend. I've never made anything with Jiffy mix before. How much do you generally add for one box of mix? Do you just add the blueberries to the batter? Thanks!

                        1. re: cvhound

                          Half cup? One cup? I just add to the batter until I think there are enough.

                          1. re: viperlush

                            Will give it a try this weekend. Thanks!

                    2. re: EWSflash

                      Mrs. O is addicted to Krusteez pancakes, so that's what I use. I generally prefer a mix that has some corn flour in it - I like the savory note it adds - but I could probably add some to the Krusteez mix. I'm subbing in buttermilk for half the water as it is. I put blueberries into the mix for three Sundays in a row; they were fairly huge and of course burst, but it was a nice addition. I will NOT buy the mix with berries added, though.

                      Aunt Jemima was THE mix of my childhood, whether at home or at any fundraising pancake event we'd go to: Aunt Jemima and Log Cabin reigned supreme.

                      1. re: Will Owen

                        Just to torment EWS, I'll add a vote for Krusteaz as well. It's available at Costco, they make donations to your charity if you're doing a pancake breakfast fundraiser, and it only takes water to make the mix, which means you don't have to plan ahead or have anything in the house.

                        Most importantly, my family loves the pancakes.

                        I usually make the mix a bit thinner than they recommend, and I also add a dollop of Sour Cream to the mix to give it a more "buttermilky" taste.

                        Delicious, cheap, easy. You don't usually get all three.

                        1. re: acgold7

                          Yes, the stuff always needs about a quarter more liquid than is called for, like 7 1/2 ounces instead of 6 for the small recipe. I get about nine cakes from that, which is perfect - four each w/butter and syrup plus one for me to put under a couple of eggs. I do not enjoy sweets and eggs together, see …

                          1. re: Will Owen

                            Another vote for Krusteez if I had to use a mix. It has a great flavor and works very well.

                    3. The best buttermilk pancake mix is Gold Medal Buttermilk Pancake Mix made by general foods. I get it in restaurant depot. I have not seen it in regular grocery stores. This is what the restaurants and diners use. Search it online. It is absolutely the best.

                       
                      1. We like Krusteaz, plain, blueberry and also the Belgian Waffle mix