Pancakes are typically made by mixing pancake flour with water or milk and mixing the concoction with a spoon. That works fine if you’re maybe making a few pancakes for, say, four people. Any more and your hands are probably getting super tired. Stand mixers make this process much easier. Here’s the perfect recipe and process to make pancakes using a stand mixer.
What You’ll Need
*Yields 12 pancakes
- 2 cups of pancake mix (or 2 cups of all-purpose flour/ whole wheat flour, 2 tablespoons of powdered sugar, 1 tablespoon of baking powder, and a pinch of salt if you’re making from scratch)
- 1 ½ cups of room-temperature milk (or water)
- 2 large room-temperature eggs
- 2 tablespoons of melted butter or vegetable oil
Note: You can use ¼ teaspoon baking soda if you don’t have baking powder. If using baking soda, add 1 tablespoon of buttermilk or lemon juice to the milk or water to activate.
The Process
- Add the 2 cups of pancake mix (or your homemade pancake mix) to the stand mixer bowl. Pour in the 1 ½ cups of milk and roughly mix it with a whisk or spatula.
- Attach the paddle attachment to your stand mixer, put it on, and let it run at a low speed.
- Add the eggs, one at a time.
- Pour in the 2 tablespoons of melted butter or oil.
- Let the mixer run at a medium speed to combine the egg mixture.
- Stop the mixer, and use a spatula to scrape down the sides of the bowl.
- Start again and let it run at a medium speed. Mix until there’s no dry flour visible. The batter should be smooth but not too thin. It should light coat a spoon. If it’s too thick, add a tablespoon or two of milk. If it’s too thin, add a teaspoon of flour.
- Let the batter sit for 5-10 minutes.
- While the batter rests, heat your griddle, skillet, or frying pan to medium-high heat, or about 375°F if it has a temperature setting.
- Once it’s hot enough, add a teaspoon of butter and spread it evenly.
- Scoop out the batter with a measuring cup or ladle. Pour batter onto the griddle in a pancake shape.
- Cook for about 2-3 minutes on the first side. Flip when bubbles start forming on the surface, and the edges look set. Cook for another 1-2 minutes until golden brown.
- Add toppings like maple syrup, fresh berries, whipped cream, or chocolate chips, and serve immediately. If serving a crowd, keep it in the oven until ready to serve.
Can You Add Fruits or Nuts to the Recipe?
Absolutely! For fruits, you can add blueberries, bananas, or apples. Make sure they’re in small pieces. Here are a few quick tips:
- Blueberries: Toss them in a bit of flour first. This keeps them from sinking to the bottom of the batter. Add about ½ to 1 cup of blueberries at the end of the mixing process.
- Bananas: Sliced bananas work well. Add 1 medium banana when adding your milk.
- Chopped Apples: If you’re going with apples, chop them until they’re as small as a blueberry. Add about ½ cup at the end of the mixing process.
For nuts, use walnuts, pecans, or almonds. Chop them finely and add up to ¼ to ½ cup.
How to Store and Reheat Leftover Pancakes
- Let the pancakes cool to room temperature.
- Stack them with parchment paper in between each pancake. This will prevent sticking.
- Store in an airtight container in the fridge for up to 3 days or freeze for up to 3 months.
- To reheat, microwave for 20-30 seconds or warm them in a toaster.
Note: Do not store the remaining batter in the fridge as it will turn sour.
Summary
And there you go—a perfect, easy batch of pancake batter made with the help of your stand mixer. And if you’re looking for a reliable stand mixer, check out MisterChef Stand Mixer. It handles the mixing, so you don’t have to. Perfect for pancake batter, cookie dough, and everything in between. Shop with us today.