Pancake Mix Food Storage Recipes

Pancake Mix

The Pancake Mix from the cannery is not sold in cans but in bags and requires that you add eggs and milk.  However, if you don’t add eggs and milk and simply use water, it will still make a fairly decent pancake.  The shelf life on these products is approximately 2 years unopened and stored in a temperature controlled area.  The baking powder gets old after a few years and may not be reactive if it’s outdated.

Pancake mix is versatile and can be used to make a variety of crusts and breads.  I’m listing recipes for everything from apple pie to pizza.  Try these quick recipes for your family, and keep them with your emergency food file to remember how to use your pancake mix.

Extra Easy Pizza

1 ½ cups pancake mix

1/3 cup very hot water

1 can (8 ounces) pizza sauce

1 package (3 1/2 ounces) sliced pepperoni

1 cup sliced fresh mushroom

1 cup chopped bell pepper

1 ½   cups shredded mozzarella cheese (6 ounces)

Heat oven to 450o.   Grease 12 inch pizza pan.  Stir together pancake mix and hot water, beat til soft dough forms.  Press dough in pizza pan.  Spread sauce over dough.  Top with remaining ingredients.  Bake 12 to 15 minutes or until crust is golden brown and cheese is bubbly. 

Pizza Biscuit Bake*

3 1/3 cups pancake mix

1 cup milk

2 cans (8 oz. each) pizza sauce (2 cups)

8 oz sliced pepperoni or hot Italian Sausage (or both- why not?)

½ cup Sliced mushrooms

½ cup sliced bell pepper

2 cups shredded mozzarella cheese

Heat oven to 375o .  Spray 13×9 inch glass baking dish with cooking spray.  In medium bowl, stir pancake mix and milk until soft dough forms.  Drip half of dough by spoonfuls evenly over bottom of baking dish (will not complete cover bottom of dish).  Drizzle 1 can pizza sauce over dough. Scatter half of the pepperoni, mushrooms and bell pepper on top.  Top with 1 cup of the cheese.  Repeat layers with remaining dough, sauce, toppings and cheese.

Bake 25 to 30 minutes or until golden brown.  Serve hot.  Makes 8 servings.

Cheese Garlic Biscuits

2 cups pancake mix

¼ teaspoon garlic powder

¼ cup firm butter or margarine

2/3 cup milk

½ cup shredded Cheddar cheese

3 eggs

Heat oven to 425o.  In medium bowl, combine pancake mix and ¼ teaspoon garlic powder.  Cut in butter, using pastry blender or fork until mixture looks like coarse crumbs.  Stir in milk, cheese and eggs until soft dough forms.  Drop dough by 10 spoonfuls onto ungreased cookie sheet.  Bake 8 to 10 minutes until light golden brown.  Mix ¼ cup melted butter and ¼ tsp. garlic powder, brush on warm biscuits before removing from cookie sheet.  Serve warm.  Makes 10 biscuits.


Sesame Wedges*

1 cup pancake mix

¼ cup water

1 tablespoon melted butter

1 tablespoon sesame seeds

Ground black pepper and ground salt to taste

Heat oven to 400o.  In a small bowl, stir pancake mix and water with fork until soft dough forms.  Pat dough into 12 inch circle on cookie sheet.  Brush with butter and sprinkle with sesame seeds.  Sprinkle with pepper and salt (coarsely ground).

Bake 15 to 20 minutes or until golden brown and crisp.  Serve warm or cold.

Quick Berry Cobbler*

2 cups pancake mix

1 cup milk

1 tsp salt

1 tablespoon canola oil

½ cup plus 1 tablespoon sugar

1 tbs. flour

1 teaspoon cinnamon

1 pint fresh, frozen or drained canned berries or fruit (black berries, peaches, strawberries, raspberries)

2 tablespoons oatmeal, ½ tsp cinnamon and 1 tablespoon brown sugar mixed together

Preheat oven to 350o.  Mix berries in a bowl with ½ cup sugar, flour, and cinnamon.  Place berries in 8×8” glass dish.  Mix pancake mix, milk, salt, oil and tablespoon of sugar together.  Spread or drop evenly over berries.  Top with oatmeal mixture.  Bake for 10 to 15 minutes or until crust is golden brown and crisp on top.  Cool for at least 30 minutes before serving to allow berries to thicken. Delicious with whip cream or vanilla ice cream if you have it available.



Easy Chicken Pot Pie*

2 cups mixed vegetables (frozen or canned) I like peas and carrots

1 cup diced cooked chicken

1 can condensed cream of chicken soup (or cream of chicken with mushroom soup)

½ teaspoon coarsely ground black pepper

1 cup pancake mix

½ cup milk

1 egg

Heat oven to 400o.  In ungreased 9 inch pie plate, stir vegetables, chicken and soup, sprinkle pepper over.  In medium bowl, stir remaining ingredients until blended.  Pour over chicken mixture, covering well and touching sides of pie plate all around.  Bake uncovered for about 30 minutes or until crust is golden brown.  Serve while hot. Makes 6 servings.


Impossibly Easy French Apple Pie


3 cups thinly sliced peeled apples (can use dehydrated apples from food storage – just rehydrate for 1 hour prior to using)

1 tsp. cinnamon

¼ tsp. ground nutmeg

½ cup pancake mix

½ cup sugar

½ cup milk

2 Tbs butter or margarine

3 eggs


1/3 cup pancake mix

1/3 cup chopped nuts

¼ cup packed brown sugar

3 tablespoons firm butter

Heat oven to 325o.  Grease or spray 9 inch pie plate.  In medium bowl, mix apples, cinnamon and nutmeg and place in pie plate.  In medium bowl, stir remaining filling ingredients until well blended.  Pour over apple mixture in pie plate.  In small bowl, mix all streusel ingredients, using fork until mixture is crumbly.  Sprinkle over filling.  Bake 45 to 50 minutes or until knife inserted in center comes out clean.  Makes 6 servings.




Swedish Pancakes

3 eggs

2 cups milk

1/1/4 cup pancake mix

½ tsp. vanilla

¼ cup butter, melted


Blend eggs and milk with egg beater or mixer in medium bowl, add vanilla.  Add pancake mix and blend til smooth.  Slowly add the melted butter to mix completely.  Preheat large heavy sauté pan.  Add one large dab of butter to pan, enough to generously coat the entire bottom of the pan.  Slowly ladle small amount (1/4 cup) of batter into center of pan (into melted butter pat).  Tilt the pan slightly to cover bottom of the pan.  Cook about one minute until bottom of pancake starts to brown.  Using wide spatula, carefully turn pancake over.  Pancake will be very delicate.  Cook another minute or so until other side starts to brown.  Move to a large plate.  Coat entire pancake with filling (see below).  Insert fork sideways into one edge and spin fork to roll pancake into a tube shape with filling inside.  Garnish with dab of filling if desired.


Fillings:  Homemade strawberry jelly or jam, traditional lingon berries, cinnamon sugar, white or brown sugar and strawberries, syrup, etc.  Also, use savory fillings like seafood or chicken salad.

Or, just sprinkle with powdered sugar and serve.


Mini Crab Cake Pies

Crab Mixture:

 2  cans (6 0z) crabmeat, drained, flaked

½ tsp seafood seasoning (I like Old Bay)

1 Tbs vegetable oil

½ cup chopped onion or leeks

½ cup finely chopped green bell pepper

½ cup finely chopped red pepper

1 cup shredded mozzarella cheese

Baking Mixture:

½ cup pancake mix

½ cup milk

2 eggs

Crab Cake Aioli:

½ cup mayonnaise

½ tsp seafood seasoning

1 Tbs. fresh lemon juice

Heat oven to 375o. Spray 12 regular size muffin cups with cooking spray

In small bowl mix crabmeat and ½ tsp seafood seasoning; set aside.  In 10 inch skillet, heat oil until hot.  Cook onion and bell peppers in oil 4 min. stirring frequently.  Add crabmeat mixture stirring until mixture is heated through.  Cool 5 min, stir in cheese.

In med. Bowl, stir baking mixture ingredients with whisk or fork until blended.  Spoon 1 scant tablespoon into each muffin cup.  Top with about ¼ cup crab mixture.  Spoon 1 tablespoon baking mixture on top of crab in each muffin cup.  Bake 30 minutes or until toothpick comes out clean and tops are golden brown.  Cook 5 minutes.  With thin knife, loosen sides of pies from pan and remove.  Place top sides up on cooling rack. Mix Aioli ingredients.  Serve each pie topped with generous tablespoonful of aioli.


Southwest Tamale Tart

½ cup pancake mix

¼ cup cornmeal

¾ cup Cheddar Cheese

1 tablespoon canned Old El Paso chopped green chilies, drained

3 tablespoons condensed beef broth

1 cup black beans drained and rinsed

¼ cup chopped fresh cilantro

1 small tomato seeded and chopped

Favorite Salsa, Sour cream, Guacamole for toppings

Heat oven to 350o.  Spray cooking sheet with cooking spray

In small bowl, stir pancake mix, cornmeal, ½ cup of the cheese and the chilies together thoroughly.  Stir in broth.  Spread mixture in a 10 inch circle on cookie sheet.  Mix beans and cilantro, spoon over cornmeal mixture to within ½ inch of edge.  Sprinkle with remaining cheese.

Bake 25 to 30 minutes or until edge is golden brown.  Arrange tomatoes ar9und edge of tart, cut into wedges, and serve with salsa, sour cream and guacamole.

Makes 4 servings.