Baked Mini Pancake Stacks
Serves: 24 Mini Pancakes
  • 1 Cup of Aunt Jemima Buttermilk Complete, or Aunt Jemima Original Complete, Mix
  • ¾ Cups of Water
  1. Preheat oven to 350°.
  2. Prepare the baking pan by lightly spraying with a non-stick spray.
  3. Combine the pancake mix with water and stir until large lumps disappear. Do not beat or over-mix. Let stand 1-2 minutes to thicken.
  4. Scoop the batter into the Mini Wilton Pan, filling each cavity ¾'s of the way full.
  5. Bake for 8-10 minutes, or until golden brown.
Serve immediately with a side of fresh fruit, whipped cream and/or warm syrup.

The mini pancakes can also be prepared and placed in freezer or fridge for later use. Reheat in the microwave for 30 seconds.
Recipe by bystephanielynn at