Easy Pancake Mix Cookies Recipe
Craving something sweet yet incredibly simple to whip up? Look no further than this recipe that uses pancake mix for baking delicious cookies. This mouthwatering treat transforms basic ingredients into something extraordinary, making it a must-try for any dessert lover.
Growing up, my grandmother had a knack for creating amazing desserts from everyday staples. On lazy Sunday afternoons, we’d play around the kitchen while she baked. The aroma of freshly baked goods brought us together in ways words never could. Her ability to transform pancake mix into delightful cookies always amazed me, leaving a sweet memory etched in my heart.
Why You’ll Love This Recipe
This recipe is all about simplicity and ease without compromising flavor or texture. It’s perfect for those moments when you’re craving something sweet but don’t want to fuss too much in the kitchen. With just a few ingredients and minimal preparation time, these cookies are ideal for busy cooks or baking newbies. The versatility of this recipe allows for endless tweaking, making it suitable for various dietary requirements.
Ingredients Notes
Using pancake mix as a base means you usually have most of the ingredients on hand. Opt for a mix with a touch of vanilla or add a splash yourself for an extra flavor dimension. Consider adding chocolate chips or nuts for added texture. If you’re short on pancake mix, substituting with equal parts flour and some baking powder in a pinch could work.
Recipe Steps
Step 1
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Step 2
In a large bowl, mix 2 cups of pancake mix with 1/2 cup of sugar. Ensure it’s well-mixed to avoid any lumps.
Step 3
Add 1/4 cup of melted butter and 1/4 cup of milk. Stir until the dough comes together.
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Step 4
Fold in chocolate chips or your favorite mix-ins, like walnuts or dried fruit, for a personalized touch.
Step 5
Scoop tablespoons of dough onto the prepared baking sheet. Bake for 10-12 minutes or until the edges are golden. Let them cool before serving.
Storage Options
Store any leftover cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze them in a single layer before transferring to a ziplock bag. Simply thaw at room temperature or pop them in the oven for a few minutes to enjoy warm.
Variations & Substitutions
For a gluten-free version, use a gluten-free pancake mix. To add a healthier twist, consider substituting half the butter with applesauce or mashed banana. Swap out regular milk for almond or oat milk if dairy is an issue.
Serving Suggestions
Enjoy these cookies fresh out of the oven or with a scoop of ice cream for a decadent dessert. They’re perfect for after-school snacks or as a sweet treat during afternoon tea. Pack them up for a picnic or a road trip for a bit of homemade comfort on the go.
Frequently Asked Questions
Can I use homemade pancake mix? Absolutely! Homemade pancake mix works just as well as store-bought. Just ensure your mix includes baking powder to help the cookies rise.
What can I add to enhance the flavor? Feel free to experiment with vanilla extract, cinnamon, or nutmeg for added depth. Adding nuts, chocolate chips, or coconut flakes can also provide a delightful texture and flavor.
How do I prevent the cookies from spreading too much? Make sure your dough is not too warm. Chilling the dough for 30 minutes before baking can help maintain their shape.
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Easy Pancake Mix Cookies Recipe
Ingredients
- 2 cups 1 lb pancake mix (complete or buttermilk style)
- ½ cup 1 stick / 0.25 lbs unsalted butter, melted
- ½ cup 0.25 lbs granulated sugar
- ¼ cup 0.13 lbs brown sugar, packed
- 1 large egg
- **1 teaspoon vanilla extract
- ½ cup 0.25 lbs chocolate chips, sprinkles, or chopped nuts (optional)
Instructions
- Preheat Oven:
- Preheat to 350°F (175°C) and line a baking sheet with parchment paper.
- Mix the Dough:
- In a large bowl, mix melted butter, granulated sugar, and brown sugar until smooth.
- Add egg and vanilla, and stir until combined.
- Mix in pancake mix until a dough forms. Fold in any optional add-ins.
- Scoop & Shape:
- Scoop dough into tablespoon-sized balls and place 2 inches apart on the baking sheet.
- Flatten slightly with your hand or the back of a spoon.
- Bake:
- Bake for 9–11 minutes, or until edges are lightly golden.
- Cool on the baking sheet for 5 minutes before transferring to a wire rack.
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