What are the ingredients in fast shake pancake mix?

Fast shake pancake mixes usually contain enriched flour, sugar, leavening agents (like baking powder), buttermilk powder, salt, and sometimes powdered eggs or oil-based emulsifiers. These ingredients create a shelf-stable mix that becomes pancake batter with just the addition of water.

Can you make buttermilk pancakes without eggs?

Yes, you can make eggless buttermilk pancakes by using substitutes like mashed banana, applesauce, flaxseed meal + water, or plain yogurt. These work well with shake mixes, especially when combined with real buttermilk for moisture and fluff.

What are the ingredients in pancake shake mix?

Shake mixes typically include: flour, baking powder or soda, sugar, salt, dried buttermilk (or dairy solids), and occasionally egg powder or stabilizers. Always check the label for allergens and additives.

How do restaurants get their pancakes so fluffy?

Restaurants use a few tricks: precise batter mixing (never overmixing), letting the batter rest to activate leaveners, using real buttermilk for lift, and cooking on a preheated, evenly hot griddle. You can mimic this at home even with shake mixes by following those same principles.

How Make Fast Shake Buttermilk Pancakes – The Best Easy Recipe Guide

Description

Quick, easy, and incredibly fluffy! These fast shake buttermilk pancakes come together in under 10 minutes using a convenient shake bottle mix. Ideal for busy mornings or lazy weekends, and customizable with fun mix-ins like chocolate chips or blueberries.

Ingredients

Scale

1 bottle fast shake pancake mix (buttermilk variety)
⅔ cup cold water or buttermilk
Optional:
- 1 egg (for extra richness)
- ¼ cup chocolate chips or blueberries
- ½ tsp vanilla extract

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Instructions

Open the cap of the shake pancake mix bottle.
Fill with cold water or buttermilk up to the indicated fill line.
Close tightly and shake vigorously for 45–60 seconds until smooth.
Let the batter rest for 2–3 minutes for fluffier results.
Heat a nonstick skillet over medium heat and lightly grease.
Pour batter straight from the bottle into small circles.
Cook until bubbles form on the surface and edges set (about 2 minutes).
Flip and cook for another 1–2 minutes until golden brown.

Serve warm with your favorite toppings!

Notes

For fluffier pancakes, let batter rest before cooking.
Substitute water with buttermilk for tangier flavor and better rise.
Add-ins should be stirred in after the first shake. Shake gently to avoid overmixing.
These pancakes freeze well—cool, stack with parchment, and freeze for up to 2 months.

Prep Time: 2 mins
Cook Time: 5 mins
Category: Breakfast
Method: Skillet / Griddle
Cuisine: American

Nutrition

Serving Size: 2 pancakes
Calories: 190
Sugar: 4g
Sodium: 480mg
Fat: 6g
Saturated Fat: 1g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 1g
Protein: 4g
Cholesterol: 20mg