I don’t have many “mixes” in my pantry. I always keep a cake mix for emergencies but, beyond that, the only mix that makes the cut is pancake mix. Pancakes are a quick, easy dinner that everyone in the family will eat, so it is one of those meals that is always on standby. I also make an XXXXL batch so we have leftovers for breakfast the next day for the kids.
The only problem is baking mix pancakes can be kind of flat. I’m not looking for flavorless crepes–I want a giant, fluffy pancake! To give a little help to a box of mix, I make a couple of small changes: adding vanilla and whipping the eggs whites to soft peaks. The vanilla lends that homemade flavor to the mix while the whipped egg whites adds loft and fluffiness to the batter.
Combine all the ingredients except egg whites in a large bowl and add the vanilla. Stir to combine. In a separate bowl (or in a stand mixer), beat the egg whites until they form soft peaks. Fold half of the whites into the batter, then the other half until just combined then continue on with pancake making!
To speed up the process, I keep two pans going at different pancake flipping points. I tried three pans at one point but the pancakes always needed attention at the same time, so I went back to two.