Every Sunday, rain or shine, I make pancakes for breakfast, lunch, or dinner. There hasn’t been a Sunday that I’ve missed in over 10 years. Pancake Sunday has been one of my favorite traditions, and we’ve tried them all: from scratch, from the box, frozen, low-key diners, fancy brunch, and everything in between.
Even as a chef, I still reach for a boxed pancake mix. Not because of ease, but I think they just taste better than most homemade ones.
There’s something nostalgic about a boxed mix, and truth be told, if I’m expected to make breakfast before I have a full cup of coffee in me, there’s no way I’m making these from scratch.
How We Judged
I made every pancake as per the box instructions, no additions or changes (I would have otherwise added vanilla extract, but SCIENCE!). I used the same pan, the same Smash Kitchen Avocado Oil Spray, and the same quantity per pancake. I labeled each box so we could taste blindly, and we tried each pancake at room temperature.
We made scoring cards and based our judgment on taste, texture, fluffiness, browning, and ease of use. First, we ate our pancakes plain, without butter or syrup. Then tested with both butter and syrup. I knew that there were a few gluten-free options as well as two “protein” pancakes. My husband did not.
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