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.
We also let our two-year-old try them, but he preferred his in the shape of dinosaurs and ate berries instead.
The Brands
I lined up all the contenders, with a mix of protein and gluten-free options from various brands.
The Winners
Best Classic: Bob’s Red Mill
Best Protein-Packed: Kodiak
Best Gluten-Free: Krusteaz
Final Thoughts
Despite the tedious flipping, pancake testing felt like a date night, and we were able to gamify the experience. Highly recommend taste testing as an indoor date.
I also think I’ll have enough pancakes to last for a while, some I’ll look forward to, others…not so much. But into the Ziploc bags they go, and I’ll be playing pancake roulette for the foreseeable future.
Now, who wants to do my dishes? I’ll pay you in pancakes…
