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Easy Shaker Pancakes with Caramel Maple Syrup
These golden pancakes are quick, fluffy, and made from a handy Edmonds Shaker Mix (yep, we cheekily borrowed this one from our sister!) Just shake, pour, flip, and drizzle with our rich Caramel Maple Syrup. It’s the easiest way to win breakfast. Perfect for pancake day, Sunday brunch, or any time a syrup craving hits.
- Ingredients
- Method
Ingredients
- 1 packet Edmonds Buttermilk Pancake Shaker Mix
- 1½ cups (375ml) water
To serve
- Chelsea Caramel Maple Flavored Syrup
- Fresh berries
Additional tips
-
Shake the mix for a full 1-2 minutes to get rid of lumps (kids love helping with this part!)
-
Warm your Chelsea Caramel Maple Flavoured Syrup slightly before serving for extra drizzle appeal.
-
Add a sprinkle of chopped nuts or sliced banana to make it brunch-worthy.
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Method
Shake bottle to loosen dry mix. Remove cap.
Add water.
Replace cap tightly. Turn upside down and tap cap sharply on bench to loosen mix.
Shake vigorously for 1-2 minutes.
Pour approximately ¼ cup of batter into a hot, lightly greased, non-stick frying pan.
Cook over medium-low heat for 2-3 minutes each side until golden brown.
Serve with Chelsea Caramel Maple Flavored Syrup and fresh berries
Additional tips
-
Shake the mix for a full 1-2 minutes to get rid of lumps (kids love helping with this part!)
-
Warm your Chelsea Caramel Maple Flavoured Syrup slightly before serving for extra drizzle appeal.
-
Add a sprinkle of chopped nuts or sliced banana to make it brunch-worthy.
Frequently asked questions
Can I use any shaker pancake mix for this recipe?
Yes, you can - but keep in mind that other mixes might need different water quantities or cooking times. We reckon the Edmonds one is best (naturally!)
What makes this Caramel Maple Flavoured Syrup special?
Chelsea Caramel Maple Flavoured Syrup adds a rich, buttery sweetness that takes these pancakes from everyday to extra special!
Do I need to add eggs or milk to the shaker mix?
Nope! The Edmonds mix just needs water. Shake well, pour, and you’re ready to go.
Can I reheat leftover pancakes?
Yes! Just pop them in the toaster or microwave. The syrup’s still perfect drizzled warm or cold.
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You May Like These
- 1 cup Edmonds Self Raising Flour (150g)
- 2 Tbsp Chelsea White Sugar
- ½ tsp finely grated lemon zest (optional)
- 1 cup Meadow Fresh Milk (or Soy/Rice milk) (250ml)
- 1 egg, lightly beaten
- 30g Butter, melted (or Olivani Spread)
To serve
- 2 bananas, sliced
- 1 punnet blueberries (or frozen berries, defrosted)
- Chelsea Flavoured Syrup - Maple or Honey Maple.
- 125g butter, softened (or Olivani Spread)
- ¾ cup Chelsea Caster Sugar or Chelsea Organic Raw Sugar (170g)
- 2 eggs
- 1 cup mashed banana (about 2 large bananas)
- 1 tsp vanilla essence
- 1 tsp Edmonds Baking Soda
- 2 Tbsp hot Meadow Fresh Milk
- 1 ¾ cups Edmonds Standard Grade Flour (263g)
- 1 tsp Edmonds Baking Powder
Icing
- 1 ½ cups Chelsea Icing Sugar (225g)
- 1 Tbsp butter, softened (or Olivani Spread)
- 1 Tbsp cocoa powder
- 2-3 Tbsp boiling water
- 250g butter (or Olivani Spread)
- ½ cup cocoa powder
- 1 ½ cups Chelsea White Sugar
- 4 eggs
- 1 tsp vanilla essence
- 1 cup Edmonds Standard Grade Flour
- 1 tsp Edmonds Baking Powder
- 200g butter (or Olivani Spread)
- 1 cup Chelsea White Sugar
- 1 cup Chelsea Soft Brown Sugar
- 2 eggs
- 2 tsp vanilla essence
- 3 cups Edmonds Standard Grade Flour
- pinch of salt
- 1 tsp Edmonds Baking Powder
- 2 cups chocolate chips
- 150g butter, softened (or Olivani Spread)
- 2 cups Chelsea Icing Sugar (300g)
- 1-2 Tbsp hot water
- ½ - 1 tsp of vanilla essence (or flavour of your choice, optional)
- food colouring (optional)
How to Choose SugarFor Baking?
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