Tip: No Flour? No Problem! Pancake Mix as Substitute for Flour in Bread (w/ Yeast)!
Updated: Aug 26, 2020
This post is about substituting pancake mix for flour -- just in a regular bread recipe with yeast and for savory foods. I saw this article on Flipboard (which is an app that curates articles from around the internet that you may like -- I like it) about someone who came up with a hack to substitute pancake mix for flour for chocolate chip cookies! And it worked well!
I decided to experiment with pancake mix as well, BUT in a bread recipe. I have been already been experimenting with substituting ingredients because I ran out of eggs and it worked well in cake! Check out that post!
I actually also did an experiment with chocolate chip cookies and raspberry chocolate chip cookies (that I saw on Pinterest courtesy of houseofnasheats.com / @houseofnasheats) -- taking it a step further: substituting corn syrup for eggs and pancake mix for flour. Check out that post for my new recipe for crispy chocolate chip cookies and the post about Raspberry Chocolate Chip cookies!
I did this just in time for World Baking Day (third Sunday in May! / May 17 for 2020) and it's particularly timely since there is a short supply of flour!
World Baking Day
Every third Sunday in May, World Baking Day inspires people to bake for their loved ones, friends, and neighbors. These bakers are also encouraged to give their baked goods away as a token of gratitude and appreciation.
People have been baking for thousands of years. In fact, the world’s oldest oven is over 6,500 years old! Bread baking goes all the way back to 600 BC in Ancient Greece. The Egyptians were the first to use yeast when baking bread. Besides bread, cakes were also a popular food to bake. The word “cake” dates back to the 13th century. The earliest cakes were more bread-like. Bakers added sugar or honey to add sweetness.
I did an experiment using a bread recipe that I had made before -- Unbelievably Easy Artisan Rolls from thecafesucrefarine.com ! Check out that post. :)
I did everything the same as before -- except for 2 things:
1.) Substituted pancake mix for flour (that's what the post is about, haha! :) )
2.) Made half as much as I did last time, which is 1/4 recipe (~1 cup of pancake mix/flour); before I did half recipe.
What I used:
- ~1 1/4 cup of Bisquick pancake mix (started with 1 cup & ended up being 1 1/4 cup; see below)
- Yeast (1/4 tsp of yeast, probably more I didn't measure)
- Water (1/2 cup of water)
- Salt (pinch)
The recipe is easy! You just mix everything together and form it in to a dough and then you let it rise overnight / for 8-12 hours.
Before I left it to rise, I did my hack of heating up the metal mixing bowl for 20 sec. using a burner. I think it helps to create a warm environment and act as a catalyst to activate the yeasties or make it a better environment for them to work. Check out that post.
Photos: When I added exactly 1 cup of flour and mixed everything together -- it still looked like thick pancake batter (middle photo).
I added some more pancake mix maybe 1/4 cup, so it looked like the bread dough I had made before. I compared it to the photo from when I had made the artisan rolls.
So it was really like 1 1/4 cup of pancake mix for the recipe.
That's a tip: You can make adjustments while you are cooking! :) If it doesn't look exactly right, add more flour or water, etc. I do it all the time -- not just in baking.
Photos: Here it is after I added about 1/4 cup more flour
I actually checked on it 1 hour later and it had risen A LOT already! The yeast were activated in the warm environment!
Photos: Right after making the dough (1 1/4 cup of flour) vs. 1 hour later
The next morning! It had risen and doubled in size the same amount as the when I did the recipe with flour. Remember this is only half as much as I made before.
Pancake Mix (1/2 as much) vs. Flour (After Rising for 12 hours)
Pretty much the same!
I formed the rolls as before. I didn't roll them around as much in pancake mix compared to rolling around the artisan rolls in flour.
I put them on some baking sheets far apart -- because when I made the chocolate chip cookies, I saw that they spread a lot, so I thought the pancake mix (which has leavening agents to make fluffy pancakes) might be part of the reason for that.
We are good at this! The rolls do not look exactly the same -- but pretty much!
It is similar enough that I think you can try pancake mix as a substitute for flour in most bread or savory recipes (in addition to sweet dessert recipes).
And they are really good! They have a slight biscuit taste, but with the crispy crust of a roll! I'm going to make them again and include some cheddar cheese. Yum!
Note: As I mentioned above, pancake mix does have leavening agents to make fluffy pancakes, so it will bake slightly different. So for example, as I mention in the chocolate chip cookie post, I purposely didn't add baking powder because of this. I may try it again with baking powder.
You can see side-by-side comparison in the thumbnail and below. You can also see what the inside looks like. It looks more like bread than a biscuit.
Give it a try! We are good at this!