When you want pancakes in a hurry—you've got children and animals underfoot, or it's 7:30 AM and you just can't eat the chia "pudding" you made last night—pancake mix is your bud. But pancake mix that produces mediocre results? Hard pass.
With Food52er EmilyC's Game-Changing Pancake Mix, you don't have to compromise between great pancakes and another thirty minutes of sleep: You can make it ahead of time and it produces "some of the best pancakes [she's] tried." (But fluffy pancake-loyalists, bewarned: These are tender-soft and crispy-edged rather than pillowy.)
To make the mix—which Emily developed from recipes from King Arthur Flour, Good to the Grain, and Huckleberry—you pulverize oats in a food processor, then combine them with rye, whole-wheat, and all-purpose flours, brown sugar, baking soda, baking powder, and kosher salt in the bowl of a stand mixer.
Then, while the paddle attachment goes 'round on low speed, drizzle in a cup of olive oil until you have a barely clumpy, barely cohesive mixture.
And you're done! At this point, you can store the mix for a few weeks at room temperature or over a month in the fridge of freezer. When you're ready to pancake, the ratio is 1 : 1 : 1, homemade mix : buttermilk (or a combination of milk and yogurt for tang) : egg. Fry in oil or butter.
| 2 1/2 | cups (255 grams) old-fashioned oats |
| 1 | cup (117 grams) rye flour |
| 2 | cups (270 grams) whole-wheat flour |
| 2 1/2 | cups (300 grams) unbleached all-purpose flour |
| 1/4 | cup light brown sugar, tightly packed |
| 1 | tablespoon baking soda |
| 1 | tablespoon baking powder |
| 1 | tablespoon plus 1 teaspoon kosher salt |
| 1 | cup extra-virgin olive oil |
| 2 1/2 | cups (255 grams) old-fashioned oats |
| 1 | cup (117 grams) rye flour |
| 2 | cups (270 grams) whole-wheat flour |
| 2 1/2 | cups (300 grams) unbleached all-purpose flour |
| 1/4 | cup light brown sugar, tightly packed |
| 1 | tablespoon baking soda |
| 1 | tablespoon baking powder |
| 1 | tablespoon plus 1 teaspoon kosher salt |
| 1 | cup extra-virgin olive oil |
| 1 | cup pancake mix |
| 1 | cup buttermilk |
| 1 | large egg |
| Butter, for frying pancakes | |
| (Makes six 4-inch pancakes; scale as desired) |
| 1 | cup pancake mix |
| 1 | cup buttermilk |
| 1 | large egg |
| Butter, for frying pancakes | |
| (Makes six 4-inch pancakes; scale as desired) |
And if you don't have those specific flours, don't worry: Pancakes are still possible! As long as you start with pulverized oats, Emily says "virtually any combination of flours will work, just as long as you stick to roughly the same overall weight." Have random bags of speciality flours lying around? Here's where to put them! (Note that if you go all whole-grain, they may be a bit heavier.)
A New Way to Dinner, co-authored by Food52's founders Amanda Hesser and Merrill Stubbs, is an indispensable playbook for stress-free meal-planning (hint: cook foundational dishes on the weekend and mix and match ‘em through the week).
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Written by: Sarah Jampel
Popular on Food52
5 Comments
Popular substitutes for buttermilk are the following:
- 1 cup regular milk + 1 tbsp. vinegar + 1 tsp. vinegar, OR
- 1 cup regular milk + 1 tbsp. lemon juice + 1 tsp. lemon juice
In either case, combine the ingredients, stir, and let sit for 5 minutes before using.
Hope that helps!
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