A Pancake Mix That Makes Anything (i.e. Weekday Pancakes) Possible

April 21, 2016

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.

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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.

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.)

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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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See what other Food52 readers are saying.

  • Peggy McManus Daykin
    Peggy McManus Daykin
  • Shelley Matheis
    Shelley Matheis
  • Mette Bay
    Mette Bay
  • Betsy Stroomer
    Betsy Stroomer
  • Kelly Paulemon
    Kelly Paulemon
I used to work at Food52. I'm probably the person who picked all of the cookie dough out of the cookie dough ice cream.


Peggy M. May 22, 2017
Hi, do you think this would work in a Belgian waffle iron?
Shelley M. July 11, 2016
On American Test Kitchens, they had a recipe using all whole wheat flour. Said that they came out better than with partial white flour. Something about the bran keeping the cakes from getting tough.
Mette B. July 10, 2016
Can you substitute buttermilk with anything?? (its not at "staple" at my house:) Best regards Mette
Kelly P. July 11, 2016
Hi Mette,

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!
Betsy S. April 25, 2016
We made the mix last night, and tried the cakes this morning - loved them! Since we didn't have rye flour, we substituted medium grind polenta, which gave the cakes a nice crunch. I forgot to add the brown sugar, and we didn't miss it at all. We tossed some frozen blueberries on top of each pancake in the pan. Yum! A new breakfast favorite.