If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
Author Notes: This pancake mix is perfect for those bleary-eyed mornings or late nights when you want good food fast. It also happens to make some of the best pancakes I’ve tried. To create the recipe, I used the oatmeal pancake mix from King Arthur Flour as my jumping off point, and then turned to recipes from Good to the Grain and Huckleberry for further inspiration. The pancakes are full of flavor from the oats and flours, and have crispy-edges from the olive oil in the mix. The mix keeps for at least a month in the fridge, and when you’re ready for pancakes, the ratio is simple to remember: 1 cup of mix to 1 cup of buttermilk and 1 egg. Enjoy them plain, with nothing more than warm maple syrup and salted butter, or feel free to jazz them up with blueberries and lemon zest, chocolate chips, or other favorite mix-ins and toppings. —EmilyC
Makes 10 cups of dry mix (enough to make about sixty 4-inch pancakes)
For assembling pancake mix:
- 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
For making pancakes:
- 1 cup pancake mix
- 1 cup buttermilk
- 1 large egg
- Butter, for frying pancakes
- (Makes six 4-inch pancakes; scale as desired)
- To assemble pancake mix: In a food processor, blitz the oats until they are finely ground.
- Combine the oats and all other dry ingredients in a large mixing bowl. Using the paddle attachment on your mixer, mix together the dry ingredients on low speed, then slowly drizzle the olive oil into the bowl while the mixer is running. Stop the mixer and pinch a small portion of the mix between your fingers. It should barely clump and stay together. If it doesn’t clump, drizzle in just enough additional olive oil until it reaches the right consistency. Store the mix in an airtight jar or container for a few weeks at room temperature, or over a month in the refrigerator or freezer.
- To make pancakes, put 1 cup of the mix in a large bowl and whisk a few times to aerate. Whisk in 1 cup of buttermilk and 1 egg. Let the batter stand for 5 to 10 minutes to thicken up.
- Heat a griddle or nonstick pan over medium heat and grease it with plenty of butter. Ladle the batter onto the griddle using a 1/4-cup measure. When bubbles come to the surface and the edges start to brown, flip the pancakes and cook on the other side until golden brown and crispy around the edges. (If desired, place a cookie sheet in the oven and heat oven to 220° F; as your pancakes are done, transfer them to the cookie sheet to keep them warm while preparing the rest.) Serve with warm maple syrup and softened salted butter.
- This recipe is a Community Pick!
- This recipe was entered in the contest for The Recipe You're Most Proud Of
- This recipe was entered in the contest for Your Best Recipe for Now and Later