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Stack of golden brown double-malt brown butter pancakes drizzled with syrup and topped with a pat of butter, emphasizing the unique pancake mix.

Ultimate Pancake Mix Recipe

Rebecca Blumer
A shelf-stable homemade pancake mix with oats, a blend of flours, and a “double-malt” twist for extra flavor and browning—ready for quick, fluffy pancakes anytime.
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Prep Time 10 minutes
Cook Time 10 minutes
Chilling Time 20 minutes
Total Time 40 minutes
Course Breakfast
Cuisine American
Servings 5 to 8 pancakes
Calories 290 kcal

Equipment

  • Food processor
  • Mixer with paddle attachment
  • Airtight container
  • Lightly greased griddle
  • Whisk

Ingredients
 

Mix

  • 3 1/2 cups (312g) rolled oats, old-fashioned or quick-cooking*
  • 4 cups (454g) King Arthur Golden Wheat Flour
  • 1 cup (120g) King Arthur Unbleached All-Purpose Flour
  • 3 tablespoons (43g) granulated sugar
  • 3 tablespoons (43g) baking powder
  • 1 tablespoon table salt
  • 1 tablespoon baking soda
  • 1 cup (198g) vegetable oil*
  • 2 tbsp malted milk powder add into the dry mix

Pancakes

  • 1 cup (120g to 135g) homemade mix
  • 1 cup (227g) buttermilk*
  • 1 large egg

Instructions
 

Prep the Oats

  • Grind the oats in a food processor until they’re chopped very fine; aim for a sandy texture with a little character, not a pure powder.

Mix the Dry Ingredients and Add Oil

  • Add the flours, the ground oats, and all the remaining dry ingredients (including the malted milk powder) to a mixer fitted with the paddle. Mix on low, then drizzle the vegetable oil in slowly while it runs, so the fat distributes evenly without forming greasy clumps.

Store the Mix

  • Transfer the mix to an airtight container and store it up to two weeks at room temperature, or keep it in the refrigerator or freezer indefinitely for maximum freshness.

Whisk a Batch of Batter

  • To make 5 to 8 pancakes, whisk together 1 cup of mix, 1 cup of buttermilk (or a combination of half plain yogurt and half milk, or 3/4 cup liquid whey), and 1 large egg. If it looks thin at first, that’s normal; the oats will absorb liquid and thicken as it stands.

Rest the Batter

  • Let the batter stand for at least 20 minutes before cooking.

Heat the Griddle

  • Heat a lightly greased griddle to 350°F (or medium-hot if you don’t have a thermometer), aiming for steady heat that isn’t smoking.

Portion and Shape

  • Drop the batter in 1/4-cupfuls to make a 4-inch pancake. Use English muffin rings if you want perfectly round, evenly thick pancakes.

Flip at the Right Moment

  • Cook until the edges look dry and bubbles rise to the surface without breaking, about 2 minutes. Flip and cook the second side about 2 minutes, until set and deeply golden.

Serve or Hold Warm

  • Serve right away, or stack pancakes on a baking sheet and tent with foil. Hold in a 200°F oven for up to 30 minutes.

Notes

Stored airtight, the mix keeps up to two weeks at room temperature, or refrigerate/freeze indefinitely. Let the batter rest at least 20 minutes for the fluffiest texture.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.

Nutrition

Calories: 290kcalCarbohydrates: 34gProtein: 8gFat: 14gSaturated Fat: 2.5gCholesterol: 45mgSodium: 820mgPotassium: 260mgFiber: 4gSugar: 6gVitamin A: 120IUCalcium: 220mgIron: 2.6mg
Keyword buttermilk pancakes, diner-style pancakes, fluffy pancakes, homemade pancake mix, malted milk powder
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