Ultimate Pancake Mix Recipe
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.
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.