Almost Instant Pancake Mix

Freshly made pancakes are not just for weekends--this recipe makes it easy to get a batch on the table long before the school bus arrives[. The ground oats and hint of lemon make them extra special.]

Total Time:
20 min
Prep:
10 min
Cook:
10 min

Yield:
4 cups dry pancake mix (about 6 pancakes per 1 cup dry mix)
Level:
Easy

Ingredients
  • Pancake Mix:
  • 1 cup old-fashioned oats
  • 3 cups all-purpose flour
  • 1/4 cup sugar
  • 2 tablespoons baking powder
  • 2 teaspoons baking soda
  • 3/4 teaspoon kosher salt
  • 1/2 teaspoon finely grated lemon zest
  • 3/4 cup vegetable oil
  • 1 tablespoon fresh lemon juice
  • Pancakes:
  • 1 cup pancake mix
  • 1/3 cup milk
  • 1 large egg
  • Butter or nonstick cooking spray, for coating the skillet
  • Suggested toppings: maple syrup, butter, sliced banana, blueberries, honey
Directions

For the pancake mix: Put the oats in the bowl of a food processor and pulse a few times until chopped. Add the flour, sugar, baking powder, baking soda, salt and lemon zest and pulse a few more times to combine. Add the oil and lemon juice and pulse to moisten the dry ingredients. Store in a resealable plastic container in the refrigerator for up to 2 weeks.

For the pancakes: Whisk together the pancake mix, milk and egg in a medium bowl until combined.

Heat a large nonstick skillet over medium heat. Lightly coat the skillet with a bit of butter or cooking spray. Drop 1/4 cup batter per pancake into the skillet; you will be able to make about 3 pancakes at a time. Cook until the edges are set and the tops are bubbly, about 2 minutes. Flip and cook until the bottoms are browned, another 1 to 2 minutes. Repeat with the remaining batter. Serve warm with your favorite toppings.


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    This recipe is featured in:

    Back-to-School Made Easy