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.
  • Level: Easy
  • Total: 20 min
  • Prep: 10 min
  • Cook: 10 min
  • Yield: 4 cups dry pancake mix (about 6 pancakes per 1 cup dry mix)
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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

  1. 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.
  2. For the pancakes: Whisk together the pancake mix, milk and egg in a medium bowl until combined.
  3. 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.