Almost Instant Pancake Mix

Recipe submitted by: Amy Pickett
Recipe courtesy of:

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By making the dry ingredients ahead of time, its easy to get a batch on the table before school.

Prep Time:
Cook Time:
4 cups of dry mix / about 6 pancakes per cup of dry mix


Pancake Dry 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

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


  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.

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