Christina Tosi's Compost Pancakes
Christina Tosi's Compost Pancakes
Henry Hargreaves
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makes 6 to 8 pancakes

I'm always trying to find a way to squeeze more joy into my mornings, and a pancake that is inspired by my favorite cookie brings a lot of spirit to the AM.

Technique tip: To guarantee each pancake has bites of pretzels, salts, chocolate and butterscotch, sprinkle the ingredients on the batter once it has started to cook on the griddle, then flip.

Swap option: This is a choose your own adventure breakfast. You could swap out chocolate chips for white chocolate chips or graham crackers for cookie bits — do you!


    • 1 cup all-purpose flour
    • 2 tablespoons sugar
    • 1 tablespoon plus 1 teaspoon baking powder
    • 1 teaspoon salt
    • 3/4 cup milk
    • 1 egg
    • 3 tablespoons vegetable oil
    • 8 snack-sized pretzels, broken up
    • 1/4 cup oats
    • 1/2 cup graham crackers, broken up
    • 1/4 cup chocolate chips
    • 1/4 cup butterscotch chips
    • butter, for serving
    • maple syrup, for serving


1. In a medium bowl, whisk together the flour, sugar, baking powder and salt.

2. In a small bowl, whisk together the milk, egg and oil. Pour this into the flour mixture and whisk until your pancake batter is smooth. In a medium bowl, combine the pretzels, oats, graham crackers, chocolate chips and butterscotch chips.

3. Spray your griddle or nonstick skillet and warm it over medium heat. Pour 1/4 cup batter onto the griddle for each pancake. Once the pancake is on the griddle, sprinkle 3 tablespoons worth of your pretzel/chocolate chip mixture on top! Cook until the pancake batter has set on the bottom and browned (bubbles will begin to appear on the top and a few will burst), 1 to 2 minutes. Flip carefully with a spatula and cook the other side until golden-brown, 1-2 minutes.

4. Serve warm with butter and maple syrup.

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Christina Tosi of Milk Bar shares fun recipes for cooking with kids

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