Axe Pancakes

AXE Multigrain Pancake Batter is rooted in the legendary pancakes once served at AXE, the iconic restaurant on Abbot Kinney Boulevard in Venice created by chef Joanna Moore. Known for its thick, hulking multigrain pancake with crisp, lacy edges and a complex texture studded with grains like brown rice, oats, barley, rye, and poppy seeds, the dish became a local favorite before the restaurant closed in 2014.

When the restaurant shuttered, it seemed the pancake might disappear forever—but in 2020 Moore began making frozen quarts of batter to bring the classic back to life. She sources fresh eggs and Jersey milk from farmers she knows by name, mixes the batter in a commercial kitchen in San Francisco, and transports it to General Store in Venice for sale. The batter is made to produce pancakes that replicate the original experience—just like a time machine to the restaurant’s brunch table.

AXE Multigrain Pancake Batter honors the heritage of a beloved Venice institution while offering a nostalgic, high‑quality way to enjoy this storied recipe at home. Each quart delivers enough batter for multiple large pancakes with rich flavor and memorable texture.