Prep 15 mins
Cook 15 mins
This is from Alton Brown. The BEST pancake recipe I've used and it is a regular favorite. *****NOTE**** There are actually TWO recipes here. One for a batch of mix and one to make a batch of pancakes from 2 cups of the pancake mix.
For the Mix
- 6 cups all-purpose flour
- 1 1⁄2 teaspoons baking soda (check expiration date first)
- 3 teaspoons baking powder
- 1 tablespoon kosher salt
- 2 tablespoons sugar
For the Pancakes use 2 cups mix plus
- 2 eggs, separated
- 2 cups buttermilk
- 4 tablespoons melted butter
- 1⁄2 cup butter, for greasing the pan
- 2 cups fresh fruit, such as blueberries, if desired (optional)
- For the Mix:.
- Combine all of the ingredients for the MIX in a container with a tight fitting lid.
- Shake to mix.
- For the Pancakes:.
- Whisk together the egg whites and the buttermilk in a small bowl.
- In another bowl, whisk the egg yolks with the melted butter.
- Combine the buttermilk mixture with the egg yolk mixture in a large mixing bowl and whisk together until thoroughly combined.
- Pour the liquid ingredients on top of 2 cups of the pancake mix.
- Using a whisk, mix the batter just enough to bring it together.
- Don't try to work all the lumps out.
- Check to see that the griddle is hot by placing a few drops of water onto the griddle.
- The griddle is ready if the water dances across the surface.
- Lightly butter the griddle.
- Wipe off thoroughly with a paper towel.
- (No butter should be visible.) Gently ladle the pancake batter onto the griddle and sprinkle on fruit if desired.
- When bubbles begin to set around the edges of the pancake, and the griddle-side of the cake is golden, gently flip the pancakes.
- Continue to cook 2 to 3 minutes or until the pancake is set.
- Serve immediately or remove to a towel-lined baking sheet and cover with a towel.
- Hold in a warm place for 20 to 30 minutes.
These are really good pancakes. Had them this morning, and used some of the mix last night for "State Fair Fried Oreos" off this site. Very fluffy and lightly textured, but very filling as well. I made a cream cheese spread (4 oz cream cheese, 2 packets Splenda, 1 1/2 teaspoons sour cream, 1/2 teaspoon vanilla) to go on top of these rather than just plain syrup and they held up well. I'm glad I made the whole batch, cause these will be made again. Even if it seems there are extra steps, Alton's recipes have not gone wrong yet for me. Thanks for sharing this one.
I've made these a few times now and had to change a few things. I found them too light, sort of chewy and thin without a whole lot of taste. I find the egg separation step unnecessary. I also add lots of butter to the pan and get it nice and hot before I put the batter on which gives them those browned crispy edges that I love. I added wheat germ and ground flax seed to the mix at the time that I'm ready to cook them. It gives more texture and flavor. Instead of separating the egg I just mix it in with the buttermilk and temper the melted butter with a little buttermilk before whisking it into the milk and eggs. Then I just combine wet and dry and they come out fine. After these changes I really enjoyed these pancakes and so did my family. I still think they lack a little flavor though and I'll need to experiment, I think a little brewers yeast might do the trick.