Hands down, Alton Brown’s Perfect Pancakes, I have found the most perfect pancakes. Here is Alton Brown’s perfect pancake recipe. I can’t even begin to say how tasty these are. I have not bought pre-packaged pancake mix since making the Alton Brown’s Perfect Pancakes.
Alton Brown’s Perfect Pancakes
Alton Brown's Perfect Pancakes
Seriously, pancakes don't get better than this.
- 6 cups all-purpose flour
- 1 1/2 teaspoons baking soda
- 3 teaspoons baking powder
- 1 tablespoon kosher salt
- 2 tablespoons sugar
Wet ingredients, per batch.
- 2 cups "Instant" Pancake Mix, recipe above
- 2 eggs separated
- 2 cups buttermilk
- 4 tablespoons melted butter
- 2 tablespoons butter
- 2 cups fresh fruit such as blueberries, if desired
Dry Mix Preparation
Combine all dry ingredients in a large airtight container. Shake well. Use the mix within 3 months. Each batch will make 12 pancakes. Each batch of pancakes will use 2 cups of this dry mix.
Heat an electric griddle or frying pan to 350 degrees F. Heat oven to 200 degrees F.
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 dry pancake mix. Using a whisk, mix the batter just enough to bring it together. Don't try to work all the lumps out.
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.
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