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 a pre-packaged pancake mix since making the Alton Brown’s Perfect Pancakes.
Do you want to try the best pancake recipe? Hands down, Alton Brown makes the best homemade pancake you will ever try. These pancakes are so good, you won’t want to go out for pancakes when you can make these up at home!
Make the Mix – The best instant pancake mix
This recipe has a unique step to it. You will make a dry mix of flour, salt, baking soda, baking powder, salt, and sugar. When you prepare the dry mix, you will have enough for several batches of pancakes.
Mixing up Alton Brown’s Perfect pancakes
When you are ready to make these delicious pancakes, you will measure out 2 cups of the pancake mix, and you will add eggs, buttermilk, milk, butter, and fresh fruit if you desire. (We love this with fresh blueberries!)
Cooking up a batch of pancakes
If you have a griddle, you will find that they are easy to make pancakes on. I have a trusty electric griddle I love, you could use a stovetop griddle or your favorite skillet.
Can’t get enough pancakes? Try some of these famous pancake recipes
- Ihop Blueberry Cannoli Pancakes
- Chocolate Pancakes
- IHOP Banana Caramel Pancakes
- Denny’s Pancake Puppies
- CoCos Nutella Crepes
- La Creperie Fresh Berry Crepe – make crepes just like the Paris hotel in Las Vegas.
Alton Brown’s Perfect Pancakes
- 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.
- 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.
I am a pancake convert! Normally I prefer waffles, but my family likes pancakes. So, I went on the hunt for a great pancake recipe and struck gold. My whole family loves these! I used buttermilk and made no substitutions. Plus, my next batch will be even easier with the extra dry mix. It’s sorcery I tell you.
These are my favorite pancakes.
I have spent all week looking for pancakes that were thick, fluffy, and tangy… These were it! I’m not sure why separating the eggs changed it so much, because the ratios were literally the same as every other recipe I’ve tried, but these were the pancake I was searching for- thick, fluffy and tangy! I admit I used kefir because I can’t get buttermilk where I live so the battery may have been a bit thicker, but they were perfect for me 🙂 it is NOT the same as milk with vinegar- that doesn’t have the thickness of buttermilk or kefir. Ahhhh… Relaxing with a full, satisfied belly. 🙂
I love the picture, I am wondering what kind of lighting you used?
Btw, my pancakes ended up flat and a bit rubbery. I did not use buttermilk as I didn’t have any so I used milk with a tablespoon of vinegar which is the usual substitute. Will need to try again sometime.
I think you really need the buttermilk to make these light and fluffy.
Q: Shouldn’t the “check expiration” warning be for the baking powder?
I’ve never heard of baking soda going stale, though every experienced baker knows to test BP if it’s over a couple months old or the weather’s had high humidity.
Please reply, as I’m always eager to learn new/better ways.
Thanks for a groovy site.
I agree a seasoned cook knows to check their baking powder before using it. Everyone who comes to the website is an experienced cook. So while some may know to do this, not everyone does.
I can honestly say I can’t agree with you more on these pancakes. These were the best that I have ever had. The buttermilk is tangy, and when served with butter and real maple syrup, these are heavenly. And definately deserve the title of the perfect pancake.
Last weekend I came to CopyKat Recipes trying to locate a recipe for IHOP pancakes. I found two pancake recipes that I thought I would try. The first was the IHOP Griddle Cakes and this one Alton Browns Perfect Pancakes. The IHOP Griddle Cakes I made last weekend and this weekend I made the Alton Browns Perfect Pancakes. The IHOP Griddle Pancakes were very good. They were soft, moist, much like the old fashion buttermilk pancakes my Mama use to make when I was a child. The AlLTON BROWN PERFECT PANCAKES were the best. THEY WERE PERFECT. I was so sold on IHOP pancakes until I found this recipe. It was so perfect and good I will never go out for breakfast again just to enjoy pancakes. Thanks for the recipes. They were great! Ann