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
Can’t get enough pancakes? Try some of these famous pancake recipes
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- 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.