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
- 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.