Alton Browns Perfect Pancakes
Start your day right with Alton Brown's Perfect Pancakes! Fluffy, flavorful, and easy to make, they’re sure to impress at any breakfast table.
Equipment
- Mixing bowls
- Whisk
- Spatula
- Non-stick skillet or griddle
- Measuring cups and spoons
- Serving plates
Ingredients
Dry Ingredients
- 6 cups all-purpose flour
- 1.5 teaspoons baking soda
- 3 teaspoons baking powder
- 1 tablespoon kosher salt
- 2 tablespoons sugar
Wet Ingredients
- 2 cups "Instant" Pancake Mix
- 2 eggs separated
- 2 cups buttermilk
- 4 tablespoons melted butter
- 2 tablespoons butter for greasing the pan
- 2 cups fresh fruit (such as blueberries) optional
Instructions
Instructions
- Step 1: Prepare the Dry Ingredients - In a large mixing bowl, whisk together the all-purpose flour, baking soda, baking powder, kosher salt, and sugar until well combined.
- Step 2: Create the Pancake Mix - Add the 2 cups of "Instant" Pancake Mix into your dry ingredients, stirring gently to combine.
- Step 3: Separate the Eggs - In another bowl, separate the egg yolks from the whites.
- Step 4: Mix the Wet Ingredients - Add the buttermilk and melted butter to the egg yolks and whisk until smooth.
- Step 5: Combine Wet and Dry Ingredients - Pour the wet mixture into the dry ingredients, stirring gently until just combined.
- Step 6: Whip the Egg Whites - Beat the egg whites until stiff peaks form.
- Step 7: Fold in the Egg Whites - Gently fold the whipped egg whites into the pancake batter.
- Step 8: Preheat the Pan - Heat your non-stick skillet over medium heat and add a tablespoon of butter to grease the surface.
- Step 9: Cook the Pancakes - Pour a ladleful of batter onto the skillet for each pancake and cook until bubbles form, then flip.
- Step 10: Serve and Enjoy - Serve immediately with toppings of your choice.
Notes
- For fluffier pancakes, do not overmix the batter.
- Substitute whole wheat flour for all-purpose flour for a healthier option.
- Store leftovers in an airtight container in the fridge for up to 3 days.