Alton Brown Pancakes Recipe

Alton Brown Pancakes Recipe is made with semi-instant pancake mix, eggs, buttermilk, melted butter, and optional fresh fruit like blueberries. This recipe creates fluffy, golden pancakes with a slightly tangy flavor. It takes about 20 minutes to prepare and yields 12 pancakes.

Alton Brown Pancakes Recipe Ingredients

Semi-Instant Pancake Mix

• 6 cups all-purpose flour
• 2 tablespoons sugar
• 1 tablespoon kosher salt
• 1 tablespoon baking powder
• 1 1/2 teaspoons baking soda

Semi-Instant Pancakes

• 283 grams semi-instant pancake mix
• 2 large eggs, separated, at room temperature
• 2 cups low-fat buttermilk, at room temperature
• 4 tablespoons unsalted butter, melted and cooled
• 1 cup fresh fruit, such as blueberries, optional

How To Make Alton Brown Pancakes Recipe

1. Heat Griddle: Preheat electric griddle to 350ºF or place a heavy skillet over medium heat. Preheat oven to 200ºF to keep pancakes warm.
2. Prepare Mix: Place 283 grams of the pancake mix in a large bowl.
3. Mix Wet Ingredients: In one bowl, whisk egg whites and buttermilk. In another, mix egg yolks with melted butter, then combine with the buttermilk mixture.
4. Combine Wet and Dry: Pour wet ingredients into the dry mix and stir just 12 times. Batter will be lumpy.
5. Cook Pancakes: Lightly grease the griddle. Ladle 1 ounce of batter onto the griddle and gently spread to 4-inch circles. Add fruit if using after 30 seconds.
6. Flip and Finish: Cook about 3 minutes until edges set and bubbles form. Flip and cook another 2–3 minutes until golden.
7. Serve or Keep Warm: Serve immediately or keep warm in the oven under a tea towel for up to 20 minutes.

Recipe Tips

• Don’t Overmix: Stir just 12 times to keep pancakes light and fluffy.
• Room Temperature Ingredients: Ensures better mixing and fluffier pancakes.
• Add Fruit Mid-Cook: Prevents fruit from sinking or burning.
• Use a Disher or Ladle: Helps portion pancakes evenly.
• Keep Warm in Oven: A tea towel keeps them soft and moist.

What To Serve With Pancakes

These pancakes are great with maple syrup, butter, fresh fruit, whipped cream, or even bacon and eggs for a hearty breakfast.

How To Store Pancakes

Refrigerate: Store in an airtight container for up to 3 days.
Freeze: Layer between parchment and freeze up to 2 months. Reheat in a toaster or oven.

Pancakes Nutrition Facts

• Calories: 160
• Total Fat: 6g
• Saturated Fat: 3g
• Carbohydrates: 22g
• Sugar: 3g
• Protein: 5g
• Sodium: 340mg

FAQs

Can I use regular milk instead of buttermilk?
Yes, but mix in 1 tablespoon of vinegar or lemon juice per cup for acidity.

Can I make the batter ahead of time?
It’s best made fresh, but you can prepare the dry mix in advance.

Do I have to separate the eggs?
It helps texture but isn’t strictly necessary—just mix whole eggs if preferred.

Can I add other mix-ins?
Yes—chocolate chips, nuts, or spices like cinnamon work well.

How do I keep pancakes warm?
Place on a baking sheet covered with a towel in a 200ºF oven for up to 20 minutes.

Try More Recipes:

• Alton Brown Biscuits Recipe
• Alton Brown Baked Potato Recipe
• Alton Brown Meatloaf Recipe