"Instant" Pancake Mix


Yield:
3 batches of pancakes

CATEGORIES
Ingredients
  • 6 cups all-purpose flour
  • 1 1/2 teaspoons baking soda (check expiration date first)
  • 3 teaspoons baking powder
  • 1 tablespoon kosher salt
  • 2 tablespoons sugar
  • "INSTANT" PANCAKES:
  • 2 eggs, separated
  • 2 cups buttermilk
  • 4 tablespoons melted butter
  • 2 cups "Instant" Pancake Mix, recipe above
  • 1 stick butter, for greasing the pan
  • 2 cups fresh fruit such as blueberries, if desired
Directions

Combine all of the ingredients in a lidded container. Shake to mix.

Use the mix within 3 months.

"INSTANT" PANCAKES:

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 the 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 to 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.

Yield: 12 pancakes

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    Awesome! Made it with blueberries. Came out perfect. Usually my pancakes are chewy and lame - these were fluffy and delicious!
    Awesome! I ran out of pancake/biscuit mix last night and wanted to make pancakes for the kids this morning. I made it exactly as printed. I had no idea why I was separating the eggs (but knowing Alton it is some scientific reason), but this recipe yielded amazing results!
    I love these pancakes.
    You will never need to buy a "yellow and blue" box again (hint, hint). I usually cut the recipe by 1/3 and make it as needed.
    These pancakes are wonderful. Even my mother, who always makes the best pancakes, loved them. They were light and not too sweet. I added fresh blueberries and they were the perfect weekend breakfast!
    Excellent!!!! SOO soft and fluffy!!!
    Oh so delicious! Like lenettej, I make my own buttermilk with vinegar. If you place the dry mix in the freezer, you never have to worry about bugs destroying the mix. Love, Love, Love it
    We make this recipe a lot. I always keep a container of the dry mix in the pantry to save time. I usually make my own buttermilk concoction with vinegar and milk and it works perfectly. The one time I used actual buttermilk, I felt the pancakes were a little too buttery (but this could be a personal taste issue). These pancakes are always a hit!
    I am having trouble with my eggs curdling. I've tried putting together the wet ingredients twice with substituting milk and vinegar mix for buttermilk. Is this causing this? Help!
    The vinegar is what's curdling the eggs. Mix the milk and vinegar together first (or better yet, just use buttermilk) and let it sit for a few min. I usually add in this order: eggs, then whisk in the butter, then the milk, then everything else. I would definitely add vanilla too. It just enhances the flavors.
    So glad I tried this pancake recipe. They were very moist and fluffy; and they are easy to make. Simply Delicious! I will not be using box mix ever again! Sending our <3 <3 <3 and Thanks to Alton Brown for sharing this recipe with us!!
    I love this recipe. I have tried with gluten-free flours and found that the Cup 4 Cup flour works great. However, I leave out 1/3 of the flour. My kids flipped for this flap jacks!
    Excellent!! I will never use a box or any other recipe again! They came out moist and fluffy.
    All you need to know is that these are delicious...easy...and really not time consuming if you've already made the instant pancake mix and have it on hand. Perfect as is. You won't need to worry about the instant mix expiring because you'll be making a lot of these!
    I quit buying commercial pancake mix because they all contain GMO crops (Aunt Jemima, Bisquick, Hungry Jack etc. So I went searching for a replacement and Alton Brown&#39;s recipe won. I keep a jar premixed on my pantry shelf. Love, love, love these pancakes. They come out just as light and fluffy as any commercial mix. If your pancake mix is too thick thin it a little with milk. You can tell once you mix it whether it needs to be thinned. Also make sure you use buttermilk or a buttermilk sub (1 c milk and 1 T lemon juice or vinegar. It makes a difference in the fluffiness of the pancake. This recipe comes out perfect consistently if you follow the directions and don&#39;t substitute. My family loves this recipe better than any commercial brand. I will never buy commercial pancake mix again.
    Simply put, there is no better pancake recipe. It&#39;s a little messy, and if you don&#39;t have a sous chef can be time consuming, BUT, so worth it. I add mini chocolate chips just before flipping, and I use shortening to grease the griddle because it doesn&#39;t burn like butter. Still taste awesome!
    I mix up two-cup servings on demand by dividing all dry ingredients by three. (ie. One tablespoon equals three teaspoons. This ensures I&#39;m not using old stale flour. 
     
    Separate the eggs as directed and additionally whip the egg whites into stiff peaks after adding a few dashes of tartar powder. (Tartar powder ensures quicker stiff peaks and whipped egg whites seems to ensure fluffier pancakes. 
     
    Pestle and mortar to get a good fine grind to course kosher salt if needed. 
     
    Optional, add a few teaspoons of powdered buttermilk to the cultured buttermilk. Optional, add a few drizzles (half shot to shot of Grand Marnier (Orange Liquor. If you add powdered cultured buttermilk, the final mix may require another quarter cup of cultured butter milk. 
     
    Fold together dry and liquid mixes. Don&#39;t mix, as mixing will return the egg whites to a liquid. Again as directed by the original recipe, mix only until the mixture is wet with lumps and add a little more cultured buttermilk if needed.
    It is so easy to follow and very tasty. Plus, there is no added anything in this mix, you control it all!
    Excellent recipe. If you want a thinner pancake just add a little more buttermilk.
    I love the fact that you can prepare the dry ingredients and store for future use, super time saver. I made my own buttermilk with vinegar and 2% milk. I whisked the egg whites till frothy before adding to milk mixture. Very fluffy and light. I even halved the recipe on my first try and the flavor was great. Perfection, Alton !!! ( I think under-mixing and good pan heat are key
    Not the best but very convenient. I do wonder why you don't beat the egg whites though.
    I absolutely love this recipe! The pancakes are perfect and delicious. I constantly keep a container of this "Instant" pancake mix in my pantry. No more "Bisquick" for me!!
    Love it! Kids love to help make it too!
    Great! Family loves this recipe. Better than any premade mix. Followed the recipe as is.
    Just a great pancake mix
    Very fluffy, will no longer use Bisquick anymore, love that I can make a big batch of the mix so all I have to do is add the wet ingredients, you are left wanting more, good sign it's really good!
    These were O.K. The batter came out a little thick. I think I like Ina Garten's pancake recipe better. Another recipe I really like is Emeril's strawberries and waffles. Those waffles are the best I have ever had.
    Didn't know pancakes could be this good! I substituted with 1c of whole wheat flour and also 1c of milk/half-n-half for one of the cups of buttermilk. Fluffy, perfect balance between salt/sugar. Hard to stop eating at 2. Alton proves again, the quality of his work, albeit in a simple recipe for pancakes.
    This is the first time I've given any Alton Brown recipe less than five stars. :-( I made a batch of the mix a few weeks ago. First time they were a little heavy, even though they did raise to a good height, but I said, "maybe I overmixed them." This weekend I very consciously did not overmix. Still too heavy and a little chewy. I'll make the last batch, but am not looking forward to it.
    I am always trying to find a good pancake recipe. This one is a keeper! Very nice.
    Best pancakes ever! Make sure you follow the instructions exactly as written. Absolutely amazing.
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