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
Directions
Combine all of the ingredients in a lidded container. Shake to mix.
Use the mix within 3 months.
"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
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
3 Videos | Photo: "Instant" Pancake Mix Recipe
















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By Lisie Lane
Redding, Ca
on June 09, 2013
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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.
By axehead
Taylor, MI
on April 21, 2013
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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.
By weltek_7542108
Spring Green, WI
on April 15, 2013
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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.
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