Instant Pancake Mix for Buttermilk Pancakes
My search for the perfect from-scratch pancake has eluded me for some time. Some of the recipes have been way too loaded with butter, and others have resulted in curdled butter when mixing together the melted butter, eggs, and buttermilk. At last, while watching the Food Network late one night, Alton Brown made buttermilk pancakes that had a modest amount of butter (in comparison) and solved the problem of my curdled butter. Apparently mixing the eggs, butter, and milk all together creates a chemical reaction that curdles the butter. By separating the eggs and mixing the egg whites with the buttermilk, and the yolks with the butter separately, each combination is thus stabilized. Problem solved!
The verdict: Love them! The batter is thick and lumpy, which creates fluffy, flavorful pancakes. Will be saving this for my standard pancake recipe from now on!
Instant Pancake Mix for Buttermilk Pancakes
For the "Instant" Pancake Mix:
- 6 cups (750 g) all-purpose flour
- 1 ½ teaspoons (1.5 teaspoons) baking soda
- 3 teaspoons baking powder
- 1 tablespoon kosher salt
- 2 tablespoons sugar
To make pancakes:
- 2 eggs, separated
- 2 cups (480 ml) buttermilk
- 4 tablespoons melted butter
- 2 cups (260 g) "Instant" Pancake Mix
- 1 stick butter, for greasing the pan
- 2 cups (474 g) fresh fruit such as blueberries, if desired
- To make the "Instant" Pancake Mix:
- 1. Combine all of the ingredients in a lidded container. Shake to mix.
- Note: Use the mix within 3 months.
- 2. Heat an electric griddle or frying pan to 350 degrees F. Heat oven to 200 degrees F.
- 3. Whisk together the egg whites and the buttermilk in a small bowl. In another bowl, whisk the egg yolks with the melted butter.
- 4. 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.
- 5. 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.
- 6. Lightly butter the griddle. Wipe off thoroughly with a paper towel. (No butter should be visible.)
- 7. 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.
- 8. 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.
Did you make this recipe?
Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!
Sorry, that reply was actually for your regular (not instant) buttermilk pancakes.
These are the absolute best pancakes I’ve ever had. Ever. Anywhere. Wow!!!
Forgot to mention, thses are best done with sliced fresh strawberries and blueberries dropped into the batter while on the griddle (not in the bowl).
I make these all the time and have even given them to my twin dancing nieces. I called them Dancing Pancakes because my directions included Dancing with the mix before using it. Loved it.
I looooved these pancakes. I made them for dinner last night and they were a hit! Way better than the boxed stuff from the store. My batter came out pretty runny though, and my pancakes were flat. Can you guess what I did wrong? I know my baking soda and powder were fresh. Other than that, they were soooo awesome! :)
Hmm, hard to say Kati, unless the batter was really overmixed. I recently made another buttermilk pancake recipe that I thought was even better! You can check it out here:
Yes, you can replace the buttermilk with yogurt. And of course, there is no silly question! To keep the same texture and avoid dry pancakes, substitute using 3 parts plain whole-milk yogurt and 1 part milk. In the case of these pancakes, which calls for 2 cups of buttermilk, you would use 1-1/2 cups of plain whole-milk yogurt with 1/2 cup milk.
Enjoy the pancakes! :)
can i replace buttermilk with yogurt for this recipe? sorry about this silly question… i do realize that its called “buttermilk pancakes”.
Great post! This have been very popular on twitter!
These look like wonderfully light and fluffy pancakes! I am going to have to give them a try, yum!
It’s like you read my mind! I was hoping to make some pancakes with strawberry sauce this week since I have a ton of strawberries in my fridge. This recipe looks perfect!
Looks like a perfect pancake stack to me. Wonderful.
Yay for Alton recipes! These look so perfect and delicious! I could go for one right now!
Alton is the best! If I didn’t have a favorite pancake recipe already I would so try this!
Those are my favorite pancakes, too! They always turn out so fluffy and perfect.
I love Alton’s recipe! American style pancake mixes are hard to find here in Europe so I always make them from scratch using this recipe.
Oh, great, I haven’t found a buttermilk pancake recipe that I love yet either, even after much searching. I should’ve known to check Alton’s recipe when Cooks Illustrated failed me!
I will totally use this, thanks!