Overhead image of a stack of 3 buttermilk pancakes on a white plate.

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!

Stack of 3 pancakes topped with a pat of butter and maple syrup on a white plate.

Instant Pancake Mix for Buttermilk Pancakes

A dry mix for the perfect pancakes whenever you need them!
5 (1 rating)


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.


Nutritional values are based on one made pancake
Calories: 280kcal, Carbohydrates: 50g, Protein: 7g, Fat: 5g, Saturated Fat: 2g, Cholesterol: 37mg, Sodium: 764mg, Potassium: 177mg, Fiber: 1g, Sugar: 2g, Vitamin A: 155IU, Calcium: 58mg, Iron: 3.1mg

Did you make this recipe?

Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!