Buttermilk Pancakes

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Who doesn't love pancakes? They are so full of butter and warm fluffy goodness, smothered in maple syrup. YUM!  So, we love pancakes in this house. I really disliked making them because of all the steps and because frankly my griddle sucks.  Well, I still have the sucky griddle, but a better pancake recipe.  I use the bulk mix that Alton Brown posted.  It is perfect.  Is anything he posts not perfect? I always double his recipe and keep it in a large container ready when the need arises. 

You can go straight to Alton Browns recipe or scroll below. 



The Mix:

  • 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
  • Combine all of the ingredients in a lidded container. Shake to mix.
  • Use the mix within 3 months.


Heat an electric griddle or frying pan to 350 degrees.

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.

Butter the griddle. 

Ladle the pancake batter onto the griddle. 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.