Instant Pancake Mix (And Instant Pancakes) By Alton

Name: Instant Pancake Mix (And Instant Pancakes) By Alton Brown
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For 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; For the Pancakes use 2 cups mix plus; 2 eggs, separated; 2 cups buttermilk; 4 tablespoons melted butter; 1/2 cup butter, for greasing the pan; 2 cups fresh fruit, such as blueberries, if desired (optional)

Servings: persons

For 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
For the Pancakes use 2 cups mix plus
2 eggs, separated
2 cups buttermilk
4 tablespoons melted butter
1/2 cup butter, for greasing the pan
2 cups fresh fruit, such as blueberries, if desired (optional)

1
For the Mix:
2
Combine all of the ingredients for the MIX in a container with a tight fitting lid.
3
Shake to mix.
4
For the Pancakes:
5
Whisk together the egg whites and the buttermilk in a small bowl.
6
In another bowl, whisk the egg yolks with the melted butter.
7
Combine the buttermilk mixture with the egg yolk mixture in a large mixing bowl and whisk together until thoroughly combined.
8
Pour the liquid ingredients on top of 2 cups of the pancake mix.
9
Using a whisk, mix the batter just enough to bring it together.
10
Don't try to work all the lumps out.
11
Check to see that the griddle is hot by placing a few drops of water onto the griddle.
12
The griddle is ready if the water dances across the surface.
13
Lightly butter the griddle.
14
Wipe off thoroughly with a paper towel.
15
(No butter should be visible.) Gently ladle the pancake batter onto the griddle and sprinkle on fruit if desired.
16
When bubbles begin to set around the edges of the pancake, and the griddle-side of the cake is golden, gently flip the pancakes.
17
Continue to cook 2 to 3 minutes or until the pancake is set.
18
Serve immediately or remove to a towel-lined baking sheet and cover with a towel.
19
Hold in a warm place for 20 to 30 minutes.

1919

kcal

Calories

133

Fat

159

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: For the Mix, 6 cups all-purpose flour, 1 1/2 teaspoons baking soda (check expiration date first), 3 teaspoons baking powder, and more.

Yes, Instant Pancake Mix (And Instant Pancakes) By Alton Brown falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Instant Pancake Mix (And Instant Pancakes) By Alton Brown

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions