Best 3 Alton Browns Pancake Mix Recipes

In the realm of breakfast delicacies, pancakes stand tall as timeless favorites enjoyed by people of all ages. With their fluffy texture, golden-brown exteriors, and delectable sweet flavors, pancakes bring a sense of warmth and comfort to any morning. Whether you prefer classic buttermilk pancakes, fluffy whole wheat pancakes, or decadent chocolate chip pancakes, finding the perfect recipe can be a daunting task. But fear not, pancake enthusiasts, for this article will embark on a culinary journey to uncover the secrets behind the best Alton Brown pancake mix recipe, ensuring you achieve perfect pancakes every time.

Let's cook with our recipes!

INSTANT PANCAKE MIX (AND INSTANT PANCAKES) BY ALTON BROWN

Instant Pancake Mix (And Instant Pancakes) by Alton Brown image

This is from Alton Brown. The BEST pancake recipe I've used and it is a regular favorite. *NOTE There are actually TWO recipes here. One for a batch of mix and one to make a batch of pancakes from 2 cups of the pancake mix.

Provided by -JoeB

Categories Breakfast

Time 30m

Yield 12 pancakes

Number Of Ingredients 10

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
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)

Steps:

For the Mix:.
Combine all of the ingredients for the MIX in a container with a tight fitting lid.
Shake to mix.
For the Pancakes:.
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 2 cups 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 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.

Nutrition Facts : Calories 366.6, Fat 13.3, SaturatedFat 7.9, Cholesterol 67.4, Sodium 967, Carbohydrate 52.1, Fiber 1.7, Sugar 4.3, Protein 9

ALTON BROWN'S PERFECT PANCAKES

Alton Brown's Perfect Pancakes image

Seriously, pancakes don't get better than this.

Provided by Stephanie Manley

Categories Breakfast

Time 25m

Number Of Ingredients 11

Ingredients

6 cups all-purpose flour
1 1/2 teaspoons baking soda
3 teaspoons baking powder
1 tablespoon kosher salt
2 tablespoons sugar
2 cups "Instant" Pancake Mix, recipe above
2 eggs (separated )
2 cups buttermilk
4 tablespoons melted butter
2 tablespoons butter
2 cups fresh fruit such as blueberries, if desired

Steps:

Combine all dry ingredients in a large airtight container. Shake well. Use the mix within 3 months. Each batch will make 12 pancakes. Each batch of pancakes will use 2 cups of this dry mix.
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 2 cups of dry 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 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.

Nutrition Facts : Calories 132 kcal, Carbohydrate 8 g, Protein 3 g, Fat 9 g, SaturatedFat 5 g, Cholesterol 62 mg, Sodium 211 mg, Sugar 1 g, ServingSize 1 serving

BASIC WAFFLE

Basic Waffle image

Heat up your waffle iron for Alton Brown's Basic Waffle recipe from Good Eats, made extra scrumptious with buttermilk and a drizzle of maple syrup.

Provided by Alton Brown

Time 30m

Yield approximately 6 (8-inch round) waffles

Number Of Ingredients 10

Ingredients

4 3/4 ounces all-purpose flour, approximately 1 cup
4 3/4 ounces whole-wheat flour, approximately 1 cup
1/2 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
3 tablespoons sugar
3 whole eggs, beaten
2 ounces unsalted butter, melted
16 ounces buttermilk, room temperature
Vegetable spray, for waffle iron

Steps:

Preheat waffle iron according to manufacturer's directions.
In a medium bowl whisk together the flours, soda, baking powder, salt, and sugar. In another bowl beat together eggs and melted butter, and then add the buttermilk. Add the wet ingredients to the dry and stir until combined. Allow to rest for 5 minutes.
Ladle the recommended amount of waffle batter onto the iron according to the manufacturer's recommendations. Close iron top and cook until the waffle is golden on both sides and is easily removed from iron. Serve immediately or keep warm in a 200 degree F oven until ready to serve.

Tips:

For fluffy pancakes, make sure all your ingredients are at room temperature before starting.
Do not overmix the batter. Overmixing will result in tough pancakes.
Let the batter rest for at least 5 minutes before cooking. This will allow the gluten in the flour to relax, resulting in more tender pancakes.
Use a nonstick skillet or griddle over medium heat. If the heat is too high, the pancakes will burn on the outside before they are cooked through in the middle.
Pour 1/4 cup of batter onto the hot skillet for each pancake. Do not crowd the pancakes in the skillet, or they will not cook evenly.
Cook the pancakes for 2-3 minutes per side, or until they are golden brown and cooked through.
Serve the pancakes immediately with your favorite toppings, such as butter, syrup, fruit, or whipped cream.

Conclusion:

Alton Brown's pancake mix is a versatile and easy-to-use mix that can be used to make a variety of delicious pancakes. With just a few simple ingredients, you can create light and fluffy pancakes that are perfect for breakfast, lunch, or dinner. Whether you are a beginner or an experienced cook, Alton Brown's pancake mix is a great option for making delicious pancakes that everyone will enjoy.