| Yield: | 3 batches of pancakes (12 pancakes) |
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
- 2 cups “Instant” Pancake Mix, recipe above
- 1 stick butter, for greasing the pan
- 2 cups fresh fruit such as blueberries, if desired
Instructions
- 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 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 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 to 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
| Serving Size | 1 of 18 servings |
| Calories | 305 |
| Total Fat | 9 g |
| Saturated Fat | 5 g |
| Carbohydrates | 48 g |
| Dietary Fiber | 2 g |
| Sugar | 4 g |
| Protein | 8 g |
| Cholesterol | 39 mg |
| Sodium | 447 mg |
Reviews
It was easy to make and oh so yummy!
This has been my go-to recipe for 20 years. I gave up separating the egg and using melted butter ages ago… I just go mix up eggs, oil, and buttermilk and it does the trick. Buttermilk can be frozen- I get a half gallon and use what I need and freeze the rest in 1 or 2 cup amounts. It separates when it thaws, but doesn’t affect batter at all.
This is by far the best pancake recipe ever! I follow it to a T and add a couple add-ins. I add a pinch of cinnamon and nutmeg and a teaspoon of vanilla. This recipe also works amazing for waffles!
How do you keep the butter/egg yolk mixture from seizing or curdling in the buttermilk/egg white mixture?
I never have buttermilk on hand so I use milk and vinegar (1 cup to 1 tbs ratio). Pancakes are fluffy and yummy!
Was.out of pancake mix yet had all the ingredients, Wow super easy, delicious, light, grandson (age 5) approved! Made double batch in no time.
fantastic recipe love watching alton cook
Great Recipe my son loves pancakes and waffles a good go to mix. Thanks Alton you saved the day Super Chef.
Simple and easy. Fluffy pancakes.
They turned out delicious. A bit confusing titling “instant pancakes”, the separate mixing ingredients took guessing. But finally figured it out.