Instant Pancakes, Alton Brown Style

I love pancakes. I especially love making my own pancake mix so that I a) know what’s in it and b) can save a buck or two. What follows is the recipe I’ve been using for a few years now. 

“Instant” Pancake Mix

 (Recipe adapted from Alton Brown’s @
6 cups all-purpose flour
1 1/2 teaspoons baking soda 
3 teaspoons baking powder
1 tablespoon  salt
2 tablespoons sugar

Combine all of the ingredients in a tupperware-style contained with lid. Cover and shake to mix. That’s it 🙂

Use the mix within 3 months. 

Now to make pancakes: 
2 eggs, separated
2 cups milk (buttermilk or whatever milk)

4 tablespoons melted butter
2 cups “Instant” Pancake Mix, recipe above

  1. Whisk together the egg whites and the milk in a small bowl.  This is your white mix
  2. In another bowl, whisk the egg yolks with the melted butter.  This is your yellow mix
  3. Combine the white mix with yellow mix in a large mixing bowl and whisk together until thoroughly combined. Pour the liquid ingredients on top of the pancake mix. Using a whisk or spatula, mix together until everything is combined, but don’t over mix (otherwise you’ll end up with too-flat pancakes).
  4. Ladle the pancake batter onto your lightly buttered (or oiled) frying pan, and add fruit (I like blueberries and bananas) if you like. Flip them when golden on the pan side… and you know the rest 🙂
This entry was published on February 19, 2010 at 6:00 pm and is filed under breakfast. Bookmark the permalink. Follow any comments here with the RSS feed for this post.

One thought on “Instant Pancakes, Alton Brown Style

  1. Note to self: Some "staple" variations include adding a) blueberries b)sliced bananas c) lemon zest.

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