Best Alton Browns Buttermilk Pancakes Recipes

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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

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

ALTON BROWN'S FLUFFY WHOLE WHEAT PANCAKES



Alton Brown's Fluffy Whole Wheat Pancakes image

I've tried many whole wheat pancake recipes. Some were good, some not so good but I never had one make me say, "Wow! A truly fluffy whole wheat pancake!" until this one. Posting it here so I don't lose it! We love to eat these for dinner with some turkey sausage. Very filling!

Provided by MaMas Apprentice

Categories     Breakfast

Time 15m

Yield 12 4-in pancakes, 4 serving(s)

Number Of Ingredients 8

2 cups whole wheat flour (I used whole wheat pastry flour.)
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
3 tablespoons sugar
2 large eggs
2 cups buttermilk
4 tablespoons unsalted butter (I used about 2 T. to cut down on fat.)

Steps:

  • Mix together all the dry ingredients in a large bowl. In a separate bowl, whisk together all wet ingredients. (I just melted the butter slightly before adding it in with the eggs and buttermilk.).
  • Add the wet stuff to the dry stuff and mix just until batter comes together. Do NOT mix smooth. Set aside batter to rest for 5 minutes.
  • * Heat an electric griddle to 350 degrees or place a nonstick frying pan over medium-low heat.
  • *Test the griddle by flicking water on it. If the water dances across the surface, you're good to go.
  • * Rub down the griddle with a little butter or spray with nonstick spray.
  • Ladle 1 scoop of batter onto the griddle. (Batter will be thick! Just spread it out with the bottom of your ladle or the back of a spoon.) Cook until bubbles form in the batter and bottom is golden, approximately three minutes. Flip and cook until the second side is golden, another a minute or so. Adjust the heat as necessary as you go along. Serve while hot!

THE BEST BUTTERMILK PANCAKES



The Best Buttermilk Pancakes image

We're transporting you to the old-fashioned diner for a plate of fluffy buttermilk pancakes. Our recipe has both baking powder for an airy and light interior and baking soda for that even golden-brown exterior. We love the tang of buttermilk and the richness of butter for an even cakier stack. This recipe is easy enough for a fast breakfast with the kids or doubled for a weekend brunch with friends.

Provided by Food Network Kitchen

Time 25m

Yield about 12 pancakes

Number Of Ingredients 10

3 cups all-purpose flour (see Cook's Note)
1/3 cup sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon kosher salt
2 large eggs
2 1/2 cups buttermilk
1 teaspoon pure vanilla extract
1 stick unsalted butter, melted and cooled, plus more for brushing
Butter and maple syrup, for serving

Steps:

  • Whisk the flour, sugar, baking powder, baking soda and salt in a large bowl. Whisk the eggs, buttermilk, vanilla and melted butter in a medium bowl until incorporated. Whisk the egg mixture into the flour mixture until just combined (it's OK if there are a few lumps).
  • Heat a griddle or large nonstick skillet over medium heat; lightly brush with butter. Pour 1/2 cup batter onto the griddle for each pancake and cook until bubbles form on top and the bottom is lightly browned, about 3 minutes. (If the pancakes are browning too quickly, reduce the heat to medium-low.) Flip and continue cooking until golden on the other side, about 1 more minute. Transfer to a plate. Repeat with the remaining batter, brushing the pan with more butter as necessary. Serve with butter and syrup.

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

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

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What is Alton Brown's Buttermilk Pancakes Recipe?

Buttermilk pancakes are a staple of any breakfast spread, and Alton Brown's recipe is one of the most popular among cooks and foodies alike. Alton Brown is a television personality and food expert, known for his scientific approach to cooking and his passion for good food. His buttermilk pancake recipe has become famous for its perfect balance of sweetness, tanginess, and fluffiness.
Ingredients
The recipe calls for a simple list of ingredients that can be found in most home kitchens:
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3 tablespoons sugar
  • 2 large eggs, lightly beaten
  • 2 cups buttermilk
  • 4 tablespoons unsalted butter, melted and cooled slightly
Method
The method for making Alton Brown's buttermilk pancakes is straightforward and can be completed in just a few steps:
  1. In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, and sugar.
  2. In a separate mixing bowl, whisk together the eggs, buttermilk, and melted butter.
  3. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
  4. Let the batter rest for 5-10 minutes while heating a non-stick skillet or griddle over medium heat.
  5. Using a ladle, scoop the batter onto the heated skillet or griddle, forming pancakes that are about 3 inches in diameter.
  6. Cook the pancakes for 2-3 minutes on one side, or until bubbles begin to form around the edges of the pancake.
  7. Flip the pancake and cook for an additional 1-2 minutes, or until lightly golden brown.
  8. Repeat until all of the batter has been used.
Suggestions and Variations
While Alton Brown's recipe for buttermilk pancakes is perfect as is, there are a few suggestions and variations that can be made to add a personal touch:
  • Top with whipped cream, fresh berries, or syrup for a classic breakfast treat.
  • Add a touch of cinnamon or vanilla extract to the batter for an extra depth of flavor.
  • Use a different type of flour, such as whole wheat or oat flour, for a healthier twist.
  • Replace the buttermilk with yogurt or sour cream for a tangy twist on the classic recipe.
  • Add in chocolate chips, nuts, or dried fruit for a textural variation.
In conclusion, Alton Brown's buttermilk pancakes recipe is a tried and true classic that is beloved by many. With a few simple ingredients and easy-to-follow directions, anyone can whip up a batch of fluffy, delicious pancakes in no time. Whether served with classic breakfast toppings or personalized additions, these pancakes are sure to be a crowd-pleaser.

Tips for Making Alton Brown's Buttermilk Pancakes Recipes

Making fluffy, delicious pancakes can be a tricky task for some. Thankfully, renowned chef Alton Brown has shared his buttermilk pancake recipe and tips on how to make them perfect every time. Here are some valuable tips to achieve pancake success:
Use Buttermilk and Vinegar
Buttermilk is a key ingredient in these pancakes, providing the tangy flavor and helping the leavening agents to work. However, if you don't have buttermilk on hand, you can make your own substitute by adding 1 tablespoon of vinegar or lemon juice to 1 cup of milk. Let it sit for 5-10 minutes, and it will be ready to use.
Don't Overmix the Batter
Mixing the batter too much can cause the gluten to develop and result in tough, dense pancakes. To avoid this, mix the ingredients until they are just combined. A few lumps are okay!
Rest the Batter
After mixing the ingredients, let the batter rest for 5-10 minutes before cooking. This allows the flour to fully hydrate and gives the leavening agents time to activate, resulting in a lighter texture.
Preheat the Pan
One of the secrets to making perfect pancakes is to ensure that your pan is hot. Preheat your pan over medium-high heat for 3-5 minutes before cooking. You can also check if the pan is hot enough by flicking some water onto the surface. If it sizzles and evaporates immediately, the pan is ready.
Use Butter or Oil
To prevent the pancakes from sticking, use butter or oil to grease the pan before cooking. You can also use non-stick cooking spray but avoid using too much as it can leave a residue on the surface.
Use a Ladle or Measuring Cup
To achieve evenly-sized pancakes, use a ladle or measuring cup to portion out the batter onto the pan. This will also help to ensure that each pancake cooks thoroughly and evenly.
Flip Carefully
After about 2-3 minutes of cooking, the pancakes should start to form bubbles on top. This indicates that it's time to flip them. Use a spatula to carefully turn the pancake over and cook for an additional 1-2 minutes.
Keep Them Warm
To keep the pancakes warm while you cook the remaining batter, preheat your oven to 200°F and place the cooked pancakes on a baking sheet in the oven. This will prevent them from getting cold and help to preserve their fluffy texture. Whether you're cooking up breakfast for your family or hosting a brunch gathering, these tips will help you make perfect buttermilk pancakes every time. Don't be afraid to experiment by adding in your favorite ingredients, like blueberries or chocolate chips, to make these pancakes even more delicious!

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