Alton Brown Buttermilk Pancakes
I added a little extra vanilla to these Pancakes from Alton Brown and they truly are the Best Pancakes ever.
Prep Time 5 mins
Cook Time 15 mins
Total Time 20 mins
- 6 cups all-purpose flour
- 1 1/2 tsp baking soda
- 3 tsp baking powder
- 1 tbsp kosher salt
- 2 tbsp sugar
- 2 eggs, separated
- 2 cups buttermilk
- 4 tbsp melted butter
- 1 tbsp vanilla extract
- 2 cups Pancake Mix
- Butter, for greasing the griddle/pan
- 2 cups fresh fruit such as blueberries, if desired
Heat a griddle or frying pan to 350 degrees F.
Whisk together the egg whites and the buttermilk in a small bowl. In another bowl, whisk the egg yolks with 1 tablespoon vanilla and 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.
Serving: 12g | Calories: 379kcal | Carbohydrates: 64g | Protein: 11g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 57mg | Sodium: 939mg | Potassium: 336mg | Fiber: 3g | Sugar: 9g | Vitamin A: 397IU | Vitamin C: 1mg | Calcium: 163mg | Iron: 4mg