Sandra This fluffy, tender Alton Brown Pancakes recipe is made with buttermilk, separated eggs, and a specific “lazy” mixing technique, ready in just 20 minutes. The real magic happens when you see the bubbles set on the griddle, signaling the perfect moment to flip for a golden-brown finish. I love how the simple trick of separating the eggs creates a texture that rivals any diner stack.
The Secret To Getting It Right
I learned the hard way that the biggest enemy of a good pancake is a smooth batter. For years, I whisked until every lump was gone, resulting in rubbery, tough disks. Alton Brown’s method taught me that lumps are actually your friends; they indicate that you haven’t overdeveloped the gluten, keeping the texture tender and cake-like.
The other game-changer here is separating the eggs. Whisking the whites with the buttermilk and the yolks with the melted butter might seem like extra work, but it ensures the fat is evenly distributed while the acidity of the buttermilk interacts perfectly with the leavening agents. It’s a small step that adds noticeable lift and richness.
Alton Brown Pancakes Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon kosher salt
- 2 teaspoons sugar
- 2 large eggs, separated
- 2 cups buttermilk, room temperature
- 4 tablespoons unsalted butter, melted and cooled (plus extra for the pan)
How To Make Alton Brown Pancakes
- Prep the Dry Mix: In a large bowl, whisk together the flour, baking powder, baking soda, kosher salt, and sugar until well combined.
- Mix the Wet Ingredients: In a small bowl, whisk the egg whites and buttermilk together. In a separate small bowl, whisk the egg yolks with the melted (and cooled) butter. Then, whisk the yolk mixture into the buttermilk mixture until fully incorporated.
- Combine Gently: Pour the wet ingredients into the dry ingredients. Whisk just until the batter comes together—Alton Brown famously recommends only about 12 stirs. The batter should still be lumpy; do not overmix.
- Heat the Griddle: Preheat an electric griddle to 350°F or a heavy non-stick skillet over medium heat. Test it by flicking a few drops of water on the surface; they should dance and evaporate.
- Cook the Pancakes: Lightly grease the griddle with butter. Ladle about 1/4 cup of batter per pancake. Cook for 2 to 3 minutes, or until bubbles form on the surface and the edges look set.
- Flip and Finish: Gently flip the pancakes and cook for another 2 minutes until the bottom is golden brown. Serve immediately.
Recipe Tips
- Stop stirring early: Resist the urge to beat the lumps out. Overmixing activates gluten and makes the pancakes chewy instead of fluffy.
- Check your baking soda: Since this recipe relies on the reaction between buttermilk and baking soda for lift, ensure your soda is fresh (less than 6 months old).
- Use room temp ingredients: Cold buttermilk can seize the melted butter, creating grainy clumps. Let your buttermilk and eggs sit out for 20 minutes before starting.
- Butter the pan lightly: Too much butter in the pan will fry the edges rather than giving you that smooth, even golden brown color. Wipe excess grease with a paper towel.
What To Serve With These Pancakes
These pancakes are rich enough to stand alone, but they pair beautifully with crispy thick-cut bacon or savory breakfast sausage to balance the sweetness. For toppings, warm maple syrup is a must, but fresh blueberries or a dollop of whipped cream add a fresh, bright contrast to the buttery crumb.
How To Store
Leftover pancakes freeze surprisingly well. Let them cool completely, then stack them with parchment paper in between each layer and place in a zip-top freezer bag for up to two months. Reheat them directly from frozen in a toaster or a 350°F oven for about 5 minutes until warm and crispy.
FAQs
- Can I use regular milk instead of buttermilk?
You can, but you will lose the fluffiness. If you don’t have buttermilk, mix 2 cups of milk with 2 tablespoons of white vinegar or lemon juice and let it sit for 5 minutes. - Why are my pancakes flat?
This usually happens if the baking powder is old or if the batter was overmixed. It can also happen if the batter sits too long before cooking, losing its aeration. - Can I add blueberries to the batter?
Yes, but it is better to sprinkle them onto the pancakes right after you ladle the batter onto the griddle. This prevents the berries from bleeding into the mix and turning your pancakes blue.
Nutrition
- Calories: 140 kcal
- Total Fat: 6g
- Saturated Fat: 3g
- Cholesterol: 45mg
- Sodium: 320mg
- Total Carbohydrate: 18g
- Protein: 5g
Try More Recipes:
- Alton Brown Tres Leches Cake Recipe
- Alton Brown Devil’s Food Cake Recipe
- Alton Brown Angel Food Cake Recipe
Alton Brown Pancakes Recipe
Description
A technically precise approach to the classic American breakfast, utilizing a high-acid buttermilk base and a strict “minimal-agitation” mixing method to ensure a light, airy crumb and a tender, melt-in-the-mouth texture.
Ingredients
Instructions
- Sift and Whisk the flour, baking powder, baking soda, salt, and sugar in a large bowl. This mechanical aeration ensures the chemical leaveners are perfectly distributed through the starch matrix.
- Emulsify the Wet Ingredients: Whisk the egg whites into the buttermilk in one bowl. In another, whisk the egg yolks with the melted, cooled butter. Then, incorporate the yolk-fat mixture into the buttermilk. This prevents the melted butter from “seizing” into solid beads when hitting the cold dairy.
- The 12-Stir Rule: Pour the wet ingredients into the dry. Whisk only until the batter just comes together—approximately 12 strokes. The presence of lumps is a structural requirement; they contain unhydrated flour that will be absorbed during the cooking process.
- Preheat an electric griddle to $350^{\circ}F$ or a heavy skillet over medium heat. Test the surface tension by flicking a drop of water; it should “dance” (the Leidenfrost effect) and evaporate.
- Ladle 1/4 cup of batter per pancake onto the buttered griddle.
- Cook for 2 to 3 minutes. Monitor the surface for the formation of $CO_2$ bubbles; once the bubbles pop and the edges of the pancake lose their “wet” sheen, the protein structure is set enough to flip.
- Flip once and cook for 2 minutes on the second side until golden brown.
