Fluffy Homemade Buttermilk Pancakes
ID: 76b41140...
A classic, foolproof recipe for incredibly fluffy buttermilk pancakes made with a convenient homemade instant pancake mix. Alton Brown shares precise measurements by weight and science-backed techniques to achieve the perfect griddle-cooked breakfast.
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🍳 Cooking Flow
Weigh and shake sugar, baking powder, baking soda, salt, and flour in a container to make the instant mix. → Emulsify neutral oil, eggs, and buttermilk using an immersion blender. → Sift 280g of instant mix and gently fold in the wet mixture with a spatula, stirring no more than 12 times. → Preheat griddle to 350°F, grease lightly, and scoop 2 oz portions of batter. → Cook for 3-4 minutes until bubbles set on the edges, flip, cook for another 2 minutes, then serve with butter and syrup.
Cooking Steps
Brief Cooking Order
Weigh and shake sugar, baking powder, baking soda, salt, and flour in a container to make the instant mix. → Emulsify neutral oil, eggs, and buttermilk using an immersion blender. → Sift 280g of instant mix and gently fold in the wet mixture with a spatula, stirring no more than 12 times. → Preheat griddle to 350°F, grease lightly, and scoop 2 oz portions of batter. → Cook for 3-4 minutes until bubbles set on the edges, flip, cook for another 2 minutes, then serve with butter and syrup.
Introduction
A classic, foolproof recipe for incredibly fluffy buttermilk pancakes made with a convenient homemade instant pancake mix. Alton Brown shares precise measurements by weight and science-backed techniques to achieve the perfect griddle-cooked breakfast.
Step 1
Prepare the dry instant pancake mix: Place a container on a kitchen scale and tare it to zero.
Step 2
Weigh out 30g of sugar, 12g of baking powder, 9g of baking soda, and 9g of kosher salt into the container, taring the scale between each ingredient.
Step 3
Add 840g of all-purpose flour to the container. Put the lid on and shake vigorously to fully combine. Store this instant mix for future use.
Step 4
Prepare the wet ingredients: In a tall beaker or container, weigh out 50g of neutral oil, 2 large eggs, and 480g of buttermilk.
Step 5
Use an immersion blender to blend the wet ingredients until they are fully emulsified.
Ingredients List
Important Notes
Measuring ingredients by weight using a digital scale ensures precise results and consistency.
Do not over-mix the batter. Over-mixing leads to gluten development, resulting in dense and chewy pancakes rather than fluffy ones.
Sifting the pancake mix aerates the dry ingredients, preventing lumps and helping the batter combine quickly with minimal mixing.
Verify your griddle temperature using a surface thermometer. Wiping away excess oil prevents uneven browning and grease marks.
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