Whole-Grain Pancakes

Makes twelve 4-inch pancakes


The Dry Goods

  • 2 cups whole-grain flour*
  • 1 tsp. baking powder
  • 1⁄2 tsp. baking soda
  • 1 tsp. salt
  • 3 tbs. sugar

The Wet Works

  • 2 large eggs
  • 2 cups buttermilk
  • 4 tbs. unsalted butter

The Extras

  • Unsalted butter for the griddle
  • Blueberries or raspberries
  • Pecans
  • Real maple syrup

*Brown’s original recipe calls for whole-wheat flour. If you have wheat or gluten sensitivities or prefer to work with other grains, follow the directions on the flour package or consult a trusted cookbook for suggestions.


  1. Measure all ingredients.
  2. Pulse all dry goods together in a food processor for five seconds or mix with a large fork.
  3. Whisk together all liquid ingredients, including fat and eggs.
  4. Add the wet stuff to the dry stuff and mix just until batter comes together. Do NOT mix smooth. Set aside to rest for five minutes.
  5. Cook pancakes as follows:

Heat an electric griddle to 350 degrees F, 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 butter, then wipe it up with a paper towel.

Ladle one scoop of batter onto the griddle and cook until bubbles form in the batter and bottom is golden, approximately three minutes. Flip and cook until the second side is golden, another minute or so. Adjust the heat as needed.

Serve right away or keep them warm, layered inside the folds of a kitchen towel placed under a heating pad set to high.

Leftover pancakes can be frozen, each separated by a sheet of waxed paper, in a zip-top bag for up to one month. To reheat, brush them with butter and place them in the oven for 10 minutes at 350 degrees F, or just pop them into the toaster.

Recipe excerpted from I’m Just Here for More Food by Alton Brown (Stewart, Tabori & Chang, 2004).

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