martha stewart pancake recipe
The Best martha stewart pancake recipe
What I love most about this recipe is how versatile it is. It’s perfect for lazy Sunday mornings when we’re all still in pajamas, but it’s also great for a quick weekday breakfast when we’re rushing out the door. I’ll often make a double batch and freeze the extras for busy mornings—just pop them in the toaster, and they’re as good as fresh. Plus, using buttermilk gives them a nice tang and keeps them tender, and swapping in whole wheat flour for half the all-purpose adds a little extra fiber without sacrificing texture. They’re filling enough to keep everyone satisfied until lunch, but light enough that you don’t feel weighed down. Honestly, it’s the kind of recipe that just works, no fuss, no drama—just good pancakes.
Martha Stewart’s Classic Buttermilk Pancakes
Fluffy, golden buttermilk pancakes that are a breakfast staple. This recipe delivers light and tender pancakes with a slightly tangy flavor, perfect for a weekend brunch or a quick weekday treat.
🥘Ingredients
- 2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 1/4 cups buttermilk
- 2 large eggs
- 3 tablespoons unsalted butter, melted, plus more for the griddle
- 1 teaspoon vanilla extract (optional)
👨🍳Directions
-
1
In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. -
2
In another bowl, whisk together the buttermilk, eggs, melted butter, and vanilla extract (if using). -
3
Pour the wet ingredients into the dry ingredients and gently stir until just combined. Do not overmix; small lumps are fine. -
4
Heat a griddle or nonstick skillet over medium heat and lightly grease with butter. -
5
For each pancake, pour 1/4 cup of batter onto the griddle. Cook until bubbles form on the surface, about 2-3 minutes. -
6
Flip the pancakes and cook for another 1-2 minutes, or until golden brown and cooked through. -
7
Serve warm with maple syrup, fresh fruit, or your favorite toppings.
🔧Equipment
- Large mixing bowl
- Whisk
- Griddle or nonstick skillet
- Spatula
- Measuring cups and spoons
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Martha Stewart’s Classic Buttermilk Pancakes Works
❓ Frequently Asked Questions About Martha Stewart’s Buttermilk Pancakes
1. What makes Martha Stewart’s pancake recipe different from others?
Martha Stewart’s pancake recipe stands out for its simplicity and perfect balance of fluffiness and lightness. It uses basic pantry ingredients like all-purpose flour, baking powder, and buttermilk (or a buttermilk substitute) to create a tender texture. The recipe also emphasizes proper mixing technique—just until the batter is combined—to avoid tough pancakes. Many home cooks appreciate its reliability and the way it yields consistently golden, fluffy results.
2. Can I substitute buttermilk in Martha Stewart’s pancake recipe?
Yes! If you don’t have buttermilk, you can make a quick substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of regular milk and letting it sit for 5 minutes. Alternatively, you can use plain yogurt thinned with a little milk or water, or even a dairy-free milk (like almond or oat milk) with an acid like vinegar. The acidity in buttermilk helps tenderize the pancakes, so the substitute should mimic that tangy flavor.
3. Why are my pancakes dense instead of fluffy?
Dense pancakes usually result from overmixing the batter or using too much flour. Martha Stewart’s recipe calls for mixing just until the dry ingredients are barely combined—small lumps are fine! Overmixing develops gluten, which makes pancakes tough. Also, ensure your baking powder is fresh (it should fizz when mixed with water) and avoid pressing down on the pancakes while cooking. Cooking on medium heat (not too high) also helps them rise properly.
4. How do I know when to flip the pancakes?
Flip the pancakes when bubbles form on the surface and the edges look set, usually after 2–3 minutes. The bubbles should pop and leave small holes, and the bottom should be golden brown. Resist the urge to flip too early—pancakes need time to cook through. If they’re browning too quickly, lower the heat slightly. A thin, flexible spatula works best for flipping without breaking them.
5. Can I make Martha Stewart’s pancake batter ahead of time?
Yes, but with a few adjustments. The batter can be refrigerated for up to 24 hours in an airtight container. However, the baking powder will lose some potency over time, so the pancakes might be slightly less fluffy. For best results, give the batter a gentle stir before cooking, and you may need to add a splash of milk if it thickens too much. Avoid freezing the batter, as it can alter the texture. For fresh pancakes, mix the dry and wet ingredients separately and combine them just before cooking.