Description
Dive into fluffy, golden pancakes with Martha Stewart’s classic recipe. Perfect for weekend breakfasts or brunch, these pancakes are tender, easy to make, and are sure to become your go-to for a delightful morning treat.
Ingredients
Scale
- 1 cup all-purpose flour
- 2 tablespoons granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- A pinch of salt
- 1 cup buttermilk
- 2 large eggs
- 3 tablespoons unsalted butter, melted (plus more for the skillet)
Instructions
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In a separate bowl, whisk together the buttermilk, eggs, and melted butter.
- Pour the wet ingredients into the dry ingredients and gently fold until just combined. Be careful not to overmix.
- Heat a skillet or griddle over medium heat. Add a small amount of butter to lightly coat the surface.
- For each pancake, pour 1/4 cup of batter onto the skillet. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
- Flip the pancakes and cook for another 1-2 minutes, or until golden brown and cooked through.
- Repeat with the remaining batter, adding more butter to the skillet as needed.
- Serve warm with your choice of toppings such as maple syrup, fresh berries, or whipped cream.
Notes
- If you don’t have buttermilk on hand, you can make a substitute by adding 1 tablespoon of white vinegar or lemon juice to 1 cup of milk. Let it sit for 5 minutes before using.
- Ensure not to overmix the batter to achieve fluffy pancakes.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Pan Frying
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes
- Calories: 220
- Sugar: 7g
- Sodium: 400mg
- Fat: 8g
- Saturated Fat: 4.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 65mg