This delicious buttermilk pancake recipe by Martha Stewart is the perfect way to start your day! Fluffy, golden, and quick to make, these pancakes are a breakfast classic. Whether you keep it simple or toss in some fresh blueberries, the tangy buttermilk flavor shines through. Made with pantry staples, it’s a meal everyone will love!
Ingredients Needed:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 3 tablespoons sugar
- 2 large eggs, lightly beaten
- 3 cups buttermilk
- 4 tablespoons unsalted butter, melted, plus ½ teaspoon for griddle
- 1 cup fresh blueberries (optional)
How To Make Buttermilk Pancakes?
- Prepare the dry mix: Whisk together the flour, baking powder, baking soda, salt, and sugar in a medium bowl.
- Combine wet ingredients: Add the beaten eggs, buttermilk, and melted butter to the dry mixture. Whisk gently until just combined; some lumps are okay.
- Heat the griddle: Preheat your griddle to 190°C / 375°F. Sprinkle a few drops of water on the surface to test; if the water dances and evaporates, it’s ready.
- Grease the griddle: Use a pastry brush to lightly coat the griddle with 2.5g / ½ teaspoon of butter or reserved bacon fat. Wipe off any excess.
- Pour the batter: Using a 120ml / 4-ounce ladle (about ½ cup), pour batter onto the griddle in pools, spacing them 5cm / 2 inches apart. Scatter blueberries on top, if using.
- Cook the pancakes: Flip the pancakes when bubbles appear on the surface, and the edges look set, about 2½ minutes. Cook the other side for 1 minute or until golden.
- Keep warm: Transfer cooked pancakes to a plate and keep warm in an oven preheated to 80°C / 175°F while finishing the remaining batter.
- Serve: Enjoy warm with butter, syrup, or your favorite topping. Cranberry syrup makes a festive addition!
Recipe Tips:
- Use room-temperature ingredients: Let the eggs and buttermilk sit out for a while before mixing. This helps the batter come together smoothly and makes your pancakes extra fluffy.
- Don’t overmix the batter: Stir just until the dry ingredients are combined with the wet ones. Overmixing will make the pancakes dense and chewy instead of light and airy.
- Preheat your griddle properly: Make sure the griddle is evenly hot before pouring the batter. A consistent temperature ensures pancakes cook evenly without burning.
- Flip at the right time: Look for bubbles forming on the surface and the edges starting to dry out. Flip gently to avoid splattering or uneven cooking.
- Keep pancakes warm: Place cooked pancakes on a plate in a low-temperature oven (175°F/80°C) to keep them warm while you finish the rest. This keeps them soft and ready to serve.
How To Store & Reheat Leftovers?
- Refrigerate: First, let the leftover buttermilk pancakes cool to room temperature. Then, store them in an airtight container or resealable bag in the refrigerator for up to 3 days.
- Freeze: Allow the pancakes to cool completely before placing them in a single layer on a baking sheet. Freeze until solid, then transfer to a freezer-safe bag or container for up to 2 months. To thaw, leave them in the refrigerator overnight.
- Reheat: Stack 2–3 pancakes on a microwave-safe plate, cover with a damp paper towel, and heat on medium for 20–30 seconds.
Nutrition Facts
Serving Size: 1 pancake (4″ diameter)
- Calories: 86
- Total Fat: 3.53g
- Saturated Fat: 0.696g
- Cholesterol: 22mg
- Sodium: 198mg
- Potassium: 55mg
- Total Carbohydrate: 10.91g
- Dietary Fiber: Data not provided
- Sugars: Data not provided
- Protein: 2.58g
Try More Martha Stewart Recipe:
Martha Stewart Buttermilk Pancakes
Description
This delicious buttermilk pancake recipe by Martha Stewart is the perfect way to start your day! Fluffy, golden, and quick to make, these pancakes are a breakfast classic. Whether you keep it simple or toss in some fresh blueberries, the tangy buttermilk flavor shines through. Made with pantry staples, it’s a meal everyone will love!
Ingredients
Instructions
- Prepare the dry mix: Whisk together the flour, baking powder, baking soda, salt, and sugar in a medium bowl.
- Combine wet ingredients: Add the beaten eggs, buttermilk, and melted butter to the dry mixture. Whisk gently until just combined; some lumps are okay.
- Heat the griddle: Preheat your griddle to 190°C / 375°F. Sprinkle a few drops of water on the surface to test; if the water dances and evaporates, it’s ready.
- Grease the griddle: Use a pastry brush to lightly coat the griddle with 2.5g / ½ teaspoon of butter or reserved bacon fat. Wipe off any excess.
- Pour the batter: Using a 120ml / 4-ounce ladle (about ½ cup), pour batter onto the griddle in pools, spacing them 5cm / 2 inches apart. Scatter blueberries on top, if using.
- Cook the pancakes: Flip the pancakes when bubbles appear on the surface, and the edges look set, about 2½ minutes. Cook the other side for 1 minute or until golden.
- Keep warm: Transfer cooked pancakes to a plate and keep warm in an oven preheated to 80°C / 175°F while finishing the remaining batter.
- Serve: Enjoy warm with butter, syrup, or your favorite topping. Cranberry syrup makes a festive addition!
Notes
- Use room-temperature ingredients: Let the eggs and buttermilk sit out for a while before mixing. This helps the batter come together smoothly and makes your pancakes extra fluffy.
- Don’t overmix the batter: Stir just until the dry ingredients are combined with the wet ones. Overmixing will make the pancakes dense and chewy instead of light and airy.
- Preheat your griddle properly: Make sure the griddle is evenly hot before pouring the batter. A consistent temperature ensures pancakes cook evenly without burning.
- Flip at the right time: Look for bubbles forming on the surface and the edges starting to dry out. Flip gently to avoid splattering or uneven cooking.
- Keep pancakes warm: Place cooked pancakes on a plate in a low-temperature oven (175°F/80°C) to keep them warm while you finish the rest. This keeps them soft and ready to serve.
Martha Stewart Buttermilk Pancakes