Martha Stewart Easy Basic Pancakes​ Recipe

This easy and delicious pancake recipe from Martha Stewart is perfect for a quick, satisfying breakfast or brunch. Made with simple pantry staples, these fluffy pancakes are ready in minutes and can be topped with anything from creamy whipped cream to hot maple syrup. Customize with your favorite mix-ins for a versatile and crowd-pleasing treat!

Ingredients Needed:

• 1 cup all-purpose flour, (spooned and leveled)
• 2 tablespoons sugar
• 2 teaspoons baking powder
• ½ teaspoon salt
• 1 cup milk
• 2 tablespoons unsalted butter, melted, or vegetable oil
• 1 large egg
• 1 tablespoon vegetable oil
• Assorted toppings, such as butter, maple syrup, confectioners’ sugar, honey, jams, preserves, sweetened whipped cream, or chocolate syrup.

How To Make Easy Basic Pancakes​ Recipe?

1. Preheat the oven: Preheat your oven to 200°F | 95°C. Place a baking sheet or heatproof platter in the oven to keep cooked pancakes warm.
2. Mix dry ingredients: In a small bowl, whisk together the flour, sugar, baking powder, and salt. Set aside.
3. Combine wet ingredients: In a medium bowl, whisk together the milk, melted butter (or oil), and egg until smooth.
4. Make the batter: Gradually add the dry ingredients to the wet mixture, whisking gently until just moistened. Do not overmix—a few small lumps are fine.
5. Prepare the skillet: Heat a large nonstick or cast-iron skillet or griddle over medium heat. Fold a sheet of paper towel in half, lightly moisten it with vegetable oil, and carefully rub it over the skillet’s surface.
6. Cook the pancakes: For each pancake, spoon 2 to 3 tablespoons of batter onto the skillet. Use the back of the spoon to spread the batter into a round shape. Cook until bubbles form on the surface and a few have burst, about 1 to 2 minutes.
7. .Flip and finish cooking: Flip the pancakes carefully with a thin spatula and cook the other side until golden brown, about 1 to 2 minutes more.
8. Keep warm: Transfer cooked pancakes to the baking sheet or platter in the oven. Cover loosely with aluminum foil while you cook the remaining batter.
9. Serve and enjoy: Serve the pancakes warm with your choice of toppings.

Recipe Tips:

• Measure ingredients accurately: Use proper measuring cups for dry and liquid ingredients. Too much flour or too little milk can change the texture of your pancakes.
• Don’t overmix the batter: Stir the ingredients just until combined. A few lumps are fine—overmixing will make your pancakes dense and chewy.
• Preheat the skillet correctly: Let your skillet heat evenly over medium heat before adding the batter. A properly heated skillet ensures pancakes cook evenly without burning.
• Test the first pancake: The first pancake is often a trial run to adjust heat or oil levels. Use it to perfect your timing and temperature.
• Flip pancakes at the right time: Wait for bubbles to form and pop on the surface before flipping. This ensures the pancakes are cooked evenly on the first side.

How To Store & Reheat Leftovers?

• Refrigerate: First, let the leftover pancakes cool completely to room temperature. Place them in an airtight container or wrap them tightly in plastic wrap, then refrigerate for up to 3 days.
• Freeze: Allow the pancakes to cool to room temperature, then place them in a single layer on a baking sheet to freeze for 1-2 hours. Transfer the frozen pancakes to a freezer-safe bag or container, and store them for up to 2 months.
• Reheat: Place 1-2 pancakes on a microwave-safe plate and cover with a damp paper towel. Heat for 20-30 seconds or until warmed through.

Nutrition Facts

Serving Size: 1 pancake (assuming 12 pancakes total)

• Calories: 260 kcal
• Total Fat: 11.6 g
• Saturated Fat: 5.05 g
• Cholesterol: 66.75 mg
• Sodium: 580.15 mg
• Potassium: 104.5 mg
• Total Carbohydrate: 31.82 g
• Dietary Fiber: 0 g
• Sugars: 9 g
• Protein: 6.35 g

Try More Martha Stewart Recipe:

• Martha Stewart Buttermilk Pancakes​
• Martha Stewart Banana Bread​ Loaf
• Martha Stewart Mac And Cheese​