Martha Stewart Easy Pancakes Recipe

Martha Stewart’s easy pancakes use one cup of flour, two tablespoons of sugar, baking powder, salt, milk, melted butter, and one egg. The batter takes five minutes to mix and makes 12 to 15 pancakes that cook in about two minutes per side.

This is Martha’s most popular pancake recipe, and it works because the ingredient list is short and the method is simple. Mix wet into dry, do not overmix, and let the batter rest 10 minutes before cooking. Martha also includes buttermilk and yogurt variations built right into the same recipe.

Try More Breakfast Recipes:

• French Toast Casserole
• Fluffy Pancakes
• Waffles

Why You Do Not Overmix The Batter

Martha says to whisk until you do not see dry spots of flour, then stop. A few small lumps are fine. Overmixing makes the flour develop gluten, which makes the pancakes tough and flat instead of soft and fluffy.

After mixing, let the batter rest for 10 minutes. The baking powder keeps working during this time and fills the batter with tiny air pockets. That rest is the difference between flat pancakes and tall ones.

Martha Stewart Easy Pancakes Ingredients

Everything comes from your fridge and pantry. No buttermilk, no separating eggs, no special ingredients. Check that your baking powder has not expired because old baking powder is the most common reason pancakes come out flat.

• 1 cup all-purpose flour, spooned and leveled
• 2 tablespoons sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup milk
• 2 tablespoons unsalted butter, melted, or vegetable oil
• 1 large egg
• 1 tablespoon vegetable oil, for the pan

How To Make Martha Stewart Easy Pancakes

1. Preheat the oven: Turn the oven to 200°F. Have a baking sheet ready to keep cooked pancakes warm.
2. Mix the dry ingredients: In a small bowl, whisk together the flour, sugar, baking powder, and salt.
3. Mix the wet ingredients: In a medium bowl, whisk together the milk, melted butter or oil, and egg.
4. Combine: Add the dry ingredients to the wet and whisk until just combined. Do not overmix. A few small lumps are fine.
5. Heat the pan: Heat a large nonstick or cast-iron skillet over medium. Fold a paper towel in half, dip it in vegetable oil, and rub the skillet.
6. Cook: Spoon 2 to 3 tablespoons of batter per pancake onto the skillet. Cook until bubbles form on the surface and a few have burst, 1 to 2 minutes. Flip and cook 1 to 2 minutes more until golden.
7. Keep warm and serve: Transfer to the baking sheet, cover loosely with foil, and keep warm in the oven while you cook the rest. Serve with butter, maple syrup, or any toppings you like. Makes 12 to 15 pancakes.

How To Know When To Flip

Wait until you see several bubbles on the surface and a few that have already popped. The edges should look slightly dry and set. That takes about 2 minutes on medium heat. If the bottom is browning too fast, turn the heat down.

The second side cooks faster than the first, about 1 minute. Peek underneath and pull them off when they are golden. Do not press down on them with the spatula or they will go flat and gummy.

Buttermilk And Yogurt Variations

Martha includes two variations in the same recipe. For buttermilk pancakes, add 1/2 teaspoon baking soda to the dry mix and replace the milk with low-fat buttermilk. For yogurt pancakes, add 1/2 teaspoon baking soda and replace the milk with 2/3 cup plain yogurt and 1/3 cup milk.

Both variations make the pancakes a little tangier and fluffier because the acid in the buttermilk or yogurt reacts with the baking soda and creates more lift. If you want even fluffier pancakes, try the fluffy pancakes recipe which uses whipped egg whites.

Use Oil, Not Butter, In The Pan

Martha says to cook pancakes in oil, not butter. Butter has milk solids that burn at medium heat and leave black specks on your pancakes. Oil gives you an even golden color without any burnt spots.

The batter already has melted butter in it, so you still get that butter flavor. The oil in the pan is just for cooking.

How To Store And Reheat Pancakes

Let leftover pancakes cool completely, then stack them with parchment paper between each one and freeze in a zip-top bag. They keep frozen for months. Reheat in a toaster on medium or in a 350°F oven for about 8 minutes from frozen.

Martha says to skip the microwave. Pancakes dry out fast that way. The toaster gives you crisp edges and a warm center, almost as good as fresh off the griddle.

FAQs

• Can I make the batter ahead? Yes. Cover and refrigerate for up to one day. The pancakes will not be quite as fluffy as fresh batter because the baking powder loses some power overnight, but they still taste good.
• Can I skip the sugar? Martha says no. Even 2 tablespoons of sugar helps with browning and texture. Without it the pancakes turn rubbery.
• Can I use gluten-free flour? Use a 1-to-1 gluten-free flour mix. Martha does not recommend straight almond or oat flour because the batter spreads too thin.
• Can I use water instead of milk? You can, but the pancakes will be less rich. Any dairy-free milk works as a better swap. Use unsweetened.

More Breakfast Recipes:

• Granola
• Morning Glory Muffins
• Banana Muffins

Nutrition Facts

(3 pancakes, serves 4)

• Calories: 230
• Total Fat: 9g
• Saturated Fat: 4g
• Cholesterol: 60mg
• Sodium: 480mg
• Total Carbohydrates: 32g
• Protein: 5g