Martha Stewart​ Fluffy Pancakes

This delicious pancake recipe from Martha Stewart is quick, simple, and perfect for breakfast or brunch. Fluffy, golden, and made with everyday ingredients like buttermilk and eggs, these pancakes are wonderfully light and airy. Pair them with creamy butter and hot maple syrup, or customize with fresh fruit for a versatile, crowd-pleasing treat!

Ingredients Needed:

• 1 ¾ cups all-purpose flour
• 3 ½ tablespoons sugar
• 1 tablespoon baking powder
• ½ teaspoon coarse salt
• 1 ½ cups buttermilk
• 2 large eggs, room temperature
• 1 teaspoon pure vanilla extract
• 1 tablespoon unsalted butter, melted, plus more, softened, for cooking and serving
• 2 tablespoons vegetable oil, plus more for cooking
• 3 large egg whites, room temperature, beaten to stiff peaks
• Pure maple syrup, for serving

How To Make Fluffy Pancakes?

1. Prepare the dry ingredients: In a large bowl, whisk together the flour, sugar, baking powder, and salt. Set aside.
2. Mix the wet ingredients: In a separate bowl or measuring jug, whisk together the buttermilk, eggs, vanilla extract, melted butter, and vegetable oil until smooth.
3. Combine the wet and dry mixtures: Pour the wet ingredients into the dry mixture and whisk gently until just combined. Do not overmix—a few lumps are fine.
4. Fold in the egg whites: Using a spatula, gently fold the stiffly beaten egg whites into the batter. This step ensures fluffy pancakes.
5. Heat the griddle or pan: Place a griddle or large nonstick skillet over medium heat. Coat with ½ teaspoon butter and 2 teaspoons oil to prevent sticking.
6. Cook the pancakes: Scoop 80 ml | ⅓ cup batter for each pancake onto the griddle, leaving space between them. Cook for about 3 minutes, or until bubbles form on the surface and the edges start to look dry.
7. Flip and finish cooking: Flip the pancakes and cook the other side for about 3 minutes, or until golden brown. Repeat with the remaining batter, adding butter and oil to the pan as needed.
8. Serve: Serve warm with a pat of softened butter and a generous drizzle of pure maple syrup.

Recipe Tips:

• Use room temperature ingredients: Let your eggs and buttermilk sit out until they reach room temperature. This helps the batter mix smoothly and gives the pancakes a light, fluffy texture.
• Fold egg whites gently: When adding the beaten egg whites, fold them in with a spatula using slow, sweeping motions. This keeps the air in the batter, making your pancakes extra fluffy.
• Don’t overmix the batter: Stop mixing as soon as the dry ingredients are combined with the wet. Overmixing can make your pancakes tough instead of tender.
• Control the heat: Keep your griddle or pan at medium heat. If it’s too hot, the pancakes will brown too quickly on the outside and stay raw inside.
• Grease the pan lightly: Use just a small amount of butter and oil for each batch to prevent sticking. Too much grease can make the pancakes soggy instead of golden and crisp.

How To Store & Reheat Leftovers?

• Refrigerate: First, let the leftover pancakes cool to room temperature. Stack them with parchment paper between each layer and store them in an airtight container or resealable bag in the refrigerator for up to 3 days.
• Freeze: Allow the pancakes to cool completely, then stack them with parchment paper in between to prevent sticking. Place the stack in a freezer-safe bag and freeze for up to 2 months.
• Reheat: Stack 2-3 pancakes on a microwave-safe plate, cover with a damp paper towel, and heat for 20-30 seconds or until warm.

Nutrition Facts

Serving Size: 1 pancake (approximately 60 grams)

• Calories: 150 kcal
• Total Fat: 6 g
• Saturated Fat: 2.5 g
• Cholesterol: 40 mg
• Sodium: 200 mg
• Potassium: 100 mg
• Total Carbohydrate: 20 g
• Dietary Fiber: 0.5 g
• Sugars: 5 g
• Protein: 4 g

Try More Martha Stewart Recipe:

• Martha Stewart Old Fashioned Pancakes​
• Martha Stewart Dutch Pancake​
• Martha Stewart Easy Basic Pancakes​ Recipe
• Martha Stewart Buttermilk Pancakes​