Martha Stewart Fluffy Pancakes Recipe

Martha Stewart’s fluffy pancakes use a trick I haven’t seen in any other pancake recipe: you separate the eggs and beat the whites to stiff peaks, then fold them into the batter right before cooking. That extra step is what gives these pancakes their height, and they don’t deflate on the plate the way most thick pancakes do.

I’ll be honest, the first time I read “beat egg whites to stiff peaks” in a pancake recipe, I almost skipped it. But the difference between these and Martha’s easy basic pancakes is obvious the moment you see the batter, and that difference carries through to the finished stack.

More Pancake Recipes:

• Buttermilk Pancakes
• Dutch Pancake
• Old Fashioned Pancakes

What Makes These the Fluffiest

Most fluffy pancake recipes rely on extra baking powder or buttermilk to get the rise. Martha’s version uses both of those, but the real lift comes from the egg whites, which carry thousands of tiny air pockets into the batter that baking powder alone can’t create.

The key is folding, not stirring, because if you stir the whites in you pop all those air pockets and you’re back to a regular pancake. A few gentle folds with a spatula keeps the batter light, and that lightness holds all the way through to your plate.

Getting the ingredients right is the first step, so here’s what you’ll need.

Fluffy Pancakes Ingredients

• 1 3/4 cups all-purpose flour
• 3 1/2 tablespoons sugar
• 1 tablespoon baking powder
• 1/2 teaspoon coarse salt
• 1 1/2 cups buttermilk, room temperature
• 2 large eggs, room temperature
• 1 teaspoon vanilla extract
• 1 tablespoon unsalted butter, melted, plus more for cooking and serving
• 2 tablespoons vegetable oil, plus more for cooking
• 3 large egg whites, room temperature, beaten to stiff peaks
• Maple syrup for serving

How To Make Martha Stewart Fluffy Pancakes

1. Whisk the dry ingredients: Combine the flour, sugar, baking powder, and salt in a large bowl and set aside.
2. Whisk the wet ingredients: In a measuring cup, whisk together the buttermilk, eggs, vanilla, melted butter, and vegetable oil.
3. Combine and fold: Pour the wet ingredients into the dry and whisk until just moistened. A few small lumps are fine. Gently fold in the beaten egg whites with a spatula, keeping the batter as airy as possible.
4. Heat the griddle: Set a griddle or large nonstick skillet over medium heat. Coat with 1/2 teaspoon butter and 2 teaspoons oil.
5. Cook: Ladle 1/3 cup of batter per pancake, spacing them 2 inches apart. Cook until bubbles form on the surface and the edges look slightly dry, about 3 minutes.
6. Flip: Turn each pancake gently and cook until golden brown on the second side, about 3 minutes more.
7. Repeat: Continue with the remaining batter, adding more butter and oil to the pan as needed. Serve warm with butter and maple syrup.

The Egg White Step Is Worth It

I know beating egg whites sounds fussy for a weekday morning, but it takes about 2 minutes with a hand mixer and the difference is real. The pancakes come out noticeably taller and softer than the basic or buttermilk version.

Make sure your egg whites are room temperature and that no yolk gets in, because cold whites take longer to whip and even a drop of yolk stops them from reaching stiff peaks. Once the pancakes are done, the toppings are the easy part.

What Goes on Top

Butter and maple syrup is enough because these pancakes have more flavor on their own than the basic version. The vanilla and the extra sugar come through clearly, especially if you use real maple syrup and not the corn syrup kind.

Fresh berries work well too, and the soft texture holds up to heavier toppings like whipped cream or chocolate chips without going flat. If you’re making these for a crowd, the leftovers reheat better than you’d expect.

Storing and Reheating

These keep in the fridge for up to a week in an airtight container, which is longer than most pancake recipes. For freezing, stack them with parchment paper between each one and seal in a zip-top bag for up to a month.

Reheat at 350°F for about 10 minutes from the fridge or frozen. A toaster works for single pancakes too, and gives the edges a little crispness that I actually like better than when they’re fresh.

Fluffy Pancakes Nutrition Facts

• Calories: 390 kcal
• Protein: 12g
• Fat: 14g
• Carbohydrates: 52g
• Sugar: 14g

Estimated per serving, based on 4 servings without toppings.

More Breakfast Recipes:

• Easy Basic Pancakes
• Cottage Cheese Pancakes
• Pumpkin Pancakes