Martha Stewart Old Fashioned Pancakes​

This delicious pancake recipe from Martha Stewart is quick, simple, and perfect for breakfast or brunch. With light, fluffy texture and a golden finish, these pancakes use everyday ingredients like flour, milk, and eggs. Top them with warm maple syrup and butter for a comforting treat that’s easy to whip up anytime.

Ingredients Needed:

• 1 ½ cups all-purpose flour
• 1 tablespoon sugar
• 1 teaspoon coarse salt
• 2 ¾ teaspoons baking powder
• 1 large egg, lightly beaten
• 1 ¼ cups milk
• 3 tablespoons unsalted butter, melted, plus more for serving
• Vegetable oil, for the griddle
• Pure maple syrup, warmed, for serving

How To Make Old Fashioned Pancakes​?

1. Preheat the oven: Preheat the oven to 95°C / 200°F, and place a heatproof platter inside to keep pancakes warm.
2. Prepare the dry ingredients: In a large mixing bowl, whisk together the flour, sugar, salt, and baking powder. Create a well in the center of the dry ingredients.
3. Mix the wet ingredients: In a measuring jug, whisk the egg, milk, and 30 g / 2 tablespoons of the melted butter. Pour the wet mixture into the well of the dry ingredients. Whisk gently, starting from the center, until the flour is fully incorporated. Let the batter rest for 10 minutes.
4. Heat the griddle: Heat a well-seasoned cast-iron skillet or griddle over medium-high heat. Swirl the remaining 15 g / 1 tablespoon of butter or a little vegetable oil to coat the surface.
5. Cook the pancakes: Pour 60 ml / ¼ cup of batter onto the griddle for each pancake. When bubbles form on the surface, flip the pancakes carefully. Reduce the heat slightly and cook for another 1 minute until golden brown and fully cooked through.
6. Keep pancakes warm: Transfer cooked pancakes to the platter in the oven while you cook the remaining batter.
7. Serve: Serve the pancakes stacked with extra butter on top and drizzle with warm maple syrup. Enjoy!

Recipe Tips:

• Rest the Batter: Letting the batter rest for 10 minutes ensures the pancakes are fluffier and cook evenly. This step allows the baking powder to activate and create a lighter texture.
• Use the Right Heat: Keep the griddle at medium-high heat to prevent the pancakes from burning. If the surface is too hot, they’ll cook outside but stay raw inside.
• Watch for Bubbles: Flip the pancakes only when bubbles form and burst on the surface. This ensures the bottom is perfectly golden and the batter is cooked through.
• Don’t Overmix the Batter: Stir the ingredients until just combined. Overmixing will make the pancakes dense and less fluffy.
• Keep Them Warm: Use a warm oven to keep cooked pancakes hot without drying them out, so you can serve everyone at the same time.

How To Store & Reheat Leftovers?

• Refrigerate: Let the leftover pancakes cool completely to room temperature. Once cooled, stack them with parchment paper in between to prevent sticking, and store them in an airtight container in the refrigerator for up to 3 days.
• Freeze: Cool the pancakes to room temperature, then place parchment paper between each pancake and store them in a freezer-safe bag or container. Freeze for up to 2 months.
• Reheat: Heat a non-stick skillet over medium heat. Place pancakes in the skillet and warm for 1–2 minutes on each side until hot.

Nutrition Facts

Serving Size: 1 pancake

• Calories: 70 kcal
• Total Fat: 2.57 g
• Saturated Fat: 1.45 g
• Cholesterol: 17.58 mg
• Sodium: 195.06 mg
• Potassium: 45.78 mg
• Total Carbohydrate: 8.97 g
• Dietary Fiber: 0.19 g
• Sugars: 1.69 g
• Protein: 2.12 g

Try More Martha Stewart Recipe:

• Martha Stewart Dutch Pancake​
• Martha Stewart Easy Basic Pancakes​ Recipe
• Martha Stewart Buttermilk Pancakes​
• Martha Stewart Banana Bread​ Loaf