Martha Stewart Pancakes Recipe

This Martha Stewart Pancakes Recipe is a light and fluffy breakfast favorite, which uses simple pantry staples like all-purpose flour and milk. It’s a no-fuss take on homemade pancakes, perfect for a weekend brunch, ready in just 20 minutes.

Martha Stewart Pancakes Recipe Ingredients

• 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 greasing pan)
• Assorted toppings (butter, maple syrup, powdered sugar, honey, jams, whipped cream, chocolate syrup)

How To Make Martha Stewart Pancakes Recipe

1. Preheat oven: Set oven to 200°F. Prepare a baking sheet or heatproof platter to keep pancakes warm.
2. Whisk dry ingredients: In a small bowl, mix flour, sugar, baking powder, and salt. Set aside.
3. Combine wet ingredients: In a medium bowl, whisk milk, melted butter (or oil), and egg.
4. Mix batter: Add dry ingredients to wet mixture. Whisk until just moistened—small lumps are okay.
5. Heat skillet or griddle: Warm a nonstick or cast-iron skillet over medium. Lightly oil using a paper towel dipped in oil.
6. Spoon and shape batter: Use 2–3 tablespoons of batter per pancake. Spread into rounds—fit 2–3 at a time in a large skillet.
7. Cook first side: Cook until bubbles form and begin to pop on surface, 1–2 minutes.
8. Flip and finish: Flip and cook another 1–2 minutes until golden brown.
9. Serve or keep warm: Transfer to baking sheet and keep warm in oven. Repeat with remaining batter.

Recipe Tips

• How to make pancakes fluffier:
  Don’t overmix the batter—lumps are okay!
• Can I make the batter ahead of time?
  Yes, but for best texture, cook fresh. You can store batter up to 1 day in the fridge.
• What skillet is best for pancakes?
  A nonstick or well-seasoned cast iron skillet gives best results.
• Can I freeze leftover pancakes?
  Absolutely—cool completely, then freeze in a zip-top bag.
• How do I reheat pancakes?
  Toast in a toaster or warm in a 300°F oven for 5–10 minutes.

What To Serve With Pancakes

These pancakes pair beautifully with:

• Crispy bacon or breakfast sausage
• Fresh fruit or fruit compote
• Greek yogurt with honey
• Scrambled eggs
• A smoothie or glass of orange juice

How To Store Pancakes

Refrigerate: Store cooked pancakes in an airtight container for up to 3 days.

Freeze: Cool completely and freeze with parchment between layers for up to 2 months.

Pancakes Nutrition Facts

• Calories: ~150 kcal per pancake
• Carbohydrates: 18g
• Protein: 3g
• Fat: 7g
• Sugar: 4g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Can I use whole wheat flour?
Yes, but the texture will be denser—try half white, half whole wheat.

Why are my pancakes tough?
Overmixing the batter can cause toughness.

What if I don’t have baking powder?
You can substitute 1/2 tsp baking soda plus 1 tsp lemon juice or vinegar.

Can I add fruit to the batter?
Yes! Try blueberries, sliced bananas, or mini chocolate chips.

Do I need to let the batter rest?
Not required, but a 5-minute rest can improve texture.

Try More Recipes:

• Martha Stewart Lemon Sugar Cookies
• Martha Stewart Gingerbread Cookies Recipe
• Martha Stewart Fired Me Cookie Recipe