Martha Stewart Buttermilk Pancakes

5.0(8)

The key to fluffy pancakes is not to overmix the batter; it should not be beaten smooth. If serving these pancakes with bacon, reserve half a teaspoon of bacon drippings to grease the griddle instead of butter. Serve with Raspberry Syrup, if desired.

by FullyClothedChef·published 2011-11-06

Open original recipe

Breakfast

Servings

9 6inch pancakes

Total time

25 min

prep 10 min

Calories / serving

212 kcal

Ingredients (8)

serves

2 cups all-purpose flourflour
2 teaspoons baking powderbaking-powder
1 teaspoon baking sodabaking-soda
1/2 teaspoon saltsalt
3 tablespoons sugarsugar
2 large eggs, lightly beatenegg
3 cups buttermilkbuttermilk
4 tablespoons unsalted butter, melted, plus 1/2 teaspoon for griddlebutter

Instructions (4 steps)

01Heat griddle to 375 degrees. Whisk together flour, baking powder, baking soda, salt, and sugar in a medium bowl. Add eggs, buttermilk, and 4 tablespoons butter; whisk to combine. Batter should have small to medium lumps.
02Heat oven to 175 degrees. Test griddle by sprinkling a few drops of water on it. If water bounces and spatters off griddle, it is hot enough. Using a pastry brush, brush remaining 1/2 teaspoon of butter or reserved bacon fat onto griddle. Wipe off excess.
03Using a 4-ounce ladle, about 1/2 cup, pour pancake batter, in pools 2 inches away from one other. When pancakes have bubbles on top and are slightly dry around edges, about 2 1/2 minutes, flip over. Cook until golden on bottom, about 1 minute.

Pantry check

Data quality

servings.value✓

times.totalMinutes✓

nutrition.calories✓

recipeCuisine—

recipeCategory✓

rating✓

description✓

image (URL only)✓

Rich recipe — supports nutrition-aware planning.