Martha Stewart Best Buttermilk Pancakes

Martha Stewart best buttermilk pancakes are a tender, fluffy breakfast stack made with buttermilk, eggs and melted butter that comes together in 25 minutes. This quick, easy breakfast ideas favorite fits Sunday brunch, holiday mornings and lazy weekday breakfasts alike.

Whisk the batter only until it comes together, and leave small to medium lumps in it. Mixing it smooth works up the gluten and gives you tough, flat pancakes instead of tall, tender ones.

Martha uses both baking soda and baking powder, because the soda reacts with the buttermilk's acid while the powder reacts a second time on the hot griddle. That double lift gives extra height without the metallic taste that too much soda leaves behind.

Martha Stewart Best Buttermilk Pancakes

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Course: BreakfastCuisine: AmericanDifficulty: Easy

Servings

4

servings

Prep time

10

minutes

Cooking time

15

minutes

Calories

520

kcal

Buttermilk and two leaveners make a lofty stack that stays tender inside while the edges turn golden on the griddle. Pour the batter in half-cup pools and wait for bubbles before flipping.

Ingredients

• 2 cups all-purpose flour
  

• 2 teaspoons baking powder
  

• 1 teaspoon baking soda
  

• 1/2 teaspoon salt
  

• 3 tablespoons sugar
  

• 2 large eggs, lightly beaten
  

• 3 cups buttermilk
  

• 4 tablespoons unsalted butter, melted, plus ½ teaspoon for griddle
  

• 1 cup fresh blueberries (optional)
  

Directions

• Heat the griddle: Heat your griddle to 375°F. Then whisk 2 cups all-purpose flour, 2 teaspoons baking powder, 1 teaspoon baking soda, 1/2 teaspoon salt and 3 tablespoons sugar in a medium bowl.
• Add the wet ingredients: Add 2 lightly beaten eggs, 3 cups buttermilk and 4 tablespoons melted butter to the bowl. Whisk just until combined, so the batter stays lumpy.
• Prep oven and griddle: Heat the oven to 175°F so you can keep the first pancakes warm. Sprinkle a few drops of water on the griddle, and if they bounce and spatter, it is hot enough. Then brush on the remaining 1/2 teaspoon butter and wipe off the excess.
• Pour the batter: Ladle about 1/2 cup batter per pancake onto the griddle, leaving 2 inches between the pools. Scatter 1 cup fresh blueberries over the batter now if you are using them.
• Flip and cook: Wait until bubbles show on top and the edges look slightly dry, about 2 1/2 minutes, then flip. Cook until the bottom turns golden, about 1 minute more.
• Keep them warm: Move the finished pancakes to a heatproof plate in the warm oven. Repeat with the remaining batter, then serve the stack right away.

Tools for this recipe

• OXO 11-inch balloon whisk, Lodge 10.25-inch cast iron skillet, OXO silicone pastry brush. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I make these pancakes without buttermilk?

Yes, whisk together 1 cup plain Greek yogurt and 2 cups milk for a quick stand-in with the same tang. You can also use a basic pancake recipe made with regular milk, though it will rise a little less.

How do I store and reheat leftover pancakes?

Cool them completely first, then keep them in an airtight bag in the fridge for a day or two. For longer storage, put parchment between each pancake and freeze them in an airtight bag. Then reheat on a sheet pan at 350°F for 6 to 10 minutes from frozen.

Why does the recipe use baking soda and baking powder?

The baking soda reacts with the acid in buttermilk to give the pancakes lift. Baking powder reacts again when heated, so it adds a second burst of bubbles on the griddle, and using both avoids the metallic taste of too much soda.

Can I cook these in a skillet instead of a griddle?

Yes, a cast-iron skillet or a nonstick pan works fine. Use the same water-drop test to check the heat, and cook in small batches so the pancakes have room to spread and flip.

How do I know when to flip the pancakes?

Look for small holes on the surface and edges that are just starting to look dry and set. The second side needs only about half as long as the first, so pull them as soon as that side is golden.