Martha Stewart Best Quick Pancakes

Martha Stewart best quick pancakes take 30 minutes and basic pantry staples like flour, baking powder, milk and egg to make a stack of fluffy, golden griddle cakes. Save this easy breakfast idea for weekend brunch, lazy mornings or last-minute guests, because it's a simple recipe with no buttermilk.

Whisk the batter only until the dry flour streaks disappear and a few small lumps remain, because that keeps the air bubbles intact. Overmix it and the gluten builds up, so the pancakes turn flat and tough.

Martha skips the buttermilk and whipped egg whites, so these pancakes come together from ingredients you already have. She also brushes the griddle with just 1/2 teaspoon of butter, because too much fat scorches the milk solids and leaves the pancakes greasy.

Martha Stewart Best Quick Pancakes

0.0 from 0 votes

Course: BreakfastCuisine: AmericanDifficulty: Easy

Servings

4

servings

Prep time

5

minutes

Cooking time

25

minutes

Calories

290

kcal

A lumpy, lightly sweet batter pours into small pools on a hot griddle and puffs up with bubbles. Each pancake sets golden outside and stays soft and fluffy in the center.

Ingredients

• 1 cup all-purpose flour
  

• 2 teaspoons baking powder
  

• 1/2 teaspoon salt
  

• 2 tablespoons sugar
  

• 1 large egg, lightly beaten
  

• 1 cup milk
  

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

Directions

• Heat the griddle: Heat a griddle to 375°F, or a griddle pan over medium-high heat. Then whisk 1 cup all-purpose flour, 2 teaspoons baking powder, 1/2 teaspoon salt and 2 tablespoons sugar in a bowl.
• Mix the batter: Add 1 lightly beaten large egg, 1 cup milk and 2 tablespoons melted unsalted butter to the dry ingredients. Whisk just until combined, since the batter should still have small to medium lumps.
• Prep the griddle: Heat the oven to 175°F so finished pancakes stay warm. Test the griddle with a few drops of water, which should bounce and spatter, then brush on the remaining 1/2 teaspoon butter and wipe off the excess.
• Cook the pancakes: Pour about 1/4 cup batter per pancake onto the griddle, leaving two inches between each one. Flip when bubbles form on top and the edges look slightly dry, about 2 1/2 minutes, then cook until golden on the bottom, 1 minute.
• Keep warm and repeat: Move the finished pancakes to a heat-proof plate in the warm oven. Then repeat with the remaining batter until it's all cooked.

Tools for this recipe

• Pyrex 3-piece glass mixing bowl set, OXO 11-inch balloon whisk, OXO silicone pastry brush. As an Amazon Associate I earn from qualifying purchases.

FAQs

How do I know if my baking powder is still good?

Stir a little into a small bowl of hot tap water. If it fizzes right away, it's active, but if nothing happens, replace it before you start. These pancakes rely almost entirely on baking powder to rise, so old powder means flat pancakes.

How long do leftover pancakes keep?

Refrigerate them in an airtight container for up to 4 days, or freeze them for up to 3 months. Put parchment paper or foil between the pancakes so they don't stick together.

What's the best way to reheat pancakes?

The microwave works fine: about 30 seconds for refrigerated pancakes and 1 minute for frozen ones. You can also warm them in a low oven if you're reheating a big stack.

Can I add chocolate chips or fruit?

Yes, but scatter them over the batter once it's on the griddle instead of stirring them into the bowl. That way they spread evenly across every pancake. Banana slices and chocolate chips both work well.

Why are my pancakes tough or gummy?

Tough pancakes usually come from overmixing, which builds gluten and pushes out the air. Gummy centers mean you flipped too early, so wait for bubbles on top and slightly dry edges. Packing too much flour into the measuring cup can also make them dense, so spoon it in and level it off.