Martha Stewart The Fluffiest Pancakes

Martha Stewart The Fluffiest Pancakes use one easy trick most recipes skip: beaten egg whites folded into buttermilk batter. These tall, airy stacks hold their height on the plate, a from-scratch family breakfast with vanilla and maple syrup.

Drizzle warm maple syrup over a buttery stack for the kind of lazy weekend brunch that brings everyone to the table. Fold the stiff egg whites in gently, since overmixing kills the air that gives them height.

Martha Stewart The Fluffiest Pancakes

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Course: BreakfastCuisine: AmericanDifficulty: Easy

Servings

4

servings

Prep time

15

minutes

Cooking time

20

minutes

Calories

450

kcal

Tall, golden stacks with crisp edges and a soft, cloud-like center from beaten egg whites folded into vanilla buttermilk batter.

Ingredients

• 1 3/4 cups all-purpose flour
  

• 3 1/2 tablespoons sugar
  

• 1 tablespoon baking powder
  

• 1/2 teaspoon coarse salt
  

• 1 1/2 cups buttermilk
  

• 2 large eggs, room temperature
  

• 1 teaspoon pure vanilla extract
  

• 1 tablespoon unsalted butter, melted, plus more, softened, for cooking and serving
  

• 2 tablespoons vegetable oil, plus more for cooking
  

• 3 large egg whites, room temperature, beaten to stiff peaks
  

• Pure maple syrup, for serving
  

Directions

• Whisk the dry ingredients: Whisk together the flour, sugar, baking powder, and salt in a large bowl; set aside.
• Whisk the wet ingredients: Whisk together buttermilk, eggs, vanilla, melted butter, and vegetable oil in a glass measuring cup.
• Combine and fold in egg whites: Whisk buttermilk mixture into flour mixture until just moistened (do not overmix; a few small lumps are fine). Gently fold in egg whites.
• Heat the griddle and cook: Heat a griddle or large nonstick skillet over medium heat. Use 1/2 teaspoon butter and 2 teaspoons oil to coat. For each pancake, ladle 1/3 cup batter 2 inches apart. Cook until bubbles form and pancakes are slightly dry around edges, about 3 minutes.
• Flip and repeat: Flip; cook until golden brown, about 3 minutes more. Repeat with remaining batter, adding butter and oil as needed. Serve with butter and syrup, if desired.

Tools for this recipe

• Lodge 12-inch cast iron skillet, KitchenAid 5-speed hand mixer, Pyrex 2-cup glass measuring cup, Butternut Mountain Farm pure Vermont maple syrup, 32 oz. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I make these pancakes without buttermilk?

Mix 1 1/2 cups of whole milk with 3 tablespoons of lemon juice or white vinegar, stir once, and let it sit for 5 minutes until it thickens. The acid reacts with the baking powder the same way buttermilk does, so the pancakes still rise properly. Whole milk works better than skim here because the fat keeps the batter tender.

Why do my pancakes always come out flat?

The two most common reasons are expired baking powder and overmixing. Test your baking powder by dropping a small spoonful into warm water: if it does not fizz, replace it. When you fold in the egg whites, use a spatula and stop the moment you see no more white streaks, since every extra fold pushes air out of the batter.

Can I make the batter ahead of time?

You can mix the dry ingredients the night before and refrigerate the buttermilk mixture separately, but fold in the beaten egg whites right before cooking. Beaten egg whites deflate within about 10 minutes, so the batter loses its lift if it sits. The whole assembly takes under 5 minutes once your whites are stiff.

How do I store and reheat leftover pancakes?

Stack cooled pancakes with parchment paper between each one and refrigerate in an airtight container for up to 7 days, or freeze them for up to a month. Reheat in a 350 degree oven for 10 minutes to get the edges crisp again, or microwave for 15 to 30 seconds if speed matters more than texture.

What can I use instead of vegetable oil in the batter?

Melted coconut oil works as a 1:1 swap and adds a faint sweetness that pairs well with maple syrup. Avocado oil is another neutral option with a higher smoke point, which helps if your griddle runs hot. Skip olive oil here because the flavor competes with the vanilla and buttermilk.