Martha Stewart Buttermilk Pancakes Recipe

October 18, 2025
Martha Stewart Buttermilk Pancakes Recipe

Want fluffy, delicious pancakes for breakfast? Martha Stewart Buttermilk Pancakes Recipe is perfect.

These pancakes are light and tasty. They’re easy to make at home. This Martha Stewart buttermilk pancakes recipe uses simple ingredients.

You probably have them in your kitchen already. Making these pancakes takes just 20 minutes. Your family will love them!

The buttermilk makes them extra fluffy. Follow this guide to make perfect pancakes.

You’ll learn how to make Martha Stewart buttermilk pancakes like a pro. Let’s get started with this amazing recipe!

When I First Introduced to Martha Stewart Buttermilk Pancakes

I discovered this recipe five years ago. My weekend breakfasts were boring then. I wanted something special for my family.

One morning, I tried Martha Stewart’s recipe. The results were amazing! The pancakes were so fluffy and light.

My kids asked for more immediately. Since then, this became our favorite breakfast. Every Sunday, we make these pancakes together.

They remind me of happy family mornings. The recipe never fails to impress guests. Now I make them for special occasions too.

Martha Stewart Buttermilk Pancakes

Equipment List

  • 2 large mixing bowls
  • Measuring cups and spoons
  • Whisk
  • Non-stick skillet or griddle
  • Ladle
  • Spatula for flipping

Ingredients You Need

  • 2 cups all-purpose flour
  • 2 tablespoons sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 cups buttermilk (fresh is best)
  • 2 large eggs
  • 4 tablespoons melted butter
  • 1 teaspoon vanilla extract

Step-by-Step Guide

  • Take your large mixing bowl first.
  • Add flour, sugar, baking powder, and soda.
  • Don’t forget the salt!
  • Whisk everything together well.
  • Make sure there are no lumps.
  • Set this bowl aside for now.
  • Get your second bowl ready now.
  • Crack the eggs into it carefully.
  • Add the buttermilk to the eggs.
  • Pour in the melted butter too.
  • Add vanilla extract for extra flavor.
  • Whisk until everything is combined well.
  • Pour wet ingredients into dry ingredients slowly.
  • Stir gently with a wooden spoon.
  • Don’t overmix the batter!
  • Some small lumps are perfectly fine.
  • Overmixing makes pancakes tough and chewy.
  • Let the batter rest five minutes.
  • Place your skillet on medium heat now.
  • Add a small amount of butter.
  • Let it melt and coat the pan.
  • The pan is ready when butter sizzles.
  • Not too hot or pancakes will burn!
  • Pour 1/4 cup batter per pancake.
  • Watch for bubbles on the surface.
  • This takes about 2-3 minutes usually.
  • Flip when bubbles pop and stay open.
  • Cook the other side 2 minutes more.
  • The pancake should be golden brown.
  • Stack your pancakes on a warm plate.
  • Add butter on top if you like.
  • Pour maple syrup over them generously.
  • Serve immediately while they’re hot.
  • Fresh berries make a great addition too!

Tips to Make the Best Martha Stewart Buttermilk Pancakes

  • Don’t overmix your pancake batter ever.
  • Lumpy batter makes fluffier pancakes always.
  • Use fresh buttermilk for best results.
  • Old buttermilk affects the taste badly.
  • Keep your pan at medium heat only.
  • Too high burns the outside quickly.
  • Let batter rest before cooking it.
  • This helps pancakes rise better later.
  • Make a test pancake first always.
  • This checks if temperature is right.
  • Add blueberries to batter if desired.
  • Chocolate chips work wonderfully too!
  • Keep finished pancakes warm in the oven.
  • Set it to 200 degrees Fahrenheit.

FAQs about Martha Stewart Buttermilk Pancakes

Q: Can I make the batter ahead of time?

A: Yes, refrigerate it for up to 24 hours. Stir gently before using it again though.

Q: What if I don’t have buttermilk available?

A: Mix regular milk with lemon juice instead. Use 1 tablespoon lemon per cup milk.

Q: Why are my pancakes not fluffy enough?

A: You probably overmixed the batter too much. Old baking powder could be the problem.

Q: Can I freeze leftover pancakes successfully?

A: Absolutely! Cool them completely first always. Freeze with parchment paper between each pancake.

Final Thoughts

Martha Stewart buttermilk pancakes recipe is simply wonderful. These pancakes are perfect for any morning.

They’re easy, quick, and absolutely delicious. Your family will request them repeatedly. The ingredients for Martha Stewart buttermilk pancakes are simple.

Most people have them at home already. Now you know how to make Martha Stewart buttermilk pancakes perfectly.

Try this recipe this weekend soon. You won’t regret making these pancakes.

More Amazing Recipes

Martha Stewart Buttermilk Pancakes Recipe

Martha Stewart Buttermilk Pancakes Recipe

Want fluffy, delicious pancakes for breakfast? Martha Stewart Buttermilk Pancakes Recipe is perfect.
Print Recipe Pin Recipe
Course Breakfast

Equipment

  • 2 large mixing bowls
  • Measuring cups and spoons
  • Whisk
  • Non-stick skillet or griddle
  • Ladle
  • Spatula for flipping

Ingredients
  

  • 2 cups all-purpose flour
  • 2 tablespoons sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 cups buttermilk fresh is best
  • 2 large eggs
  • 4 tablespoons melted butter
  • 1 teaspoon vanilla extract

Instructions
 

  • Take your large mixing bowl first.
  • Add flour, sugar, baking powder, and soda.
  • Don’t forget the salt!
  • Whisk everything together well.
  • Make sure there are no lumps.
  • Set this bowl aside for now.
  • Get your second bowl ready now.
  • Crack the eggs into it carefully.
  • Add the buttermilk to the eggs.
  • Pour in the melted butter too.
  • Add vanilla extract for extra flavor.
  • Whisk until everything is combined well.
  • Pour wet ingredients into dry ingredients slowly.
  • Stir gently with a wooden spoon.
  • Don’t overmix the batter!
  • Some small lumps are perfectly fine.
  • Overmixing makes pancakes tough and chewy.
  • Let the batter rest five minutes.
  • Place your skillet on medium heat now.
  • Add a small amount of butter.
  • Let it melt and coat the pan.
  • The pan is ready when butter sizzles.
  • Not too hot or pancakes will burn!
  • Pour 1/4 cup batter per pancake.
  • Watch for bubbles on the surface.
  • This takes about 2-3 minutes usually.
  • Flip when bubbles pop and stay open.
  • Cook the other side 2 minutes more.
  • The pancake should be golden brown.
  • Stack your pancakes on a warm plate.
  • Add butter on top if you like.
  • Pour maple syrup over them generously.
  • Serve immediately while they’re hot.
  • Fresh berries make a great addition too!

Notes

  • Don’t overmix your pancake batter ever.
  • Lumpy batter makes fluffier pancakes always.
  • Use fresh buttermilk for best results.
  • Old buttermilk affects the taste badly.
  • Keep your pan at medium heat only.
  • Too high burns the outside quickly.
  • Let batter rest before cooking it.
  • This helps pancakes rise better later.
  • Make a test pancake first always.
  • This checks if temperature is right.
  • Add blueberries to batter if desired.
  • Chocolate chips work wonderfully too!
  • Keep finished pancakes warm in the oven.
  • Set it to 200 degrees Fahrenheit.
Keyword Martha Stewart Buttermilk Pancakes Recipe

Tasha Velez
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My name is Tasha Velez. I love food and traveling! I'm lucky to be married to the man of my dreams. We have a sweet little girl who makes everyone smile!