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Martha Stewart Buttermilk Pancakes Recipe

Martha Stewart Buttermilk Pancakes Recipe

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