Ingredients
lightly beaten
melted, plus ½ teaspoon for griddle
optional
Best Buttermilk Pancakes
Martha Stewart (Martha Stewart)
| Serves | Shares |
|---|---|
| 4 | 3 |
Learn how to make fluffy Martha Stewart buttermilk pancakes for breakfast or brunch with our easy recipe. It’s sure to become your weekend go-to.
breakfastbrunch
Save this recipe to your personal collection, manage your grocery lists and access the step-by-step cooking assistant with the TastyBites app.
Login to Continue
Recommended Equipment
Griddle
4-ounce ladle
Heatproof plate
Pastry brush
Medium bowl
Whisk
Oven
Instructions
Preheat griddle and combine dry ingredients: Heat griddle to 375°F. Whisk together flour, baking powder, baking soda, salt, and sugar in a medium bowl.
2 cup All-purpose Flour 2 teaspoon Baking Powder 1 teaspoon Baking Soda 0.5 teaspoon Salt 3 tablespoon Sugar
Add wet ingredients and whisk: Add eggs, buttermilk, and 4 tablespoons butter; whisk to combine.
2 large Eggs lightly beaten3 cup Buttermilk 4 tablespoon Unsalted Butter melted, plus ½ teaspoon for griddle
Preheat oven, test griddle, and grease it: Heat oven to 175°F. Test griddle by sprinkling a few drops of water on it. If water bounces and spatters off griddle, it is hot enough. Using a pastry brush, brush remaining 1/2 teaspoon of butter or reserved bacon fat onto griddle. Wipe off excess.
4 tablespoon Unsalted Butter melted, plus ½ teaspoon for griddle
Portion pancake batter on griddle: Using a 4-ounce ladle, about 1/2 cup, pour pancake batter, in pools 2 inches away from one other. Scatter with berries, if using.
1 cup Fresh Blueberries optional
Cook pancakes: When pancakes have bubbles on top and are slightly dry around edges, about 2 1/2 minutes, flip over. Cook until golden on bottom, about 1 minute.
Repeat, using remaining batter: Repeat with remaining batter, keeping finished pancakes on a heatproof plate in oven.
Best Buttermilk Pancakes
Martha Stewart (Martha Stewart)
| Serves | Shares |
|---|---|
| 4 | 3 |
Learn how to make fluffy Martha Stewart buttermilk pancakes for breakfast or brunch with our easy recipe. It’s sure to become your weekend go-to.
breakfastbrunch
Save this recipe to your personal collection, manage your grocery lists and access the step-by-step cooking assistant with the TastyBites app.
Login to Continue
Recommended Equipment
Griddle
4-ounce ladle
Heatproof plate
Pastry brush
Medium bowl
Whisk
Oven
Ingredients
lightly beaten
melted, plus ½ teaspoon for griddle
optional
Instructions
Preheat griddle and combine dry ingredients: Heat griddle to 375°F. Whisk together flour, baking powder, baking soda, salt, and sugar in a medium bowl.
2 cup All-purpose Flour 2 teaspoon Baking Powder 1 teaspoon Baking Soda 0.5 teaspoon Salt 3 tablespoon Sugar
Add wet ingredients and whisk: Add eggs, buttermilk, and 4 tablespoons butter; whisk to combine.
2 large Eggs lightly beaten3 cup Buttermilk 4 tablespoon Unsalted Butter melted, plus ½ teaspoon for griddle
Preheat oven, test griddle, and grease it: Heat oven to 175°F. Test griddle by sprinkling a few drops of water on it. If water bounces and spatters off griddle, it is hot enough. Using a pastry brush, brush remaining 1/2 teaspoon of butter or reserved bacon fat onto griddle. Wipe off excess.
4 tablespoon Unsalted Butter melted, plus ½ teaspoon for griddle
Portion pancake batter on griddle: Using a 4-ounce ladle, about 1/2 cup, pour pancake batter, in pools 2 inches away from one other. Scatter with berries, if using.
1 cup Fresh Blueberries optional
Cook pancakes: When pancakes have bubbles on top and are slightly dry around edges, about 2 1/2 minutes, flip over. Cook until golden on bottom, about 1 minute.
Repeat, using remaining batter: Repeat with remaining batter, keeping finished pancakes on a heatproof plate in oven.