There’s something truly special about making pancakes from scratch, especially when you’re following a classic like the Martha Stewart buttermilk pancake recipe. It’s not just about mixing flour and eggs—it’s about creating a moment that brings everyone together, whether it’s a lazy Sunday or a busy weekday morning. The right recipe makes all the difference, and if you’re after pancakes that are fluffy, tender, and packed with that signature buttermilk tang, you’re in the right place. I’ve tested this Martha Stewart buttermilk pancake recipe in my own kitchen, and it’s become a staple for breakfast lovers who want comfort and simplicity with every bite.
The Morning That Changed Pancakes Forever
Pancakes Worth Waking Up Early For
There’s something about slow Sunday mornings, when the sunlight spills into the kitchen and the smell of sizzling butter floats through the house. The first time I made the Martha Stewart buttermilk pancake recipe, I wasn’t expecting it to become a family legend. But from that first fluffy bite, everyone at the table went silent—then smiled, then asked for seconds. If you’ve ever wanted a breakfast that truly feels like a celebration, this Martha Stewart buttermilk pancake recipe is the one you’ll reach for every single time.
The Little Secrets Behind Those Golden Edges
Why do these pancakes stand out? Honestly, it’s all in the Martha Stewart buttermilk pancake recipe. It’s not just the buttermilk, though its tang is a game changer. It’s the moment when baking soda meets that acidity, sending tiny bubbles up through the batter. It’s the careful folding—never whisking—so every bite stays soft, never tough. Maybe it’s also the warm memories these pancakes make: watching the edges go golden, stacking them high, letting the kids pick their favorite toppings. In my kitchen, this recipe isn’t just for pancakes—it’s a reason to gather, laugh, and linger a little longer at the breakfast table.
Martha Stewart Buttermilk Pancake Recipe
Equipment
- mixing bowls
- whisk
- large spoon or spatula
- measuring cups and spoons
- non-stick skillet or griddle
- ladle or 1/4-cup measure
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3 tablespoons sugar
- 2 large eggs
- 3 cups buttermilk
- 4 tablespoons unsalted butter, melted
- as needed butter or oil, for cooking
Instructions
- Combine flour, baking powder, baking soda, salt, and sugar in a large bowl. Sift if possible.
- In another bowl, whisk together eggs, buttermilk, and melted butter.
- Pour wet mixture into dry ingredients. Gently fold until just combined; do not overmix (a few lumps are okay).
- Let the batter rest for 5 minutes to relax the gluten and activate the baking soda.
- Heat a non-stick skillet or griddle over medium. Lightly grease with butter or oil.
- Pour 1/4 cup batter for each pancake. Cook until bubbles form and edges set, then flip and cook until golden brown.
- Stack pancakes and serve warm with toppings of choice.
Notes
Gather Your Pancake Essentials
Ingredient List for Perfect Martha Stewart Buttermilk Pancake Recipe
The best results start with the right ingredients. For this Martha Stewart buttermilk pancake recipe, you’ll need:
| Ingredient | Amount |
|---|---|
| All-purpose flour | 2 cups |
| Baking powder | 2 teaspoons |
| Baking soda | 1 teaspoon |
| Salt | 1/2 teaspoon |
| Sugar | 3 tablespoons |
| Large eggs | 2 |
| Buttermilk | 3 cups |
| Unsalted butter, melted | 4 tablespoons |
| Butter/oil (for cooking) | as needed |
Why Each Ingredient Matters in This Pancake Recipe
The star of the Martha Stewart buttermilk pancake recipe is, of course, the buttermilk. Its gentle acidity creates a tender crumb and extra fluff. Fresh eggs give richness, and melted butter brings a soft texture you can taste in every bite. Even the sugar, just a touch, helps the pancakes brown beautifully and adds a subtle sweetness without overpowering the tang.
Step-by-Step to Pancake Heaven
How to Master the Martha Stewart Buttermilk Pancake Recipe
Cooking pancakes is as much about confidence as it is about technique. Here’s how you can get perfect results every time:
| Step | Details |
|---|---|
| 1. Sift dry ingredients | Combine flour, baking powder, baking soda, salt, and sugar in a large bowl. |
| 2. Mix wet ingredients | In another bowl, whisk eggs, buttermilk, and melted butter. |
| 3. Combine | Pour wet mixture into the dry. Gently fold until just combined—don’t overmix. |
| 4. Rest | Let the batter sit for 5 minutes to relax and activate the baking soda. |
| 5. Preheat pan | Heat a non-stick skillet or griddle over medium. Lightly grease with butter or oil. |
| 6. Cook pancakes | Pour 1/4 cup batter for each pancake. Cook until bubbles form and edges are set, then flip and cook until golden. |
| 7. Serve | Stack pancakes and serve with your favorite toppings. |
How to Avoid the Most Common Pancake Mistakes
If your pancakes are flat, check that your baking soda is fresh. Don’t overmix—lumps mean light pancakes! Too dense? Try letting the batter rest longer. And never rush the flip: wait for bubbles before turning each pancake.
Why This Recipe Wins Over All the Others
What Makes the Martha Stewart Buttermilk Pancake Recipe So Reliable?
It’s the perfect balance of tang, fluff, and just the right amount of sweetness. The method is forgiving—great for new cooks but impressive enough for pancake purists. You can personalize it with berries, nuts, or even a pinch of cinnamon for extra warmth.
Toppings and Twists for Pancake Lovers
Set up a toppings bar with maple syrup, whipped cream, chocolate chips, or fresh fruit. Try folding in blueberries or banana slices to the batter. This Martha Stewart buttermilk pancake recipe is your base for endless breakfast creativity.
Nutrition Facts for Martha Stewart Buttermilk Pancake Recipe
| Nutrient | Amount (per serving) |
|---|---|
| Calories | ~220 |
| Protein | 7g |
| Carbohydrates | 35g |
| Fat | 6g |
| Saturated Fat | 3g |
| Sugar | 5g |
| Sodium | 420mg |
| Fiber | 1g |
Frequently Asked Questions
How do I get perfect, fluffy pancakes every time?
For the fluffiest results with the Martha Stewart buttermilk pancake recipe, don’t overmix your batter, let it rest, and always use fresh baking soda.
Can I use a substitute for buttermilk?
If you don’t have buttermilk, add a tablespoon of lemon juice or vinegar to a cup of milk, let it sit for 5 minutes, and use it in the Martha Stewart buttermilk pancake recipe.
What makes Martha Stewart’s pancake recipe different?
It’s the balance of tangy buttermilk, the perfect ratio of dry to wet ingredients, and the easy-to-follow steps that make this Martha Stewart buttermilk pancake recipe stand out.
How do I store and reheat leftovers?
Store cooked pancakes in the fridge for up to three days or freeze for two months. Reheat using a toaster or oven for the best texture.
How to Make the Most of Your Pancake Mornin
Make-Ahead Tips for Busy Families
You can mix the dry ingredients the night before for this Martha Stewart buttermilk pancake recipe. In the morning, just whisk in the wet and cook. It saves time and still delivers that unbeatable fresh flavor.
How to Serve Pancakes Like a Pro
Warm your plates before stacking pancakes so every serving stays fluffy. Offer toppings on the side for everyone to customize. And don’t forget: pancakes made with the Martha Stewart buttermilk pancake recipe taste best when shared.
Conclusion: The Pancake Recipe That Becomes Family Tradition
There are recipes you make once and forget—and then there are recipes like the Martha Stewart buttermilk pancake recipe. With simple steps, honest ingredients, and room for your own touch, this is a breakfast that’s built to last. Make it once, and you’ll find it’s the only buttermilk pancake recipe you’ll ever need. Gather your loved ones, pour the batter, and watch how a simple morning turns into a memory you’ll want to revisit, again and again.
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