Martha Stewart Buttermilk Pancake Recipe
Fluffy, tender, and packed with signature buttermilk tang, this classic Martha Stewart buttermilk pancake recipe delivers perfect pancakes every time. Ideal for lazy Sundays or busy mornings, it’s a family favorite that turns breakfast into a celebration.
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
For the fluffiest pancakes, don’t overmix your batter and always let it rest. Try personalizing with blueberries, banana slices, or a pinch of cinnamon. Serve with your favorite toppings: maple syrup, whipped cream, fresh fruit, or chocolate chips. Store leftovers in the fridge (up to 3 days) or freeze (up to 2 months), then reheat in the toaster or oven for best results.