Martha Stewart Pancake Recipe
A comforting, fluffy pancake recipe passed down and perfected by Chef Joudia. Ideal for cozy breakfasts, weekend brunches, or weekday family mornings.
Ingredients
- 1½ cups all-purpose flour
- 2 tablespoons sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1¼ cups milk slightly warmed
- 1 large egg
- 3 tablespoons unsalted butter melted
- 1 teaspoon vanilla extract
Instructions
- Sift the flour into a large mixing bowl and add sugar, baking powder, and salt. Whisk to combine.
- In a separate bowl, whisk together the milk, egg, melted butter, and vanilla extract until frothy.
- Pour the wet ingredients over the dry mixture. Stir gently with a spatula until just combined; some lumps are okay.
- Let the batter rest for 5–10 minutes at room temperature to enhance fluffiness.
- Preheat a non-stick pan or griddle over medium heat. Lightly grease with butter or oil.
- Scoop ¼ cup of batter onto the hot surface. Cook until bubbles form and the edges set, then flip and cook the other side until golden brown.
- Keep pancakes warm under a clean towel while cooking the rest.
- Serve with toppings of your choice: fresh fruit, honey, labneh, or yogurt. Enjoy warm!
Notes
Store any leftover pancakes in an airtight container in the fridge for up to 2 days. Reheat gently in a skillet or oven. Letting the batter rest is key to getting that signature fluffiness. Feel free to customize with your favorite add-ins like blueberries, nuts, or chocolate chips.