Martha Stewart Buttermilk Pancakes Recipe
Martha Stewart Buttermilk Pancakes Recipe is soft, fluffy and perfect for breakfast. These pancakes are light and have a rich buttery taste.
Ingredients
- 2 cups all-purpose flour
- 2 tbsp sugar
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 cups buttermilk
- 2 large eggs
- 1/4 cup melted butter
- 1 tsp vanilla extract
- Butter or oil for cooking
Instructions
Mix Dry Ingredients
- Take a large bowl and add flour, sugar, baking powder, baking soda and salt. Mix well using a whisk. This ensures all dry ingredients are evenly combined.
Mix Wet Ingredients
- In another bowl, add buttermilk, eggs, melted butter and vanilla extract. Whisk until smooth. This mixture adds moisture and flavor to the pancakes.
Combine the Batter
- Pour the wet ingredients into the dry ingredients. Mix gently until just combined. Do not overmix. A few lumps are okay and help keep pancakes soft.
Heat the Pan
- Place a non-stick pan or griddle on medium heat. Add a little butter or oil. Let it heat properly before adding batter for even cooking.
Cook the Pancakes
- Pour batter onto the pan using a ladle. Cook until bubbles form on the surface. Flip carefully and cook the other side until golden brown.
Repeat the Process
- Continue cooking remaining batter in batches. Add more butter or oil as needed. Keep pancakes warm while cooking the rest.
Serve Fresh
- Stack pancakes on a plate. Serve warm with butter, syrup, or fruits. Enjoy a soft and fluffy breakfast with your family.
Notes
- Do not overmix the batter.
- Use fresh baking powder for better rise.
- Let batter rest for 5 minutes before cooking.
- Cook on medium heat for even color.
- Use a non-stick pan for best results.