The Best Buttermilk Pancakes - Martha Stewart
Recipe Information
Buttermilk Pancakes
Cultural Context
Buttermilk pancakes are a staple of American breakfast cuisine, often enjoyed on weekends or special occasions. Their fluffy texture and rich flavor make them a favorite among families. Traditionally served with maple syrup, they can also be topped with fruits, whipped cream, or nuts, making them versatile for various tastes.
all-purpose flour
🥗Healthier: whole wheat flour
Whole wheat flour is more nutritious.
buttermilk
🥗Healthier: low-fat yogurt
💰Cheaper: milk with vinegar
Low-fat yogurt is lower in calories; milk with vinegar is a budget-friendly substitute.
butter
🥗Healthier: coconut oil
💰Cheaper: margarine
Coconut oil is a healthier fat; margarine is often cheaper.
Preheat griddle to 375°F.
In a medium bowl, whisk together flour, baking powder, baking soda, salt, and sugar.
Add eggs, buttermilk, and melted butter; whisk to combine.
Do not overmix the batter; it should have small to medium lumps.
Heat oven to 175°F.
Test griddle by sprinkling a few drops of water on it. If water bounces and spatters off, it is hot enough.
Using a pastry brush, grease the griddle with the remaining ½ teaspoon of butter.
Using a 4-ounce ladle (about ½ cup), pour pancake batter onto the griddle, leaving 2 inches between each.
If using blueberries, scatter them on top of the batter.
Cook pancakes until bubbles form on top and edges are slightly dry, about 2 ½ minutes, then flip.
Cook until golden on the bottom, about 1 minute.
Repeat with remaining batter, keeping finished pancakes warm in the oven.
Cooking Techniques
Equipment Needed
Spice Level:
🌶️🌶️🌶️Dietary
Allergens
Also Known As
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