Ingredients for Martha Stewart Buttermilk Pancakes
- All Purpose Flour
- 4 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1/2 cup granulated sugar
- 2 large eggs
- 2 cups buttermilk
- Unsalted Butter
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How to Make Martha Stewart Buttermilk Pancakes
- Heat your griddle to 375°F (190°C).
- In a medium bowl, whisk together 2 cups all-purpose flour, 4 teaspoons baking powder, 1 teaspoon baking soda, 1 teaspoon salt, and 1/2 cup granulated sugar.
- In a separate bowl, whisk together 2 large eggs, 2 cups buttermilk, and 4 tablespoons (1/2 stick) unsalted butter, melted.
- Gently pour the wet ingredients into the dry ingredients and whisk until just combined. The batter should have some lumps; do not overmix.
- Preheat oven to 175°F (80°C).
- Test the griddle's temperature by sprinkling a few drops of water onto its surface. If the water bounces and sizzles, it's ready.
- Lightly grease the griddle with 1/2 teaspoon of unsalted butter or reserved bacon fat (if using bacon, reserve 1/2 teaspoon of bacon drippings before cooking).
- Using a 1/2 cup ladle, pour pancake batter onto the hot griddle, leaving about 2 inches between each pancake.
- Cook for 2-2 1/2 minutes per side, or until golden brown and cooked through. Flip when bubbles start to form on the surface and the edges look slightly dry.
- Keep cooked pancakes warm in the preheated oven while you cook the remaining batter.
- Serve immediately with your favorite toppings, such as raspberry syrup, fresh fruit, whipped cream, or a sprinkle of powdered sugar.
Nutrition Information (Approximate per serving)
Sodium
18 g
Sugar
32g
Fat
20g
Carbs
9g
