Martha Stewart’s pancake recipe is an absolute classic that has been perfected over decades of entertaining and home cooking. These pancakes are fluffy, tender, and absolutely delicious – the kind of breakfast that makes everyone at the table happy. What makes Martha’s version so special is the perfect balance of ingredients and her foolproof technique that ensures restaurant-quality results every single time.
The secret to these pancakes lies in a few key details. First, Martha uses both buttermilk and regular milk, which creates that perfect tender crumb. She also incorporates melted butter directly into the batter, which adds richness and helps create those golden-brown edges. The batter itself is simple – just flour, sugar, baking powder, baking soda, salt, eggs, and dairy – but the magic is in how you combine everything.
What I love most about this recipe is how reliable it is. Whether you’re making pancakes for a quiet Sunday morning or feeding a crowd for brunch, these pancakes deliver consistently. They’re not overly sweet, they’re not dense, and they’re not rubbery. They’re just perfect. You can serve them with classic butter and maple syrup, or get creative with toppings like fresh berries, whipped cream, or even a drizzle of homemade sauce.
The technique is just as important as the ingredients. Martha recommends letting the batter rest for a few minutes before cooking, which allows the leavening agents to activate properly. She also suggests using a griddle or non-stick skillet heated to the perfect temperature – not too hot, or the outside will burn before the inside cooks, and not too cool, or you’ll end up with pale, dense pancakes. The ideal temperature is when a drop of water sizzles gently on the surface.
One of the best things about making pancakes at home is that you can customize them to your liking. Add vanilla extract for extra flavor, use whole wheat flour for a nuttier taste, or incorporate chocolate chips, fresh fruit, or nuts into the batter. You can even make the batter the night before and cook the pancakes fresh in the morning – just give it a gentle stir before cooking.
These Martha Stewart pancakes have been a family favorite for generations, and once you master this recipe, you’ll understand why. It’s simple, elegant, and absolutely foolproof. Whether you’re a seasoned cook or just learning your way around the kitchen, this recipe will make you look like a pro. Serve them warm from the griddle with plenty of butter, maple syrup, and your favorite toppings. For more breakfast inspiration, check out our cream-based recipes that work beautifully as part of a brunch spread.
The beauty of this recipe is its versatility and reliability. You can make a single batch for two people or multiply the recipe for a crowd of ten. The cooking time remains the same, and the results are always consistent. This is the kind of recipe that becomes a staple in your kitchen, the one you turn to again and again for reliable, delicious results. Once you’ve made these pancakes a few times, you’ll have them memorized, and they’ll become second nature. That’s the hallmark of a truly great recipe – when it becomes so familiar that you can make it without even thinking about it.
For a complete brunch menu, consider pairing these pancakes with other savory dishes or fresh sides like pickled vegetables. You could also serve them alongside a fresh salad for a more contemporary brunch experience. Martha’s approach to entertaining is all about creating a well-rounded menu that offers something for everyone.
This recipe truly represents the best of Martha Stewart’s cooking philosophy – simple ingredients treated with respect, proper technique executed with care, and results that are consistently excellent. Whether you’re making these for a special occasion or just a regular Tuesday morning, you’re guaranteed to impress. The combination of buttermilk and regular milk creates a tender interior, the melted butter adds richness and helps with browning, and the proper leavening ratio ensures they rise beautifully without being too airy. Every element has been carefully considered to create the perfect pancake experience.
Once you start making these pancakes regularly, you’ll develop an intuition for the batter consistency and cooking temperature that works best in your kitchen. You’ll know exactly how long to let them cook on the first side before flipping, and you’ll be able to judge doneness by sight and sound. That’s when cooking becomes less about following instructions and more about creating something delicious with confidence. This Martha Stewart pancake recipe is the perfect foundation for developing those skills and creating a breakfast tradition your family will cherish for years to come.
Ingredients
- 2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 large eggs
- 1¾ cups buttermilk
- ¾ cup whole milk
- 4 tablespoons unsalted butter, melted
- Butter for the griddle
- Maple syrup for serving
- Fresh berries, whipped cream, or additional toppings (optional)
Instructions
- In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Set this dry mixture aside and ensure there are no lumps.
- In another bowl, whisk together the eggs, buttermilk, whole milk, and melted butter until well combined. The mixture should be smooth and homogeneous.
- Pour the wet ingredients into the dry ingredients and gently fold together using a spatula or wooden spoon. Stir until just combined – the batter should be slightly lumpy. Do not overmix, as this will make the pancakes tough.
- Let the batter rest for 3-5 minutes. This allows the leavening agents to activate and helps the pancakes rise properly during cooking.
- Heat a griddle or large non-stick skillet over medium heat. Lightly butter the surface. To test if it’s ready, sprinkle a few drops of water on it – they should sizzle gently and evaporate within a few seconds.
- Pour ¼ cup of batter onto the hot griddle for each pancake. Leave space between pancakes so they don’t stick together.
- Cook for 2-3 minutes, or until bubbles form on the surface and the edges look slightly set. The bottom should be golden brown.
- Carefully flip each pancake using a spatula. Cook for an additional 1-2 minutes on the second side, until golden brown and cooked through.
- Transfer cooked pancakes to a warm plate and cover loosely with foil to keep them warm while you finish cooking the remaining batter.
- Serve the warm pancakes immediately with butter, maple syrup, and your choice of toppings.
Pro Tips
- Martha Stewart’s trick is to use a combination of buttermilk and regular milk – this creates the perfect tender crumb that’s neither too dense nor too airy
- The melted butter should be cooled slightly before mixing into the wet ingredients to prevent cooking the eggs
- Don’t overmix the batter – lumps are okay and will actually result in fluffier pancakes. Overmixing develops gluten and makes pancakes tough
- Let the batter rest for a few minutes before cooking – this allows the leavening agents (baking powder and baking soda) to begin working
- The griddle temperature is crucial. Too hot and the outside burns before the inside cooks; too cool and you get pale, dense pancakes
- Look for bubbles forming on the surface before flipping – this indicates the bottom is set and the inside is partially cooked
- You can make the batter up to 2 hours ahead and refrigerate it. Give it a gentle stir before using – don’t remix it completely
- For extra flavor, add ½ teaspoon of vanilla extract to the wet ingredients
- Fresh or frozen berries, chocolate chips, nuts, or banana slices can be folded into the batter or sprinkled on top before flipping
- These pancakes freeze beautifully – let them cool completely, then stack between parchment paper and freeze in an airtight container for up to 3 months. Reheat in the toaster or oven
- Martha often serves these with fresh whipped cream and berries for an elegant presentation
- The recipe can easily be doubled or tripled for larger crowds
- A griddle allows you to cook multiple pancakes at once, making breakfast service faster and easier than using a skillet