Print Options:

Buttermilk Pancakes

Yields2 ServingsPrep Time10 minsCook Time15 minsTotal Time25 mins

From Martha Stewart

 1 cup all-purpose flour
 1 tsp baking powder
 ½ tsp baking soda
 ¼ tsp salt
 1 ½ tsp sugar
 1 large egg, lightly beaten
 1 ½ cups buttermilk
 2 tbsp unsalted butter, melted, plus 1/2 teaspoon for griddle
 ½ cup fresh blueberries (optional)
1

Heat griddle to 375 degrees.
Whisk together flour baking powder baking soda salt and sugar in a medium bowl.

2

Add egg buttermilk and 2 tablespoons butter; whisk to combine. (Batter should have small to medium lumps.)

3

Heat oven to 175 degrees. Test griddle by sprinkling a few drops of water on it. If water bounces and spatters off griddle it is hot enough. Using a pastry brush brush remaining 1/2 teaspoon of butter or reserved bacon fat onto griddle. Wipe off excess.

4

Using a 4-ounce ladle about 1/2 cup pour pancake batter in pools 2 inches away from one other. Scatter with berries if using.

5

When pancakes have bubbles on top and are slightly dry around edges about 2 1/2 minutes flip over. Cook until golden on bottom about 1 minute.

6

Repeat with remaining batter keeping finished pancakes on a heatproof plate in oven. Serve warm.

Nutrition Facts

2 servings

Serving size