Best 9 Easy Basic Pancakes Martha Stewart Recipes

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Start your day off right with a stack of fluffy, golden pancakes. Martha Stewart's Easy Basic Pancakes are the perfect way to enjoy a classic breakfast. Made with simple ingredients like flour, sugar, baking powder, salt, eggs, milk, and butter, these pancakes are light and airy, with a slightly crispy exterior. Serve them with your favorite toppings, such as butter, syrup, fruit, or whipped cream.

These pancakes are also incredibly versatile. You can add mix-ins like chocolate chips, blueberries, or bananas to create your own unique flavor combinations. Or, try one of Martha's variations, such as her Buttermilk Pancakes, Sourdough Pancakes, or Whole Wheat Pancakes. No matter how you choose to make them, these pancakes are sure to be a hit with the whole family.

Here are some additional details about the recipes included in the article:

* **Easy Basic Pancakes:** This is the classic pancake recipe that uses all-purpose flour, sugar, baking powder, salt, eggs, milk, and butter.
* **Buttermilk Pancakes:** These pancakes use buttermilk instead of milk, which gives them a slightly tangy flavor.
* **Sourdough Pancakes:** These pancakes use sourdough starter instead of baking powder, which gives them a slightly sour flavor and a chewy texture.
* **Whole Wheat Pancakes:** These pancakes use whole wheat flour instead of all-purpose flour, which makes them a healthier option.

No matter which recipe you choose, you're sure to enjoy a delicious stack of pancakes that will make your breakfast special.

Let's cook with our recipes!

BEST QUICK PANCAKES



Best Quick Pancakes image

So easy, you might decide pancakes are just convenient enough to eat for dinner. For a change of taste, you can add fruit, like berries or bananas, and still make light and fluffy pancakes.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Pancake Recipes

Yield Makes nine 4-inch pancakes

Number Of Ingredients 7

1 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
2 tablespoons sugar
1 large egg, lightly beaten
1 cup milk
2 tablespoons unsalted butter, melted, plus 1/2 teaspoon for griddle

Steps:

  • Heat griddle to 375 degrees or griddle pan over medium-high heat. Whisk flour, baking powder, salt, and sugar in bowl. Add egg, milk, and 2 tablespoons butter; whisk to combine. Batter should have small to medium lumps.
  • 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 pastry brush, brush remaining 1/2 teaspoon butter onto griddle. Wipe off excess.
  • Using a 2-ounce ladle, about 1/4 cup, pour pancake batter in pools two inches away from each other. When pancakes have bubbles on top and are slightly dry around the edges, 2 1/2 minutes, flip over. Cook until golden on bottom, 1 minute.
  • Repeat with remaining batter, keeping finished pancakes on heat-proof plate in oven.

BANANA PANCAKES



Banana Pancakes image

These delicious pancakes will be a morning treat for your little ones.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Pancake Recipes

Yield Makes about 1 1/2 Dozen

Number Of Ingredients 8

1 cup all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 large egg, lightly beaten
1 cup milk
2 tablespoons unsalted butter, melted, plus more for sauteing banana slices
2 bananas, peeled and sliced into 1/4-inch-thick rounds

Steps:

  • Preheat oven to 175 degrees. Whisk flour, sugar, baking powder, and salt in a medium bowl. Add egg, milk, and butter; whisk until combined but still slightly lumpy.
  • Heat a large nonstick skillet over medium heat. Place 5 banana rounds in pan, about 3 inches apart. Spoon 1 tablespoon batter over each; cook until large bubbles cover surface, 1 to 2 minutes. Flip, and cook until bottom is golden, about 1 minute more. Transfer to a baking sheet, and keep warm in the oven.
  • Repeat with remaining banana rounds and batter. Saute extra banana slices in butter until golden; serve with pancakes.

EASY POTATO PANCAKES



Easy Potato Pancakes image

You can make these classic latkes a couple of hours in advance and reheat them when the guests arrive. Serve with sour cream and applesauce.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Vegetarian Recipes

Time 1h

Number Of Ingredients 8

1 1/2 pounds waxy potatoes, peeled
1 medium onion
1 large egg, lightly beaten
2 tablespoons unbleached all-purpose flour
Kosher salt and freshly ground pepper
3 tablespoons canola oil
Sour cream and applesauce, for serving
Sour cream and applesauce

Steps:

  • Coarsely grate potatoes and onion into a colander in the sink. Squeeze out as much liquid as possible, then transfer vegetables to a large bowl; mix in egg, flour, 1 teaspoon salt, and 1/4 teaspoon pepper.
  • Heat oil in a large nonstick skillet over medium. Working in batches, drop 1/4-cup mounds of potato mixture into the skillet; press lightly with a spatula to flatten. Cook pancakes until golden, 5 to 6 minutes per side. Transfer to a paper towel-lined plate to drain. Serve with sour cream and applesauce, as desired.

CLASSIC DUTCH BABY



Classic Dutch Baby image

The next time your crew craves pancakes, serve something new and exciting: a Dutch baby. This baked pancake requires whirring a few basic ingredients in a blender, pouring the batter into a piping-hot skillet, and baking for 20 minutes (no need to flip). After it poofs up into a show-worthy display, serve with fresh fruit, whipped cream, and warm maple syrup.

Provided by Greg Lofts

Categories     Food & Cooking     Breakfast & Brunch Recipes     Pancake Recipes

Time 30m

Number Of Ingredients 8

1/2 cup unbleached all-purpose flour
2 tablespoons sugar
1/2 teaspoon kosher salt
3 large eggs, room temperature
3/4 cup whole milk, room temperature
1/2 teaspoon pure vanilla extract
3 tablespoons unsalted butter, room temperature
Greek yogurt or skyr, fresh fruit, and warm maple syrup, for serving

Steps:

  • Preheat oven to 425°F, with a medium cast-iron skillet (10 inches, measured across top) inside on the center rack. In a bowl, whisk together flour, sugar, and salt.
  • Purée eggs in a blender until pale and frothy, about 1 minute. Add flour mixture, milk, and vanilla. Purée until smooth, about 30 seconds (the batter will be thin). Add butter to skillet in oven. When it melts and sizzles, pull out the rack and quickly pour batter into center of skillet.
  • Bake until pancake is puffed, golden brown in places, and crisp along the edges, 18 to 22 minutes. Slice into wedges and serve immediately with yogurt, fruit, and syrup.

EASY PANCAKES



Easy Pancakes image

Make every day delicious with this easy pancake recipe. It takes 20 minutes, requires only a handful of pantry staples, and results in tender, fluffy pancakes.

Provided by Mark Bittman

Time 20m

Yield Serves 4-6

Number Of Ingredients 7

2 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
1 tablespoon sugar (optional)
2 eggs
1½ to 2 cups milk
2 optional tablespoons melted and cooled unsalted butter, plus unmelted butter for cooking, or use a neutral oil like grapeseed or corn

Steps:

  • Heat a griddle or large skillet over medium-low heat while you make the batter.
  • Mix together the dry ingredients. Beat the eggs into 1½ cups of the milk, then stir in the 2 tablespoons cooled melted butter if you're using it. Gently stir this mixture into the dry ingredients, mixing only enough to moisten the flour; don't worry about a few lumps. If the batter seems thick, add a little more milk.
  • Use a little butter or oil each time you add batter, unless your skillet is truly nonstick. When the butter foam subsides or the oil shimmers, ladle batter onto the griddle or skillet, making any size pancakes you like. Adjust the heat as necessary; usually, the first batch will require higher heat than subsequent batches. The idea is to brown the bottom in 2 to 4 minutes, without burning it. Flip when bubbles appear in the center of the pan-cakes and the bottoms are cooked; they won't hold together well until they're ready.
  • Cook until the second side is lightly browned, a couple more minutes, and serve or hold on an oven-proof plate in a 200°F oven for up to 15 minutes.

EASY PANCAKES



Easy Pancakes image

This recipe doesn't require much thought early in the morning, and tastes great!

Provided by Sharon Holt

Categories     100+ Breakfast and Brunch Recipes     Pancake Recipes

Time 15m

Yield 4

Number Of Ingredients 7

1 cup all-purpose flour
2 tablespoons white sugar
2 teaspoons baking powder
1 teaspoon salt
1 egg, beaten
1 cup milk
2 tablespoons vegetable oil

Steps:

  • In a large bowl, mix flour, sugar, baking powder and salt. Make a well in the center, and pour in milk, egg and oil. Mix until smooth.
  • Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

Nutrition Facts : Calories 247.4 calories, Carbohydrate 33.5 g, Cholesterol 51.4 mg, Fat 9.6 g, Fiber 0.8 g, Protein 6.8 g, SaturatedFat 2.3 g, Sodium 804.3 mg, Sugar 9.3 g

MARTHA STEWART BUTTERMILK PANCAKES



Martha Stewart Buttermilk Pancakes image

The key to fluffy pancakes is not to overmix the batter; it should not be beaten smooth. If serving these pancakes with bacon, reserve half a teaspoon of bacon drippings to grease the griddle instead of butter. Serve with Raspberry Syrup, if desired.

Provided by FullyClothedChef

Categories     Breakfast

Time 25m

Yield 9 6inch pancakes

Number Of Ingredients 8

2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3 tablespoons sugar
2 large eggs, lightly beaten
3 cups buttermilk
4 tablespoons unsalted butter, melted, plus 1/2 teaspoon for griddle

Steps:

  • Heat griddle to 375 degrees. Whisk together flour, baking powder, baking soda, salt, and sugar in a medium bowl. Add eggs, buttermilk, and 4 tablespoons butter; whisk to combine. Batter should have small to medium lumps.
  • 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.
  • Using a 4-ounce ladle, about 1/2 cup, pour pancake batter, in pools 2 inches away from one other. 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.
  • Repeat with remaining batter, keeping finished pancakes on a heatproof plate in oven. Serve warm.

OVEN-BAKED BLUEBERRY PANCAKE



Oven-Baked Blueberry Pancake image

This pancake is also delicious without the berries, which can be served alongside instead.This recipe is one of our Better Basics: 10 New Takes on Family Favorites, see the others.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Pancake Recipes

Time 40m

Number Of Ingredients 10

1 cup all-purpose flour
3 tablespoons plus 1 teaspoon granulated sugar
1 1/2 teaspoons baking powder
1/2 teaspoon coarse salt
3/4 cup whole milk
1 large egg, room temperature
2 tablespoons unsalted butter, melted, plus 1 tablespoon for pan
1 cup blueberries (about 5 ounces)
Confectioners' sugar, for serving
Maple syrup, for serving

Steps:

  • Preheat oven to 375 degrees with rack in upper third. Place a 10-inch cast-iron skillet (or other nonstick ovenproof pan) in oven. Whisk together flour, 3 tablespoons granulated sugar, baking powder, and salt in a bowl. Whisk together milk, egg, and melted butter in another bowl. Whisk milk mixture into flour mixture until just combined.
  • Remove skillet from oven and add remaining 1 tablespoon butter, swirling to coat. Pour in batter and smooth top with an offset spatula. Sprinkle evenly with blueberries and remaining 1 teaspoon granulated sugar.
  • Bake until golden brown and cooked through, about 25 minutes. Remove from oven; let cool 5 minutes before dusting with confectioners' sugar and serving with syrup.

JOHNNY CAKES



Johnny Cakes image

This recipe for these early-American pancakes comes to us from Richard Donnelly of Kenyon's Mill in South Kingston, Rhode Island.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Pancake Recipes

Yield Makes 8 to 10

Number Of Ingredients 5

1 cup stone-ground white cornmeal
1 teaspoon sugar
1/2 teaspoon salt
1 1/2 cups boiling water
Unsalted butter, for griddle

Steps:

  • Preheat an electric griddle to 380 degrees. or place a griddle pan or large skillet over medium-high heat.
  • In a medium bowl, whisk together cornmeal, sugar, and salt. Add boiling water, and mix to combine. The batter will be thick. Using a tablespoon, drop the batter onto the griddle 2 inches apart for each johnny cake. Let cook for 6 minutes, turn and cook 5 minutes more.

Tips:

  • Use room temperature ingredients. This will help the batter mix more smoothly and evenly.
  • Don't overmix the batter. Overmixing can make the pancakes tough.
  • Let the batter rest for a few minutes before cooking. This will allow the gluten in the flour to relax, which will also help to make the pancakes tender.
  • Cook the pancakes over medium heat. This will help to prevent them from burning.
  • Flip the pancakes only once. Flipping them too often can make them tough.
  • Serve the pancakes immediately with your favorite toppings.

Conclusion:

Making pancakes from scratch is a fun and easy way to enjoy a delicious breakfast or brunch. With a few simple ingredients and a little bit of time, you can create a stack of fluffy, golden pancakes that are sure to please everyone at the table. So next time you're looking for a new breakfast recipe, give these basic pancakes a try. You won't be disappointed!

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