What makes Martha Stewart's pancake recipe unique?

The Martha Stewart pancake recipe stands out for its simplicity, reliability, and texture. It uses pantry staples but achieves a consistently fluffy, golden-brown pancake without needing any specialty equipment or ingredients. Her step-by-step process is designed for home cooks of all levels.

Can I make Martha Stewart pancakes ahead of time?

Yes, you can make the batter ahead and refrigerate it for up to 24 hours. Alternatively, cook the pancakes and store them in an airtight container in the fridge for 2–3 days. Reheat in a toaster or oven to maintain their fluffiness and crisp edges.

Are there gluten-free or vegan options?

Absolutely. You can substitute all-purpose flour with a 1:1 gluten-free flour blend and use plant-based milk like oat or almond. Replace the egg with a flaxseed egg (1 tbsp ground flax + 3 tbsp water) and use coconut oil instead of butter for a completely vegan version of the Martha Stewart pancake recipe .

How thick should the pancake batter be?

The ideal batter consistency for the Martha Stewart pancake recipe is thick but pourable. It should slowly drip off a spoon, not run like water or stick like dough. If it’s too thick, add a tablespoon of milk at a time; if too thin, sprinkle in a little flour.

Can I freeze leftover pancakes?

Yes, these pancakes freeze exceptionally well. After cooking, let them cool, then stack with parchment paper between each layer. Freeze in a zip-top bag for up to 2 months. Reheat in a toaster, microwave, or oven for a quick breakfast anytime.

What's the best topping for these pancakes?

Classic maple syrup is a favorite, but Martha also recommends fresh berries, whipped cream, or even a dollop of yogurt. For a fun twist, try sautéed apples with cinnamon, or a drizzle of almond butter and honey.

Martha Stewart Pancake Recipe – Best Fluffy Guide 2025

Description

This Martha Stewart pancake recipe delivers fluffy, golden pancakes with simple pantry staples. A step-by-step guide perfect for breakfast or brunch.

Ingredients

Scale

1 ½ cups all-purpose flour
3 ½ teaspoons baking powder
1 teaspoon salt
1 tablespoon granulated sugar
1 ¼ cups milk
1 large egg
3 tablespoons unsalted butter, melted

Instructions

In a large bowl, sift together flour, baking powder, salt, and sugar.
In a separate bowl, whisk the milk, egg, and melted butter.
Pour the wet ingredients into the dry mixture. Stir gently until combined (a few lumps are okay).
Let the batter rest for 5–10 minutes.
Heat a non-stick skillet or griddle over medium heat and lightly grease.
Pour ¼ cup batter for each pancake. Cook until bubbles form on top, then flip.
Cook the other side until golden brown, about 1–2 minutes.
Serve warm with toppings of choice.

Notes

For fluffier pancakes, let the batter rest before cooking.
Swap milk for almond or oat milk for a dairy-free version.
To freeze: Stack with parchment paper between pancakes and store in an airtight bag for up to 2 months.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Breakfast
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 pancake
Calories: 125
Sugar: 3g
Sodium: 220mg
Fat: 5.2g
Saturated Fat: 2.8g
Unsaturated Fat: 2.1g
Trans Fat: 0g
Carbohydrates: 17g
Fiber: 0.5g
Protein: 3.2g
Cholesterol: 28mg

Keywords: martha stewart pancake recipe, fluffy pancakes, easy breakfast recipe