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pancake recipe

It's National Pancake Day

September 26th is National Pancake day and we are bringing you a simple and delicious recipe for what Martha Stewart calls the best buttermilk pancakes. This recipe makes (9) 6-inch pancakes and requires only a handful of ingredients.

Best Buttermilk Pancakes

Adapated from Martha Stewart

Serves: 3

Ingredients:

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

Directions:

Heat griddle to medium heat or 375 degrees if using and electric griddle. 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 splatters off griddle, it is hot enough. Using a pastry brush, brush remaining 1/2 teaspoon of butter. 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 an oven-safe plate in oven. Serve warm.