Homemade Pancakes (Sweet Sundays on a Monday)

pancakes_1Most of the time, I am not a big pancake fan… they’re just too sweet for me (is that even possible?) But when it comes to these homemade pancakes via Martha Stewarts recipe, I’m a TOTAL fan. Fluffy, moist and rich… they’re super easy to make and so good. Of course Thomas made them though… so, I can’t take credit. Have I ever mentioned how lucky I am to be married to an amazing cook?


  • 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 (We used some whole milk in place of buttermilk)
  • 4 tablespoons unsalted butter, melted, plus 1/2 teaspoon for griddle

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  1. 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.
  2. 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.
  3. Using a 4-ounce ladle (We use a ice-cream scooper!), 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.
  4. Repeat with remaining batter, keeping finished pancakes on a heatproof plate in oven. Serve warm.