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Pancake Tip

Martha Stewart Living, March 2014

For perfectly golden-brown pancakes, rub only a thin coat of oil, not butter, on a hot griddle so they don’t stick. (Too much and the cakes will fry.) They are ready to flip when you see bubbles form and the edges have set, as shown.

Comments (4)

  • dercmontgomery 11 Feb, 2015

    I'm so used to using butter, but I'll try it. I've discovered that almond vanilla milk is a great batter too!

  • FIORDALIZA 25 Jan, 2015

    Yes I love pancake but with butter and fruits .

  • icka72 24 Feb, 2014

    I like fried pancakes. I like when the edges have a little crisp to them.

  • annamagalonga 24 Feb, 2014

    hello maam martha,i am your follower since then,im always watching your show in tv here in kuwait .you are my idol when it comes for food,i love you maam Martha,May God Bless you always,