New This Month

Fluffy Pancakes

You can make your own pancake mix by combining the dry ingredients and storing them at room temperature in a resealable bag until ready to use.

  • Servings: 6

Source: Martha Stewart Living, July 2003


  • 2 cups all-purpose flour
  • 6 tablespoons nonfat dry milk
  • 1/4 cup sugar
  • 4 teaspoons baking powder
  • 1 teaspoon salt
  • 4 1/2 tablespoons butter, melted
  • 2 large eggs, lightly beaten
  • Maple syrup or maple butter, for serving
  • Fresh berries, for serving (optional)


  1. In a medium bowl, mix flour, nonfat dry milk, sugar, baking powder, and salt.

  2. Heat grill to medium. Place a cast-iron griddle on grill. In a medium bowl, combine 4 tablespoons melted butter and dry ingredients. Mix in eggs and 1 1/4 cup plus 2 tablespoons cold water. Stir until just combined; batter will be slightly lumpy.

  3. Test griddle heat by sprinkling a few drops of water on it: If water bounces and spatters, it is ready. Add remaining 1/2 tablespoon butter to griddle. Pour a scant 1/4 cup batter per pancake onto griddle, and cook until surface bubbles and edges are slightly dry, about 2 minutes. Flip pancakes, and cook until undersides are golden brown. Repeat with remaining batter. Serve pancakes immediately with syrup and berries, if desired.

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