Under 30 Minutes

Nectarine Pancakes

We served these pancakes with crisp bacon and fresh blueberries.

  • Prep:
  • Total Time:
  • Yield: Makes 10
Nectarine Pancakes

Source: Martha Stewart Living, August 2012


  • 1 3/4 cups all-purpose flour
  • 3 1/2 tablespoons sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon coarse salt
  • 1 1/2 cups low-fat buttermilk
  • 2 large eggs, room temperature
  • 1 teaspoon pure vanilla extract
  • 1 tablespoon butter, melted, plus more, softened, for skillet and serving
  • 2 tablespoons safflower oil
  • 2 nectarines, peeled and thinly sliced (about 2 cups)
  • Pure maple syrup, for serving


  1. Whisk together flour, sugar, baking powder, and salt. Whisk together buttermilk, eggs, vanilla, melted butter, and oil. Whisk egg mixture into flour mixture.

  2. Heat 1 tablespoon butter in a large nonstick skillet over medium heat. Working in batches and adding more butter as needed, pour in 1/3 cup batter per pancake. Place 2 to 3 nectarine slices on top of each pancake. Cook until small bubbles form on surfaces and undersides are golden, about 3 minutes. Flip, and cook until golden brown, about 3 minutes. Serve with butter and syrup.


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