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Nectarine Pancakes


We served these pancakes with crisp bacon and fresh blueberries.

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

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.

Reviews Add a comment

  • jameebee
    2 AUG, 2012
    We were really looking forward to having these last saturday for breakfast. Quite a disappointment. I'm wondering if 1 tablespoon of baking powder is correct? Perhaps 1 teaspoon? We could not eat them, ended up having eggs. I followed the recipe to a T. Anyone else have this problem?
  • chmurag
    29 JUL, 2012
    These are absolutely delicious! The sugar from the nectarines caramelizes and makes a heavenly pancake. I found the recipe made 12 pancakes, not 10 like the magazine states.