Food & Cooking Recipes Breakfast & Brunch Recipes Pancake Recipes The Fluffiest Pancakes 3.0 (41) 3 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on April 28, 2020 Print Rate It Share Share Tweet Pin Email Yield: 10 Ingredients 1 ¾ cups all-purpose flour 3 ½ tablespoons sugar 1 tablespoon baking powder ½ teaspoon coarse salt 1 ½ cups buttermilk 2 large eggs, room temperature 1 teaspoon pure vanilla extract 1 tablespoon unsalted butter, melted, plus more, softened, for cooking and serving 2 tablespoons vegetable oil, plus more for cooking 3 large egg whites, room temperature, beaten to stiff peaks Pure maple syrup, for serving Directions Whisk together the flour, sugar, baking powder, and salt in a large bowl; set aside. Whisk together buttermilk, eggs, vanilla, melted butter, and vegetable oil in a glass measuring cup. Whisk buttermilk mixture into flour mixture until just moistened (do not overmix; a few small lumps are fine). Gently fold in egg whites. Heat a griddle or large nonstick skillet over medium heat. Use 1/2 teaspoon butter and 2 teaspoons oil to coat. For each pancake, ladle 1/3 cup batter 2 inches apart. Cook until bubbles form and pancakes are slightly dry around edges, about 3 minutes. Flip; cook until golden brown, about 3 minutes more. Repeat with remaining batter, adding butter and oil as needed. Serve with butter and syrup, if desired. Rate it Print