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While it's true that you can't always please everyone all the time, this versatile breakfast recipe can get you pretty darn close. Whip up this one-bowl batter, then use the variations listed below to tweak them into tender muffins, fluffy pancakes, or cakey doughnuts. 

Martha Stewart Living, November 2019

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total:
15 mins
Yield:
Makes 4 Cups
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Ingredients

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Directions

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  • In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt. Add buttermilk, eggs, butter, and vanilla; stir into dry ingredients until just combined, with a few small lumps remaining. Use immediately in any of the variations listed below.

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Variations

BLUEBERRY MUFFINS

Line a muffin tin with baking cups. Stir 1 1/4 cups blueberries into batter; divide among cups. Sprinkle tops with 2 tablespoons sugar. Bake in a 375°F oven until a toothpick comes out clean, 20 to 22 minutes. Let cool 5 minutes in tin, then transfer muffins to a wire rack and let cool completely. Makes 12 Muffins.

BANANA PANCAKES

Stir 1/4 cup semisweet chocolate chips and 1/2 cup sliced bananas into batter. Spoon 1/4-cup batter portions onto a greased nonstick skillet over medium heat; cook, flipping once, until golden brown, 4 to 6 minutes. Serve with unsalted butter, more sliced bananas, and pure maple syrup. Makes 16 Pancakes.

BAKED DOUGHNUTS

Brush 2 doughnut pans with melted unsalted butter; spoon batter in. Bake in a 325°F oven until tops spring back, 12 to 14 minutes. Let cool slightly; flip out of pans. Brush with more butter and toss in cinnamon sugar before serving. Makes 12 Doughnuts.

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