Food & Cooking Recipes Breakfast & Brunch Recipes Pancake Recipes Classic Buttermilk Pancakes 4.1 (29) 2 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 January 17, 2018 Print Rate It Share Share Tweet Pin Email These pancakes are so good they don't need to be smothered in syrup. But don't let that stop you. Ingredients 1 ½ cups all-purpose flour ½ cup yellow cornmeal 2 teaspoons baking powder 1 teaspoon baking soda ¾ teaspoon salt 3 teaspoons sugar 2 large eggs, separated, whites beaten to soft peaks 3 cups buttermilk 4 tablespoons unsalted butter, melted, plus ½ teaspoon for griddle Directions Preheat electric griddle to 375 degrees. Whisk flour, cornmeal, baking powder, baking soda, salt, and sugar in a bowl. Add egg yolks, buttermilk, and 4 tablespoons butter; whisk to combine. Batter should have small to medium lumps; fold in egg whites. Heat oven to 175 degrees. Test griddle by sprinkling a few drops of water on it. If water bounces and spatters off griddle, it is hot enough. Use a pastry brush to spread remaining 1/2 teaspoon of butter on griddle. Wipe off excess. Use a 2-ounce ladle, about 1/4 cup, and pour batter in pools two inches apart. When pancakes bubble on top and are slightly dry around edges, about 2 1/2 minutes, flip. Cook until golden on bottom, about 1 1/2 minutes. Place on plate in preheated oven until ready to serve. Cook's Notes Makes about twenty-four 4 1/2-inch pancakes. Rate it Print