Food & Cooking Recipes Breakfast & Brunch Recipes Pancake Recipes Nectarine Pancakes 3.9 (28) 2 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on April 28, 2020 Print Share Share Tweet Pin Email Prep Time: 20 mins Total Time: 20 mins Yield: 10 We served these pancakes with crisp bacon and fresh blueberries. Ingredients 1 ¾ cups all-purpose flour 3 ½ tablespoons sugar 1 tablespoon baking powder ½ teaspoon coarse salt 1 ½ 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 Directions Whisk together flour, sugar, baking powder, and salt. Whisk together buttermilk, eggs, vanilla, melted butter, and oil. Whisk egg mixture into flour mixture. 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. Print