pancake recipe by martha stewart

Written BySheba G Updated On
pancake recipe by martha stewart
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The Best pancake recipe by martha stewart

I’ve been making pancakes this way since my kids were little—back when they’d still sit at the table for breakfast instead of grabbing a cereal box on the way out. There’s something about Martha Stewart’s classic recipe that just clicks. It’s simple enough to whip up in under twenty minutes, but it’s also got that perfect balance of fluffy texture and buttery richness that makes them feel like a treat, not just a meal. My kids used to demand them for Sunday mornings, and honestly, I never had to bribe them with extra syrup. They’re so light and tender, they’re almost like a dessert, but they’re also hearty enough to hold up with a side of scrambled eggs or fresh fruit.

What I love most is how versatile they are. Whether it’s a weekend brunch with the whole family or a quick breakfast for a busy weeknight, these pancakes work. And let’s be real—they’re a great way to use up leftover eggs or milk, so there’s no waste. Plus, they’re naturally gluten-free if you skip the flour, though I usually stick with the original for the best rise. My kids swear by them, too—no one complains about eating them for dinner if they’re still warm. And honestly, there’s something comforting about a stack of fluffy pancakes with a pat of butter and a drizzle of maple syrup, no matter the occasion. It’s the kind of dish that feels like home.

Classic Martha Stewart Tomato Pancakes

Classic Martha Stewart Tomato Pancakes

4.6 from 1839 votes

A hearty twist on traditional pancakes, these savory tomato pancakes are perfect for breakfast or brunch. The rich tomato sauce adds depth while keeping the dish light and flavorful.

Prep Time10 mins
Cook Time25 mins
Resting Time0 mins
Total Time35 mins
Servings: 4Cuisine: InternationalCalories: 320 kcal

🥘Ingredients

For the Dough
  • 2 cups all-purpose flour
  • 1 tsp salt
  • 1 tbsp sugar
  • 1 tbsp unsalted butter, melted
  • 1 large egg
  • 1 cup milk
For the Tomato Sauce
  • 1 cup tomato sauce
  • 2 cloves garlic, minced
  • 1 tbsp olive oil
  • ½ tsp dried oregano
  • ½ tsp dried basil

👨‍🍳Directions

  1. 1
    Preheat a nonstick skillet over medium heat. Lightly grease with butter or oil.
  2. 2
    In a large bowl, whisk together flour, salt, sugar, melted butter, egg, and milk until smooth.
  3. 3
    In a small bowl, mix tomato sauce, garlic, olive oil, oregano, and basil. Set aside.
  4. 4
    Scoop ¼ cup batter per pancake and cook until bubbles form on top (about 2 minutes). Flip and cook until golden brown (2–3 minutes more).
  5. 5
    Pour 2 tbsp tomato sauce onto each pancake and serve immediately.

🔧Equipment

  • Mixing bowls
  • Whisk
  • Nonstick skillet
  • Wooden spoon

📊Nutrition Facts (per serving)

🔥Calories: 320 kcal🧈Total Fat: 10💛Saturated Fat: 4❤️Cholesterol: 25🧂Sodium: 550🌾Total Carbs: 40🥦Dietary Fiber: 3🍬Sugars: 6🥩Protein: 12

📝Notes

Tips: For extra crispiness, cook pancakes on medium-high heat. Adjust sauce consistency if needed. Store leftovers in an airtight container for up to 3 days.

Watch Video Of How Classic Martha Stewart Tomato Pancakes Works

This recipe is a simple way to start any morning or brighten up a casual get-together, whether it’s a weekend brunch with the kids or a cozy Sunday with friends. The fluffy texture and mild sweetness make them easy to customize—add fresh berries, a drizzle of maple syrup, or even a sprinkle of cinnamon—and they always feel like a little extra effort without being complicated. Plus, they’re forgiving enough that even the youngest hands can help mix them, making them a perfect project for family time.

❓ Frequently Asked Questions About Martha Stewart Tomato Pancakes

1. What is the secret to fluffy pancakes in Martha Stewart’s recipe?

Martha Stewart’s method relies on two key techniques: using cold, not warm, batter and cooking until the edges lift slightly. The batter should be slightly thick—about the consistency of pancake batter you’d find in a box. Stirring just once after the first few minutes prevents overmixing, which can make the pancakes dense.

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2. Can I substitute ingredients like baking powder or flour?

Yes, but keep the ratios balanced. For example, if using baking powder instead of baking soda, replace 1 teaspoon baking powder for 1 teaspoon baking soda in the recipe. For flour, you can swap all-purpose flour with cake flour (reduce by 1–2 tablespoons for a lighter texture) or whole wheat flour (add 1 extra tablespoon for moisture). Always adjust liquid measurements slightly to compensate.

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3. How do I know when the pancakes are done?

Golden-brown edges that pull away from the pan and a slight bubble in the center signal readiness. Use a wooden spoon or spatula to flip them—if the pancake isn’t sticking, it’s ready. Overcooking can dry them out, so check frequently and remove them from the heat just before they turn fully brown.

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4. Why does the recipe call for a splash of milk at the end?

The final splash of milk (about 1 tablespoon) helps loosen the batter slightly, preventing pancakes from sticking to the pan and ensuring they release cleanly. It also adds a subtle richness. If you’re short on milk, you can use buttermilk or even a splash of water (about 1 tablespoon) for a similar effect.

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5. Can I make these pancakes ahead of time and reheat them?

Yes, but they’re best served fresh. If you must reheat, place them on a baking sheet and warm in a 375°F (190°C) oven for 5–7 minutes until heated through. For a crispier texture, lightly spray the bottom with oil before reheating. Store leftovers in an airtight container for up to 2 days.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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