Small-Batch Buttermilk Pancakes Recipe

Introduction

These small-batch buttermilk pancakes are perfect when you want a quick, delicious breakfast without making too many. They are fluffy, tender, and rich with the classic tang of buttermilk.

Ingredients

• 1 cup + 2 tablespoons all-purpose flour
• 1 tablespoon cane sugar (optional)
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup buttermilk
• 2 tablespoons unsalted butter (melted)
• 1 large egg (room temperature)
• 1 teaspoon pure vanilla extract (or vanilla bean paste)
• 4 tablespoons vegetable oil (or ghee)

Instructions

1. Step 1: In a large mixing bowl, combine all the dry ingredients—flour, sugar, baking powder, and salt. Stir until fully mixed.
2. Step 2: Add the wet ingredients—buttermilk, melted butter, egg, and vanilla extract—to the dry mix. Stir gently until just combined; the batter will be lumpy but without visible flour streaks.
3. Step 3: Heat a cast-iron skillet over medium heat and add 1 tablespoon of vegetable oil or ghee. Once hot, pour about 1/4 cup of batter per pancake onto the skillet.
4. Step 4: Cook until bubbles form on the surface, then flip and cook the other side for 2 to 3 minutes until golden brown. Serve warm and enjoy!

Tips & Variations

• For extra fluffiness, separate the egg and beat the white until stiff peaks form, then fold it into the batter gently.
• Substitute buttermilk with plain yogurt thinned with a little milk if needed.
• Add fresh blueberries or chocolate chips to the batter for a sweet twist.
• Use ghee instead of vegetable oil for a richer, nuttier flavor.

Storage

Store leftover pancakes in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet or microwave until warm. For longer storage, freeze pancakes separated by parchment paper for up to 1 month, then toast or microwave when ready to eat.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe dairy-free?

Yes, substitute buttermilk with a mixture of plant-based milk (like almond or oat milk) combined with 1 tablespoon of lemon juice or vinegar to mimic the acidity of buttermilk.

How do I know when to flip the pancakes?

Flip the pancakes when small bubbles start appearing and popping on the surface, and the edges look set. This usually takes about 2 to 3 minutes over medium heat.

Small-Batch Buttermilk Pancakes Recipe

Print Recipe

★★★★★

4.5 from 102 reviews

These Small-Batch Buttermilk Pancakes are the perfect quick and easy breakfast for one or two people. Made with a tender, fluffy batter incorporating buttermilk and a hint of vanilla, these pancakes deliver classic flavor and texture. Cooked on a skillet and ready in under 20 minutes, they are ideal for a cozy weekend morning or whenever you’re craving fresh homemade pancakes without making a large batch.

• Author: lucas
• Prep Time: 5 minutes
• Cook Time: 12 minutes
• Total Time: 17 minutes
• Yield: 6–8 pancakes (serves 2) 1x
• Category: Breakfast
• Method: Frying
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Dry Ingredients

• 1 cup + 2 tablespoons all-purpose flour
• 1 tablespoon cane sugar (optional)
• 2 teaspoons baking powder
• 1/2 teaspoon salt

Wet Ingredients

• 1 cup buttermilk
• 2 tablespoons unsalted butter, melted
• 1 large egg, room temperature
• 1 teaspoon pure vanilla extract or vanilla bean paste

For Cooking

• 4 tablespoons vegetable oil or ghee

Instructions

1. Combine Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, cane sugar, baking powder, and salt until evenly mixed.
2. Add Wet Ingredients: Pour the buttermilk, melted unsalted butter, room temperature egg, and vanilla extract into the dry ingredients. Stir gently until just combined; the batter should be slightly lumpy but without any flour streaks.
3. Heat the Skillet: Place a cast-iron skillet over medium heat and add 1 tablespoon of vegetable oil or ghee, swirling to coat the surface evenly.
4. Cook Pancakes: Pour about 1/4 cup of batter per pancake onto the hot skillet. Cook until small bubbles form on the surface, then flip carefully. Cook the other side for 2 to 3 minutes or until both sides are golden brown and cooked through.
5. Serve: Remove pancakes from the skillet and enjoy immediately with your favorite toppings such as butter, syrup, or fresh fruit.

Notes

• Use room temperature eggs for better batter incorporation.
• Do not overmix the batter to keep pancakes light and fluffy.
• Adjust heat to prevent burning; medium heat works best.
• You can substitute milk plus 1 tablespoon lemon juice or vinegar for buttermilk if needed.
• Cast-iron skillet works great for even heat distribution, but a non-stick pan can also be used.

Keywords: buttermilk pancakes, small-batch recipe, fluffy pancakes, breakfast, skillet pancakes, easy pancakes