Small-Batch Buttermilk Pancakes Recipe
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.
- 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
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
- Combine Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, cane sugar, baking powder, and salt until evenly mixed.
- 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.
- 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.
- 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.
- 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
