Small Batch Buttermilk Pancakes
Tender, tangy pancakes made with buttermilk, perfect for quick weekday breakfasts or intimate brunches.
Ingredients
For the pancakes
- 1 tablespoon Salted butter, melted (plus extra for greasing) Substitute unsalted butter plus 1/8 teaspoon salt for precise control.
- 1 cup All-purpose flour Use 1:1 gluten-free flour blend for GF pancakes; expect slightly different texture.
- 1/2 tablespoon Sugar Use honey or maple syrup, reducing liquid elsewhere slightly for balance.
- 1 1/2 teaspoons Baking powder Ensure freshness for optimal rise; replace with extra baking soda if adjusting acidity.
- 1/2 teaspoon Baking soda Works with buttermilk acidity to boost lift; omit only if using non-acidic milk.
- 1/4 teaspoon Salt Adjust to taste if using salted butter or different flour.
- 1 large Egg Use flax egg for vegan option, expect denser texture and browner color.
- 1 cup Buttermilk Substitute 1 cup milk plus 1 tablespoon lemon juice for a quick homemade buttermilk.
- 1/4 teaspoon Vanilla extract Omit or replace with a citrus zest for different aromatic profile.
Optional toppings
- Butter, syrup, fresh berries Use Greek yogurt or nut butter for more protein and texture variety.
Instructions
Prep Ingredients
- Melt 1 tablespoon of butter in a small bowl and set aside to cool slightly.
- Whisk together the dry ingredients in a large bowl: flour, sugar, baking powder, baking soda, and salt.
Mix the Batter
- Whisk the egg and buttermilk in a medium bowl until smooth and uniformly combined.
- Stir the cooled melted butter and vanilla extract into the wet mixture until incorporated.
- Pour the wet ingredients into the dry ingredients and gently fold until just combined, keeping a few lumps.
Cook the Pancakes
- Preheat a 10-inch skillet over medium heat and lightly grease with melted butter or neutral oil.
- Pour 1/2 to 3/4 cup of batter per pancake onto the skillet and cook until bubbles form and edges set, about two to three minutes.
- Flip when the bottom is golden brown and cook another one to two minutes until fully cooked through.
- Repeat as needed, greasing the skillet lightly between batches, and serve warm with chosen toppings.
Notes
Measure flour by spooning it into the cup then leveling the top to prevent dense pancakes caused by compacted flour. Keep the batter slightly lumpy and fold only until the dry streaks disappear to preserve air and tenderness.