Small batch buttermilk pancakes are the answer when you want a fluffy breakfast for a few people without a mountain of leftover batter. One cup of flour and one cup of buttermilk make about eight pancakes, which is enough for four servings of two.
The batter comes together in two bowls in about ten minutes, and the pancakes cook in a single skillet. Buttermilk gives them a gentle tang and a tender crumb, while a little sugar helps the edges turn golden. Add your favorite toppings and breakfast is on the table fast.
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Why This Small Batch Buttermilk Pancakes Recipe Works
Buttermilk is acidic, and that acid reacts with the baking soda to create bubbles that lift the batter. Baking powder adds extra rise, so you get pancakes that are light in the center instead of dense.
The mixing method matters just as much. Stirring the wet and dry ingredients only until they are combined keeps the gluten relaxed, which means tender pancakes rather than chewy ones. A few small lumps in the batter are perfectly fine.
Ingredients for Small Batch Buttermilk Pancakes
- 1 cup all purpose flour
- 2 tablespoons sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup buttermilk, fresh and at room temperature if possible
- 1 large egg
- 2 tablespoons melted butter, slightly cooled
- 1 tablespoon butter or oil for the skillet
How to Make Small Batch Buttermilk Pancakes
1. Mix the dry ingredients.
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until evenly combined.
2. Mix the wet ingredients.
In a second bowl, whisk the buttermilk, egg, and melted butter until smooth. Let the butter cool a little first so it does not scramble the egg or clump in the cold buttermilk.
3. Combine the batter.
Pour the wet ingredients into the dry ingredients and stir with a spatula just until no dry flour remains. The batter should look thick and slightly lumpy.
4. Heat the skillet.
Warm a nonstick skillet over medium heat and add a little butter or oil. The pan is ready when a drop of batter sizzles gently.
5. Cook the pancakes.
Pour 1/4 cup of batter into the skillet for each pancake, leaving space between them. Cook until bubbles form on the surface and the edges look set, then flip and cook for 1 to 2 minutes more, until golden on both sides.
6. Repeat and serve.
Repeat with the remaining batter, adding more butter or oil to the pan as needed. Serve the pancakes warm.
How to Serve Small Batch Buttermilk Pancakes
Stack them with maple syrup, fresh berries, or a spoonful of whipped cream. A pat of butter melting on the top pancake is hard to beat.
For a heartier breakfast, serve them with the savory pancake sausage bites or a sheet pan of apple sausage. If you want to switch up the flavor next time, try the fluffy blueberry pancakes or the cozy pumpkin pancakes.
How to Store and Reheat Small Batch Buttermilk Pancakes
Let any leftover pancakes cool, then store them in an airtight container in the refrigerator for up to three days. For freezing, layer them with parchment paper in a sealed bag so they do not stick together.
Reheat pancakes in a toaster or toaster oven so the edges stay slightly crisp, or warm them briefly in the microwave if you are short on time. Frozen pancakes can go straight into the toaster.
Tips and Variations for Small Batch Buttermilk Pancakes
Use fresh baking powder and baking soda, since old leaveners make flat pancakes. Iowa State University Extension notes that baking powder loses its strength over time and should be replaced about six months after opening, which you can read in their baking ingredients guide.
Keep the heat at medium so the pancakes cook through before the outside browns too much. For variety, fold fresh berries or chocolate chips into the batter, or add a little vanilla extract to the wet ingredients. Keep the first batch warm on a baking sheet in a low oven while you finish the rest.
Frequently Asked Questions About Small Batch Buttermilk Pancakes
How many pancakes does this Small Batch Buttermilk Pancakes recipe make?
It makes about eight pancakes when you use 1/4 cup of batter each. That serves four people with two pancakes apiece.
Can I make Small Batch Buttermilk Pancakes without buttermilk?
You can stir a little lemon juice or white vinegar into milk and let it stand for a few minutes, but real buttermilk gives the best flavor and texture.
Why are my pancakes flat?
Flat pancakes usually come from old baking powder or baking soda, or from overmixing. Use fresh leaveners and stir the batter only until combined.
Can I make the batter ahead for Small Batch Buttermilk Pancakes?
It is best to cook the batter right after mixing, because the leaveners start working as soon as the liquid hits the flour. You can measure the dry ingredients ahead and keep them ready.
What should I do if the first pancake looks pale?
The skillet may need a little more time to heat. Let it warm a bit longer, and add a small amount of butter before the next pancake.
Small Batch Buttermilk Pancakes
Ingredients
Main Ingredients
- 1 cup all purpose flour
- 2 tbsp sugar
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 cup buttermilk fresh
- 1 large egg
- 2 tbsp melted butter slightly cooled
- 1 tbsp butter or oil for the skillet
Instructions
Cooking
- Whisk the flour, sugar, baking powder, baking soda, and salt in a large bowl.
- In another bowl, whisk the buttermilk, egg, and slightly cooled melted butter until smooth.
- Pour the wet ingredients into the dry ingredients and stir just until no dry flour remains. A few lumps are fine.
- Heat a nonstick skillet over medium heat and add a little butter or oil.
- Pour 1/4 cup of batter for each pancake. Cook until bubbles form and the edges look set, then flip and cook 1 to 2 minutes more.
- Repeat with the remaining batter, adding butter or oil as needed, and serve warm.
