Small Batch Buttermilk Pancakes
Fluffy buttermilk pancakes in a small batch: about eight pancakes from one cup of flour.
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.
Notes
Makes about eight pancakes, two per serving. Store leftovers in an airtight container in the refrigerator for up to three days. Reheat in a toaster. Nutrition is an estimate for two pancakes without toppings.