Is everyone torn between a sweet or a savory breakfast? This Small Batch Pancakes Recipe makes the perfect number of sweet and fluffy pancakes for sharing with the table. Serve them alongside your eggs and bacon, and suddenly no one has to choose—just pass the syrup.
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Recently, someone on TikTok appeared to claim that they invented “pancakes for the table,” and honestly? I love the confidence. But let’s be real, if you grew up in a breakfast-loving family like mine, you’ve probably been ordering a short stack for the table long before it was trendy. These Small Batch Pancakes are my homemade take on that exact tradition: soft, fluffy, and just enough to share (or not, no judgment).
Side note: Pancakes were a Saturday morning ritual in my house—my dad at the stove, the smell of butter and Log Cabin syrup in the air, and a short stack of pancakes just for me. This recipe is his, and while I’ve scaled it down for sharing, it still brings all the comfort and love he served up every weekend. I’m happy to pass it along from our table to yours.
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Ingredients & Substitutions
The ingredients I use to make most of my pancake recipes are pretty similar to the one's my Dad made (when he wasn't using a box of Hungry Jack). There really aren't a lot of places to make changes and still make them like my dad's fluffy delicious buttermilk pancakes, but let's take a look shall we?
- All-purpose flour - OK to be honest, my dad rarely used all purpose flour. I grew up in the south and pretty much everyone used White Lily self rising flour. I still use self rising flour to make my cream biscuits, and my condensed milk pancakes. So if you have that just leave out the baking powder, baking soda, and salt.
- Granulated sugar - You can use powdered sugar if you would like an even softer pancake. You could even add brown sugar for a caramel note.
- Vanilla - Extract or paste - both will do fine. You could even leave it out if you like, but to me vanilla extract says "pancakes".
- Egg - I like an egg. It adds protein, it adds fluffiness, and it holds everything together. But take a look at my eggless pancakes recipe for substitutions if you want to leave that out.
- Buttermilk - I always use whole fat buttermilk. If you use low-fat buttermilk, or substitute with milk, you should start with less and then add more if you need to thin out the batter. You can use an alternative milk if you like, but still watch for the consistency. You wanted to be almost as thick as a muffin batter for tall fluffy pancakes.
- Butter - Of course you can use oil in its place. So to cover all the vegan bases, you can use one of my egg substitutes, a milk alternative, and a vegan oil and have completely vegan pancakes.
See recipe card below for a full list of ingredients and measurements.
Quick Recipe Video
Step-by-Step Instructions
If you are anything like me, you're a visual learner. Making a homemade pancake recipe is easy, but it really helps some people to see the process. Go through the steps below, gather your ingredients, and let's make some pancakes for the table!
Step 1: In a medium bowl, whisk the dry ingredients together; flour, sugar, baking powder, baking soda, and salt.
Step 2: Make a well in the center and pour in the buttermilk, eggs, melted and cooled butter, and vanilla extract.
Step 3: Break up and whisk the eggs in the center and then mix everything together until just combined. You should still see some small lumps. (This is when you could add mix-ins like chocolate chips or blueberries) Set aside to rest for 15 minutes.
Step 4: Heat a large skillet, or electric griddle, over medium-low heat. When portion ⅓ to ½ cup scoops of pancake batter into the pan. It will spread out a bit as it cooks. After 2 to 3 minutes, bubbles will start to form and pop on the surface of the pancake.
Step 5: After 2 to 3 minutes, bubbles will start to form and pop on the surface of the pancake. Peek underneath to see if the pancake is gloden brown, then flip.
Step 6: Cook on the other side for another 2 to 2 ½ minutes, or until the bottom of the pancake is golden brown.
Serve: Repeat with the remaining batter. You should have enough batter for 3 to 4 pancakes, depending on the size of your scoops. I like to put a bit of butter (or whipped cream!) on the top and then drizzle maple syrup around the outside of the pancakes. Then everyone can cut (or tear off) pieces of pancake and drag them through the syrup.
Helpful tips
All I want is for you to have a delicious short stack on your table for everyone to share (or don't share. Sometimes I don't tell anyone I'm making pancakes for dinner and I feel really good about it). Anyway, here are some great tips to some great pancakes:
- Don’t overmix the batter - A few lumps are totally fine. Overmixing can lead to tough, rubbery pancakes. Stir until just combined, then drop the whisk. Most of the lumps will disappear when you rest the batter. Speaking of which...
- Let the batter rest - (even just 5–10 minutes!) Resting the batter allows the flour to fully hydrate and the baking powder to activate. This gives you fluffier pancakes with a tender crumb. While the batter rests, clean up a little and then heat your pan.
- No buttermilk? No problem. - Plain yogurt or sour cream thinned with a little milk also works beautifully or you can make a small batch of my milk pancakes.
- Use the right pan - A nonstick skillet or electric griddle is your best friend. Medium-low heat gives the pancakes time to rise and cook through without burning. If you have an older nonstick pan (you should replace yours every 2 to 3 years) heat it over medium low heat and spay with a little nonstick spray before cooking to reduce the chances of you pancake sticking.
- Want to get ahead? - You can make the batter the night before and refrigerate it. The baking powder might lose a bit of its oomph, so add a tiny pinch (¼ tsp) just before cooking if you want that full fluff.
Recipe FAQs
Absolutely! This recipe scales up easily. Just click the 2X button on the recipe card to double all the ingredients. Cook in batches, keeping the first pancakes warm in a 200°F oven while you finish the rest.
Usually, that means the baking powder was old, the batter was overmixed, or the pan was too hot. Check that your baking powder is fresh, stir your batter just until all the flour is mixed in, and cook over medium-low heat for the fluffiest results.
Did you try this recipe?
Leave a comment with a ⭐️ rating below to tell me all about it, and don't forget to tag me on Instagram!
I appreciate you!
-Cynthia
📖 Recipe
Small Batch Pancakes Recipe (Perfect for Sharing)
Equipment
- Nonstick pan or ⤵️
Ingredients
- 1 cup (120 g) all-purpose flour
- 2 tablespoons (24 g) granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon kosher salt
- 1 cup (240 g) buttermilk
- 1 large egg
- 2 tablespoons (28 g) unsalted butter melted and slightly cooled
- 1 teaspoon vanilla extract
- Butter or oil for the pan (optional)
Instructions
Mix the dry ingredients
- In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
Add the wet ingredients
- Make a well in the center of the dry ingredients. Add the buttermilk, egg, melted butter, and vanilla into the well. Use a whisk to mix the wet ingredients together in the center, then gradually incorporate the dry ingredients, folding gently until just combined. A few small lumps are totally fine!
Cook the pancakes
- Heat a nonstick skillet or griddle over medium-low heat. Lightly grease with butter or oil if desired.
- Scoop about ⅓ to ½ cup of batter per pancake onto the skillet. Cook until bubbles form on the surface and the edges look set, about 2 to 3 minutes.
- Flip and cook for another 2 to 3 minutes, or until golden brown and cooked through. Repeat with remaining batter. You should get 3 to 4 large pancakes.
- Serve warm in the center of the table, and prepare to fight for your forkful!
Save This Recipe! 💌
I'll email this recipe to you, so you can come back to it later, plus you'll get great new recipes from me every week!
Video
Notes
📝 Notes
- No buttermilk? Use plain yogurt thinned with a little milk.
- To double the recipe, simply double all ingredients and cook in batches. Keep cooked pancakes warm in a 200°F oven while you finish the rest.
- Leftovers? I’m not sure how that happened, but let them cool completely, then store in an airtight container in the fridge for up to 3 days, or freeze with parchment between each pancake. Reheat in a toaster or low oven until warmed through.
Cynthia Christensen says
These pancakes remind me of my father and I'm so happy to share them with you!