Small Batch Pancakes Recipe (Perfect for Sharing)

Three pairs of hands reaching in to cut up a short stack of pancakes.

5 from 1 vote

Small Batch Pancakes Recipe (Perfect for Sharing)

Fluffy, golden, and just sweet enough—this Small Batch Buttermilk Pancakes Recipe is made for mornings when you want a savory breakfast, but you also want a little something sweet. Whether you're making pancakes for the table or a short stack for yourself, this easy one-bowl recipe has you covered.

Prep Time10

Cook Time10

Total Time20

Course: Breakfast, Brunch

Cuisine: American

Servings: pancakes

Calories: 227kcal

Author: Cynthia Christensen

Equipment

Nonstick pan or ⤵️
Electric griddle

Ingredients

1 cup all-purpose flour
2 tablespoons granulated sugar
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon kosher salt
1 cup buttermilk
1 large egg
2 tablespoons unsalted butter melted and slightly cooled
1 teaspoon vanilla extract
Butter or oil for the pan (optional)

US Customary - Metric

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!

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.

Nutrition