Name: Fluffy Small-Batch Buttermilk Pancakes
Prep time: 20 min
Total time: 20 min
Yield: 3 servings
Ingredients: 1 cup all-purpose flour; 2 tbsp granulated sugar; 1 tsp baking powder; 1/2 tsp baking soda; 1/4 tsp fine salt; 1 large egg; 3/4 cup buttermilk (plus 1-2 tbsp more if needed); 2 tbsp unsalted butter, melted (plus more for the pan); 1/2 tsp vanilla extract; Maple syrup, for serving; Fresh berries, for topping (optional)

Fluffy Small-Batch Buttermilk Pancakes

JammyPepper7878

These fluffy small-batch buttermilk pancakes are tailor-made for cozy mornings or intimate brunches. Inspired by precise small-batch baking techniques, this recipe lets you whip up just the right amount for two to three people—no waste, just pillowy stacks. Buttermilk ensures tenderness and a slight tang, while a touch of vanilla adds a bakery-fresh aroma. Serve with your favorite berries and a drizzle of maple syrup for a classic, comforting breakfast.

Ingredients

Instructions

In a medium bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
In a separate bowl, whisk together egg, buttermilk, melted butter, and vanilla extract until smooth.
Pour the wet ingredients into the dry ingredients. Gently mix until just combined; a few lumps are fine. If the batter seems too thick, add 1-2 tbsp more buttermilk.
Preheat a nonstick skillet or griddle over medium heat. Brush lightly with melted butter.
Scoop 1/4 cup portions of batter onto the skillet, spacing well apart. Cook until bubbles form on the surface and the edges look set, about 2 minutes. Flip and cook another 1-2 minutes or until golden and cooked through.
Repeat with remaining batter, adding more butter to the pan as needed.
Serve the pancakes warm with maple syrup and fresh berries.