Small Batch Buttermilk Pancakes
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Three buttermilk pancakes cooked in a skillet, a small batch for a weekend breakfast.
Ingredients
- 1 tablespoon salted butter melted, plus more for skillet
- 1 cup all-purpose flour
- ½ tablespoon sugar
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 large egg
- 1 cup buttermilk
- ¼ teaspoon vanilla extract
- Optional butter syrup, or berries to serve
Equipment
- mixing bowl
- whisk
- skillet
Directions
- Melt the 1 tablespoon butter and let it cool a little. In a bowl, whisk the flour, sugar, baking powder, baking soda, and salt.
- In a second bowl, whisk the egg and buttermilk. Whisk in the melted butter and vanilla.
- Pour the wet mixture into the dry mixture and stir gently. Leave a few lumps.
- Heat a 10-inch skillet over medium heat and grease it with butter.
- Pour ½ to ¾ cup of batter into the skillet for each pancake. Cook for 2 to 3 minutes, until bubbly and the edges look dry.
- Flip and cook for 1 to 2 minutes more. Repeat to make 3 pancakes.
Nutrition
Serving: 156g | Calories: 260kcal | Carbohydrates: 39g | Protein: 9.9g | Fat: 7.3g | Saturated Fat: 3.7g | Trans Fat: 0.2g | Cholesterol: 97mg | Sodium: 833mg | Potassium: 201mg | Fiber: 1.1g | Sugar: 6.7g | Vitamin A: 278IU | Vitamin C: 0.8mg | Calcium: 250mg | Iron: 2.6mg
Nutrition is an estimate per serving from USDA FoodData Central, for 3 pancakes; buttermilk counted as lowfat buttermilk. Brands and portions vary, so use it only as an approximation.