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Small Batch Buttermilk Pancakes

Course Breakfast
Cuisine American
Keyword buttermilk pancakes, easy pancakes, pancakes for one, small batch pancakes
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 3 pancakes
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

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.