Buttermilk Pancakes - Small Batch (Makes 6 Pancakes)

Buttermilk pancakes are light, fluffy and full of flavor. They’re quick to make and perfect for any day of the week. Just add syrup, fruit, or your favorite toppings and enjoy!

Buttermilk pancakes are a classic breakfast treat, loved for their soft, fluffy texture and slightly tangy flavor. Making buttermilk pancakes from scratch is surprisingly easy, and they’re ready in just a few simple steps. Buttermilk pancakes are wonderfully versatile, too. They pair just almost with anything, like syrup, fruits, bacon and even eggs.

This recipe is a small batch recipe and it makes 6 pancakes.

Ingredients you will need for this recipe

• All-purpose flour: All-purpose flour provides the structure for the pancakes.

• Granulated sugar: Sugar adds sweetness to the pancakes. You can use brown sugar for a hint of molasses flavor, or leave it out if you prefer less sweetness.

• Baking powder: Baking powder is the leavening agent that helps the pancakes rise, making them light and fluffy.

• Egg: The egg binds the ingredients together and adds moisture.

• Milk: Milk adds moisture and thins out the batter to the right consistency.

• Buttermilk: Buttermilk gives these pancakes a tangy flavor and a fluffy, tender texture. Its acidity reacts with the baking powder to help the batter rise beautifully.

• Butter: For this recipe we need melted butter. Make sure to melt it and let it slightly cool down before mixing in the batter.

• Vanilla extract: A splash of vanilla extract enhances the flavor of the pancakes.

Step by step directions with photos

1. Whisk together in a bowl the flour, granulated sugar and baking powder.

2. Add the egg to the mixture along with the milk, buttermilk and vanilla.

3. Mix until just combined, it’s totally fine it the mixture is lumpy.

4. Lastly, mix in the cooled, melted butter.

5. Heat a non-stick pan over medium heat and grease it with a bit of butter.

6. Use ¼ cups (60g) of batter into the pan for each pancake.

7. Cook until bubbles form on the surface and the edges look set, then flip it an cook for an additional 2-3 minutes.

8. Serve with your favorite topping and enjoy.

Yield: 6

Author: Angie

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Buttermilk Pancakes (Small Batch)

Buttermilk pancakes are a classic breakfast treat, loved for their soft, fluffy texture and slightly tangy flavor. Making buttermilk pancakes from scratch is surprisingly easy, and they’re ready in just a few simple steps.

Prep time: 5 MinCook time: 15 MinTotal time: 20 Min

Ingredients

• 130g all-purpose flour
• 38g granulated sugar
• 8g baking powder
• 1 egg
• 110g buttermilk
• 35g milk
• 35g melted butter, cooled down
• one tsp vanilla extract (optional)

Instructions

1. Whisk together in a bowl the flour, granulated sugar and baking powder.
2. Add the egg to the mixture along with the milk, buttermilk and vanilla.
3. Mix until just combined, it’s totally fine it the mixture is lumpy.
4. Lastly, mix in the cooled, melted butter.
5. Heat a non-stick pan over medium heat and grease it with a bit of butter.
6. Use ¼ cups (60g) of batter into the pan for each pancake.
7. Cook until bubbles form on the surface and the edges look set, then flip it an cook for an additional 2-3 minutes.
8. Serve with your favorite topping and enjoy.

Nutrition Facts

Calories

173

Fat

6 g

Sat. Fat

4 g

Carbs

25 g

Fiber

1 g

Net Carbs

24 g

Sugar

8 g

Protein

4 g

Sodium

211 mg

Cholesterol

43 mg

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