This post may contain affiliate links. Please read our disclosure policy.
Start your morning with the irresistible aroma of freshly made buttermilk pancakes—light, fluffy, and perfectly golden. This easy buttermilk pancake recipe for one is ideal for a relaxed weekend breakfast or a quick weekday treat, delivering deliciousness in every bite.
Looking for more single serving pancake recipes? Try our classic Pancakes For One, naturally sweet Banana Pancakes For One, hands-off Small Batch Sheet Pan Pancakes, or keep it simple with Small Batch Pancake Mix. There’s a recipe for every pancake lover!
Why You’ll Love This Recipe
- Light, Fluffy, and Golden: Baking powder and baking soda help the pancakes rise, creating a soft, airy texture with a golden brown finish.
- Rich, Tangy Flavor: Buttermilk adds depth and a subtle tang that sets these pancakes apart.
- Quick and Customizable: Ready in minutes and easy to mix in berries, chocolate chips, or other add-ins.
- Easily Scaled: Double the recipe to serve more without extra effort.
Homemade buttermilk pancakes are extra light and fluffy, thanks to the way buttermilk reacts with baking soda to create tiny air bubbles. It also adds a subtle tang that enhances the flavor.
This small batch recipe makes just enough for one—perfect for a quick breakfast or when you want a single stack of pancakes without leftovers.
Ingredients
If you have leftover ingredients from this small batch buttermilk pancake recipe, check out our Leftover Ingredients Recipe Finder.
- All-Purpose Flour: Provides structure and the ideal texture.
- Baking Powder & Baking Soda: Work together to create light, fluffy pancakes by forming air bubbles in the batter. Baking powder activates when mixed with wet ingredients and again when heated, while baking soda reacts with buttermilk for an immediate rise. Using both ensures the perfect fluffy texture.
- Sugar: Adds sweetness, enhances browning, and keeps the pancakes soft by slowing gluten development. It also helps create crisp edges.
- Salt: Enhances the overall flavor of the pancakes.
- Egg: Adds structure and traps air bubbles, helping the pancakes rise. The yolk also adds richness.
- Buttermilk: The key to tender, tangy pancakes. It reacts with baking soda for lift and softens the batter for a fluffy texture. Extra buttermilk? Use it in Italian Cream Cake, Hush Puppies, or Red Velvet Cake.
- Melted Butter: Adds moisture and a rich, buttery flavor.
- Vanilla Extract: Enhances flavor and makes the pancakes extra special.
Pro Tips for Fluffy Pancakes
- Use Fresh Leavening Agents: To check freshness:
- Baking Powder: Mix ½ teaspoon with ¼ cup hot water. If it fizzes, it’s fresh.
- Baking Soda: Combine 1 tablespoon with vinegar. If it bubbles, it’s good to go.
- Freeze Leftover Buttermilk: Pour into an ice cube tray, 1 tablespoon per cube. Once frozen, transfer to a freezer bag. Thaw what you need for future recipes.
Recipe Variations
Switch up your buttermilk pancakes with these easy ideas:
- Blueberry Pancakes: Sprinkle fresh blueberries over the batter after pouring it onto the skillet. Flip as usual for bursts of juicy flavor.
- Chocolate Chip Pancakes: Add chocolate chips before flipping for melty pockets of chocolate in every bite.
- Cinnamon Swirl Pancakes: Mix cinnamon and sugar, then drizzle onto the batter in a swirl before flipping for a cinnamon roll-inspired flavor.
How To Make Buttermilk Pancakes
These step-by-step photos and instructions help you visualize how to make pancakes with buttermilk. See the recipe box below for ingredient amounts and full recipe instructions.
- Melt the Butter: Melt butter in a small bowl and set it aside to cool slightly.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- Mix Wet Ingredients: In a medium bowl, whisk the egg and buttermilk until smooth. Add the melted, cooled butter and vanilla, and whisk again to combine.
- Combine Wet and Dry Ingredients: Pour the buttermilk mixture into the bowl with the dry ingredients. Gently stir until just combined.
- Heat the Skillet: Place a 10-inch skillet over medium heat. Lightly brush with a neutral oil, like vegetable, canola, or avocado oil, or a bit of melted butter.
- Cook the Pancakes: Once the skillet is hot, pour 1/2 to 3/4 cup of batter per pancake. Cook until the edges look dry and bubbles form and pop on the surface (about 2–3 minutes). Use a thin spatula to check if the bottom is golden brown, then flip and cook for 1–2 more minutes until fully cooked.
Pro Tip: Patience is key. Wait until the bubbles burst and leave open holes on the surface before flipping. The first pancake is often a test for skillet temperature—adjust the heat as needed if the pancake is too dark or too light.
- Repeat: Remove the pancake from the skillet and add a little more oil or butter as needed. Repeat with the remaining batter.
- Serve and Enjoy: Serve the pancakes warm with butter and syrup.
Expert Tips
- Read the Recipe First: Review the steps and ingredient notes before starting for smooth preparation.
- Mix Gently: A few lumps are fine—overmixing can make pancakes dense.
- Use Fresh Leavening Agents: For the fluffiest pancakes, check that your baking powder and soda are fresh (see Pro Tips above).
- Measure Flour Correctly: Fluff the flour, spoon it into a dry measuring cup, and level it off. Packing it leads to dense pancakes.
- Adjust Batter If Needed: Too thick? Add a splash of buttermilk. Too thin? Mix in a little flour.
- Flip Once: Wait until bubbles form and pop, and the edges look set. Flipping too soon can deflate the pancakes.
Toppings For Buttermilk Pancakes
Take your pancakes to the next level with these delicious topping ideas:
- Salted Butter: A simple, classic choice that melts beautifully over warm pancakes.
- Homemade Pancake Syrup: Skip the store-bought and try our easy homemade version.
- Fresh Fruit: Add blueberries, strawberries, or raspberries for natural sweetness.
- Sautéed Apples: Cook sliced apples with cinnamon for a warm, spiced topping.
- Caramelized Bananas: Brown sugar-glazed bananas add a sweet, gourmet touch.
- Creamy Peanut Butter: Melt a spoonful for a rich, nutty flavor.
Frequently Asked Questions
If you don’t have buttermilk, you can make a quick substitute. Mix 1 tablespoon of lemon juice or white vinegar with 1 cup of milk, let it sit for 10 minutes, then use it as a replacement. While regular milk works, the pancakes won’t be as fluffy or have the same tangy flavor.
Overmixing the batter can lead to dense pancakes. Mix until the dry ingredients are just incorporated—some lumps are fine. Also, ensure your baking powder and baking soda are fresh.
Yes, simply double all the ingredients.
Yes, cool the pancakes completely, then store them in an airtight container or freezer bag for up to 2 months. Reheat in the microwave or toaster when ready to eat.
Reheat in the microwave for 20-30 seconds or in a toaster oven until warm.
It’s not recommended, as the leavening agents (baking powder and baking soda) start working immediately. For fresh pancakes, prepare and cook the batter right away.
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this recipe, check out our Leftover Ingredients Recipe Finder or you might like to consider using them in any of these single serving and small batch recipes:
If you’ve tried this small batch buttermilk pancake recipe or any recipe on One Dish Kitchen please let me know how you liked it by rating the recipe and telling me about it in the comment section below.
Also, if you take a picture please tag us on Instagram (@onedishkitchen) we’d love to see it!
Buttermilk Pancakes For One
Equipment
Ingredients
- 1 tablespoon salted butter -melted. (You'll need 1 tablespoon of melted butter for the batter, plus a little extra for greasing the pan. Alternatively, you can use a neutral oil like canola, vegetable, or avocado oil for greasing.)
- 1 cup all purpose flour
- ½ tablespoon sugar
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 large egg
- 1 cup buttermilk
- ¼ teaspoon vanilla extract
- Optional toppings: butter, syrup, or berries
Instructions
- Melt the Butter: Melt 1 tablespoon of butter in a small bowl and set it aside to cool slightly.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- Mix Wet Ingredients: In a medium bowl, whisk the egg and buttermilk until smooth. Add the melted, cooled butter and vanilla, and whisk again to combine.
- Combine Wet and Dry Ingredients: Pour the buttermilk mixture into the bowl with the dry ingredients. Gently stir until just combined.
- Heat the Skillet: Place a 10-inch skillet over medium heat. Lightly brush with a neutral oil, like vegetable, canola, or avocado oil, or a bit of melted butter.
- Cook the Pancakes: Once the skillet is hot, pour in 1/2 to 3/4 cup of batter for each pancake.
- Watch for Bubbles: When the edges look dry and bubbles appear and pop on the surface, it’s time to flip—this typically takes 2 to 3 minutes.Slide a thin spatula under the pancake and gently lift to check if the bottom is golden brown. If so, flip it over and cook for another 1 to 2 minutes, until lightly browned and fully cooked.Pro Tip: The first pancake is often a test for skillet temperature—adjust the heat as needed if the pancake is too dark or too light.
- Repeat: Remove the pancake from the skillet and add a little more oil or butter as needed. Repeat with the remaining batter.
- Serve the pancakes warm with butter and syrup.
Notes
- Read the Recipe First: Review the steps and ingredient notes before starting for smooth preparation.
- Mix Gently: A few lumps are fine—overmixing can make pancakes dense.
- Use Fresh Leavening Agents: For the fluffiest pancakes, check that your baking powder and soda are fresh (see Pro Tips above).
- Measure Flour Correctly: Fluff the flour, spoon it into a dry measuring cup, and level it off. Packing it leads to dense pancakes.
- Adjust Batter If Needed: Too thick? Add a splash of buttermilk. Too thin? Mix in a little flour.
- Flip Once: Wait until bubbles form and pop, and the edges look set. Flipping too soon can deflate the pancakes.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
Wendy B., make your own buttermilk by adding 1 TBS of vinegar to 1 cup of milk.
I had it for Bfast this morning and enjoyed the lightness of it. Had three so blew my calorie goal (268) out of the window. Will skip snack and likely lunch too !!! But it was worth every bite.
The only source of buttermilk around here sells it in gallon containers so I was peering in the fridge trying to think of a substitute and spotted the Greek yogurt. It made the batter thick, so perhaps subing it in at a 50:50 ratio with water for buttermilk might have worked better, but the pancakes were incredible. Light, fluffy, delicious. I used plain unsweetened, but I suppose any flavor could work if you like that flavor in your pancakes.
Also, a hack for cutting down recipes: quail eggs. They are just like chicken eggs, but small. Six quail eggs equals one large chicken egg. So it’s child’s play to cut recipes in half. There’s no more wondering about how to use a third of an egg. Some places sell fresh quail eggs or you can grow your own.