These are the best pancakes ever! A small batch of light and fluffy buttermilk pancakes made with pantry staples and ready in minutes.
We've shared several pancake recipes here on One Dish Kitchen, and we are often asked whether buttermilk can be used instead of regular milk. So, we thought it was time to create a single serving buttermilk pancake recipe that's easy to make and incredibly delicious too.
Jump to:
- What Is The Difference Between Buttermilk Pancakes And Regular Pancakes?
- Why This Recipe Works
- Ingredients
- Ingredient Notes
- Why Use Baking Powder and Baking Soda In Buttermilk Pancakes?
- How To Make Buttermilk Pancakes For One Or Two
- Expert Tips
- Frequently Asked Questions
- Best Buttermilk Pancake Toppings
- Ways To Use Leftover Buttermilk
- Storage Instructions
- Buttermilk Pancake Variations
- More Small Batch Pancakes Recipes
- Recipe
What Is The Difference Between Buttermilk Pancakes And Regular Pancakes?
The main difference between classic buttermilk pancakes and regular pancakes is the buttermilk. While most pancake recipes call for using regular milk, buttermilk pancakes call for using buttermilk which gives the pancakes a super light and moist texture with a fluffiness that you won't see in traditional pancakes.
The acid in the buttermilk activates the baking soda which gives the pancakes extra height. It also breaks down strands of gluten which help to give the pancakes a tender crumb.
Why This Recipe Works
- The perfect small batch pancake recipe: This buttermilk pancake recipe yields 2 to 3 large pancakes. If you'd like to make extra pancakes, just double the ingredient amounts.
- Tested and perfected recipe: This recipe contains the perfect balance of baking powder and baking soda to give the pancakes a light texture and beautifully golden brown color.
- The best pancake recipe: Don't be tempted to make another batch of pancakes from a boxed mix. Our buttermilk pancakes are so incredibly light and delicious and they're made from scratch with ingredients you may likely already have on hand.
Ingredients
Ingredient Notes
See below for ways to use leftover ingredients.
- Flour: Use all-purpose flour in this pancake recipe.
- Baking powder and baking soda: These are chemical leaveners typically used in pancakes. They are responsible for the bubbles in the batter and for making sure you have light and fluffy pancakes.
- Sugar: Sugar not only adds a slightly sweet flavor to pancakes, but it also binds with the liquid in the batter and slows the development of gluten. This means that pancakes made with sugar are softer and less rubbery than pancakes made without sugar. Sugar also aids in browning and helps give the pancakes lovely crisp edges.
- Salt: A small amount of salt is used for flavor
- Egg: One large egg provides the additional structure necessary to hold the bubbles in the pancake batter and allow the pancake to rise. The fat in the yolk provides rich flavor.
- Buttermilk: Buttermilk is not just the ingredient that gives pancakes a slight tang, it provides the necessary acid to react with the baking soda which helps to make the pancakes rise. Buttermilk also helps to break down strands of gluten in the pancake batter, which makes buttermilk pancakes fluffy, tender, and soft in the middle. See the FAQ section below to see how to make this recipe if you don't have buttermilk.
- Butter: Melted butter makes the pancakes rich and moist.
- Vanilla: Adds a wonderful flavor.
This is just an overview of the ingredients I used and why I used them. For the full recipe please scroll down to the recipe box at the bottom of the post.
Why Use Baking Powder and Baking Soda In Buttermilk Pancakes?
Both baking powder and baking soda are leavening agents which cause baked goods to rise. Baking powder provides a rise in two ways, when it is mixed with wet ingredients and when it is exposed to heat. When baking soda is combined with an acid, like buttermilk, it causes the pancakes to rise. So by using both, you'll have more fluffy pancakes.
Over time baking powder can lose some of its potency. It lasts for about 6 months or so and is sensitive to moisture. To see if your baking powder is still active, spoon ½ teaspoon of baking powder into a bowl and pour in ¼ cup of boiling water. If the mixture bubbles, your powder’s good to go! If it doesn’t, don't use it.
Baking soda stays good for a very long time but it can lose its potency over time. Generally, an opened box of baking soda can last for about 6 months and an unopened package will stay good for roughly 2 years. To see if your baking soda is active, place a few tablespoons of vinegar in a small dish, then stir in 1 tablespoon of soda. The mixture will immediately begin to fizz if the baking soda is active.
How To Make Buttermilk Pancakes For One Or Two
See the recipe box below for ingredient amounts and full recipe instructions.
- Melt 1 tablespoon of butter in a small bowl and set it aside.
- In a large bowl, whisk the flour, sugar, baking powder, baking soda, and salt together.
- In a separate medium-sized bowl, whisk the egg and buttermilk together. Add the melted, cooled butter and vanilla and whisk to combine.
- Pour the buttermilk and egg mixture into the flour mixture and stir until just combined.
Pro Tip: It's important not to over-mix the batter, stir until you no longer see clumps of flour. It is okay if the batter has small lumps. Overmixing causes the gluten to develop from the flour in the batter which will make the pancakes chewy instead of fluffy.
- Heat a 10-inch skillet over medium heat. Lightly brush the pan with a neutral oil like vegetable, canola or avocado oil, or use a little melted butter.
- Once the pan is hot, pour in about ½ cup to ¾ cup of batter.
- When the edges look dry, and bubbles start to appear and pop on the top surface of the pancake, flip it over. This takes 2 to 3 minutes. Once flipped, cook for another 1 to 2 minutes or until lightly browned and cooked in the middle.
Pro Tip: A common mistake is to flip the pancake as soon as you start to see bubbles, but you should only flip when those bubbles pop and form holes that remain open. I like to use a thin spatula to gently lift one side and peek underneath. If the pancake is golden brown, flip it and cook the other side. To flip the pancake, slide a thin spatula under the pancake, lift it a couple of inches, and then quickly turn your wrist to flip.
Note: The first pancake is never the prettiest. Use it as an opportunity to make sure the heat is just right. If the pancake is a bit dark but the bubbles haven't started to burst, lower the heat. If the pancake is still very light but the bubbles are bursting, increase the heat.
- Remove the pancake from the skillet, add a little more oil or butter, and repeat until all of the batter is used.
- Enjoy warm with butter and syrup.
Expert Tips
- Read through the entire recipe and the Ingredient Notes section before beginning. Next, gather your ingredients so everything is close at hand.
- Keep the batter lumpy. Let lumps remain in the batter. Lumpy pancake batter is absolutely okay. Stir the batter until there are no more flour streaks and still lumpy. But be careful not to overmix.
- Use fresh ingredients: Check to make sure your baking powder is fresh. If it is old or expired you will end up with flat pancakes, not light and fluffy ones. See the section above explaining how to tell if your baking powder and baking soda is good to use.
- Measure ingredients correctly. This is so important. To measure flour correctly, stir the flour in its container with a spoon. Then, use a spoon to scoop flour into a dry measuring cup and slightly overfill. Then, use the back of a knife or other straight-edged utensil to level the flour across the cup. Do not scoop the flour. When you scoop, the flour gets packed too tightly and you will end up with more flour than the recipe calls for.
- If the batter is too thick, add a small amount of additional buttermilk. If it is too thin, add a tablespoon or two of flour.
- Flip the pancake once. As long as you don't flip the pancakes too soon, you won't need to flip them again. Flipping pancakes too many times causes them to deflate.
Frequently Asked Questions
Yes. If you don't have buttermilk, you can make a quick buttermilk substitute. The pancake batter will be thinner using this substitute because true buttermilk is very thick but the pancakes will still be absolutely delicious. To make a buttermilk substitute, add 1 tablespoon of white vinegar or lemon juice to a measuring cup. Add milk until you reach the 1-cup mark. Let the mixture rest for 10 minutes, stir and use to make buttermilk pancakes.
Most likely this is a result of overmixing the batter. When you over-mix, this can cause pancakes to become flat, dense, and rubbery. Remember to stir until you no longer see clumps of flour. It is okay if the batter has small lumps.
Another possibility could be that you flipped the pancake more than one time. Flipping too many times causes the pancakes to deflate, which makes them lose some of their wonderful fluffy texture.
No. The leavening agents work as soon as they come in contact with the wet ingredients and tend to get less effective the longer they sit and wait to be used. I recommend making buttermilk pancakes shortly after you've whipped up the batter. Doing this will yield lighter and fluffier pancakes.
Yes! If you'd like to make extra buttermilk pancakes, just double the ingredient amounts.
Best Buttermilk Pancake Toppings
- Butter
- Pure maple syrup
- Fresh berries (blueberries, strawberries, raspberries)
- Fried apples
- Caramelized bananas
- Peanut butter
Ways To Use Leftover Buttermilk
If you have any buttermilk leftover from this easy buttermilk pancakes recipe, you might like to consider using it in any of these single serving and small batch recipes:
- Hush Puppies
- Irish Soda Bread
- Red Velvet Donuts
- Mini Red Velvet Cake
- Note: Buttermilk freezes well. My preferred method is to freeze the buttermilk in 1-tablespoon portions in an ice cube tray. Once frozen, the cubes can be stored in a zip-topped freezer bag. Since they are already measured, just pull out the amount you need, thaw, and use.
Storage Instructions
Keep leftover pancakes in the refrigerator for up to 3 days. Reheat for a few seconds in the microwave or in the toaster oven.
Buttermilk Pancake Variations
- Blueberry Pancakes: Pour pancake batter on a hot skillet or griddle and sprinkle with blueberries before flipping to cook the other side.
- Chocolate Chip Pancakes: Pour pancake batter on a hot skillet or griddle and sprinkle with chocolate chips before flipping to cook the other side.
More Small Batch Pancakes Recipes
For more information on the cooking and baking dishes I use in our “recipes for one”, please visit our FAQ page.
For examples of the dishes used at One Dish Kitchen, please visit our Store page.
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!
Recipe
Small Batch Buttermilk Pancakes
See the post above for expert tips,
FAQs and ways to use leftover ingredients.
Equipment
Ingredients
- 1 tablespoon salted butter , melted. Use a little more for greasing the pan or use a neutral oil like canola, vegetable, or avocado oil.
- 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 1 tablespoon of butter in a small bowl and set it aside.
- In a large bowl, whisk the flour, sugar, baking powder, baking soda, and salt together.
- In a separate medium-sized bowl, whisk the egg and buttermilk together. Add the melted, cooled butter and vanilla and whisk to combine.
- Pour the buttermilk and egg mixture into the flour mixture and stir until just combined.Pro Tip: It's important not to over-mix the batter, stir until you no longer see clumps of flour. It is okay if the batter has small lumps. Overmixing causes the gluten to develop from the flour in the batter which will make the pancakes chewy instead of fluffy.
- Heat a 10-inch skillet over medium heat. Lightly brush the pan with a neutral oil like vegetable, canola or avocado oil, or use a little melted butter.
- Once the pan is hot, pour in about ¾ cup of batter.
- When the edges look dry, and bubbles start to appear and pop on the top surface of the pancake, flip it over. This takes 2 to 3 minutes. Once flipped, cook for another 1 to 2 minutes or until lightly browned and cooked in the middle.Pro Tip: A common mistake is to flip the pancake as soon as you start to see bubbles, but you should only flip when those bubbles pop and form holes that remain open. I like to use a thin spatula to gently lift one side and peek underneath. If the pancake is golden brown, flip it and cook the other side. To flip the pancake, slide a thin spatula under the pancake, lift it a couple of inches, and then quickly turn your wrist to flip.
- Remove the pancake from the skillet, add a little more oil or butter, and repeat until all of the batter is used.
- Enjoy warm with butter and syrup.
Notes
- Read through the entire recipe and the Ingredient Notes section before beginning. Next, gather your ingredients so everything is close at hand.
- Keep the batter lumpy. Let lumps remain in the batter. Lumpy pancake batter is absolutely okay. Stir the batter until there are no more flour streaks and still lumpy. But be careful not to overmix.
- Use fresh ingredients: Check to make sure your baking powder is fresh. If it is old or expired you will end up with flat pancakes, not light and fluffy ones. See the section above explaining how to tell if your baking powder and baking soda is good to use.
- Measure ingredients correctly. This is so important. To measure flour correctly, stir the flour in its container with a spoon. Then, use a spoon to scoop flour into a dry measuring cup and slightly overfill. Then, use the back of a knife or other straight-edged utensil to level the flour across the cup. Do not scoop the flour. When you scoop, the flour gets packed too tightly and you will end up with more flour than the recipe calls for.
- If the batter is too thick, add a small amount of additional buttermilk. If it is too thin, add a tablespoon or two of flour.
- Flip the pancake once. As long as you don't flip the pancakes too soon, you won't need to flip them again. Flipping pancakes too many times causes them to deflate.
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.
Dina says
I've never tried buttermilk pancakes at home because there's always so much buttermilk left over, even when I just buy a quart. I appreciated the tips to freeze the buttermilk in 1 tablespoon cubes. I also appreciated the tips to make sure my baking soda and baking powder are still active. So on top of a terrific recipe (and the leftovers freeze so well!) I got some great kitchen tips. Thanks Joanie!
Teresa Peeples says
Hi Dina--you can also make your own buttermilk. In a one cup measuring cup add 1 tbsp white vinegar and then add milk to equal one cup. Let rest 5 minutes before using in the recipe and no leftovers....yay
Teresa P
S. Sobolewski says
Followed recipe EXACTLY as written, including the accompanying notes (e.g. how to measure flour; greasing of pan; bursting of bubbles before turning and “new” containers of baking powder and baking soda). Result: fluffiest, delicious and most picture perfect pancakes ever! My husband thanked me profusely for such wonderful pancakes but I enjoyed them, too (and I have not been a pancake fan until this recipe)! Well written and easy to follow—just follow it!
Joanie Zisk says
I'm so happy you both enjoyed the pancakes, thank you so much for taking the time to let me know.
Natalie says
Yummy!
J. Hegyi says
To make just one 4-inch pancake: 1 teaspoon salted butter, melted: 1/3 cup flour; 1/6 teaspoon sugar (fill a 1/3 teaspoon 1/2 full); 1/2 teaspoon baking powder; 1/6 teaspoon baking soda (see note behind sugar); 1/12 teaspoon salt (fill 1/3 teaspoon 1/4 full);1 tablespoon egg (mix egg together and measure 1 tablespoon); 1/3 cup buttermilk; and 1/12 teaspoon vanilla (see note behind salt). Not everyone can eat 3 pancakes.
J. Hegyi says
Great recipe.