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Imagine waking up to the smell of homemade buttermilk pancakes — light, fluffy, and golden brown, just waiting to be drenched in your favorite syrup. Well, this buttermilk pancakes recipe for one turns that dream into reality. Perfect for a relaxed weekend morning or a weekday breakfast treat, these pancakes offer mouthwatering perfection in every bite.
Looking for more delicious pancake recipes for one? We’ve got you covered! Our collection includes fluffy Classic Pancakes For One, naturally sweet Banana Pancakes For One, delicious, hands-off Small Batch Sheet Pan Pancakes, and even a convenient Small Batch Pancake Mix. With this variety, you’re sure to find the perfect single serving pancake recipe!
Table of Contents
- Why You’ll Love This Recipe
- Fluffy Buttermilk Pancakes: Single Serving!
- Ingredients
- Recipe Variations
- The Secret To Fluffy Pancakes
- How To Make Buttermilk Pancakes For One
- Expert Tips
- Buttermilk Pancake Toppings: Sweet And Savory Inspiration
- Storing And Reheating Buttermilk Pancakes
- Frequently Asked Questions
- Ways To Use Leftover Ingredients
- Buttermilk Pancakes For One Recipe
Why You’ll Love This Recipe
- Fluffy Texture: The combo of baking powder and baking soda offers maximum fluffiness.
- Golden Goodness: Balanced leavening agents make for a beautiful golden brown color.
- Rich Flavor: Buttermilk gives a tangy richness that elevates the pancake flavor.
- Versatile: Easily customizable with your favorite add-ins like berries or chocolate chips.
- Quick and Easy: A simple recipe that’s a breeze to make.
- Buttermilk Pancakes For Two: Need more servings? Simply double the ingredients for a bigger batch.
Fluffy Buttermilk Pancakes: Single Serving!
Traditional pancakes are good, but buttermilk pancakes from scratch are amazing. The magical ingredient? Buttermilk! The acid in buttermilk reacts with the baking soda, making your pancakes super fluffy. These tiny bubbles are what make them so light and airy. Buttermilk also adds a bit of tangy flavor that regular milk can’t match.
Our recipe makes this buttermilk magic happen in a single serving. No more leftover batter or giant stacks you can’t finish. It’s perfect for busy mornings or when you just want a delicious, fluffy pancake.
Ingredients
If you have any ingredients leftover from this small batch buttermilk pancakes recipe, check out our Leftover Ingredients Recipe Finder.
- All-Purpose Flour: This is your go-to flour for pancakes, giving them a balanced structure and texture.
- Baking Powder & Baking Soda: These chemical leavening agents produce light, fluffy pancakes by creating air bubbles in the batter.
- Sugar: More than just a sweetener, sugar also enhances texture and browning. It helps keep the pancakes soft by slowing down gluten development and gives them a crisp edge.
- Salt: A pinch enhances the overall flavor of the pancakes.
- Egg: A large egg is essential for structure, helping to trap air bubbles in the batter, which lets the pancakes rise. The yolk’s fat adds a rich flavor.
- Buttermilk: The star ingredient for tanginess and fluffiness. It reacts with the baking soda for lift and softens the gluten for a tender texture. Got extra buttermilk? Use some in a mini Italian Cream Cake, Hush Puppies, or a mini Red Velvet Cake.
- Melted Butter: Adds richness and moisture to the pancakes.
- Vanilla Extract: A splash elevates the flavor profile, making your pancakes truly irresistible.
Pro Tip: Buttermilk can be easily stored in the freezer for future use. Simply pour it into ice cube trays, allocating 1 tablespoon per cube. Once they’re frozen solid, transfer the cubes to a zip-top freezer bag. The best part? They’re pre-measured, so when you need buttermilk for a recipe, just grab the exact number of cubes you need, let them thaw, and they’re ready to go!
Recipe Variations
Looking to switch things up? These flavor-packed variations add a fun and delicious spin to your classic buttermilk pancakes.
- Blueberry Pancakes: For each pancake, ladle the batter onto your preheated skillet or griddle, then scatter a handful of fresh blueberries over the top. Flip when it’s time, and you’ll have blueberry-infused pancakes.
- Chocolate Chip Pancakes: Follow the same process as the blueberry variation, but this time sprinkle in some chocolate chips before you flip the pancake. You’ll get a sweet, gooey surprise in every bite.
- Cinnamon Swirl: Mix a little cinnamon and sugar in a separate bowl. Drizzle this blend onto the pancake batter in a swirl pattern before flipping. You’ll get a pancake with a built-in cinnamon roll vibe.
The Secret To Fluffy Pancakes
Here’s why baking powder and baking soda are essential for fluffy buttermilk pancakes:
- Baking Powder: This ingredient starts working as soon as it hits the wet ingredients, creating lift. The heat during cooking gives it an extra boost.
- Baking Soda: This reacts with the acidity in buttermilk, causing an immediate rise in the batter.
Using both together ensures your pancakes get the ultimate fluffy texture.
Bonus Tip: To make sure your baking powder and soda are fresh and effective, try these simple tests:
- Baking Powder: Mix ½ teaspoon with ¼ cup hot water. If it fizzes briskly, it’s good! If not, replace it.
- Baking Soda: Mix 1 tablespoon with a few tablespoons of vinegar. If it fizzes right away, you’re good to go. Time for a new box if there’s no reaction.
How To Make Buttermilk Pancakes For One
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 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: Be cautious not to over-mix your pancake batter. Stir just until the flour is incorporated and you don’t see any dry patches. A few small lumps are totally fine and actually preferred. Overmixing activates the gluten in the flour, leading to pancakes that are chewy rather than light and 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 1/2 cup to 3/4 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: Many people flip the pancake too early, right when bubbles appear on the surface. Wait until those bubbles burst and leave open holes that stay put. For a sneak peek at the color, gently lift one edge of the pancake using a thin spatula. If it’s golden brown, it’s time to flip. To execute the flip, slide your thin spatula under the pancake, lift it slightly, and then swiftly rotate your wrist to turn it over.
Note: Don’t fret if the first pancake isn’t Instagram-worthy; consider it your temperature gauge. If it’s too dark and the bubbles haven’t burst yet, you’ll want to lower the heat. On the other hand, if the pancake looks too light but the bubbles are popping, it’s a sign to slightly 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 It First: Take a quick peek at the entire recipe before you start cooking, including the ingredient notes and process photos. This will give you a roadmap for making perfect buttermilk pancakes every time!
- Keep the batter lumpy. Don’t stress about a few lumps in your batter! Just mix until there are no flour streaks, then stop. Overmixing can make your pancakes tough.
- Use fresh ingredients: For the fluffiest pancakes, make sure your baking powder isn’t past its prime (check the “Fluffy Secret” section above for testing tips).
- Measure ingredients correctly. Accurate measurements are key! To measure flour perfectly, fluff it up in its container with a spoon. Then, scoop flour into your dry measuring cup and heap it a bit. Use a knife to level the top with a smooth swipe. Don’t pack the flour in!
- Batter Check: If your batter seems too thick, add a splash of buttermilk. Too thin? Stir in a spoonful or two of flour.
- Flip the pancake once. Wait for bubbles to appear on the surface and the edges to look cooked before flipping. Patience here is key! Flipping too early can make your pancakes deflate.
Buttermilk Pancake Toppings: Sweet And Savory Inspiration
Elevate your homemade buttermilk pancakes with these irresistible topping options:
- Salted Butter: The classic choice that melts right into your warm pancakes, making each bite richer.
- 100% Maple Syrup: Skip the artificial stuff and go for pure maple syrup for an authentic, woody sweetness.
- Fresh Fruit: Consider blueberries, strawberries, or raspberries for a fresh, antioxidant-rich topping.
- Sautéed Apples: Fry up some apple slices in a touch of cinnamon for a cozy, autumnal flavor.
- Caramelized Bananas: Sliced bananas cooked in a brown sugar glaze until golden brown add a gourmet touch.
- Creamy Peanut Butter: For a protein-packed option, melt a dollop of peanut butter over your pancakes.
Storing And Reheating Buttermilk Pancakes
Made a whole stack and can’t finish it all? No problem! Leftover buttermilk pancakes can be saved and reheated for another delicious breakfast. Here’s how:
Storing Leftover Buttermilk Pancakes:
- Airtight is Key: First things first, transfer your leftover pancakes to an airtight container. This will prevent them from drying out or absorbing any unwanted fridge smells.
- Fridge Friendly: Pop the container in the refrigerator where your pancakes will stay fresh for up to 3 days.
Reheating Leftover Buttermilk Pancakes:
Warm in the Microwave: In a hurry? No worries! Microwaving is a quick and easy way to reheat your pancakes. Place them on a microwave-safe plate and heat them in short bursts of a few seconds at a time. Keep a close eye on them to avoid overdoing it, which can make them tough.
Warm in the Toaster Oven: Craving a bit of crispness on your reheated pancakes? The toaster oven is your friend! Preheat your toaster oven and arrange the pancakes on a baking sheet. Warm them up until they reach your desired level of toastiness.
Frequently Asked Questions
Yes. You can easily whip up a homemade buttermilk substitute. Although this will result in a somewhat thinner batter due to the lesser thickness of the substitute, your pancakes will still taste amazing. To make your own buttermilk, combine 1 tablespoon of white vinegar or lemon juice with enough milk to reach the 1-cup level in a measuring cup. Let it sit for 10 minutes, stir, and it’s ready for your pancake mix.
Flat, dense pancakes are often the result of overmixing your batter. Stir just until the flour clumps are gone; a few small lumps are perfectly fine. Another culprit could be excessive flipping while cooking, which deflates the pancakes and makes them less fluffy.
It’s best not to wait. The leavening agents like baking powder and baking soda start working the moment they get wet, and their effectiveness diminishes over time. So, for the fluffiest outcome, make your pancakes soon after the batter is ready.
Absolutely! If you’re cooking for more people or want extra pancakes for later, feel free to double the ingredients.
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:
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!
Buttermilk Pancakes For One
Equipment
Ingredients
- 1 tablespoon salted butter -melted, plus a little more for greasing the pan. You may use a neutral oil like canola, vegetable, or avocado oil instead.
- 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 It First: Take a quick peek at the entire recipe before you start cooking, including the ingredient notes and process photos. This will give you a roadmap for making perfect buttermilk pancakes every time!
- Keep the batter lumpy. Don’t stress about a few lumps in your batter! Just mix until there are no flour streaks, then stop. Overmixing can make your pancakes tough.
- Use fresh ingredients: For the fluffiest pancakes, make sure your baking powder isn’t past its prime (check the “Fluffy Secret” section above for testing tips).
- Measure ingredients correctly. Accurate measurements are key! To measure flour perfectly, fluff it up in its container with a spoon. Then, scoop flour into your dry measuring cup and heap it a bit. Use a knife to level the top with a smooth swipe. Don’t pack the flour in!
- Batter Check: If your batter seems too thick, add a splash of buttermilk. Too thin? Stir in a spoonful or two of flour.
- Flip the pancake once. Wait for bubbles to appear on the surface and the edges to look cooked before flipping. Patience here is key! Flipping too early can make your pancakes deflate.
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.
I just noticed you modified the recipe today. Is there a reason you removed the idea of adding a smashed banana. I’m planning on making it soon, but I don’t want to waste my time if it doesn’t work. I realize you have a banana pancakes already, but specifically want to use buttermilk. Thanks in advance for your help.
Thanks for reaching out with your question about the buttermilk pancake recipe. It’s wonderful to hear that you’re planning to try it out! I did update the recipe recently, and I appreciate your keen eye for noticing the changes.
Let’s talk about the smashed banana. The idea behind removing it from the recipe was to focus on the classic buttermilk pancake flavor. However, that doesn’t mean you can’t add a banana if you’d like! Including a smashed banana in your pancake batter can bring a delightful sweetness and moisture to the pancakes.
If you decide to add a smashed banana to the buttermilk pancake recipe, here’s a little tip: Since bananas can make the batter thicker, feel free to add a bit more buttermilk to reach your desired consistency. Start with a tablespoon or two and adjust as needed. This way, you’ll maintain that lovely, pourable pancake batter consistency.
And don’t worry about wasting your time – the combination of buttermilk and banana actually works really well! It creates a rich, flavorful pancake with a hint of natural sweetness from the banana. It’s like getting the best of both worlds.
I hope this helps clarify things! Enjoy making your buttermilk banana pancakes, and feel free to share how they turn out
Joanie thanks for your timely response. I am in the kitchen about to start my pancakes now. Your tips are appreciated. I’ll be sure to let you know how they turn out 🥞😊
Joanie, as I ate my hot plate of banana pancakes just moments ago, “top tier” were the only words repeating in my mind. They came out light and fluffy; way more cloud-like than I would’ve imagined with the addition of banana. These were the best banana pancakes I’ve ever had. No need to drive to a pancake house. I am in my pancake house!
I followed your tips for adding the smashed banana, but found that I didn’t need more liquid. The batter consistency was perfect. My only deviation from your recipe was to add a splash of natural banana extract (Olive Nation) for enhanced flavor. The next time I will wait until the flour and buttermilk mixtures are combined before adding the melted butter. As written, my cold buttermilk and egg caused the butter to quickly solidify. Nothing some superfast stirring couldn’t resolve on this first attempt. Also, I might add a pinch of salt with the addition of fruit. This salted butter on top, along with some maple sausage links made up for the missing salt. YUM!
Another fabulous ODK recipe Joanie. You and the fine work you do are appreciated.
Thank you! I’m so happy you enjoyed the pancakes.
Somewhere is a sentence that says “Best pancakes ever!” and I agree. I printed the recipe just so I could have it handy when I want some buttermilk pancakes. I have made other recipes for buttermilk pancakes but this one is perfect in flavor, especially if you add blueberries, and texture. Thank you Joanie once again for a great recipe.
I followed the recipe exactly. Batter seemed quite thick to me but I did not dilute. They cooked up well and were delicious. However I only had enough for 2 pancakes, from 2 3/4 cup measures. Maybe I should dilute a bit with more buttermilk?
I’m glad to hear your pancakes turned out delicious! It’s not uncommon for buttermilk pancake batter to be thicker than regular batter, so no worries there. If you prefer a slightly thinner consistency or want to stretch the batter for more pancakes, feel free to gently incorporate a bit more buttermilk. It’s all about tweaking the recipe to your liking.
First time I’m made buttermilk pancakes and delighted with the results!! I live alone so next time I’ll cut the recipe in half !!!! It made two skillet size pancakes .. just a little too much for this old girl !!
I tried several of your recipes. They are all delicious. I have also given your recipes to friends and family. Thank you!! This makes my life easy!! I look forward to your emails.
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!
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
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!
I’m so happy you both enjoyed the pancakes, thank you so much for taking the time to let me know.
I’ll second Ms. S Sobolewski comments. I’ve made homemade pancakes, both regular and buttermilk before but these were so tasty and delicious that I’ll never need to use any other recipe. Love the tips especially the part about bubbles but because I like well done pancakes they got flipped right before burnt, 😄.
Yummy!
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.
Great recipe.