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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 small batch 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. Perfect for breakfast any day of the week!
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 make buttermilk pancakes for two!
There’s nothing better than a stack of homemade pancakes, and this small batch recipe is just right for one. The buttermilk works its magic with the baking soda, creating tiny air pockets that make these pancakes extra light and fluffy. It also adds a subtle tang that gives them incredible flavor.
I love this recipe because it makes just enough—no leftovers, no waste, just a perfectly portioned stack of warm, buttery pancakes. Whether it’s a lazy weekend morning or a quick weekday treat, these pancakes always hit the spot.
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.
What If I Don’t Have Buttermilk?
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.
Recipe Variations
Switch up your 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 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 small batch of 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
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.
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.