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two buttermilk pancakes on a blue plate topped with butter and syrup next to a glass of orange juice and bananas
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5 from 13 votes

Buttermilk Pancakes For One

Fluffy, tender buttermilk pancakes made from scratch in a small batch—perfect for one or two! Ready in minutes, these pancakes are easy, delicious, and satisfying.
Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes
Course: Breakfast
Cuisine: American
Diet: Vegetarian
Keyword: buttermilk pancakes, pancakes, small batch pancakes
Servings: 3 pancakes
Author: Joanie Zisk

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
US - Metric

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

Serving: 1pancake | Calories: 252kcal | Carbohydrates: 38g | Protein: 9g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 75mg | Sodium: 798mg | Potassium: 178mg | Fiber: 1g | Sugar: 6g | Vitamin A: 339IU | Calcium: 226mg | Iron: 2mg

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