Are you craving a delicious breakfast that’s quick and easy to whip up? Look no further! These Small Batch Buttermilk Pancakes are the perfect solution for a cozy morning at home or a delightful brunch for two. With just a handful of simple ingredients and a mere 15 minutes of your time, you can create fluffy, melt-in-your-mouth pancakes that will leave you wanting more. Whether you enjoy them topped with maple syrup, fresh berries, or a dollop of whipped cream, this recipe is sure to become a favorite in your kitchen. Get ready to flip your way to pancake perfection!
Prep Time: 5 mins
Cook Time: 10 mins
Total Time: 15 mins
Cuisine: American
Serves: 2 servings
Ingredients
- 1/2 cup all-purpose flour
- 1 tablespoon sugar
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup buttermilk
- 1 egg
- 1 tablespoon melted butter
Instructions
- In a medium mixing bowl, sift together the all-purpose flour, sugar, baking powder, baking soda, and salt to ensure even distribution and remove any lumps.
- In a separate smaller bowl, whisk the egg until well beaten. Add the buttermilk and melted butter, stirring to combine all wet ingredients thoroughly.
- Pour the wet ingredient mixture into the dry ingredients. Gently fold and mix with a spatula or whisk until just combined. Be careful not to overmix; some small lumps are acceptable and will help create tender pancakes.
- Let the batter rest for 2-3 minutes to allow the flour to hydrate and the leavening agents to activate, which will help create fluffier pancakes.
- Heat a non-stick skillet or griddle over medium heat. Lightly grease the surface with butter or cooking spray.
- Using a 1/4 cup measuring cup, pour batter onto the hot skillet. Cook until small bubbles form on the surface and the edges start to look dry, approximately 2-3 minutes.
- Carefully flip the pancake and cook the other side for an additional 1-2 minutes, or until golden brown.
- Transfer cooked pancakes to a warm plate. Repeat with remaining batter, adjusting heat as needed to prevent burning.
- Serve immediately with maple syrup, fresh berries, whipped cream, or your preferred pancake toppings.
Tips
- Sift Your Dry Ingredients: Sifting the flour, sugar, and leavening agents together not only removes lumps but also helps to aerate the mixture, leading to lighter pancakes.
- Don’t Overmix: When combining the wet and dry ingredients, mix gently. Overmixing can result in tough pancakes, so it’s okay if there are a few small lumps in the batter.
- Let the Batter Rest: Allowing the batter to rest for 2-3 minutes before cooking helps the flour to hydrate and the baking soda to activate, which contributes to fluffier pancakes.
- Perfect Heat: Make sure your skillet or griddle is at the right temperature. If it’s too hot, the pancakes will burn on the outside while remaining raw on the inside. Medium heat is usually ideal.
- Use a Measuring Cup: For uniform pancakes, use a 1/4 cup measuring cup to pour the batter onto the skillet. This ensures even cooking and consistent size.
- Serve Warm: Pancakes are best enjoyed fresh off the skillet, so keep them warm on a plate in a low oven while you cook the remaining batter.
- Experiment with Toppings: Don’t be afraid to get creative with your toppings! Try adding chocolate chips, nuts, or even slices of banana to the batter for added flavor.
Nutrition Facts
Calories: 220kcal
Carbohydrates: 27g
Protein: 7g
Fat: 9g
Saturated Fat: 5g
Cholesterol: 65mg
