Made with buttermilk for extra tenderness and a hint of sweetness, these small batch pancakes cook up golden on the outside and light on the inside. Swipe to make them!
WHY YOU'LL LOVE THIS RECIPE
This recipe is quick, reliable, and scaled-down for smaller households.Perfect for lazy Sunday mornings when I want homemade pancakes without a big cleanup.
INGREDIENTS FOR THE PANCAKES
– Egg
– Buttermilk
– Canola oil or butter
– All-purpose flour
– Baking powder
– Baking soda
– Salt
– Sugar
In a medium bowl, whisk together flour, baking powder, baking soda, salt, and sugar. Make a well in the center.
STEP 1: MIX THE DRY INGREDIENTS
STEP 2: MIX THE WET INGREDIENTS
In a separate bowl, whisk egg, buttermilk, and oil until smooth and fully combined.
STEP 3: COMBINE WET AND DRY
Pour wet mixture into dry ingredients. Stir gently until just combined; small lumps are fine. Do not overmix, or the pancakes will be tough.
STEP 4: REST THE BATTER
Let the batter rest for 10 minutes. This allows the gluten to relax and the baking agents to activate, resulting in fluffier pancakes.
STEP 5: COOK THE PANCAKES
Heat a lightly greased skillet over medium heat. Pour batter onto the surface. Cook until bubbles form and edges look set. Flip and cook until golden brown.
STEP 6: SERVE
Stack the pancakes while they're still warm and top with butter, maple syrup, or your favorite toppings.
PRO TIPS
- Use buttermilk for extra fluffy pancakes
- Let the batter rest for 10 mins for light, cake-like pancakes
- Add blueberries, chocolate chips or mashed banana to the batter for flavor
GET THE FULL RECIPE
Want the full measurements, step-by-step instructions, and more tips? Click "learn more" or swipe up for the recipe.