Small Batch Buttermilk Pancakes
Learn how to make a small batch of buttermilk pancakes with just 7 simple ingredients we all have at home! The perfect quick back-to-school breakfast for the kids or a great weekend treat!
Servings: 3
Calories: 320kcal
Ingredients
- 1 cup all purpose flour
- ¼ cup sugar
- ¼ teaspoon salt
- 1 ½ teaspoons baking soda
- 1 large egg room temp
- 1 cup buttermilk room temp
- 1 tablespoon melted butter
Instructions
- In a bowl, combine the flour, sugar, salt, and baking soda. Use a whisk to mix until just combined. Spread the flour mixture onto the corners of the bowl essentially creating a well in the center.
- Crack an egg into the well and pour the buttermilk and melted butter on top of the egg. Using a rubber spatula break the egg yolk and stir to combine. DO NOT OVERMIX. A few small clumps are okay, you just want to work out the major flour pockets.
- Heat a griddle or nonstick skillet over medium high heat. Once hot, you can spray with cooking spray fit you'd like, I usually skip it and go straight with the batter. Using a 1/3 cup measuring cup, pour the batter into the skillet.
- Allow the pancakes to cook about 1-2 minutes per side or about 3-4 minutes total. Repeat with the remaining batter.
- Serve the pancakes topped with pancake or maple syrup and a ton of fresh berries, granola or sliced almonds! YUMMY!
Notes
- Keep in mind that the cooking time for the pancakes will vary based on the thickness of your skillet. I used a 1/3 cup measuring cup to pour the batter into the skillet and ended up with 6 (4inch) pancakes.
Nutrition
Calories: 320kcal | Carbohydrates: 52g | Protein: 9g | Fat: 8g | Fiber: 1g | Sugar: 21g
