Fluffy Buttermilk Pancakes: The Perfect Small Batch Recipe for One or Two
Have you ever found yourself in a blissful, carb-fueled haze, where pancakes transcend a mere breakfast item to become an essential daily food group? Welcome to my world! What started as a casual enjoyment of breakfast has escalated into a full-blown pancake fiend status. Seriously, I might as well add “pancake” to my daily dietary requirements right alongside fruits, vegetables, and whole grains. I’m only half-joking, but there’s a kernel of truth in every delicious bite.
I largely credit (or blame!) this delightful obsession on my pregnancy. Just a few months ago, pancakes were simply “nice to have.” Now? They’re a non-negotiable comfort, a craving that must be satisfied. It seems my little one is already programming me for a lifelong love affair with carbohydrates, a trait I happily share. This journey into extreme pancake appreciation led me to perfect a recipe that is thick, fluffy, and incredibly satisfying, perfectly scaled for a cozy breakfast for one or a lovely brunch for two.
My Journey to the Ultimate Small Batch Buttermilk Pancake Recipe
My pancake obsession was truly pushed to new heights with the acquisition of the Joy the Baker Cookbook. Joy’s blog was one of the very first food blogs I ever stumbled upon, years ago, and it has consistently remained a cherished favorite. In fact, her passion and creativity were a major inspiration for me to start my own culinary blogging adventure. So, when her cookbook finally debuted last month, I knew it was a must-have. And it felt like fate; the book practically dedicates an entire chapter to the glorious subject of pancakes!
I was immediately drawn to Joy’s “single lady pancakes” and tried them almost at once (though I confess, I doubled the recipe to share the delight with my husband). It was love at first bite, and I found myself making them nearly every morning for a solid week. However, I also had my own go-to pancake recipe that I adored. Instead of choosing between two loves, I decided to embark on a culinary experiment: melding the best elements of both recipes into one ultimate pancake creation. I wrestled with names – “Pregnant Lady Pancakes,” “The Best Pancakes” – but in the end, the simple truth prevailed: I settled on “My Favorite Pancakes,” because that’s precisely what they are. And now, they’re perfectly portioned as a small batch buttermilk pancake recipe for individual enjoyment or sharing with a loved one.
What Makes These Small Batch Buttermilk Pancakes So Irresistibly Fluffy?
These pancakes are a dream come true for anyone who loves a hearty, satisfying breakfast. They boast a wonderfully thick and incredibly fluffy texture, a direct result of the buttermilk and the perfect balance of leavening agents (baking powder and baking soda). The buttermilk doesn’t just add a subtle tang; its acidity reacts with the baking soda, creating those delightful air pockets that make each pancake so light and airy. Combined with a touch of oats, they offer a slightly chewy, yet tender crumb that is simply divine.
Beyond their perfect texture, these pancakes are a fantastic blank canvas for whatever culinary desires strike you. While I personally adore mine piled high with a colorful assortment of fresh berries – think juicy strawberries, ripe blueberries, and tart raspberries – they’re equally spectacular with a generous drizzle of warm maple syrup and a side of crispy bacon. But don’t stop there! Consider adding sliced bananas, a sprinkle of chocolate chips, a dollop of whipped cream, or even a dusting of powdered sugar. The possibilities are truly endless, making them versatile for any mood or occasion.
The Genius of a Perfectly Scaled Recipe: Small Batch for Maximum Enjoyment
One of the absolute best features of this particular recipe is its thoughtful scaling. It’s designed to make the ideal amount of pancakes for two people, hitting that sweet spot between satisfying a craving and avoiding excessive leftovers. No more mountains of uneaten pancakes or feeling guilty about food waste! This makes it the ultimate small batch buttermilk pancake recipe for couples, roommates, or even for treating yourself to a luxurious breakfast without overindulging.
However, its brilliance doesn’t end there. The recipe is also incredibly flexible and can effortlessly be halved for a solo breakfast indulgence or doubled (or even tripled!) to cater to a larger gathering. This adaptability ensures that whether you’re enjoying a quiet morning alone, a romantic brunch, or feeding a hungry family, these fluffy buttermilk pancakes are always the perfect choice. It truly offers the best of both worlds: gourmet taste with practical portion control.
Small Batch Buttermilk Pancakes
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Ingredients
- ¾ cup all purpose flour (90 grams)
- ¼ cup old-fashioned rolled oats (21 grams)
- 3 tablespoons granulated sugar (34 grams)
- 1 ½ teaspoons baking powder (3 grams)
- ½ teaspoon baking soda (2 grams)
- ½ teaspoon salt (2 grams)
- 3 tablespoons unsalted butter , melted, plus additional for frying (42 grams)
- ½ teaspoons vanilla extract
- ⅔ cup buttermilk , well shaken (158 ml)
- 1 large egg
Instructions
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In a large bowl, combine the all-purpose flour, old-fashioned rolled oats, granulated sugar, baking powder, baking soda, and salt. Whisk these dry ingredients together thoroughly to ensure even distribution of the leavening agents. Add the melted unsalted butter, vanilla extract, well-shaken buttermilk, and the large egg. Mix gently with a whisk or spatula until the batter is just smooth. Be careful not to overmix; a few lumps are perfectly fine and often lead to a more tender pancake.
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Preheat a cast iron skillet or a non-stick frying pan over medium heat. The key to perfectly golden pancakes is the right temperature – too low and they’ll be tough, too high and they’ll burn before cooking through. Melt about ½ tablespoon of butter in the pan, ensuring it coats the surface. Pour approximately ⅓ cup of the prepared batter into the pan for each pancake. Use the back of your spoon or ladle to gently spread the batter into a rough circle, about 4-5 inches in diameter. Cook for about 2 minutes, or until you see bubbles begin to pop on the surface and the edges of the pancake appear set and dry. Carefully flip the pancake with a spatula and cook for another 1 to 1.5 minutes on the other side, until it’s beautifully golden brown. Repeat this process with the remaining batter, adding a small amount of additional butter to the pan as needed for each new batch to prevent sticking and ensure a lovely crust.
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To keep your fluffy buttermilk pancakes warm while you cook the rest, you can place them on a plate and cover them with a clean kitchen towel. Alternatively, for a longer warmth, preheat your oven to 200°F (95°C) and place the cooked pancakes directly on a baking sheet inside the oven until you are ready to serve them all together. This ensures every pancake is warm and inviting when it reaches the table.
Notes
Tips for Flawless Fluffy Buttermilk Pancakes Every Time
Achieving the perfect fluffy buttermilk pancake isn’t difficult, but a few simple tips can elevate your breakfast game:
- Don’t Overmix: This is arguably the most crucial rule for tender pancakes. Mix the wet and dry ingredients just until combined. A few lumps in the batter are a sign of perfectly mixed pancake batter, resulting in a lighter texture. Overmixing develops the gluten in the flour, leading to tough, chewy pancakes.
- Perfect Griddle Temperature: Medium heat is your best friend. If the pan is too hot, the outside will burn before the inside cooks through. If it’s too cool, the pancakes will be pale, flat, and absorb too much fat. Test with a tiny drop of batter; it should sizzle gently and set within a few seconds.
- Use Fresh Ingredients: Especially for baking powder and baking soda, ensure they aren’t expired. These leavening agents are vital for the lift and fluffiness of your buttermilk pancakes.
- Buttermilk Substitute: No buttermilk on hand? No problem! You can easily make your own. For every cup of milk, add one tablespoon of white vinegar or lemon juice. Let it sit for 5-10 minutes until it slightly curdles. While it’s not quite as thick as real buttermilk, it will provide the necessary acidity for the baking soda to react.
- Rest the Batter: If you have time, let your pancake batter rest for 5-10 minutes after mixing. This allows the flour to fully hydrate and the gluten to relax, contributing to a more tender pancake.
- Keep Them Warm: As mentioned in the recipe, keeping your cooked pancakes warm in a low oven (200°F / 95°C) or under a clean towel prevents them from cooling down while you finish the batch.
Creative Toppings and Serving Suggestions for Your Perfect Pancakes
While classic maple syrup and fresh fruit are always a winning combination, don’t hesitate to get creative with your fluffy buttermilk pancakes! Here are some ideas to inspire your next breakfast or brunch:
- Berry Blast: Beyond just fresh berries, consider a warm berry compote (simmer fresh or frozen berries with a touch of sugar and lemon juice).
- Chocolate Lover’s Dream: Stir chocolate chips directly into the batter before cooking, or drizzle warm chocolate sauce over the finished stack.
- Nutty Indulgence: Top with chopped toasted nuts like pecans, walnuts, or almonds for added crunch and flavor. A spoonful of peanut butter or almond butter also works wonders.
- Creamy Delights: A dollop of whipped cream, Greek yogurt, or even a scoop of vanilla ice cream can transform your pancakes into a decadent dessert.
- Savory Twist: While less common for buttermilk pancakes, don’t rule out a savory pairing! Serve alongside fried chicken, crispy bacon, or even a fried egg with a sprinkle of chives.
- Spiced Up: A sprinkle of cinnamon, nutmeg, or pumpkin spice in the batter, or over the top, can add a comforting warmth.
- Citrus Zest: Grate a little lemon or orange zest over your stack for a bright, fresh flavor.
No matter how you choose to enjoy them, these small batch buttermilk pancakes are designed to bring joy and comfort to your morning. They’re a testament to the simple pleasure of homemade breakfast, scaled perfectly for individual enjoyment or intimate sharing. So go ahead, whip up a batch, and let your pancake obsession flourish!
I hope you love this recipe as much as I do. It truly has become “My Favorite Pancakes,” and I’m excited for you to experience that same fluffy, flavorful goodness. Happy cooking!