Small Batch Buttermilk Pancakes -

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There’s nothing like a Small-batch Buttermilk Pancakes on a slow Sunday morning! These fluffy buttermilk pancakes have a soft texture and wonderful crispy edges. Drizzled with maple syrup and served with a side of scrambled eggs, bacon, or fresh fruit this is a comforting family favorite breakfast!

Stack of buttermilk pancakes with maple syrup drizzled over them.

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Slow weekend mornings call for all the comfort food! This small-batch buttermilk pancake recipe is always my family’s go-to breakfast. Easier and tastier than boxed pancake mix, these are the best pancakes because they are so soft and delicious with a hint of sweetness. Homemade buttermilk pancakes are perfect for breakfast or to pack for easy snacks for your kids or as a grab-and-go breakfast.

We love to serve our pancakes with scrambled eggs, oven-baked beef bacon, beef sausage patties, or simply with fresh fruits and maple syrup. No matter how you serve them, this really is a comforting breakfast that everyone will love and enjoy at the start of a brand-new week!

What is buttermilk?

Traditionally, buttermilk is the liquid left over during the butter-making process. When heavy cream is churned to make butter, buttermilk is what’s left over. It is a milky-looking liquid with a slightly tangy flavor.

When used in baked goods buttermilk interacts with the leavening agents – baking soda/baking powder causing them to produce carbon dioxide. This helps to give your baking goods that nice fluffy and moist texture that we all love so much.

Buttermilk is also a very popular ingredient used to marinate chicken. This is because the acids and good bacteria in the buttermilk help to break down the chicken causing it to be more tender and juicy.

At the grocery store, you’ll find cultured buttermilk, which is the modern pasteurized version of traditional buttermilk. It looks like whole milk but it has a distinctively sour flavor.

I used raw buttermilk from my local farm so it is a little more brownish in color, but store-bought buttermilk is just fine to use. If you run out of buttermilk I’ll also show you how to make some at home!

Recipe Ingredients

Overhead ingredient image of buttermilk pancake ingredients.

Flour – regular all-purpose flour.
Baking powder – a leavening agent used to give these pancakes a nice and fluffy texture.
Real buttermilk – gives the pancakes a flavor and a soft and tender texture.
Egg – used to bind all the ingredients together. I used Happy Eggs. They are richer and more flavorful than regular or even organic eggs.
Vanilla extract – adds a nice sweet flavor to the pancakes. Use pure vanilla extract or vanilla bean paste for a bolder flavor.
Melted butter – to give the batter a buttery flavor and also to keep the batter moist and soft.
Vegetable oil – can also use Instant Pot Ghee. Used for cooking the pancakes. Don’t use butter otherwise it will burn.

How to Make Small-Batch Buttermilk Pancakes

All ingredients, measurements, and instructions are in the recipe card at the bottom of this post.

Pancakes batter mixed together with both dry ingredients and wet ingredients.

In a large mixing bowl whisk together the all-purpose flour, sugar, baking powder, and salt.
Next, to the dry ingredients add in the wet ingredients – buttermilk, melted butter, egg, and vanilla extract. Mix until there aren’t any more steaks of flour. There should be small lumps in the batter. Set aside for 10 minutes to allow the batter to thicken.
Preheat a large cast iron skillet on medium heat with 1 tablespoon of vegetable oil.
Pour a ¼ cup of batter into the hot skillet. You can get 2 – 3 pancakes in the pan depending on your skillet size.
Cook for 2 – 3 minutes. Wait until little bubbles start to form on the surface of the pancakes and the bottom edge has started to brown before flipping. Then cook for another 2 – 3 minutes or until they are nice and golden brown. Transfer cooked pancakes to a serving platter. Repeat with the remaining batter.
Serve your old-fashioned pancakes with fresh fruit and maple syrup. Enjoy!

Close up on a stack of pancakes with butter and maple syrup.

How To Make a Cheat “Buttermilk”

If you ran out of buttermilk you can make your own buttermilk using regular milk and lemon juice or distilled white vinegar.

In a measuring cup add 1 tablespoon of lemon juice or vinegar and enough milk to reach the 1 cup measuring line.
Mix until combined, then allow the mixture to sit for 5 – 10 minutes or until it starts to look a little curdled. Now you are ready to it in any baking recipe!

Variations

Mini chocolate chips
Rainbow sprinkles
M&M candies
Fresh blueberries
Ground cinnamon or Pumpkin Spice Mix

Pouring image of maple syrup over a stack of pancakes with fresh blueberries on a plate.

Tips and Tricks

Use a room-temperature egg so it will mix with other ingredients more easily.
Let the batter rest for 10 minutes so it can thicken before cooking for best results.
If the pan starts to look “dry” I like to add in a bit more oil so the pancakes can get those nicely crispy edges.
Don’t overmix the pancake batter. Your batter will be a little thick with small lumps in it. Stir just until there aren’t any more streaks of flour.
Don’t cook your pancakes in butter because it will burn before the pancakes are fully cooked. Use vegetable oil or this Instant Pot Ghee instead.

Side view of a stack of pancakes on a plate with butter and maple syrup poured over top.

Frequently Asked Questions —

Why are buttermilk pancakes better?

Buttermilk is a great way to add more flavor to your traditional pancake recipe. It gives the pancakes a slightly tangy flavor while making them super fluffy and soft.

Why are my pancakes not fluffy?

Check to make sure your baking powder is still good. Expired baking powder won’t rise the pancakes as well, leading to a flatter pancake. It shouldn’t be more than 6 months old.

Also, don’t add too much buttermilk to the pancake batter or you’ll end up with flat pancakes, the batter should be slightly thick and lumpy.

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