Single Serving Buttermilk Pancakes Recipe
Soft and fluffy buttermilk pancakes made just for you and you alone! Takes about 10 minutes total and you can variate the flavors if you wish.
Servings: 1 ( 2 pancakes)
Calories: 405kcal
Ingredients
- 1 egg
- 1/4 cup low fat buttermilk
- 1 Tbsp unsalted butter melted
- 1/2 tsp vanilla extract
- 1/2 Tbsp white granulated sugar
- 1 tsp baking powder
- 1/3 cup AP flour + 1 Tbsp flour
- Pinch salt
- Handful of blueberries optional
Instructions
- In a small bowl, whisk buttermilk, egg, melted butter, and vanilla extract.
- Whisk in flour, baking powder, sugar, and salt. Whisk until smooth. Fold in blueberries.
- Preheat a cooking pan over medium heat. Add a little oil to the pan.
- You can make one or two pancakes.
- Cook the pancakes, in the preheated pan, for a couple of minutes on each side. Check the pancakes by pressing lightly in the center, if it's firm the pancakes are done.
Notes
- Size option: This batter can be cooked as one larger pancake (pour it all in) or two smaller pancakes (split into two dollops).
- Batter consistency: The batter should be pourable but thick. If it looks too thick, add a small splash of buttermilk; if it seems thin, whisk in a little extra flour.
- Mix-ins: Blueberries are optional, or other add-ins (chips, nuts, zest), keep the amount small so the pancakes still cook through evenly.
- Gluten free option: you can use all purpose gluten free flour instead of regular flour. (Personally, I prefer the 1:1 baking all purpose gluten free flour either from Bob’s Red Mill or King Arthur.) Please do remember that the texture will be different.
Nutrition
Calories: 405kcal | Carbohydrates: 48g | Protein: 12g | Fat: 18g | Saturated Fat: 10g | Cholesterol: 201mg | Sodium: 233mg | Potassium: 691mg | Fiber: 2g | Sugar: 12g | Vitamin A: 691IU | Vitamin C: 3mg | Calcium: 310mg | Iron: 3mg