Small Batch Buttermilk Pancakes
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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!
7 Ingredient Fridays?!
One MIGHTY pancake recipe!
How does that sounds? Pretty freakin’ fantastic right? Well these fluffy and tender buttermilk pancakes are exactly that! A quick 7 ingredient fix of pancakes for the kiddos for the morning before school starts and even on the weekends as a family affair.
And what’s the best part? The fact that this is a small batch recipe for buttermilk pancakes! It feed about 2-3 whether they be kids or adults and I don’t really know anyone that would say NO to a stack of tender buttermilk pancakes topped with bright berries, sliced almonds and tons of maple syrup just cascading off the sides of pillowy pancakes.
Are you with me on that?
Buttermilk Pancakes have a way of transporting me back to my childhood.
Growing up, there wasn’t a single day where my bother and I could run off without a good breakfast in the morning or not come home to a healthy nutritious snack waiting for us. My mom made sure of that. Perhaps this is where my love and devotion to food comes from? Someone psych. eval. me? Even on days when we were running late for school, she’d chase us out into the car with a muffin of a granola bar just so we’d have something to keep us going until lunch. Which, don’t get me started, was like a 5 course meal of it’s own! I totally heart moms, especially my own.
Being back to school season for the kids reminds me of those good old times! But we’re all super busy and have a million and one things going on and need quicker breakfasts// lunches// snack// and dinners to get out onto the table. I know I definitely do! Well if you liked the sound of 7 ingredient Fridays, you’ll LOVE the sound of Sweet Phi’s new cookbook, Fast & Easy 5 Ingredient Recipes. This is the ideal cookbook for busy//budget-conscious families who crave real, home cooked meals that are healthy, nutritious, and delicious CROWD PLEASERS.
Folks, she’s absolutely serious about this — every recipe in her book is 5 simple yet magical ingredients.
Not only is the book full of mouth watering recipes, the beautiful photography will have you craving slash running into the kitchen to bake//cook//eat. I mean, when was the last time you made a full pasta dinner complete with protein with less than 5 ingredients? WHAT? YES!
But what I love most is the perfect breakfast//afternoon snackies for the kids that will WIN, aka go down without a fuss (but not limited to children because I could eat each and every one of these and be perfectly content):
- banana coconut muffins
- homemade hand pies (or pop tarts)
- chocolate banana smoothies
- nachos! (!!! they deserve the excessive exclamations !!!)
- pepperoni pizza pockets
- potato wedges with cheesy sauce
Going back to school sounds a lot better when breakfast and after school snacks like these are around!
As for the simple buttermilk pancakes, you guys need to — have to — whip these up on the weekend.
7 simple ingredients in these pancakes and they are perfect for lazy Saturday mornings!
All of the delicious meals listed above can be found in Sweet Phi’s new cookbook Fast & Easy 5 Ingredient Recipes. Grab a copy and get cookin’!
- 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
- 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!
- 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.
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