Small Batch Buttermilk Pancakes Recipes

MOM'S BUTTERMILK PANCAKES

Steps:

• Preheat and lightly grease a large skillet or electric griddle.
• Mix the flour, salt, and baking soda together in a bowl. Add the egg, buttermilk, and butter; stir together lightly, but keep it lumpy. The batter should look thick, spongy, and puffy.
• Drop 1/3 cup of the batter onto the cooking surface, spreading lightly with the bottom of the cup. Cook until lightly-browned on each side, 1 to 2 minutes per side.

THE BEST BUTTERMILK PANCAKES

Steps:

• Whisk the flour, sugar, baking powder, baking soda and salt in a large bowl. Whisk the eggs, buttermilk, vanilla and melted butter in a medium bowl until incorporated. Whisk the egg mixture into the flour mixture until just combined (it's OK if there are a few lumps).
• Heat a griddle or large nonstick skillet over medium heat; lightly brush with butter. Pour 1/2 cup batter onto the griddle for each pancake and cook until bubbles form on top and the bottom is lightly browned, about 3 minutes. (If the pancakes are browning too quickly, reduce the heat to medium-low.) Flip and continue cooking until golden on the other side, about 1 more minute. Transfer to a plate. Repeat with the remaining batter, brushing the pan with more butter as necessary. Serve with butter and syrup.

SMALL BATCH BUTTERMILK PANCAKES

Steps:

• 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!

BUTTERMILK PANCAKES

Steps:

• In a large bowl, combine the flour, sugar, baking soda, salt and baking powder. In another bowl, whisk the eggs and buttermilk until blended; stir into dry ingredients just until moistened. , Pour batter by 1/4 cupfuls onto a lightly greased hot griddle; turn when bubbles form on top. Cook until second side is golden brown. Freeze option: Freeze cooled pancakes between layers of waxed paper in a freezer container. To use, place pancakes on an ungreased baking sheet, cover with foil and reheat in a preheated 375° oven 6-10 minutes. Or place a stack of 3 pancakes on a microwave-safe plate and microwave on high until heated through, 45-90 seconds.

BUTTERMILK PANCAKES II

Steps:

• In a large bowl, combine flour, sugar, baking powder, baking soda, and salt. In a separate bowl, beat together buttermilk, milk, eggs and melted butter. Keep the two mixtures separate until you are ready to cook.
• Heat a lightly oiled griddle or frying pan over medium high heat. You can flick water across the surface and if it beads up and sizzles, it's ready!
• Pour the wet mixture into the dry mixture, using a wooden spoon or fork to blend. Stir until it's just blended together. Do not over stir! Pour or scoop the batter onto the griddle, using approximately 1/2 cup for each pancake. Brown on both sides and serve hot.

PANCAKES FOR TWO, SMALL BATCH PANCAKES

Steps:

• In a small bowl, whisk together the flour, baking powder, and sugar. In a large glass measuring cup, whisk together the buttermilk, egg, 2 tablespoons of the melted butter, and the vanilla. Stir the wet ingredients into the dry ingredients. Stir just until no dry pockets of flour remain, but don't worry about lumps in your batter. Over-mixing will prevent tender, fluffy pancakes. Meanwhile, melt the extra butter in your skillet or griddle over medium heat. Using a 1/4-cup measure, scoop out batter onto the preheated the skillet. Cook until bubbles appear across the entire surface, and then flip to cook the second side until golden brown. Repeat with all remaining batter. Serve with maple syrup, extra butter and fresh blueberries.

SMALL BATCH PANCAKES

Steps:

• Combine dry ingredients in a bowl, forming a well in the middle.
• Combine wet ingredients in a bowl.
• Pour wet ingredients into dry and stir until just combined. Batter will be lumpy.
• Let batter rest for 10 minutes.
• Using a cookie or muffin scoop, pour batter onto a hot, lightly greased griddle.
• Cook until bubbles form. Flip pancakes and finish cooking.

OLD FASHION' BUTTERMILK PANCAKES

Steps:

• DO NOT USE ANY ELECTRIC MIXERS OF ANY KIND WHEN MAKING THESE!
• Melt butter in small pan or microwave & set aside to cool, but not harden.
• In a large bowl, mix together the eggs, sugar, baking powder, soda, vanilla & salt.
• Add the buttermilk & stir until well blended.
• Add the flour, starting with 1 cup & then ½ cup at a time, stirring until flour is JUST moistened -- you want a medium-thick batter.
• Gently, but thoroughly, stir in the cooled, melted butter.
• Ladle onto a hot griddle to desired size.
• When cakes have bubbles all over, they're ready to flip.
• Cook 2-3 more minutes -- flip one more time & cook for 10-15 seconds to get a slight "glaze".
• Serve on a warm platter with some good REAL Maple syrup or any of your favorite toppings.
• ENJOY!
• NOTE: This batter does NOT keep well, so use it wisely ASAP!

SIMPLY THE BEST BUTTERMILK PANCAKES

Steps:

• In a large bowl, combine flour, sugar, baking soda, baking powder and salt; stir well. In a separate bowl, stir together buttermilk, milk and melted butter until well combined. Add the eggs to the liquid mixture and whisk until well blended. Add the buttermilk mixture to the flour mixture and stir just until incorporated. Do not over stir.
• Heat a lightly oiled griddle or frying pan over medium high heat. You can flick water across the surface and if it beads up and sizzles, it's ready.
• Pour or ladel the batter onto the griddle, using approximately 1/2 cup for each pancake. Brown on both sides and serve hot.