Buttermilk Pancakes for Two
This recipe for Buttermilk Pancakes for Two is the perfect small batch recipe for when you just need six or so pancakes. The buttermilk gives the pancakes a perfect slight tang, while the vanilla and little bit of sugar and cinnamon sweetens them up. Cooked in butter for perfectly crispy edges, the signature sign of homemade pancakes (and the best part).
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Servings: 2 servings
Ingredients
- 1 ¼ cup flour
- ½ teaspoon kosher salt
- 1 ½ teaspoon baking powder
- 1 tablespoon granulated sugar
- 1 teaspoon vanilla extract
- 1 large egg room temp
- 2 tablespoon butter melted + brought to room temp
- 1 cup buttermilk room temp
Instructions
- In a large bowl, whisk together the wet ingredients – buttermilk, eggs, vanilla, sugar, and melted butter.
- Whisk dry ingredients – flour, salt, baking powder, and cinnamon – into the wet ingredients until just combined; leaving a few small lumps is ok. Set it aside to let the batter rest for at least 5 minutes, this helps it thicken up to give you an extra fluffy pancake.
- Melt the butter in a non-stick skillet over medium heat. Once melted, dollop ¼ cup of batter a few inches apart.
- Once the first side is set on the edges, golden on the bottom, and starting to bubble on the top (about 3-5 minutes), flip to the other side and finish cooking for another 3-5 minutes until the second side is also golden brown.
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Nutrition Estimate
Calories: 521kcal | Carbohydrates: 73g | Protein: 15g | Fat: 18g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.5g | Cholesterol: 125mg | Sodium: 1148mg | Potassium: 283mg | Fiber: 2g | Sugar: 12g | Vitamin A: 667IU | Calcium: 342mg | Iron: 4mg