My favorite buttermilk pancakes scaled down for one or two!
I have turned into somewhat of a pancake fiend. Seriously, it has become its own food group for me. Each day I have several servings of fruits and vegetables, some whole grains, and a healthy dose of pancake. I’m only kind of kidding.
I think it’s safe for me to blame this on the baby, as I couldn’t really care less about pancakes only a few months ago. This kid is already programmed to be a lover of carbs, just like his mother.
My pancake obsession was pushed to a whole new level recently with my purchase of the Joy the Baker Cookbook. Joy’s blog was one of the first food blogs I discovered many years ago and remains one of my favorites to this day. It’s also a big reason why I started a food blog of my own. So when her cookbook came out last month I had to have it. And it must have been written specifically for me because it had practically a whole chapter dedicated to just pancakes.
I almost immediately tried Joy’s single lady pancakes (doubling the recipe to share with my husband) and fell in love. I made them almost every morning for a week. But I still loved my go-to pancake recipe and decided to meld the two recipes, picking what I liked about each, into one ultimate pancake recipe. I wasn’t sure what to call them— Pregnant Lady Pancakes, The Best Pancakes, etc.— and in the end went with My Favorite Pancakes, as that is what they are.
These pancakes are thick and fluffy, and they’re a great starting off point for whatever toppings you desire. I personally love mine piled high with fresh fruit, though a drizzle of maple syrup and a side of bacon hits the spot too.
One of my favorite things about this recipe is that it makes the perfect amount of pancakes for two people, but it can easily be halved or doubled to suit your fancy.
Small batch buttermilk pancakes
- 3/4 cup (90 grams) all purpose flour
- 1/4 cup (21 grams) oats
- 3 tablespoons (34 grams) sugar
- 1 1/2 teaspoons (3 grams) baking powder
- 1/2 teaspoon (2 grams) baking soda
- 1/2 teaspoon (2 grams) salt
- 3 tablespoons (42 grams) unsalted butter, melted, plus additional for frying
- 1/2 teaspoons vanilla extract
- 2/3 cup (158 milliliters) buttermilk, well shaken
- 1 large egg
- In a bowl, combine the all-purpose flour, oats, sugar, baking powder, baking soda, and salt. Add the melted butter, vanilla extract, buttermilk, and egg and mix until batter is smooth.
- Preheat a cast iron skillet or frying pan over medium heat. Melt about 1/2 tablespoon butter in the pan. Pour 1/3 cup of the batter into the pan and spread into a rough circle. Flip the pancake when bubbles pop in the surface and the edges appear dry, about 2 minutes. Cook for 1 minute on the other side. Repeat with the remaining batter, adding more butter to the pan as necessary.
- Keep pancakes warm under a clean towel or in a 200 degree F oven until ready to serve.