Single Serving Buttermilk Pancakes

Soft and fluffy buttermilk pancakes made just for you and you alone! Perfect quick and comforting breakfast for yourself or the kids. Now, why in the world would I give you a recipe for “pancakes for one, ” I always make my recipes to have enough for a family of three or four and here I am, sharing a recipe for one. I actually have a few recipes that I make in small batches and they all have one purpose, one hungry little guy who has a very particular taste.

Not that pancakes are ever turned down by anyone, it’s mostly my other small-batch recipes that he is picky about. Pancakes though, everyone loves those, but not everyone wants to mess around making them on weekdays. I am definitely one of those people that usually opts for a quick bagel in the morning but I didn’t even realize that pancakes can be just as quick and easy. I ran out of waffles one morning, which I usually pre-make on a weekend specifically for an easy breakfast before school, and little man did not want cereal or bagel.

He wanted a pancake. So, I made my usual pancake batter, (makes 6-8 good size pancakes) and only cooked one pancake for him. That left me with a lot of batter and I know what you’re thinking, “why don’t you just make all the pancakes and put them in the fridge, or just put the batter in the fridge until the next day, I have a couple of good points as to why I do not like to refrigerate the batter or reheat cooked pancakes.

One, there is no time to make a big batch of pancakes in the morning because that’s what actually takes most of the time, cooking all those pancakes. Two, I’ve tried refrigerating the batter in the past and the pancakes never come out as soft and fluffy as they do with freshly made batter.

Reheated pancakes are also just not as tasty as fresh ones, they tend to be tougher and even dry. So the simplest solution, and I can’t believe that I didn’t think of it before, was to make a single serving recipe for my buttermilk pancakes. It’s a perfect warm breakfast that can feed one adult or kid. It can even feed two younger kids, one pancake for each. And the best part is, it only takes 10 minutes.

1. In a small bowl, whisk buttermilk, egg, melted butter, and vanilla extract. 2. Whisk in flour, baking powder, sugar, and salt. Whisk until smooth. Fold in blueberries. 3. Preheat a cooking pan over medium heat. Add a little vegetable oil to the pan. 4. You can make one or two pancakes. 5. 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. Recipe from Lyuba @ willcookforsmiles. Please do not use my images without prior permission. If you want to share this recipe, please simply link back to this post for the recipe.

But in this recipe, curiously, you don't beat the white before adding it into the batter! You just stir it in. It's that simple and easy, and yet it makes all the difference. These pancakes are quick to come together, foolproof and quite delicious! I don't know the source of this recipe, only that a friend gave it to me a few years ago and it's made my morning pancakes cravings (and pancakes for dinner!) easy to satisfy. Heat the oven to 225°F and prepare a large baking sheet by setting a cooling rack inside.

Place both in the oven. Whisk the flour, sugar, salt, baking powder, and baking soda together in a large bowl. In a separate smaller bowl, whisk the egg yolks, buttermilk, and milk. Add the melted, cooled butter and whisk until well combined. Pour the yolk and milk mixture into the flour mixture and stir with a wooden spoon until barely combined. Add the egg whites and stir just until a thick batter is formed.

Set aside for 5 minutes. Heat a large skillet over medium-high heat. When hot, film with 1/2 teaspoon of neutral oil such as canola or peanut oil. After about 30 seconds, when the oil shimmers but is not smoking, lower the heat to medium-low and use a soup spoon to drop in heaping spoonfuls of pancake batter.

The batter will spread into a pancake about 3 inches wide. Cook for about 2 1/2 minutes. When the bubbles that form on the edges of the pancakes look dry and airy, use a thin spatula to gently lift one side and peek underneath. If the pancake is golden brown, flip and cook on the other side for 2 to 2 1/2 minutes, or until the bottom of the pancake is golden brown.