Hi Bold Bakers! Fluffy pancakes are the ultimate weekend treat! But I don’t get to make them often because many recipes are made for a huge batch of pancakes to feed a crowd when sometimes a person just wants to treat themself. Already have an account? So I set out to find a solution — and it comes in the form of this homemade fluffy pancake recipe for one! It’s everything you get from a traditional American buttermilk pancake recipe, except it’s the perfect amount of batter to make two pancakes. To me, that’s the ideal stack for one! If you’re looking for a pancake recipe that your whole family will love, check out this Buttermilk Pancake recipe, which yields 8 servings. But if you’re looking for a quiet breakfast with just you, a nice cup of coffee, and two delicious buttermilk pancakes, continue on! And if you’re looking for a Flourless Pancake option, I’ve got a recipe for those, too.
What Are Buttermilk Pancakes?
Buttermilk pancakes are likely the kind you think of when you go to your favorite diner and order a stack. They’re thick, fluffy, and light. But why do you need buttermilk to make pancakes? Buttermilk gives a great tangy flavor note to the pancakes, but it’s also essential to making the perfect pancake. Buttermilk helps activate the rising agents, which in this recipe are baking powder and baking soda, and the acid in the buttermilk eats away at the gluten of the pancake, which makes it incredibly tender. If you don’t have buttermilk in your fridge, don’t worry! You can easily make your own Homemade Buttermilk.
What You Need To Make Fluffy American Buttermilk Pancakes For One
Measuring cups and spoons Mixing bowls Pan
How To Make Fluffy American Buttermilk Pancakes For One
No more leftover pancakes you don’t intend to eat all by yourself! Here’s how you make the perfect amount of buttermilk pancakes for one (and don’t forget to get the full recipe with measurements, on the page down below):
Gemma’s Pro Chef Tips For Making Fluffy American Buttermilk Pancakes For One
These pancakes stay super thick when you mix and cook the batter straight away. The longer the batter sits, the flatter it will get. You can prepare the batter the night before by mixing the dry ingredients and the wet ingredients separately. Then, the next morning, mix the dry and the wet and cook! If you’d like a little extra wheat in your pancake, use a little whole wheat flour. No buttermilk? No problem! Make my Buttermilk Substitute.
Make More Pancakes!
No Fuss Flourless Oat Pancakes Blueberry Pancakes Chocolate Chip Pancakes
And don’t forget to buy my Bigger Bolder Baking Cookbook! Full (and printable) recipe below!
