Buttermilk Pancakes, Half Batch
A pancake recipe that makes six, not sixteen. Rested batter, a lumpy mix and a griddle that is hot but not smoking.
Recipes and Things · Wes Hadley
Posted Sept. 24, 2026 · Updated Oct. 18, 2026 · 6 pancakes, 2 servings
Posted Sept. 24, 2026 · Updated Oct. 18, 2026 · 6 pancakes, 2 servings
Most pancake recipes are written for a family of four and leave two people with a bowl of batter in the fridge. This one is cut down to six pancakes on purpose, with the egg kept whole so nobody is measuring half an egg.
Two things matter more than the recipe. Leave the lumps in, and let the batter sit for ten minutes while the pan heats.
What you need
| How much | What |
|---|---|
| 1 cup | all-purpose flour |
| 1 tbsp | sugar |
| 1 tsp | baking powder |
| 1/2 tsp | baking soda |
| 1/4 tsp | kosher salt |
| 1 cup | buttermilk |
| 1 | large egg |
| 2 tbsp | melted butter, plus more for the pan |
How to make it
- Whisk the flour, sugar, baking powder, baking soda and salt in a bowl.
- In a second bowl, whisk the buttermilk, egg and melted butter.
- Pour the wet into the dry and fold just until no dry flour shows. Stop there, lumps and all, and let it rest 10 minutes.
- Heat a griddle or skillet over medium and brush it with butter. Pour 1/3 cup of batter per pancake.
- Flip when bubbles break on top and the edges look dry, about 2 minutes, then cook 1 minute more.
Cook’s notes
- No buttermilk: stir 1 tbsp lemon juice into 1 cup of milk and wait five minutes.
- Keep the first ones warm on a plate in a 200°F oven while the rest cook.
FAQ
Why are my pancakes flat?
Usually overmixing or old baking powder. Fold until barely combined, and replace the powder if the tin has been open a year.
Can I freeze the extras?
Yes. Cool them on a rack, freeze flat, and reheat straight from frozen in a toaster.