There’s something magical about slow weekend mornings—the kind where you crave something cozy, warm, and comforting.

That’s exactly when I whip up a batch of mini buttermilk pancakes.

These little golden gems are fluffy, buttery, and lightly sweet, filling the kitchen with the scent of vanilla and joy.

Why I Love This Recipe

Bite-sized, fluffy, and perfect for both kids and adults

Requires simple pantry staples

Ready in minutes—great for busy mornings or brunch

Buttermilk makes them ultra-soft with a subtle tang

What You’ll Need (Ingredient Highlights)

Buttermilk: Adds tang and tenderness to the batter

All-purpose flour: Provides structure and fluff

Egg: Binds the batter and adds richness

Vanilla extract: Infuses warmth and depth of flavor

Baking powder: Helps the pancakes rise and stay light

Butter: Adds richness and helps with browning in the skillet

Pro Tips Before You Start

Don’t overmix the batter—lumps are totally fine!

Use a nonstick skillet or griddle to prevent sticking

A small cookie scoop ensures perfectly uniform mini pancakes

Medium heat is key for even golden browning without burning

How to Make Mini Buttermilk Pancakes

Step 1: Make the wet mixture

In a large bowl, whisk together the buttermilk, egg, vanilla extract, melted butter, and sugar until well combined.

Step 2: Add the dry ingredients

Gently mix in the flour, baking powder, and salt.

Stir just until combined—don’t overmix.

Step 3: Heat your skillet

Butter a nonstick skillet or griddle and heat over medium.

Step 4: Scoop and cook

Using a mini cookie scoop or tablespoon, drop batter onto the skillet.

Cook for 1–2 minutes per side, flipping once, until golden and fluffy.

Step 5: Serve warm

Enjoy stacked with a pat of butter and a drizzle of maple syrup!

What to Serve It With

Classic maple syrup and softened butter

Fresh berries or banana slices

Whipped cream or yogurt

A sprinkle of cinnamon sugar

Side of crispy bacon or sausage for savory contrast

Variations / Substitutions

Use whole wheat flour for added fiber

Add mini chocolate chips or blueberries to the batter

Swap vanilla for almond extract for a twist

Make dairy-free by using almond milk and vegan butter

Storage & Leftovers

Store cooled pancakes in an airtight container in the fridge for up to 3 days.

To reheat, microwave for 10–15 seconds or warm in a skillet.

Freeze extras by laying them flat on a baking sheet until firm, then store in a zip-top bag.

Reheat straight from frozen.

FAQs

Can I make the batter ahead of time?
It’s best used fresh, but you can mix the dry ingredients the night before to save time.

Can I use regular milk instead of buttermilk?
Yes, but the texture and flavor will change.

Add 1 tsp vinegar or lemon juice to regular milk for a quick buttermilk substitute.

How do I know when to flip the pancakes?
Flip when bubbles form on the surface and the edges look set.

Can I make larger pancakes with this batter?
Absolutely! Just increase the cook time slightly.

Why are my pancakes tough or rubbery?
Overmixing the batter can make them dense. Stir just until combined.

What kind of pan works best?
A nonstick skillet or griddle is ideal for even cooking and easy flipping.

Can I double the recipe?
Yes, this recipe doubles beautifully for feeding a crowd.

Final Thoughts

These mini buttermilk pancakes are everything I love in a breakfast treat—simple, fluffy, and totally delightful.

Whether you’re cooking for little ones or hosting brunch with friends, they’re sure to steal the show.

Once you make them, don’t be surprised if they become your new weekend tradition, too.

The Boat Shed Kitchen