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The Boat Shed Kitchen

Fluffy Mini Buttermilk Pancakes

These fluffy mini buttermilk pancakes are soft, tender, and full of buttery flavor. Perfect for breakfast or brunch, they cook quickly and are fun to serve in stacks or with sweet toppings.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4
Calories: 210
Ingredients Method Notes

Ingredients
  

  • 2 cups all-purpose flour
  • 1 ¾ cups buttermilk
  • 2 tbsp granulated sugar
  • ⅛ tsp salt
  • 3 tsp baking powder
  • 1 large egg
  • 1 tsp vanilla extract
  • 4 tbsp unsalted butter melted
  • butter for frying

Method
 

  1. In a large bowl, whisk together buttermilk, egg, vanilla extract, melted butter, and sugar.
  2. Add flour, baking powder, and salt. Stir just until combined—do not overmix.
  3. Heat a nonstick skillet over medium and lightly butter the surface.
  4. Scoop small rounds of batter (about 1 tbsp each) onto the skillet.
  5. Cook for 1–2 minutes per side, flipping once, until golden and cooked through.
  6. Serve warm with butter and maple syrup.
  7. See full steps with tips & photos → https://theboatshedcafe.com/fluffy-mini-buttermilk-pancakes/

Notes

  • Don’t overmix the batter—lumps keep the pancakes tender.
  • If you don’t have buttermilk, use 1½ cups milk + 1 tablespoon vinegar or lemon juice.
  • These freeze well—just reheat in a toaster or skillet.