This small batch blueberry pancakes recipe makes just enough pancakes for two. They’re fluffy and delicious like your favorite diner pancakes!
Is there any breakfast more comforting than a fat stack of fluffy pancakes? Crowned with a melty pat of butter and a drizzle of sweet maple syrup, these blueberry pancakes are the platonic ideal of weekend breakfasts.
The problem I’ve found with most pancake recipes, though, is that they make about sixty pancakes, and I am but one lass with a fork. That’s why I set out to make the perfect small batch blueberry pancakes recipe. This recipe makes just two servings, or about six pancakes. It’s the perfect amount for two, or for one person with leftovers for tomorrow.
What you’ll need to make these small batch blueberry pancakes:
This recipe calls for very simple ingredients, most of which you likely already have. You’ll need:
- Some baking essentials: flour, baking powder, baking soda and salt. I recommend sticking with all-purpose flour for this recipe because other flours won’t give you the same fluffy texture. But if you want to experiment with whole wheat or oat flour, tell me how it turns out! You can also substitute a 1-for-1 gluten free flour blend to make these gluten free.
- Buttermilk, either store-bought or homemade. You can make your own with regular milk (preferably 2% or whole milk) and lemon juice or white vinegar. Just whisk them together and set the mixture aside for a few minutes to curdle.
- An egg, for extra rise and fluffiness.
- Maple syrup for a touch of sweetness in the batter. I recommend using only pure maple syrup for this recipe, not table syrup. If you don’t have pure maple syrup, you can use regular white sugar instead.
- Vanilla extract. This is technically optional, but it gives the pancakes a lovely flavor.
- And, of course, blueberries! The sweet little stars of the show. You can use fresh blueberries when they’re in season, or frozen berries when fresh fruit is scarce.
More weekend brunch recipes:
Bananas Foster French Toast
Shakshuka with Feta and Harissa
Apple Cinnamon Baked Oatmeal
Did you make this recipe? Leave a rating and comment below, then share a photo and tag me on Instagram!
PrintSmall Batch Blueberry Pancakes
This small batch blueberry pancakes recipe makes just enough pancakes for two. They’re fluffy and delicious like your favorite diner pancakes!
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 2 servings 1x
Ingredients
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 ¼ cups buttermilk*
- 1 large egg
- 2 tablespoons maple syrup, plus more for serving
- 1 teaspoon vanilla extract
- 1 cup fresh or frozen blueberries
- 1 tablespoon butter, plus more for serving
Instructions
- In a large bowl, whisk together the dry ingredients: flour, baking powder, baking soda and salt.
- In a measuring cup or medium bowl, whisk together the wet ingredients: buttermilk, egg, maple syrup and vanilla extract.
- Create a well in the middle of the dry ingredients and pour the wet ingredients into the well. Whisk together until just combined; the mixture will be pretty thick and there will be some lumps, but there should be no dry flour remaining.
- Melt the butter in a large skillet over medium heat. Once the butter is hot and lightly bubbling, scoop a few pancakes onto the pan, using about ⅓ cup of batter for each. Spread out the batter into round-ish pancake shapes and scatter a few blueberries over the top of each.
- Cook the pancakes for 3-4 minutes, until the bottom is golden-brown and small bubbles are forming on the top. Flip and cook for an additional 2-3 minutes.
- Serve warm with plenty of maple syrup and more butter, if desired.
Notes
- If you don’t have buttermilk, you can make your own by combining 1 cup + 2 tablespoons of milk (ideally 2% or whole milk) with 2 tablespoons of lemon juice or white vinegar. Whisk them together, then set the mixture aside to curdle for a few minutes before using in place of the buttermilk.
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