Ingredients
Scale
- 1 cup all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup buttermilk
- 1 large egg
- 2 tablespoons melted butter
- Syrup for serving
- Powdered sugar for dusting
Instructions
- In a bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- In another bowl, combine buttermilk, egg, and melted butter.
- Pour wet ingredients into dry and stir until just combined.
- Heat a non-stick skillet over medium heat and lightly grease.
- Pour small batter circles to form mini pancakes and cook until bubbles appear, about 2 minutes.
- Flip and cook for another 1-2 minutes until golden and cooked through.
- Remove from skillet, drizzle with syrup, dust with powdered sugar, and serve warm.
Notes
- Ensure pancake batter is not overmixed for fluffy texture.
- Serve immediately for best crispy edges and warmth.
- Can be kept warm in a low oven before serving.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 2 bites
- Calories: 120 Kcal
- Sugar: 6g
- Sodium: 150mg
- Fat: 5g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg