Pancake mix small batch

Let me tell y’all, if there’s one thing that’ll make a breakfast complete, it’s a stack of fluffy, buttery pancakes. And I’m here to share not just one, but TWO recipes for small batch buttermilk pancakes that’ll have you drooling.

First up, we’ve got the classic buttermilk pancakes. Now, I know some of y’all might be thinking that small batch means small flavor, but let me tell you, these pancakes are anything but boring. Here’s what you’ll need:

Classic Buttermilk Pancakes

Ingredients:

• 1 cup of all-purpose flour
• 2 tablespoons of sugar
• 1 teaspoon of baking powder
• 1/2 teaspoon of baking soda
• 1/2 teaspoon of salt
• 1 cup of buttermilk
• 1 egg
• 2 tablespoons of melted butter
• 1/2 teaspoon of vanilla extract

Instructions:

1. Whisk together the flour, sugar, baking powder, baking soda, and salt in a medium-sized bowl.
2. In a separate bowl, mix together the buttermilk, egg, melted butter, and vanilla extract.
3. Pour the wet ingredients into the dry ingredients and mix until just combined.
4. Heat a skillet over medium-high heat and grease with butter or oil.
5. Using a 1/4 cup measure, pour the batter onto the skillet.
6. Cook until bubbles form on top and the edges start to dry, then flip and cook until golden brown.
7. Repeat with the remaining batter, adjusting the heat as necessary.

And there you have it, the perfect stack of pancakes. But, if you’re feeling fancy, let me introduce you to the second recipe on our menu today.

Lemon Ricotta Buttermilk Pancakes

Now, I know what you’re thinking, “Lemon and ricotta in pancakes? What kind of sorcery is this?” But trust me, it’s a game changer. Here’s what you’ll need:

Ingredients:

• 1 cup of all-purpose flour
• 2 tablespoons of sugar
• 1 teaspoon of baking powder
• 1/2 teaspoon of baking soda
• 1/2 teaspoon of salt
• 3/4 cup of buttermilk
• 1 egg
• 2 tablespoons of melted butter
• 1/2 teaspoon of vanilla extract
• 1/2 teaspoon of lemon zest
• 1/4 cup of ricotta cheese

Instructions:

1. Whisk together the flour, sugar, baking powder, baking soda, and salt in a medium-sized bowl.
2. In a separate bowl, mix together the buttermilk, egg, melted butter, and vanilla extract.
3. Add the lemon zest and ricotta cheese to the wet ingredients and mix until well combined.
4. Pour the wet ingredients into the dry ingredients and mix until just combined.
5. Heat a skillet over medium-high heat and grease with butter or oil.
6. Using a 1/4 cup measure, pour the batter onto the skillet.
7. Cook until bubbles form on top and the edges start to dry, then flip and cook until golden brown.
8. Repeat with the remaining batter, adjusting the heat as necessary.

These lemon ricotta buttermilk pancakes are like a little slice of heaven on a plate. So next time you’re in the mood for some pancakes, give these recipes a try. I promise, you won’t be disappointed.

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