Buttermilk Pancakes for 2 (Small Batch Recipe)

Name: Easy Buttermilk Pancakes for 2
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Ingredients: 1 cup all-purpose flour; 1 tablespoon sugar; 1 teaspoons baking powder; 1/2 teaspoon baking soda; Pinch salt; 1 cup buttermilk; 1 large egg; 2 tablespoons unsalted butter (melted and cooled)

Recipe

This recipe for buttermilk pancakes yields 2 generous servings and they have have that soft, fluffy texture and classic flavor that make pancake mornings worth it.

When you want a small batch of buttermilk pancakes, this recipe is perfect for making a delicious breakfast for two without leftovers.

stack of buttermilk pancakes topped with butter and syrup

Small Batch Buttermilk Pancakes for 2

Laura fuentes holding a skillet of food standing in front of a blue door

I created this recipe for those mornings when you want homemade pancakes for two without cutting a larger recipe in half or eating leftovers for days. It's the small-batch version of my best buttermilk pancakes, which are inspired by the ones my husband's grandmother would serve with warm syrup flowing over every stack. They have that same classic old-fashioned flavor and soft, fluffy texture as my famous homemade pancakes.

How Many Pancakes is 2 Servings

This recipe yields 8 pancakes, enough for two generous servings of 4 pancakes each.

Ingredients

These start with all-purpose flour for structure and buttermilk for that classic tangy flavor and tender texture (see the recipe card if you need to make your own). A little sugar balances the acidity, while baking powder and baking soda work together to create soft, fluffy pancakes. Eggs hold the batter together, butter adds moisture and flavor, and a pinch of salt ties everything together.

How to Make Buttermilk Pancakes for Two People

Make the pancake batter.
Whisk the dry ingredients first, then add the wet ingredients and stir just until no dry flour remains. A few lumps are perfectly fine and will keep the pancakes light and fluffy.
Cook the pancakes on a hot griddle or pan.
Heat a lightly greased griddle or pan over medium heat. Pour the batter onto the hot surface and cook until bubbles form and the edges begin to set before flipping. Cook the second side until golden.
Serve warm.
These are best enjoyed hot off the griddle with pancake syrup, butter, or your favorite toppings. If you have leftovers, refrigerate them for up to 4 days or freeze them for up to 3 months. Reheat in the toaster or microwave.

Mix-Ins

Fold your mix-ins into the batter after gently using a spatula, so you don’t overwork it and end up with dense pancakes. You can add ¼ cup of chocolate chips, ½ cup of blueberries or finely chopped fresh fruit (like strawberries), or ½ a mashed ripe banana. The possibilities are endless!

two fluffy buttermilk pancakes topped with syrup

Laura’s Tips for Great Pancakes

Can I use a buttermilk substitute?

If you don't have buttermilk, you can make it with milk and vinegar or lemon juice in just a few minutes, and the recipe card shows you the exact amounts.

Can I make the batter ahead of time?

I don't recommend it because once the buttermilk and baking soda are mixed, the batter activates (you’ll see bubbles), which is what makes these fluffy. The batter should be made when you’re ready to cook them.

Easy Buttermilk Pancakes for 2

Servings: 2

Prep Time: 5

Cook Time: 10

Total Time: 15

This recipe for buttermilk pancakes yields 2 generous servings and they have have that soft, fluffy texture and classic flavor that make pancake mornings worth it.

5 from 3 votes

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Watch how it’s made:

Ingredients

1 cup all-purpose flour
1 tablespoon sugar
1 teaspoons baking powder
½ teaspoon baking soda
Pinch salt
1 cup buttermilk
1 large egg
2 tablespoons unsalted butter, melted and cooled

Instructions

Make the pancake batter:

In a large bowl, whisk the flour, sugar, baking powder, baking soda, and salt. Make a well in the center.
Pour the buttermilk into the middle of the bowl, and add the eggs and melted butter. Whisk the eggs first, breaking them up into the buttermilk, then work from the outside of the bowl in. Mix all the liquid ingredients with the dry ingredients until the flour is incorporated. The batter is on the thick side but not dense, with an airy and slightly lumpy feel.

Cook the pancakes:

Heat a large non-stick griddle, a cast-iron pan, or a non-stick pan over medium heat. Once the surface is hot, grease it with oil or butter and immediately pour ⅓ cup of batter per pancake.
Cook the first side for 2 minutes until bubbles rise to the surface, the edges of the pancakes become defined, and the bottoms are golden brown. Flip the pancakes over and cook for an additional 2 minutes (or slightly less). Do not press down with a spatula.
Remove the pancakes and serve immediately, or keep them warm on a plate covered with a kitchen cloth or a 200F preheated oven until the remaining batter is cooked.

Serve:

Serve these buttermilk pancakes with butter and your favorite pancake syrup or toppings.

Notes

Make your own buttermilk by adding 1 tablespoon of white vinegar or fresh lemon juice in a measuring cup. Add enough regular milk to fill it to the 1-cup line. Stir and allow the mixture to sit for 5 minutes before using.
two images showing how to make buttermilk