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When you want a small batch of great buttermilk pancakes, this recipe delivers a fluffy and delicious breakfast stack.
Small Batch Buttermilk Pancakes for 2
These are 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 classic old-fashioned flavor you only get from real buttermilk in the batter, with the same soft, fluffy texture as my famous homemade pancakes. You’re going to love them.
How Many Pancakes is 2 Servings
This recipe yields 8 pancakes, which means 4 delicious pancakes per person.
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 help bind the batter, 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.
Mix the dry ingredients first, then add the wet ingredients and whisk everything together until a thick but airy batter forms. - Cook the pancakes on a hot griddle or pan.
Cook over medium heat with butter or oil until bubbles form and the edges begin to set before flipping. - Serve warm.
These are best enjoyed hot off the griddle with pancake syrup, butter, or your favorite toppings.
Mix-Ins
After the batter is mixed, 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.
Easy Buttermilk Pancakes for 2
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
Joan says
I made these buttermilk pancakes for my husband and I and they were delicious. We had a couple leftover which was great.