Pancakes for Two

This recipe gives you a fluffy pancake stack for two people using simple ingredients and no awkward half-eggs.

Small Batch Pancakes for 2

For years, readers have used my classic pancake recipe to make smaller batches, and after perfecting pancakes for one and pancakes for babies, it only made sense to create a version of pancakes for two. This recipe keeps the same soft, fluffy texture as my original while scaling it down perfectly so nothing goes to waste.

How to Make Pancakes for Two

You’ll find me making this recipe in the video in the recipe card. Here is an overview with some important tips:

1. Measure & mix the dry ingredients.
   Measure flour lightly, without packing it into the cup, and always use dry-ingredient cups, not a liquid measuring cup with a spout.
2. Add the wet ingredients and mix.
   Make a well in the middle by pushing the flour to the sides. Add the liquid ingredients, and then use a fork to whisk the egg well. Then, mix everything to make a batter, working from the outside in so you don’t overmix it, a common mistake that yields chewy pancakes.
3. Cook the pancakes.
   Heat a pan or griddle over medium heat. Once hot, grease it and pour the batter immediately to avoid burning the butter or spray. Cook for about 2 minutes, then flip when you see bubbles and defined edges, and cook for a little less time on the second side. You’ll find more cooking tips below the recipe.
4. Stack them high.
   Serve them hot off the pan, or keep them warm while you cook the rest.

Custom Pancakes for Two People

Customize this recipe by adding ¼ cup of chocolate chips into the batter, ½ teaspoon of cinnamon, ½ cup of strawberries or blueberries. Alternatively, take these to the next level in 10 minutes by making a homemade strawberry syrup or a blueberry syrup to pour over your stack.

Pancakes For Two (Small Batch Recipe)

Servings: 2

Prep Time: 5 minutes mins

Cook Time: 5 minutes mins

Total Time: 10 minutes mins

These pancakes for two make the perfect small batch without leftovers or dividing ingredients.

4.97 from 27 votes

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Watch how it’s made:

Ingredients

• 1 cup flour
• 1 ½ teaspoons baking powder
• 1 tablespoon sugar
• Pinch salt
• 1 egg
• ⅔ cup milk, any
• 1 tablespoon melted butter
• 1 teaspoon vanilla

Instructions

Make the batter:

• Combine the flour, baking powder, salt, and sugar in a small bowl.
• In a medium bowl, whisk the egg well until the eggwhite is no longer visible. Add the milk, vanilla, and melted butter and mix to combine. Add the dry ingredients into the wet ingredients bowl, and whisk until there is no visible flour left.

Cook the pancakes:

• Heat a non-stick large pan over medium heat. Once hot, grease, spray, or melt butter on the hot surface.
• Immediately, pour about ¼ to ⅓ cup batter (per pancake) on the greased pan. Cook the first side for about 2 minutes, until the edges begin to look defined and bubbles form.
• Flip the pancakes over and cook for another 2 minutes. Avoid pressing down on the pancakes after flipping.

Serve:

• Plate your pancakes and serve with fresh fruit and syrup.

Notes

Customize this recipe by adding ¼ cup of chocolate chips into the batter, ½ teaspoon of cinnamon, or ½ cup of strawberries or blueberries.

Equipment

Aluminum-free baking powder

Pancake Flipper

Nutrition

Serving: 3 pancakes | Calories: 367kcal | Carbohydrates: 59g | Protein: 12g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 99mg | Sodium: 285mg | Potassium: 239mg | Fiber: 2g | Sugar: 11g | Vitamin A: 462IU | Calcium: 308mg | Iron: 4mg