Small Batch Buttermilk Pancakes
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Get ready for the perfect Buttermilk Pancakes for Two! This easy recipe ensures tender and fluffy pancakes, ideal for a cozy weekend morning.
Whether you’re cooking for picky eaters or having a much needed brunch date with a friend, this classic buttermilk pancakes recipe will put everyone (especially you) in a good mood!
Making these homemade pancakes is a breeze – no need for a large batch or dealing with leftover pancakes when you can create just the right amount, with simple ingredients. With no fancy equipment required, you’ll have two stacks of the fluffiest pancakes, complete with a golden exterior and a tender, flavorful interior.
If you LOVE these pancakes, you love my fluffy oatmilk pancakes and delicious applesauce pancakes.
Why You’ll Love This Recipe
- No Leftovers: This small batch of buttermilk pancakes recipe is designed for two, so you can enjoy your pancakes without dealing with excess leftovers.
- Perfect Size: This recipe is designed to make an appropriately sized short stack of the best fluffy buttermilk pancakes for you and a buddy. Each pancake is scooped with a 1/4 cup of batter, ensuring they are not too huge.
- Quick Preparation: Skip the mixer – you can mix up the batter in just 10 minutes, making it a convenient choice for a speedy breakfast.
- Versatile and Easy: Whether you’re solo or low on ingredients, this buttermilk pancake recipe is adaptable to various situations, using common pantry staples.
Ingredients
- All purpose flour
- Buttermilk
- Granulated sugar
- Baking powder and baking soda
- Vegetable oil
- Vanilla extract and salt
- Whole Large Egg
Helpful Tip: The acid in the buttermilk reacts with the baking soda to make super tender and fluffy pancakes. If you don’t have buttermilk on hand, see the “Substitutions” section for diy buttermilk!
Equipment
- Medium bowl – 2 quart size is perfect
- Whisk
- A skillet or electric griddle – using a large skillet (10″) you can cook three pancakes at once! You can use a cast iron or a nonstick skillet.
- Small kitchen scale (optional)– this is great for small batch cooking to get the most accurate results possible!
Full recipe and ingredient amounts can be found on the recipe card at the bottom of the post.
How To Make Pancakes For Two
Step 1: Combine the dry ingredients in a small bowl and whisk to combine.
Step 2: In a liquid measuring cup or a separate bowl, whisk together the buttermilk, vegetable oil, vanilla, and egg white together.
Step 3: Pour the wet ingredients over the dry. Whisk until smooth and no streaks of flour remain.
Tip: The consistency should be a thick batter, about the same as prepared cake mix or slightly thicker than heavy cream.
Step 4: Heat a skillet over medium heat and coat with melted butter or a little vegetable oil. Scoop out the batter in 1/4 cup portions and pour into the preheated skillet. Depending on the size of your skillet determines how many pancakes will fit in the pan. A 10″ skillet will provide enough space to cook all three pancakes at once.
Step 5: Cook pancakes on the first side for 2 minutes, until the edge of each pancake is risen, bubbly, and looks slightly set. Flip the pancakes over and finish cooking on the second side until cooked through and golden brown– another two minutes.
Serve warm with pure maple syrup and fresh fruit.
Tip: Depending on your stovetop and skillet, reduce the heat to medium low if you notice the pancakes browning too quickly.
Substitutions
- Buttermilk – Make your own buttermilk substitute if you don’t have any real buttermilk on hand. Add 2 teaspoons of white vinegar or fresh lemon juice to a measuring cup and add enough whole milk or 2% to equal 2/3 a cup. Let sit for 5 minutes to curdle.
- Vegetable Oil – Melted butter or coconut oil works too!
Quick Tip: The batter is slightly thinner when using homemade buttermilk.
Variations
This is such a great recipe for the best fluffy pancakes. Add your favorite toppings to make the perfect batch of pancakes every single time!
- Fruity – sprinkle fresh blueberries or diced strawberries onto the batter while the pancakes are cooking for a fruity twist.
- Banana Pancakes – Add thinly sliced bananas to the batter before flipping.
- Chocolate chip pancakes – add a sprinkle of chocolate chips to the pancake batter for a special and chocolatey pancake breakfast.
- Play with the toppings – maple syrup is great, but try serving these pancakes with homemade strawberry jam, a drizzle of honey or sprinkle a little sugar and cinnamon over the top.
Small Batch Buttermilk Pancakes Tips
With all small batch recipes, measuring accurately is a must. For the flour, make sure to scoop the flour into the measuring cup with a spoon and level it before adding it to the mixing bowl. For best results use a kitchen scale for accurate measurements and perfect pancakes every time!
FAQ
I serve 2-3 pancakes per person. I find that a 1/4 cup scoop of batter is the perfect size.
In this recipe, the reaction between the baking soda and the buttermilk gives the pancake batter extra tenderness and lift, while the egg white and baking powder support that!
This is a matter of personal preference. The more liquid you add to the pancake batter will result in thinner pancakes. I find that a batter as thick as heavy cream results in a fluffy pancake that is nice and thick.
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Pancakes for Two
Ingredients
- 3/4 cup 4oz all purpose flour
- 2 tablespoons granulated sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon coarse kosher salt
- 2/3 cup buttermilk
- 1 tablespoon vegetable oil plus more for the pan
- 1 teaspoon vanilla extract
- 1 large egg
Instructions
- In a medium sized bowl, combine the flour, sugar, baking powder, baking soda, and salt. Whisk until combined.
- In a small bowl or liquid measuring cup, combine the buttermilk, oil, vanilla, and egg. Whisk until smooth.
- Pour the wet ingredients over the dry ingredients and stir until just incorporated and no streaks of flour remain. The batter should be a little thicker than heavy cream.
- Add enough oil to nonstick pan or cast iron skillet to coat the bottom of the pan. Tip– I use 1 tablespoon of oil for a 10″ cast iron skillet.
- Heat the skillet over medium heat. Once hot (but not smoking) scoop 1/4 cup of batter into the skillet and cook for two minutes on one side until the edges are set and bubbly.
- Gently flip the pancake and continue to cook 1-2 minutes on the other side until golden brown, puffed, and cooked through. *Turn the heat down to medium low if the pancakes are browning too quickly.
- Repeat the process with the remaining batter until all six pancakes are cooked. Serve warm with maple syrup and butter.
