When I think of decadent breakfast food, homemade buttermilk pancakes always come to mind. My Buttermilk Pancakes Small Batch Recipe for Two makes the best fluffy buttermilk pancakes ever! I like to add fresh fruit, but you can add your own favorite topping. If you need more pancakes, you can double or triple this recipe with one click on the recipe card!
This recipe was inspired by my Blackberry Syrup for Pancakes on this site. I needed the best pancake recipe to do justice to this delicious fresh berry syrup.
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Ingredients
Nothing special, just ingredients you probably have on hand. If you do not have fresh buttermilk, no worries. See the recipe notes below for buttermilk substitutions.
Ingredient Notes
Buttermilk - Buttermilk is the key ingredient for making tender, flaky pancakes, biscuits, and cake. That being said, most households will not have a carton of buttermilk in the fridge. No one wants to make a store run for a carton of buttermilk when you only need a half cup. I have solved the problem by always keeping a shelf-stable can of buttermilk powder in my pantry. Just google the words "buttermilk powder" and you will find out where to buy it. This is the brand I use, but there are alternatives. Just mix with water! Some bakers recommend whisking the powder into the dry ingredients and the water into the wet ingredients. Caveat: I have not tried this method.
If you don't have fresh buttermilk or buttermilk powder, there is another solution to the dilemma. You can make a good substitute by mixing 1 scant cup of whole milk, 2% milk, half-and-half, or heavy cream with one tablespoon of freshly squeezed lemon juice or distilled white vinegar. Let it sit undisturbed for ten minutes. You will end up with curdled milk that can be used, measure for measure, as a buttermilk substitute. If you don't have a lemon you can also use ½ cup of regular milk with ¼ cup of sour cream.
This recipe calls for baking powder, not baking soda!
See the recipe card for quantities.
Instructions
In a medium-sized bowl whisk flour, baking powder, and sugar.
Add buttermilk slowly and beat the mixture for about 2 minutes using an electric mixer.
Add eggs, one at a time, and mix everything for about 1 minute. Allow the batter to rest for 30 minutes before using.
Spray a pan or griddle with cooking spray and pour in batter to make medium-sized pancakes- about 3" in diameter. Cook pancakes on medium heat.
Fry for about 1-2 min until golden brown, flip it over, and cook for another minute.
Flip to the second side when bubbles rise to the top and burst.
Keep pancakes warm in a 200-degree oven on a baking sheet with a wire rack. Serve warm with melted butter, syrup, and/or your favorite toppings and fruits.
Substitutions
See the notes above about buttermilk substitutions.
Variations
- Instead of regular pancakes, add chocolate chips to the batter for chocolate chip pancakes! Drizzle with caramel and top with a dollop of whipped cream.
- Slather the top with Nutella chocolate hazelnut spread.
- Drop fresh blueberries into the batter as you pour the pancakes onto the griddle for delicious blueberry pancakes.
Equipment
- Griddle or large non-stick frying pan
- Spatula
- Non-stick cooking spray
- Medium bowl
Storage
Freeze leftover pancakes in a single layer on a sheet pan. When fully frozen, place the pancakes in freezer bags and return them to the freezer. Use within 2 months for best results.
Top tip for Buttermilk Pancake Recipe for Two
My top tip for making this easy recipe is to know when to flip the pancakes. When fully cooked on the first side, bubbles rise in the batter and pop on the top. That is your signal that it is time to flip the pancake. Make the best homemade pancakes.
FAQ
If possible, make your batter and let it rest for about 30 minutes at room temperature before cooking. The flour will absorb the liquid, and you will come out with light and fluffy pancakes.
Related
Looking for other recipes like this? Try these:
- Starbucks' Classic Cinnamon Coffee Cake Recipe
- Blackberry Syrup Recipe for Pancakes
- Banana Muffin Recipe with Applesauce
- Easy Apple Pastry Recipe (Strudel)
Buttermilk Pancakes Small Batch Recipe for Two
Equipment
- Griddle or large non-stick skillet, or electric griddle
- Non-stick cooking spray
- Medium bowl
- Spatula
Ingredients
- ¾ cup all-purpose flour
- ¾ cup buttermilk or substitute
- 1.5 tablespoon sugar
- 1.5 teaspoons baking powder
- 1 large egg
- Cooking spray
Instructions
- In a medium-sized bowl stir flour, baking powder, and sugar.
- Add buttermilk slowly and using an electric mixer beat the mixture for about 2 minutes.
- Add eggs, one at a time, and mix everything for about 1 minute. Allow the batter to rest for 30 minutes before using.
- Spray a pan or griddle with cooking spray and pour in batter to make medium-sized pancakes- about 3" in diameter.
- Cook pancakes on medium heat.
- Fry for about 1-2 min until golden brown, flip it over, and cook for another minute. Flip to the second side when bubbles rise to the top and burst.
- Keep pancakes warm in a 200-degree oven until serving.
- Serve warm with melted butter, syrup, and/or your favorite toppings and fruits.
Nutrition
Approximate nutrition information is provided as a convenience and courtesy only. You are encouraged to do your own calculations if precise data is required.
We take every effort to ensure that the estimated meal cost per serving is accurate. We use a meal cost analysis application that estimates the cost of a recipe based on groceries purchased at a Walmart store in my geographical area, northern California.
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