Pancakes for two. A small batch of pancakes for one or two people. Perfect, buttermilk pancakes recipe that makes just 6 pancakes.
I like to think that you guys know you can count on me.
I’m not entirely sure if I’m your girl when it comes to weekend baking projects, since weekends are for intense, all-day baking, and my recipes are all so simple. (Did you know that I actually wrote a whole cookbook on simple desserts for two that requires less than 10 ingredients?).
Dessert for Two is more about getting a sweet thing on your plate quickly without using many ingredients. And when you want pancakes, you probably don’t want 16 of them.
The number of times I want to make my family a small batch of pancakes compared to the times I host big brunch parties is staggering. Usually, a small batch of pancakes suffices.
My recipe makes 6 perfect, fluffy pancakes. That’s two stacks of 3, if math isn’t your strong suit.
Pancakes for Two, the origin:
This recipe is actually 15 years old. I scaled down a recipe for pancakes when I was in college, way before food blogging existed. It was just me and my roommate, also named Christina, and we wanted pancakes one weekend morning.
We didn’t need the internet’s recipe for 16 pancakes, because college girls don’t plan ahead and freeze pancakes, of course. So, I divided a recipe by 4 and tested it. It took several attempts, but I landed on this recipe and haven’t wavered since.
Fun story: when our current house was being finished, my husband and I lived with my parents for 6 weeks. One morning, my mom served these pancakes to me, and I exclaimed ‘OH MY GOSH, THESE ARE THE BEST PANCAKES I’VE EVER HAD,’ to which my Mom laughed, because it’s my recipe.
She used the recipe from my second cookbook, Comfort & Joy: Cooking for Two. It had been so long since I’ve made pancakes, I must have forgotten how good these were.
These aren’t just fluffy standard pancakes. They have crisp edges and a pleasant tang from the buttermilk that pairs so well with smoky grade B maple syrup. (Use whatever syrup you like, of course).
I have to say, these pancakes for two aren’t the only amazing recipe in my cookbook Comfort & Joy: Cooking for Two. To date, it’s the only cookbook I have that has savory recipes! It has small lunches, dinners for two, and comfort food meals for two also. I’m currently writing my next book, Dinner for Us: Delicious and Easy Recipes to Cook Together, (pre-order link only!) that has more savory recipes, but in the meantime, try this book!
If you lack buttermilk, watch the video for a quick tip on how to substitute regular lemon juice and milk for buttermilk.
My daughter normally eats my 3-ingredient toddler pancakes, and had never eaten these real pancakes until last week. She’s now a fully converted pancake lover like me. No more healthy pancakes for her, hah. Lucky me.
Small batch pancakes: your new weekend plan.
I love that this recipe for pancakes for two can be made all in one bowl, and requires very little effort. It can even be made with eyes only half open and one hand firmly gripping a coffee mug.
If you’re one who plans ahead, go ahead and whisk the dry ingredients together the night before. Leave the bowl by the stove, and then all you have to do is pour in the wet ingredients in the morning.
I use a griddle pan that fits over two burners to cook all of the pancakes at once, because it saves so much time. Plus, I don’t have to turn on the oven to keep the first few pancakes warm.
Finally, take a tip from my Mama: melt a big pat of salted butter into the maple syrup when you warm it up. Pancakes never had it so good!
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 2 tablespoons granulated sugar
- 1 cup buttermilk
- 1 large egg, beaten
- 2 tablespoons unsalted butter, melted, plus extra for the skillet
- 1/2 teaspoon vanilla extract
- maple syrup, for serving
- salted butter, for serving
- fresh blueberries, for serving
In a small bowl, whisk together the flour, baking powder, and sugar.
In a large glass measuring cup, whisk together the buttermilk, egg, 2 tablespoons of the melted butter, and the vanilla.
Stir the wet ingredients into the dry ingredients. Stir just until no dry pockets of flour remain, but don't worry about lumps in your batter. Over-mixing will prevent tender, fluffy pancakes.
Meanwhile, melt the extra butter in your skillet or griddle over medium heat.
Using a 1/4-cup measure, scoop out batter onto the preheated the skillet. Cook until bubbles appear across the entire surface, and then flip to cook the second side until golden brown. Repeat with all remaining batter.
Serve with maple syrup, extra butter and fresh blueberries.
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