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 cakes warm.
Finally, take a tip from my Mama: melt a big pat of salted butter into the maple syrup when you warm it up.
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Pancakes for Two, small batch pancakes
Pancakes for two. A small batch of pancakes for one or two people. Perfect, buttermilk pancakes recipe that makes just 6 pancakes.
Ingredients
- 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
- ½ teaspoon vanilla extract
- maple syrup, for serving
- salted butter, for serving
- fresh blueberries, for serving
Instructions
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 ¼-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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Nutrition Information:
Yield:
3Serving Size:
2Amount Per Serving: Calories: 634Total Fat: 14gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 96mgSodium: 550mgCarbohydrates: 119gFiber: 1gSugar: 79gProtein: 9g
Wendy says
Hi. I have been looking for a small batch buttermilk recipe. This sounds great. I was also looking for low sodium, but it’s great this has no added salt, but people have commented they added salt, does it still taste great with no salt? Can you use one tablespoon of sugar so it’s not so sweet because the syrup has sugar in it?
Lax says
Hey there! I’ve tried this recipe with no added salt and just a tablespoon of sugar. They came out great! 🥞
Wendy says
I forgot to also ask, while you are cooking the second batch of three pancakes what’s the best way to keep the first three warm? Was hoping you would have mentioned it in your video,? By the way your instructions are very clear and I like the way you talk and describe things, especially great for beginner cooks like I am.
Charlotte David says
I make these weekly (and have memorized the recipe by now) for hubby and I when the kids are with the grandparents. Seriously the best pancakes ever. Thank you!
Kris Marie says
Just made this recipe! It was absolutely delicious! Luckily I had some frozen, sweet, plumb blueberries to top them! A definite keeper and you’re right, 1/3 cup is a perfect pancake size! Will make again and again...thank you!
Kris Marie says
Hi! I just made this delicious recipe for hubby and I! Topped it with frozen blueberries I zapped in the microwave. He really enjoyed it, just the right size for the two of us! Thank you for all your wonderful recipes!
Gio De La Lastra says
Fluffy light pancakes indeed! I was looking for a small batch pancakes recipe and this one NAILED IT! Thank you...🥞❤️
Jm says
These look great— but one question-you have the serving size in the nutrition info set for 2 pancakes. So 3 would come in around 1000 calories, is that right? Seems high.
Maya says
I eat pancakes about 2x/year. Normally I avoid them bc it’s a whole ordeal but I Google searched “small batch pancakes” and found this recipe. Delicious and easy.
Debbie says
Hi
We made these and love them. But we have some questions. Can you use almond flour instead and if so is it also one cup? Then would you still use 2 teaspoons baking powder? Can you use munk fruit inescapable of white sugar and if so how much?
Christina Lane says
Ooh, almond flour is a different beast. It absorbs a different amount of liquid, has a different protein structure, and lacks gluten. I haven't tried it. I've also never baked with monk fruit, I'm sorry! Check your package directions, maybe you it has a ratio for substituting for white sugar.
Mawmofp says
Wow amazing recipe!! Even after I subbed in a ton due to necessity lol. I subbed 1/4 heaping cup applesauce (no more eggs at home), and made buttermilk (none at home, 1+TB lemon juice then filled up to 1 cup level of milk), 1/2 whole wheat and 1/2 AP flour. Thank you!!