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Home / Latest Posts / Recipes / Course / Breakfast and Brunch / Small Batch Pancakes

Small Batch Pancakes

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By: Leigh Anne WilkesPosted: 2/24/23Updated: 3/20/24

This post may contain affiliate links. Please see disclosure policy here.

stack of small batch pancakes with blueberries on top

Light, fluffy and tender, these Small Batch Pancakes are perfect for breakfast or dinner for two.

stack of three pancakes with blueberries on top

Buttermilk Pancakes for Two

This small batch pancake recipe is perfect for our reduced size family. It makes six medium sized pancakes which is just right for us. You can easily double the recipe if you need more. You can find my full size Buttermilk Pancake recipe here. These are some of the lightest and fluffiest pancakes you will ever eat.

stack of three pancakes on a plate

Small Batch Pancake Ingredients

  • All purpose flour
  • Baking Powder
  • Baking Soda
  • Salt
  • Sugar
  • Eggs
  • Buttermilk. Buttermilk is best but you can always use plain milk.
  • Canola Oil. I also use avocado oil or vegetable oil, a mild oil.
pancakes for two ingredients

Why Use Buttermilk for Pancakes?

Because of a higher acid content than regular milk, Buttermilk makes the pancakes more tender, moist, thick, and fluffy and it also adds a slight tang. The buttermilk reacts with the baking soda and generates bubbles of carbon dioxide which makes the small batch pancakes lighter.

Tips from Leigh Anne

  • To make your own buttermilk, add 1 Tbsp of white vinegar or lemon juice to 1 cup of milk. Allow to sit for a few minutes and it will begin to curdle.
  • Don’t over mix your small batch pancake batter. Over mixing makes for a tough pancake. I prefer to mix my batter by hand as you are less likely to over mix.
  • Accurate measuring is especially important with small batch recipes. To measure your flour, spoon the flour into the measuring cup and then use a knife to level it off, scraping off excess flour.
overhead shot of pancakes for two on plates

How to make Small Batch Homemade Pancakes

I always mix my pancake batter by hand. Over mixing the small batch pancake batter can create a tough pancake.

  • Mix together the dry ingredients in a small bowl. Form a well in the middle of the flour.
  • Combine wet ingredients together.
  • Pour wet ingredients into the well of the dry ingredients.
pouring wet ingredients into dry ingredients
  • Whisk until ingredients are combined. Do not over mix. You will have lumps in your batter and that is just fine.
pancake batter in a bowl.
  • Using a 1/3 cup scoop, pour batter onto a hot griddle or skillet greased with cooking spray. A scoop gives you even sized pancakes which means they will cook more evenly.
pancakes on griddle
  • Cook until bubbles begin to form on the surface and just begin to pop. That is when you know your pancakes are ready to flip to the second side. DO NOT flip them before or you will end up with pancake batter all over.
pancakes cooking on a griddle
  • After you flip them you are going to be tempted to take your spatula and press down on them. DO NOT DO THIS! Trust me, you are going to want to but resist the urge! You want to keep those pancakes nice and fluffy!
  • Cook until golden brown on both sides.

DON’T DO THIS!!

pressing down a pancake with a spatula

Pair this with

  • Cinnamon Syrup
  • Buttermilk Syrup
  • Coconut Syrup
  • Sugared Bacon
  • Fruit Salad
  • Maple Syrup

Favorite Pancake Add Ins

  1. Chocolate Chips. I like the mini chocolate chips but my favorite is white chocolate chips.
  2. Nuts. We prefer pecans.
  3. Fruit. Add in some blueberries, diced apple, or raspberries.
  4. Sprinkles. Make your pancake a party!
pancakes for two with blueberries on top

Frequently Asked Questions

I need more pancakes!

If you need a bigger batch of pancakes be sure and use my full size recipe for buttermilk pancakes which you can find here.

I have small lumps in my batter!

Lumps are fine. If you try to get rid of all the lumps you will end up over mixing the batter and end up with a tough pancake. Stir batter until there are no more streaks of flour and then stop!

Why aren’t my pancakes fluffy?

For fluffy pancakes be sure and check the date on your baking powder. If it is old or expired it will prevent your pancakes from being fluffy. Also, overmixing can cause your pancakes to be flat.

Try these other pancake recipes:

  • Peanut Butter Pancakes
  • Cinnamon Roll Pancakes
  • Cream Cheese Muffins
  • Sour Cream Pancakes

Be sure and follow me over on You Tube for weekly cooking demos.

4.98 from 94 votes
stack of three pancakes with blueberries on top

Small Batch Pancakes

Recipe From: Leigh Anne Wilkes
These Small Batch Pancakes are perfect for breakfast or dinner or whenever that pancake craving hits!
serves: 6 pancakes
Prep:5 minutes minutes
Cook:10 minutes minutes
0 minutes minutes
Total:15 minutes minutes
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Ingredients

  • 1 egg
  • 1 cup buttermilk
  • 3 TBSP canola oil
  • 1 cup all purpose flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 Tbsp sugar

Instructions

  • Combine dry ingredients in a bowl, forming a well in the middle.
  • Combine wet ingredients in a bowl.
  • Pour wet ingredients into dry and stir until just combined. Batter will be lumpy.
  • Let batter rest for 10 minutes.
  • Using a cookie or muffin scoop, pour batter onto a hot, lightly greased griddle.
  • Cook until bubbles form. Flip pancakes and finish cooking.

Tips & Notes:

  • Cook until bubbles begin to form on the surface and just begin to pop. That is when you know your pancakes are ready to flip. DO NOT flip them before or you will end up with pancake batter all over.
  • Do not press down on the pancake with your spatula after flipping them!  You want them light and fluffy!

Nutrition Facts:

Calories: 178kcal (9%) Carbohydrates: 19g (6%) Protein: 4g (8%) Fat: 9g (14%) Saturated Fat: 2g (13%) Trans Fat: 1g Cholesterol: 32mg (11%) Sodium: 339mg (15%) Potassium: 187mg (5%) Fiber: 1g (4%) Sugar: 3g (3%) Vitamin A: 106IU (2%) Calcium: 97mg (10%) Iron: 1mg (6%)
* Disclaimer: All nutrition information are estimates only. Read full disclosure here.
Course:Breakfast
Cuisine:American
stack of three pancakes with blueberries on top
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  1. Janette L says

    Posted on 4/29 at 7:57 am

    I replaced a little of the AP flour with almond flour and oat flour, still came out nice and fluffy!

    Reply
  2. Andrea says

    Posted on 3/16 at 11:37 am

    I haven’t made pancakes in several months and I couldn’t find my favorite recipe so I just googled! And I’m familiar with this website and the quality of their recipes. This is a delicious pancake and I will make it again. I made some variations. I was out of buttermilk so I used regular milk I had no vanilla so I use half a vanilla bean I always put vanilla in my pancakes. I used three tablespoons Moroccan cold pressed olive oil and I added a tablespoon of melted butter. The only eggs I have are jumbo! And of course a nice generous dash of pumpkin spice! I cook them in a ceramic pan 50% butter 50% olive oil. Outrageously delicious fluffy with very little effort these are so easy to make. Thank you for such a great recipe.

    Reply
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