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Light, fluffy and tender, these Small Batch Pancakes are perfect for breakfast or dinner for two.
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.
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.
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.
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.
- Whisk until ingredients are combined. Do not over mix. You will have lumps in your batter and that is just fine.
- 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.
- 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.
- 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!!
Pair this with
Favorite Pancake Add Ins
- Chocolate Chips. I like the mini chocolate chips but my favorite is white chocolate chips.
- Nuts. We prefer pecans.
- Fruit. Add in some blueberries, diced apple, or raspberries.
- Sprinkles. Make your pancake a party!.
Frequently Asked Questions
If you need a bigger batch of pancakes be sure and use my full size recipe for buttermilk pancakes which you can find here.
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!
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:
Be sure and check out some of our other small batch recipes including Lasagna for Two, Small Batch Lemon Bars and Small Batch Chocolate Chip Cookies.
Be sure and follow me over on You Tube for weekly cooking demos.
Small Batch Pancakes
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:
Emily says
I’ve made these pancakes several time and they turn out fluffy and delicious every time! I like that it only makes a few pancakes.
Hanna says
Delicious! Perfect for two. We get about five-six 6-inchish pancakes out of this recipe.
I’ve made these twice, one time I didn’t have buttermilk so I just did a little less milk plus a tbsp of lemon juice and they turned out great. I also like to add a bit of vanilla extract to mine.
Very good recipe! And great tips about not pressing them down. They turn out very fluffy. Thank you so much!
DANI says
I love this video
Rebecca says
Lovely recipe
Beth says
Huge pancake recipe person here! These are incredible and way easier to make than any other more complex pancakes I’ve made.