This recipe for Buttermilk Pancakes for Two is the perfect small batch recipe for when you just need six or so pancakes. The buttermilk gives the pancakes a perfect slight tang, while the vanilla and little bit of sugar and cinnamon sweetens them up. Cooked in butter for perfectly crispy edges, the signature sign of homemade pancakes (and the best part).
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Ingredients
To make these fluffy pancakes you need a few simple ingredients. Quantities can be found in the recipe card at the end of this post.
- Flour: Standard all purpose flour. I usually try to buy unbleached so it’s less processed, but that is personal preference.
- Baking powder: The leavening agent to help your pancakes get nice and fluffy. Baking soda does not work in this recipe.
- Granulated sugar: Adds a hint of sweetness that is necessary to balance with the tangy buttermilk.
- Vanilla: Vanilla extract or vanilla bean paste.
- Cinnamon: My secret ingredient which isn't really anything revolutionary but I don't think everyone puts it in pancake batter – a hint of warm spice makes all the difference in flavor.
- Salt: Diamond Crystal Kosher Salt.
- Egg: One large egg, room temperature ideally.
- Butter: Unsalted butter, melted and slightly cooled.
- Buttermilk: With a slightly tangy flavor, buttermilk is perfect for pancakes. Full fat is ideal but any kind works.
How to make homemade buttermilk pancakes
In a large bowl, whisk together the wet ingredients – buttermilk, eggs, vanilla, sugar, and melted butter.
Whisk dry ingredients – flour, salt, baking powder, and cinnamon – into the wet ingredients until just combined; leaving a few small lumps is ok. Set it aside to let the batter rest for at least 5 minutes, this helps it thicken up to give you an extra fluffy pancake.
Melt the butter in a non-stick skillet over medium heat. Once melted, dollop ¼ cup of batter a few inches apart.
Once the first side is set on the edges, golden on the bottom, and starting to bubble on the top (about 3-5 minutes), flip to the other side and finish cooking for another 3-5 minutes until the second side is also golden brown.
Tips and tricks
To help you make the best fluffy buttermilk pancakes possible, check out the tips and tricks below.
- To get same sized pancakes use a measuring cup or cookie scoop.
- If the pancakes start to brown too fast on the bottom before you see bubbles on top, turn the temperature down to medium-low.
- Room temperature ingredients will combine in the batter more smoothly without risk of curdling the egg or chilling the butter.
- Pancakes are ready to be flipped once the edges are set and the top starts to get a few bubbles.
- To prevent the butter from burning, after you cook each batch of pancakes, wipe the skillet clean with a paper towel and add a new pat of butter.
- If you have a griddle (an electric griddle is fine) that would be great to use.
- Use pure maple syrup if you can, it tastes so much better. And warm up before serving, it really elevates the experience of eating pancakes.
How to make buttermilk
Buttermilk is much more readily available in stores these days, but if for some reason you can't find store-bought buttermilk or you have all the ingredients except for that and don't want to go out to the store again, you can make it yourself by combining one scant cup of milk with 1 tablespoon of lemon juice or white vinegar and let it sit for about 5 minutes.
Best pancake toppings and mix ins
While I am a firm believer that the best pancakes don't need any fancy toppings and stand deliciously on their own, a fun topping (or even a topping bar!) can be so tasty and fun. Most pancake toppings can also be mixed into the batter and cooked right into the pancakes, so there’s a lot of room for customization and flexibility if you want. Some of my favorite mix ins and toppings are listed below:
- Chocolate chips (mini or full sized) or chopped chocolate
- Fresh fruit / berries such as blueberries or sliced strawberries
- Sliced bananas
- Sprinkles
- Peanut butter
- In place of maple syrup if you want to try a topping that’s a little healthier you can use whipped greek yogurt with a little honey.
- Jam or jelly
- Nutella
- Stewed apples
Storage and reheating
- If you have leftover pancakes, store them in an airtight container or bag in the fridge for up to 3 days.
- If you want to freeze pancakes (great to have on hand for a quick school breakfast!), cook them through, let them cool, wrap them individually and put them in a freezer safe bag or container.
- To reheat pancakes:
- From refrigerated: warm in the oven at 350°F for 10ish minutes until warmed through OR in the microwave for 2-3 minutes.
- From frozen: warm in the oven at 350°F for 15ish minutes until warmed through OR pop them individually in the toaster oven for a few minutes until warm.
FAQs
Yes, you can make the batter up to 1 day in advance. Store it covered in the fridge and let it sit at room temperature for 15 minutes before using it.
Put cooked pancakes on a wire rack on top of a rimmed baking sheet and keep them in a warm oven preheated to 325°F.
In this recipe, yes, because the acid in buttermilk reacts with the baking powder to make the pancakes fluffy. If you were to use milk, for example, the leavening agent wouldn’t react properly and they would be flat pancakes.
Sure! If you have dairy free alternatives to the dairy ingredients, feel free to give them a try.
Did you make this recipe? Leave a rating and review below and tag me on social!
📖 Recipe
Buttermilk Pancakes for Two
Ingredients
- 1 ¼ cup flour
- ½ teaspoon kosher salt
- 1 ½ teaspoon baking powder
- 1 tablespoon granulated sugar
- 1 teaspoon vanilla extract
- 1 large egg room temp
- 2 tablespoon butter melted + brought to room temp
- 1 cup buttermilk room temp
Instructions
- In a large bowl, whisk together the wet ingredients – buttermilk, eggs, vanilla, sugar, and melted butter.
- Whisk dry ingredients – flour, salt, baking powder, and cinnamon – into the wet ingredients until just combined; leaving a few small lumps is ok. Set it aside to let the batter rest for at least 5 minutes, this helps it thicken up to give you an extra fluffy pancake.
- Melt the butter in a non-stick skillet over medium heat. Once melted, dollop ¼ cup of batter a few inches apart.
- Once the first side is set on the edges, golden on the bottom, and starting to bubble on the top (about 3-5 minutes), flip to the other side and finish cooking for another 3-5 minutes until the second side is also golden brown.
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