- 1-1/4 cups all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 egg, beaten
- 1-1/4 cups buttermilk
- 2 tablespoons canola oil
- 1 cup fresh or frozen blueberries, optional
- In a large bowl, combine the flour, sugar, baking powder, baking soda and salt. Combine the egg, buttermilk and oil; stir into dry ingredients just until blended. Fold in blueberries if desired.
- Pour batter by 1/4 cupfuls onto a lightly greased hot griddle; turn when bubbles form on top of pancakes. Cook until second side is golden brown. Yield: about 8 pancakes.
Reviews for Pancakes for Two
"Made these this morning for my husband and myself. They were on the table within 20 min. They were delicious! I substituted the oil for 2 1/2 tablespoons of melted butter and used fresh whole milk instead of buttermilk. I only used 1 cup of milk, because I like the batter to be a little thicker. All in all it is a great go to recipe!"
"This recipe was just perfect for us. I used the substitute plain yogurt and milk as I didn't have any buttermilk. Will certainly make them again"
"My husband & I enjoy these fluffy pancakes for supper. Makes just the right amount."
"Oh man! I thoroughly enjoyed these pancakes, and they were a breeze to make! I made the buttermilk with regular milk and a few tablespoons of vinegar, just let it sit a few minutes and that's it! I used whole wheat flour and they turned out AMAZING!!"
"These are easy to make and taste delicious. It is perfectly portioned for two. I use regular milk in place of buttermilk."