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Pancakes for Two

Total Time

Prep/Total Time: 15 min.

Makes

about 8 pancakes

These light and fluffy pancakes for two won’t leave you worrying about what to do with the leftover batter. For a special taste treat, I like to prepare them with blueberries.—Annemarie Pietila, Farmington Hills, Michigan
Pancakes for Two Recipe photo by Taste of Home

Ingredients

  • 1-1/4 cups all-purpose flour
  • 1 tablespoon sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 large egg, lightly beaten
  • 1-1/4 cups buttermilk
  • 2 tablespoons canola oil
  • 1 cup fresh or frozen blueberries, optional

Directions

  1. In a large bowl, combine flour, sugar, baking powder, baking soda and salt. Combine egg, buttermilk and oil; stir into dry ingredients just until blended. If desired, fold in blueberries.
  2. Preheat griddle over medium heat. Lightly grease griddle. Pour batter by 1/4 cupfuls onto griddle; cook until bubbles on top begin to pop and bottoms are golden brown. Turn; cook until second side is golden brown.

Pancakes for Two Tips

How do you store this recipe for pancakes for two?

Store any extra pancakes layered between wax paper or paper towel in an airtight, lidded container in your refrigerator for 2 to 3 days. Pancakes also freeze very well, for up to 3 months. Although, you might not have any leftovers of this recipe! Here are more recipes for two if you want to avoid leftovers.

What should the consistency of the batter be like when making these small-batch pancakes?

When mixing the batter, use a gentle hand when folding in the dry ingredients and try not to overmix. If you see some streaks or lumps of flour in the batter, that is perfectly fine. In fact, this ensures you will have a lighter, fluffier pancake as they cook on the griddle. Check out more expert tips when you're learning how to make homemade pancakes.

How can you make uniform pancakes every time?

The best tool for consistent pancakes is a spring-loaded cookie scoop. Look for a scoop with 1/4 cup capacity for this recipe. You can also use a 1/4 measuring cup—just scoop the batter and level it off with a knife or spatula before pouring the batter out onto the griddle. Practice making more uniform pancakes when making more of our best pancake recipes!

Mark Neufang, Taste of Home Culinary Assistant
<b>Editor’s Note:</b> For dollar-size pancakes, drop batter by tablespoonfuls onto a griddle.
buttermilk
To substitute for each cup of buttermilk, use 1 Tbsp. white vinegar or lemon juice plus enough milk to measure 1 cup. Stir, then let stand 5 min. Or, use 1 cup plain yogurt or 1-3/4 teaspoon cream of tartar plus 1 cup milk.
Blueberries
If using frozen blueberries, use without thawing to avoid discoloring the batter.

Nutrition Facts

4 pancakes: 527 calories, 18g fat (3g saturated fat), 112mg cholesterol, 1299mg sodium, 74g carbohydrate (15g sugars, 2g fiber), 16g protein.

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