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Pancakes for Two Recipe

Pancakes for Two Recipe

These light and fluffy pancakes are perfectly portioned for two, so there's no need to worry about what to do with leftover batter. For a special taste treat, I like to prepare them with blueberries.—Annemarie Pietila, Farmington Hills, Michigan
TOTAL TIME: Prep/Total Time: 15 min. YIELD:2 servings


  • 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


  • 1. 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.
  • 2. 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.

Nutritional Facts

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

Reviews for Pancakes for Two

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Reviewed Feb. 26, 2018

"I made these the other day for a special someone and they turned out perfectly. I used 2% milk and added a tsp of vanilla for good measure. I also omitted the baking soda since we didn’t have any on hand. They carmelized nicely."

Reviewed Aug. 10, 2017

"I've always had an issue making pancakes. Honestly...even pre made mixes! I am a good baker, decorate and sell cakes and cookies...can basically follow any recipe for meals...and STiLL can't make pancakes...LOL! I had an epic fail the other day with a recipe I found. I was determined to master this!

I found THIS recipe and it was easier, less ingredients, and OMG! I made PANCAKES!!! Delicious, light, fluffy perfection!!! Follow this recipe exactly, allow to sit for 30 minutes ( not sure if it says that in directions, but it DOES make all the difference in texture of the batter. It makes it frothy and foamy...the way it's supposed to be!)
Thanks for allowing me to master something I've not been able to do up until now!"

Reviewed Nov. 27, 2016

"Great recipe! Buttermilk is the secret to amazing pancakes ... makes them tender, yet stretchy with a wonderful flavor! Definitely delicious! Mmmmmm! :-)"

Reviewed Oct. 15, 2016

"Great easy recipe! Added chocolate chips instead of blueberries and regular whole milk instead of butter milk and coconut oil instead of canola. The great thing about this recipe is it's foolproof and can be adjusted as desired, thank you for sharing!"

Reviewed Jun. 20, 2016

"My family loved these. I added chocolate chips. It was the right amount for my husband and daughter."

Reviewed Feb. 12, 2016

"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!"

Reviewed Oct. 4, 2015

"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"

Reviewed Sep. 17, 2015

"My husband & I enjoy these fluffy pancakes for supper. Makes just the right amount."

Reviewed Aug. 20, 2015

"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!!"

Reviewed May. 7, 2015

"These are easy to make and taste delicious. It is perfectly portioned for two. I use regular milk in place of buttermilk."

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