Fluffy, golden buttermilk pancakes are the ultimate breakfast treat, especially when made just for two. These pancakes boast a light, airy texture and a subtle tang from the buttermilk, creating a perfect balance of flavors.
With just 10 minutes of prep and 10 minutes of cooking, you can whip up a warm, comforting meal that feels indulgent yet effortless.
Top them with fresh berries for a burst of sweetness, or drizzle with maple syrup for a classic touch. The crispy edges and tender centers make every bite a delight, turning a simple morning into something special. Perfect for lazy weekends or cozy weekdays, these pancakes are a small-batch recipe that delivers big on flavor and joy.
Ingredients for Perfect Buttermilk Pancakes
- 1 cup (5oz/142g) all-purpose flour
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup (8floz/240ml) buttermilk (or substitute with 1 cup milk + 1 tablespoon lemon juice or vinegar, let sit for 5 minutes)
- 1 large egg, at room temperature
- 2 tablespoons (1oz/28g) butter, melted
- ½ teaspoon vanilla extract
- Butter, for cooking
- Maple syrup, butter, and fresh berries, for serving
Step-by-Step Instructions
- In a medium bowl, mix together the flour, sugar, baking powder, baking soda, and salt.
- In another medium bowl, whisk the buttermilk, egg, melted butter, and vanilla extract until well combined.
- Combine the wet and dry ingredients, stirring until just a few lumps remain. Avoid overmixing. Let the batter rest in the fridge for 20 minutes.
- Heat a skillet over medium-low heat. Once hot, brush the surface with a little butter.
- Pour ¼ cup (2oz/57g) of batter onto the skillet for each pancake.
- Cook for 2-3 minutes on the first side. Once bubbles form on the surface and the edges look set, carefully flip the pancake.
- Cook the other side for 1 minute, or until golden brown and cooked through.
- Transfer the pancake to a plate and cover with a clean tea towel to keep warm while you cook the remaining batter.
- Serve with more butter, warm maple syrup, and fresh berries.
- Store leftovers in an airtight container in the refrigerator for up to 3 days, or freeze for up to 2 months. Defrost on a warmed skillet or in the microwave.
Creative Topping Ideas to Elevate Your Pancakes
While butter and maple syrup are classic, why not try something new? Spread a dollop of whipped cream cheese and drizzle with honey for a tangy-sweet twist.
For a tropical vibe, top with sliced bananas, toasted coconut flakes, and a sprinkle of cinnamon. Or, go indulgent with chocolate chips, caramel sauce, and a scoop of vanilla ice cream. The possibilities are endless!
Perfect Pairings for a Complete Breakfast
Serve your pancakes with crispy bacon or sausage links for a savory balance. Add a side of scrambled eggs or a fresh fruit salad for a wholesome meal. For a cozy touch, pair with a steaming cup of coffee or a glass of orange juice. These combinations make breakfast feel extra special!
How to Store and Reheat Like a Pro
Leftover pancakes? No problem! Store them in an airtight container in the fridge for up to 3 days or freeze for up to 2 months. To reheat, warm them in a skillet over low heat for a crispy edge, or microwave for 20-30 seconds for a quick fix. Add a pat of butter while reheating for extra flavor and moisture.
Quick Tips for Fluffy Pancakes Every Time
For the fluffiest pancakes, don’t overmix the batter—a few lumps are okay! Let the batter rest for 20 minutes to allow the baking powder to activate. Cook on medium-low heat to avoid burning, and flip only when bubbles form on the surface. These small steps make a big difference!
Buttermilk Pancakes for Two (And Topping Ideas!)
Ingredients
Dry Ingredients
- 1 cup all-purpose flour 5oz/142g
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoons salt
Wet Ingredients
- 1 cup buttermilk 8floz/240ml
- 1 large egg at room temperature
- 2 tablespoons butter 1oz/28g, melted
- ½ teaspoon vanilla extract
For Cooking and Serving
- Butter for cooking
- Maple syrup butter and fresh berries, for serving
Instructions
- In a medium bowl, mix together the flour, sugar, baking powder, baking soda, and salt.
- In another medium bowl, whisk the buttermilk, egg, melted butter, and vanilla.
- Combine the wet and dry ingredients until just a few lumps remain. Let the batter rest in the fridge for 20 minutes.
- Heat a skillet over medium-low heat and once hot, brush the surface with some butter.
- Pour a ¼ cup (2oz/57g) of batter onto the skillet.
- Cook for 2-3 minutes on this side. Once bubbles begin to form on the surface, carefully flip and cook the other side for 1 minute, until golden brown and cooked through.
- Transfer to a plate and place a clean tea towel over the pancake to keep warm while you cook the remaining batter.
- Serve with more butter, warm maple syrup, and fresh berries. Store leftovers in an airtight container in the refrigerator for up to 3 days, or freeze for up to 2 months. Defrost on a warmed skillet or in the microwave.