This super simple recipe makes fluffy pancakes for two. The batter is easy to customize (hello chocolate chips!) and a breeze to throw together when your pancake craving strikes.
When it comes to weekends, I’m team big breakfast.
I’m talking lazy Sunday mornings with the softest stretchy pants, copious cups of coffee, and my entire family piled on the same couch, cat and all, watching baking competitions until someone get’s so hungry (usually me) that they shuffle into the kitchen to start breakfast.
Variety is the name of the game for me and I could never just make pancakes, all by their lonesome, and call it a meal. Oh no.
I want pancakes, eggs, fresh fruit, hash browns… the works!
Out of this delicious quest for breakfast food variety, my small batch pancake recipe was born.
Up until now most of the pancake recipes on this blog have been of the fancy-pants dessert pancakes variety.
I make the most epic Key Lime Pie Pancakes as well as a mean stack of Banana Split Pancakes. I even have some Whole Wheat Oatmeal Pancakes for those looking to sneak some whole grains into their face. Delish!
Today’s recipe, however, is more of the classic old-fashioned variety.
I rarely have buttermilk on hand so I make a DIY version by adding two teaspoons of vinegar to my milk and letting it sit for 10 min while I prep the rest of the ingredients. It’s a fantastic way to add some extra fluff to the pancakes!
If you’re looking to jazz things up and channel your inner kiddo, I have it on very good authority that these pancakes are quite delicious with chocolate chips stirred in.
They’re great with blueberries too or any berry mix-in for that matter. Serve them up plain Jane or throw mix-ins around like confetti — anything goes!
Easy Pancakes for Two
This easy peasy recipe makes 8 fluffy 4-inch pancakes.
If you’ve fallen in love with this recipe and need a larger batch you can easily double the recipe to make 16 pancakes.
Easy Pancakes for Two
- First let's make a faux buttermilk. Add 2 teaspoons of vinegar (plain white or apple cider vinegar) to 3/4 cup milk and allow to sit while you measure out the remaining ingredients.
- Whisk together flour, sugar, baking powder, baking soda and salt in a large bowl.
- In a second bowl, whisk together egg and 2 TBSP oil until well combined. Add milk mixture and vanilla and mix well.
- Add wet mixture to the dry ingredients and stir gently with a whisk until just combined, careful not to overmix. Batter should be lumpy still. Allow to rest for 10 minutes to up the fluff factor of the batter.
- Place approx ½ teaspoon of oil on a griddle or nonstick skillet. When oil begins to shimmer, use a ¼ cup measuring cup to ladle batter onto griddlle/skillet.
- Adjust heat as necessary.
- I've noticed that typically the first batch requires higher heat than following batches. Flip pancakes after bubbles rise to surface and bottoms brown, after 2 to 3 minutes. Cook remaining side approx 1-2 minuets until lightly golden.
- Repeat for remaining pancakes and enjoy with fresh fruit and maple syrup.
More Breakfast Favorites:
- Veggie Breakfast Burritos
- READER FAVORITE: Breakfast Tostadas
- Tropical Pineapple Strawberry Swirl Smoothie
- Easy Blueberry Granola Yogurt Bowls
- French Toast Breakfast Board via The BakerMama
- Banana Streusel Muffins
Visit the Breakfast Recipe Archives for all things breakfast, brunch, and brinner!