Buttermilk Pancakes (Recipe for 2)

Buttermilk pancakes are light, fluffy, and full of that classic tangy flavor we all love. These small-batch pancakes for 2 are easy to whip up and perfect for a cozy breakfast or brunch.

Nothing hits the spot quite like buttermilk pancakes. Perfectly golden and irresistibly soft, these pancakes are a breakfast favorite that you will want to make again and again.

Whether you’re cooking for yourself and a special someone or just want a small batch to enjoy, this recipe is your go-to for a delightful morning treat.

Like our blueberry cobbler for one and avocado egg bake, it’s perfect for satisfying those cozy breakfast cravings.

Ingredients

• flour
• sugar
• baking powder
• baking soda
• salt
• buttermilk
• sour cream
• butter
• egg
• nonstick cooking spray

Step by step

1. Whisk the flour, sugar, baking powder, baking soda, and salt together in a large bowl.
2. In a separate medium bowl, combine the buttermilk, sour cream, melted butter, and egg.
3. Fold the buttermilk mixture into the dry ingredients until just combined; do not over mix. Let the batter rest while the skillet heats up.
4. Heat a large skillet over medium-high heat and spray with nonstick cooking spray.
5. Pour the batter into the skillet, 1/4 cup at a time. Cook until the edges are set and the middle of the pancake begins to bubble, about 2-3 minutes.
6. Use a wide spatula to flip the pancake and cook for an additional 1-2 minutes, or until golden brown.

Why do pancakes turn out flat?

This could be due to over mixing the batter or not letting it rest. Also, make sure your baking powder and baking soda are fresh.

Variations

• add a handful of blueberries or chocolate chips to the batter
• sprinkle in some cinnamon or vanilla extract for extra flavor
• top with nuts, such as pecans or walnuts, for a crunchy contrast

Serving suggestions

Fresh fruit, a splash of maple syrup, a spoonful of whipped cream, or a dusting of powdered sugar all make excellent toppings.

For a more filling meal, pair the pancakes with crispy bacon or scrambled eggs. Complete the breakfast with a hot cup of coffee or a glass of freshly squeezed orange juice.

Storage

Keep the pancakes in an airtight container in the refrigerator for up to three days. To reheat, you can microwave them for approximately 20 seconds or warm them in a skillet on low heat until thoroughly heated.

You can also freeze them for up to two months; just layer parchment paper between each pancake to prevent sticking.

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