Buttermilk Pancakes for Two
Submitted by lbharris
Small-batch buttermilk pancakes scaled for two. Fluffy, tangy, and on the table in 20 minutes. No leftover batter, no waste. Just right for a lazy morning.
YIELD
2 servingsPREP
5 minCOOK
15 minREADY
20 minNot every morning calls for a mountain of pancakes. Sometimes it’s just the two of you, a hot griddle, and a quiet kitchen.
This small-batch recipe makes just enough fluffy buttermilk pancakes for two plates without any leftover batter going to waste.
The trick is keeping the batter slightly lumpy. Stir just until the dry ingredients are moistened and stop. Those lumps are what give you light, airy pancakes instead of flat, chewy ones.
Drizzle with real maple syrup, add a pat of butter, and settle into a slow weekend morning.
Kitchen Tips
- Add buttermilk gradually until you hit 2 cups of batter. Thicker batter makes fluffier pancakes; thinner batter makes crispier, wider ones.
- Butter the griddle lightly between batches. Too much butter causes the edges to burn before the centers cook.
- Flip when bubbles form across the surface and the edges look dry. Only flip once.
Ingredients
Directions
Salt and sugar can be adjusted to personal tastes.
Stir dry ingredients together.
Add egg and ½ cup of buttermilk.
Add the melted butter. Add enough butter milk to make 2 cups of batter, or more if you like them thinner.
Stir all together briefly. Batter should be slightly lumpy.
Cook as usual on a slightly buttered griddle.
Serve with maple syrup and butter.
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