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Griddle Breakfasts

Small-Batch Buttermilk Pancakes for Two

Morning Fold · Updated 2026-07-19 · 4 min read
Small-Batch Buttermilk Pancakes for Two
The gistFor six small buttermilk pancakes, whisk 3/4 cup flour, 1 tablespoon sugar, 1 teaspoon baking powder, 1/4 teaspoon baking soda, and 1/4 teaspoon salt. Separately whisk 3/4 cup buttermilk, one egg, and 1 tablespoon melted butter, then combine just until no dry pockets remain. Cook 1/4-cup portions on a lightly greased medium-low griddle, flipping when bubbles remain open and the edges look set.
Contents

Make six pancakes for two

This recipe makes six pancakes about 4 inches wide, enough for two moderate servings. Buttermilk supplies acidity and tang, while the combination of baking powder and baking soda provides lift. Keep the measurements together: changing the liquid or leavener independently can alter spread, flavor, and browning.

Raw flour and egg can contain harmful microorganisms. Do not taste the batter, and clean bowls, utensils, hands, and surfaces after contact.

Ingredients

Mix wet and dry separately

Whisk the flour, sugar, baking powder, baking soda, and salt in a medium bowl. In a second bowl or measuring jug, whisk the buttermilk, egg, and melted butter until even.

Pour wet into dry. Fold only until no dry flour pockets remain. Small, soft lumps are preferable to extended mixing. Let the batter stand for 5 minutes while the griddle finishes heating; it should be thick but pourable.

If it is stiff enough to hold a mound, fold in buttermilk one teaspoon at a time. If it runs like milk, recheck the original measurements rather than adding unmeasured flour.

Keep ingredient temperatures compatible

Very hot melted butter can cook spots of egg, while ice-cold buttermilk can make warm butter solidify into small beads. Melt the butter first and let it cool until merely warm. Take the measured buttermilk and egg from the refrigerator while assembling the dry ingredients; they need not sit out for an extended period.

If the butter firms after mixing, do not microwave batter containing raw egg and flour. Continue with the recipe and judge the cooked test pancake. Return unused perishable ingredients to refrigeration promptly.

Test the griddle with one pancake

Heat a griddle or wide skillet over medium-low heat for several minutes. Lightly grease it, then wipe away visible puddles with a heat-safe towel held by tongs. Keep cloth and paper clear of flame and burners.

Scoop a level 1/4 cup of batter into the pan. Do not press or spread it thin. The test pancake tells you more than a dial setting because cookware and burners vary.

Cook until bubbles appear across the top, several holes stay open, and the edge looks set rather than wet, usually 2 to 3 minutes. The underside should be evenly golden. Flip once with a thin spatula and cook the second side for about 1 to 2 minutes, until the center springs back gently and no wet batter remains.

If the surface burns before the edge sets, lower the heat and allow the pan to cool briefly. If the pancake stays pale and barely sizzles, raise heat slightly.

Finish the batch without crowding

Cook two or three at a time, leaving room for the spatula. Regrease only when the surface looks dry; excess fat creates patchy, fried-looking color. The final portions may cook faster as the pan stores heat, so continue watching the surface cues.

Keep finished pancakes in a single layer on a rack over a sheet pan in a 200-degree Fahrenheit (93-degree Celsius) oven while completing the short batch. Avoid a covered stack, which traps steam.

For a savory second component, start the crispy oven breakfast potatoes first; their longer roast gives time to mix and griddle the pancakes.

Serve and store safely

Serve with fruit, yogurt, syrup, or butter. A cooked test pancake—not raw batter—is the safe place to judge salt and sweetness.

Refrigerate leftovers promptly in a covered container. Reheat only until hot without drying them out. Discard food with mold, an off odor, or other spoilage signs. Find more controlled stove-top breakfasts in Griddle Breakfasts.

FAQ

Can I make buttermilk pancakes with regular milk?

Regular milk is less acidic and changes how the baking soda works, so it is not a direct swap in this formula. Use a recipe developed for ordinary milk, or use a tested buttermilk substitute with appropriate acidity. Texture and flavor may still differ from cultured buttermilk.

Why is my pancake batter lumpy?

Small soft lumps are normal after mixing wet and dry ingredients only until no flour pockets remain. Vigorous mixing develops more gluten and can make pancakes tougher. Break up a visibly dry clump with a few gentle strokes, then stop and let the batter stand while the griddle heats.

How hot should the pan be for pancakes?

Use medium-low heat as a starting point and test one pancake. A drop of water should not sit cold or vanish in an explosive burst. If the outside darkens before the center sets, lower the heat; if the batter barely sizzles and stays pale, raise it slightly.

When should I flip a pancake?

Flip when bubbles across the surface rise and some holes remain open, the outer edge changes from glossy to set, and the underside is golden. Slide a thin spatula fully underneath and turn once. Repeated flipping can compress the pancake and makes timing harder to judge.

Can pancake batter be tasted raw?

No. Raw flour and raw egg can carry harmful microorganisms, so batter should not be eaten or sampled before cooking. Wash hands, bowls, utensils, and surfaces that contact raw batter, and keep it away from ready-to-eat toppings. Judge seasoning from the first fully cooked test pancake.

How do I keep pancakes warm for serving?

Place cooked pancakes in a single layer on a rack set over a sheet pan in a low oven, around 200 degrees Fahrenheit (93 degrees Celsius), for the short time needed to finish the batch. Stacking or covering tightly traps steam and softens the surfaces. Do not hold them indefinitely.