These Pancakes for Two are a small-batch take on homemade pancakes, made with regular milk so there's no buttermilk to buy. They come together in very little time, and you can easily customize them with your favorite add-ins.
My grandson loves pancakes, and every Friday night he has an overnight with gramma, so Saturday mornings mean pancakes at my house. I didn't want to make a full recipe every week, so I played around until I came up with this one, and it's been my go-to every Saturday since. He usually eats 3 or 4, and he always takes the rest home with him for the next day.
Quick Summary
- A small batch that makes 8 regular-sized pancakes, 4 per person.
- Why I weigh my flour, and how to measure it with a cup if you don't have a scale.
- How to store leftovers in the fridge or freezer and reheat them the next morning.
- Substitutions and variations to make them your own.
Jump to:
Key Ingredients
- All-Purpose Flour: I always weigh it instead of scooping it (more on why in my tips below).
- Baking Powder and Egg: These give the pancakes their fluff.
- Sugar, Salt, and Vanilla Extract: Added for flavor.
- Fairlife 2% Milk: Ultra-filtered and higher in protein and what I use at home.
- Dark Chocolate Chips: My grandson's favorite add-in, but they're optional.
How to Make Pancakes for Two
Combine the flour, sugar, baking powder, and salt in a medium bowl. Add the milk, egg, and vanilla and stir until just combined.
Stir in the chocolate chips if you're using them and let the batter rest.
While the batter rests, heat the griddle to 350°F. I take the stick of butter and rub it over the entire griddle until it's bubbly. I love the flavor butter adds and the crispy edges it gives each pancake.
Using a ¼ cup measure, pour the batter onto the griddle. Cook for 2-3 minutes, until the edges are slightly set and a few bubbles form on top. Flip and cook another 1-2 minutes, until cooked through.
Substitutions
- Maple Syrup for Sugar: I've used 1 tablespoon of maple syrup in place of the sugar.
Variations
- Blueberry Pancakes: Swap in ½ cup of fresh or frozen blueberries for the chocolate chips.
- Cinnamon Pancakes: Swap in ¼ cup of cinnamon chips for the chocolate chips and add ½ teaspoon of cinnamon to the dry ingredients.
Top Tips
- Weigh your flour. It's the best way to get the batter consistency right. I use 125 grams, which is about 1 cup. A measuring cup can give you too much flour, making the batter too thick and the pancakes on the heavier side. If you're using a measuring cup, stir the flour first, then lightly spoon it into the cup and level it off. Don't tap the cup, because that packs in more flour than you need.
- Let the batter rest. After stirring, I let it sit for 2-3 minutes so it can thicken a little on its own.
What to Serve With Pancakes for Two
My grandson loves these with just butter, but my favorite way is with butter and pure maple syrup poured over top. Sometimes I'll spread them with peanut butter and muscadine jam, or with my whipped maple butter.
We've also been known to butter them, sprinkle with brown sugar over the top and pour about ½ cup of milk over all of it.
You May Be Wondering
Leftovers keep in the fridge for up to 4 days or in the freezer for up to 3 months.
Take them out the night before and refrigerate them until morning. Then heat them in the toaster on the waffle setting, or warm them in the microwave for 30 seconds, until hot.
More Pancake Recipes to Try
If your mornings call for pancakes too, here are a few more to try.
- Fluffy Blueberry Pancakes
- Buttermilk Pancakes
- Pancakes Without Baking Powder
- Chunky Monkey Pancakes
- Peaches and Cream Pancakes
Out of pure maple syrup? Try my Homemade Pancake Syrup with your next batch of pancakes.
When you make this recipe, please leave a ⭐⭐⭐⭐⭐ rating comment below to let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch so I can see your photos!
📖 Recipe
Pancakes for Two
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Ingredients
- 125 grams all-purpose flour (about 1 cup)
- 1 tablespoon sugar
- 1½ teaspoons baking powder
- ¼ teaspoon salt
- ¾ cup Fairlife 2% milk
- 1 large egg
- 1 teaspoon vanilla extract
- ¼ cup dark chocolate chips (optional)
- 1 tablespoon butter for greasing the griddle
Instructions
- In a medium bowl, combine the flour, sugar, baking powder, and salt. Set aside.
- Add the milk, egg, and vanilla to the dry ingredients and stir until just combined. Stir in the chocolate chips (if using). Set batter aside to rest for 2-3 minutes.
- While the batter rests, heat the griddle to 350℉. Melt the butter on the griddle until bubbly.
- Using a ¼ cup measure, pour the pancake batter onto the prepared griddle. Cook pancakes for 2-3 minutes, until the edges are slightly set and a few bubbles have formed on the top of the batter. Flip each pancake over and cook another 1-2 minutes, until pancakes are cooked through.
Shelby Law Ruttan says
I make these every weekend, so much so, my grandson has the recipe memorized by heart! This is so easy to make and I love the small batch so I don't have a lot of leftovers in my fridge. They turn out the same way every single time!