Small-Batch Pancakes

Sometimes, you only want to make enough pancakes for a relaxed, at-home breakfast for two, and this small-batch pancake recipe is what you need, as it makes just eight fluffy pancakes. These traditional buttermilk pancakes can be mixed up quickly, and if you like, they can be dotted with juicy blueberries, which is pretty much the ideal combination once you add maple syrup on top.

If you want to go all out and make it a full brunch-style meal, pair the pancakes with homemade sausage patties and a fruit salad.

Small-Batch Pancake Ingredients

• Flour: All-purpose flour creates the structure for these pancakes.
• Sugar: Just a tablespoon of sugar adds a hint of sweetness (you can feel free to omit it, if you like).
• Baking powder and baking soda: A combination of baking powder and baking soda creates the ultimate lift.
• Egg: A single egg (lightly beaten) binds the batter together and adds richness.
• Buttermilk: Tangy buttermilk is thick and flavorful, and it helps activate the baking soda.
• Canola oil: Pancakes need just a bit of fat for the best flavor and texture.
• Blueberries (optional): Adding fresh or frozen blueberries to the batter is not required, but we do recommend it for a fun touch.

Directions

Step 1: Combine the dry ingredients

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In a large bowl, whisk together the flour, sugar, baking powder, baking soda and salt.

Step 2: Add the wet ingredients

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In a separate bowl, combine the egg, buttermilk and oil. Stir the wet ingredients into the dry ingredients until just blended. If you’re using blueberries, fold them in now.

Editor’s Tip: If you use frozen blueberries, don’t let them thaw or they will discolor the batter.

Step 3: Cook the pancakes

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Preheat a griddle or heavy skillet over medium heat, then melt a bit of butter or lightly grease the pan. Pour 1/4 cupfuls of batter onto the griddle, then cook until the bubbles on top begin to pop and the bottoms are golden brown. Flip the pancakes and cook them until the second side is also golden brown.

Editor’s Tip: The pan is hot enough when you sprinkle a few drops of water into it and they dance.

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Small-Batch Pancake Variations

• Mix it up: Blueberries are a classic addition, but chocolate chips, chopped banana or bits of bacon would also be delicious.
• Make the small batch a big batch: If you love this recipe and are serving more than two, double it!
• Shrink ’em: Is there anything cuter than silver dollar pancakes? Instead of dropping the batter by the 1/4 cup, try a tablespoon for tiny pancakes. Just note that they will cook faster than their larger counterparts.

How to Store Small-Batch Pancakes

The batter cannot be made ahead of time, as the baking soda starts bubbling immediately. But cooked pancakes can be stored in a covered container, stacked with pieces of parchment paper in between.

Can you freeze a small pancake batch?

The point of the recipe is to make a smaller batch so you won’t have leftovers, but if you do, pancakes freeze very well. Store them in a zip-top bag separated with pieces of parchment. When you’re ready to eat your leftovers, reheat them in a skillet, a toaster or a toaster oven.

Small-Batch Pancake Tips

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What if I don’t have any buttermilk?

Add a tablespoon of white vinegar to regular milk and let it thicken for about 10 minutes. It won’t have exactly the same flavor as buttermilk, but it will have a similar thickness and be acidic enough to activate the baking soda. Here are a few other buttermilk substitution ideas.

How do I make even-sized pancakes?

A spring-loaded cookie scoop is perfect for portioning pancakes, but a 1/4 cup measuring cup will work too.

What are the best toppings for pancakes?

Pure maple syrup is classic, but fruit and homemade whipped cream is another option. Or make your own homemade pancake syrup with a few pantry ingredients.