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Breakfast

Buttermilk Pancakes for Two (And Topping Ideas!)

4.82 from 11 votes
Breakfasts & brunches just got better when it's just the two of you: make my Buttermilk Pancakes for Two recipe for the perfect amount!
Buttermilk Pancakes For Two, served on dishes with syrup.

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Hi Bold Bakers!

WHAT YOU GET IN THIS RECIPE: The perfect amount of buttermilk pancakes for two people! Make breakfast special next time around. 

If you’ve ever followed a recipe for pancakes, chances are you’ve ended up with some leftovers — especially if you’re only feeding yourself (see my Single-Serving Fluffy Pancake recipe!) or another loved one. I’ve cut out the guesswork for you, which means you won’t have to do math in the morning to cut down the serving size of your favorite pancake recipe (maybe my Perfect Buttermilk Pancakes?). 

The trick to perfect pancakes is buttermilk. These pancakes turn out even better than your go-to diner. They’re super light and fluffy. We love them topped with salty butter, sweet syrup, and tangy berries! 

A stack of buttermilk pancakes topped with blueberries.

Why You Need Buttermilk To Make Pancakes

The buttermilk does give the pancakes a very slight tang, which is lovely, but adding them to pancakes is much more important than just flavor.

Buttermilk helps activate the baking soda or raising agent in the batter, which means that even before your pancakes hit the heat of your skillet, the buttermilk is at work, making them light, fluffy, and bubbly in the batter.

Buttermilk is also an acid that breaks down the gluten in the pancakes, helping make them tender and soft!

If you don’t have buttermilk, make your own using this recipe.

How To Make The Perfect Pancake Batter

Pancakes are a pretty easy thing to make. Kids can even get in on the fun of flipping some flapjacks. But there is one very simple thing that will ensure your pancake batter is better than ever before: use melted butter. 

Melted butter will emulsify with your buttermilk, which improves the texture of the pancake, and helps make it extra moist. 

A close up of the pancakes topped with blueberries and syrup.

The Secret To Fluffy, Not Rubbery, Pancakes

You want to be sure not to overmix your pancake batter. The less you mix, the thicker and fluffier your pancakes will be. Don’t worry about the lumps; they disappear when you let the batter rest. 

Let the batter rest in the fridge for 20 minutes before using it! It will be slightly cold when it hits the hot skillet and that butter will create steam, which also aids in making your pancake fluffy. 

Tools You Need To Make Buttermilk Pancakes For Two

Two Topping Ideas

Two people holding up their finished pancakes.

In our how-to video (which you can watch here), my husband Kevin and I made pancakes for each other, trying to guess what the other might like. I won’t spoil you on who was more successful (the answer is always me), but both stacks we made were absolutely delicious. Kevin made me Boozy Butter Pecan Pancakes, and I made him Banana Split Pancakes! Here’s how we made both, so you can too:

Boozy Butter Pecan Pancakes

Kevin, unbeknownst to me, stole my pecans out of the pantry and used my recipe for maple buttered pecan sauce, and took it up a notch by adding booze. You can use as little or as much as you’d like, it just depends on your taste.

What he did was take the syrup, the booze, the butter, and the pecans, and warmed them all together on the stovetop — then he grated dark chocolate on the pancakes, poured the mixture over, and topped with fresh whipped cream.

Banana Split Pancakes

I, as the clear-cut winner (I’m kidding, you’ll have to watch the video), made Kevin Banana Split Pancakes. The first step, other than making the pancakes themselves, is caramelizing the bananas. Then, it’s all about layers: chocolate sauce, strawberry syrup, sprinkles, and of course — the cherry on top! Oh, and I did find some toasted hazelnuts, too.

The only thing I was missing was vanilla ice cream, but I went with whipped cream instead. Make it however you like!

Gemma’s Pro Chef Tips For Making Buttermilk Pancakes For Two

  • For fluffy whole wheat pancakes, replace half of the all-purpose flour with an equal amount of whole wheat.
  • If you prefer a less sweet pancake, you can leave out the sugar.
  • When mixing pancake batter, a few lumps are okay. Over-mixing the dough will result in tough, rubbery pancakes.
  • Before flipping the pancake, lift a small corner and make sure it is a nice golden brown. If it is too pale, the pancake may fall apart while you are trying to flip it.
  • If you don’t have buttermilk, make your own using this recipe.
  • You can stir in a few handfuls of chocolate chips, berries, or diced banana into the batter for a fun variation.

Top-down view of my pancakes next to cups of coffee.

Need More Breakfast?

And don’t forget to buy my Bigger Bolder Baking cookbook for more recipes!

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Watch The Recipe Video!

Buttermilk Pancakes for Two Recipe

4.82 from 11 votes
Breakfasts & brunches just got better when it's just the two of you: make my Buttermilk Pancakes for Two recipe for the perfect amount!
Author: Gemma Stafford
Servings: 8 pancakes
Prep Time 10 mins
Cook Time 10 mins
Breakfasts & brunches just got better when it's just the two of you: make my Buttermilk Pancakes for Two recipe for the perfect amount!
Author: Gemma Stafford
Servings: 8 pancakes

Ingredients

  • 1 cup (5oz/142g) all-purpose flour
  • 2 tablespoons granulated sugar
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoons salt
  • 1 cup (8floz/240ml) buttermilk
  • 1 large egg (at room temperature)
  • 2 tablespoons (1oz/28g) butter (melted)
  • ½ teaspoon vanilla extract
  • Butter for cooking
  • Maple syrup (butter and fresh berries, for serving)

Instructions

  • In a medium bowl, mix together the flour, sugar, baking powder, baking soda, and salt.
  • In another medium bowl, whisk the buttermilk, egg, melted butter, and vanilla .
  • Combine the wet and dry ingredients until just a few lumps remain. Let the batter rest in the fridge for 20 minutes.
  • Heat a skillet over medium-low heat and once hot, brush the surface with some butter.
  • Pour a ¼ cup (2oz/57g) of batter onto the skillet.
  • Cook for 2-3 minutes on this side. Once bubbles begin to form on the surface, carefully flip and cook the other side for 1 minute, until golden brown and cooked through.
  • Transfer to a plate and place a clean tea towel over the pancake to keep warm while you cook the remaining batter.
  • Serve with more butter, warm maple syrup, and fresh berries. Store leftovers in an airtight container in the refrigerator for up to 3 days, or freeze for up to 2 months. Defrost on a warmed skillet or in the microwave.
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Nazrah
Nazrah
25 days ago

Hi Gemma..do i need to add more flour if i substitute sugar with honey?

Sharon Byrne
Sharon Byrne
1 month ago

Can you use a sugar substitute ? To make suitable for diabetics

Marie K Jones
Marie K Jones
1 month ago

Can you recommend a gluten free flour and any changes in the recipe I would need to make if I use a different flour?

Anjalee Ranasinghe
Anjalee Ranasinghe
2 months ago

Replacing the all purpose flour with ground oats made the pancakes taste very milky 🙂

Ana
Ana
3 months ago

Hi…can we cut the time to chill the batter from 20 min to 10 min maybe? That time my kiddos too hungry waiting me cook this pancake.they said why so long? Hahahaha..before this i use other recipe to make pancake.and it’s fast,because we no need to put buttermilk and no chill batter before cook.fyi this is first time we use your recipe.

Gloria S
Gloria S
5 months ago

The pancakes were amazing! Although, I used only 1 tablespoon of sugar and added strawberries. Thank you!

Deborah Cooper
Deborah Cooper
5 months ago

Turned out delicious. Still a lot for two. Maybe I will look into the recipe for “one ” thanks

Flor R Campoy
Flor R Campoy
6 months ago

Hi Gemma! Honestly, I have no adjectives left to describe this piece of heaven on earth! God…everyone should give this recipe a go!!! I have to admit I’d never made pancakes in my life! We(argentinians) eat crepes very often with dulce de leche and we call them pancakes…it is very common here. The topping I’ve choosen was banana and honey. Out of this world!🤤

Natalie
Natalie
7 months ago

Gemma,
Would this batter suffer for being left in the fridge overnight?
I’d love to try it, but rarely have the time to make and cook pancakes before school etc

Anita
Anita
7 months ago

Bacon is also a good side dish!

This Recipe Made By Bold Bakers

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Flor R Campoy

Flor R Campoy

Flor R Campoy

About Us

Meet Gemma

About Us

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, a cookbook author, and the creator of Bigger Bolder Baking. I want to help you bake with confidence anytime, anywhere with my trusted and tested recipes and baking tips. You may have seen one of my 500+ videos on YouTube & TikTok or as a guest judge on Nailed It! on Netflix or the Best Baker in America on Food Network. No matter your skills, my Bold Baking Team & I want to be your #1 go-to baking authority.

 

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