Dessert

Pancakes for Two Recipe

BySophie Carsel February 9, 2026February 9, 2026

Introduction

These pancakes for two are quick, fluffy, and perfectly portioned for a cozy breakfast. With a simple twist of vinegar in milk and an optional boost of flax meal, they bring extra tenderness and nutrition to your morning table.

A stack of five golden-brown pancakes sits centered on a white plate placed on a white marbled surface. The pancakes have a light, fluffy texture with slightly crispy edges. On top of the stack is a small pile of fresh, plump blueberries, adding a pop of deep blue color. More blueberries are scattered around the base of the stack on the plate. A golden syrup drizzles down the sides of the pancakes, pooling slightly on the plate beneath. Next to the plate, there is a fork with a white handle positioned on the right side, and in the background, a white dish holds extra syrup. photo taken with an iphone --ar 4:5 --v 7

Ingredients

¾ cup milk
2 tablespoons white vinegar
1 cup flour
¼ cup ground flax meal (optional)
2 tablespoons sugar
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
3 tablespoons butter, divided
1 egg, lightly whisked

Instructions

Step 1: Measure the milk into a 2-cup measuring cup. Stir in the white vinegar and set aside.
Step 2: In a large bowl, combine the flour, flax meal if using, sugar, baking powder, baking soda, and salt.
Step 3: Melt 2 tablespoons of the butter and add it to the milk mixture. Stir well, then whisk in the egg.
Step 4: Pour the milk mixture over the dry ingredients and stir just until evenly combined. For best results, let the batter rest for 10–15 minutes to hydrate the flour and activate the leavening.
Step 5: Heat a large non-stick skillet over medium heat. Add half of the remaining tablespoon of butter and swirl to melt.
Step 6: Using a ⅓ cup measuring cup, scoop half the batter into the skillet, forming 3–4 pancakes. Spread the batter gently with the back of a spoon. Cook until the edges are dry and bubbles form on top, about 2–3 minutes. Flip and cook for another 1–2 minutes until cooked through.
Step 7: Transfer cooked pancakes to a plate or keep warm in the oven.
Step 8: Repeat cooking with the remaining batter. Divide pancakes into two stacks and serve immediately.

Tips & Variations

For extra fluffiness, don’t skip the resting time after mixing the batter.
Replace ground flax meal with an equal amount of additional flour if you prefer a more classic texture.
Try adding a pinch of cinnamon or vanilla extract to the batter for added flavor.
Use butter or oil to grease the skillet—both work well but butter adds a richer taste.

Storage

Store leftover pancakes in an airtight container in the refrigerator for up to 2 days. To reheat, warm them in a skillet over low heat or in the microwave for 20–30 seconds. For longer storage, freeze pancakes separated by parchment paper in a freezer-safe bag for up to one month.