Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Pancakes for Two Recipe

★★★★★

4.5 from 110 reviews
  • Author: Sophie
  • Total Time: 20 minutes
  • Yield: 6 to 8 pancakes (serves 2) 1x
  • Diet: Vegetarian

Description

This Pancakes for Two recipe creates light, fluffy, and perfectly golden pancakes with simple pantry ingredients, ideal for a cozy breakfast for two. The batter is enhanced with ground flax meal for added nutrition and uses a vinegar-milk mixture to mimic buttermilk, resulting in tender texture and subtle tang.

Ingredients

Scale

Wet Ingredients

  • ¾ cup milk
  • 2 Tbsp. white vinegar
  • 3 Tbsp. butter, divided
  • 1 egg, lightly whisked

Dry Ingredients

  • 1 cup flour
  • ¼ cup ground flax meal (optional)
  • 2 Tbsp. sugar
  • 1 tsp. baking powder
  • ½ tsp. baking soda
  • ½ tsp. salt

Instructions

  1. Prepare the buttermilk substitute: Measure the milk into a 2-cup measuring cup and stir in the white vinegar. Set this mixture aside to allow it to curdle slightly and act as a buttermilk substitute.
  2. Mix dry ingredients: In a large bowl, combine the flour, ground flax meal (if using), sugar, baking powder, baking soda, and salt. Stir these dry ingredients together thoroughly.
  3. Add butter and egg to milk: Melt 2 tablespoons of butter and add it to the milk-vinegar mixture. Whisk in the lightly beaten egg until fully incorporated.
  4. Combine wet and dry mixtures: Pour the milk mixture over the dry ingredients and stir gently just until combined, taking care not to overmix. For best results, allow the batter to rest for 10-15 minutes to hydrate the flour and activate the leavening agents for fluffier pancakes.
  5. Heat the skillet: Place a large non-stick skillet over medium heat. Add half of the remaining tablespoon of butter and swirl it around to coat the pan.
  6. Cook the first batch of pancakes: Using a 1/3 cup measuring cup, scoop half the batter into the skillet, forming 3 to 4 round pancakes. Use the back of a spoon to spread the batter flat. Cook for 2-3 minutes until the edges look dry and bubbles form on top, and the underside is golden brown. Flip and cook for an additional 1-2 minutes until cooked through and no longer wet in the center.
  7. Keep pancakes warm: Remove the cooked pancakes to a plate or keep them warm in the oven on a baking sheet while you cook the remaining batter.
  8. Cook the remaining pancakes and serve: Repeat the cooking process with the remaining batter. Divide the pancakes into two stacks and serve immediately with your favorite toppings.

Notes

  • Resting the batter for 10-15 minutes is optional but recommended for fluffier pancakes.
  • Ground flax meal adds a subtle nutty flavor and extra fiber but can be omitted if desired.
  • If you prefer, you can substitute the white vinegar with lemon juice for the buttermilk effect.
  • Use a non-stick skillet or lightly grease your pan to prevent sticking.
  • These pancakes freeze well; reheat gently in a toaster or oven.
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Category: Breakfast
  • Method: Stovetop
  • Cuisine: American

Keywords: pancakes for two, easy pancakes, breakfast recipe, fluffy pancakes, stovetop pancakes, homemade pancakes, small batch pancakes

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Find it online: https://cookwithsophie.com/pancakes-for-two-recipe/