Small Batch Pancakes (Fluffy Pancakes for Two)

These small batch pancakes are fluffy, buttery, and perfectly portioned—just the right amount for one or ideally two people. Each pancake cooks up golden on the outside and light and fluffy on the inside. There’s no leftover batter, no waste—just a perfect, made-from-scratch stack of pancakes whenever the craving hits. If you’ve made my popular Pancakes for One, you already know this recipe is going to be just as foolproof—only this time, it’s the perfect size to share. Whether it’s a lazy weekend breakfast or a weekday treat, these pancakes for two deliver that diner-style taste and texture with simple ingredients and minimal cleanup.

Why I Love These Pancakes For Two

My wife and I love making pancakes, but we always ran into the same problem—too many or not enough. So, I set out to create a recipe with exact measurements to yield the perfect amount for two people—just like my French toast for two, but for pancakes, of course. I tested and tweaked this recipe over and over, scaling down my classic buttermilk pancake formula until I landed on the ideal version: about four medium pancakes, perfectly fluffy and lightly golden every single time.

What makes this recipe special is its reliability and balance. The buttermilk gives the batter a subtle tang and keeps the pancakes moist, while the combination of baking powder and baking soda creates just the right amount of lift for that signature light and fluffy texture. These pancakes cook evenly, flip easily, and taste like something you’d get from a brunch spot—but they’re simple enough to make before your coffee’s even ready.

I love this recipe because it’s quick, consistent, and designed for smaller households. It’s my go-to for lazy Sunday mornings or breakfast-for-dinner nights when I want pancakes that feel indulgent without making a big batch or a big mess. Once you try them, you’ll never go back to guessing your portions again!

Ingredients You’ll Need

• 1 large egg
• 1 cup buttermilk
• 3 tablespoon canola oil (or melted butter)
• 1 cup all-purpose flour
• 1½ teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• ½ tablespoon sugar

How To Make Small Batch Pancakes

Step 1: Mix the Dry Ingredients

In a medium bowl, whisk together flour, baking powder, baking soda, salt, and sugar. Make a well in the center.

Step 2: Mix the Wet Ingredients

In a separate bowl, whisk the egg, buttermilk, and oil or melted butter until smooth and fully combined.

Step 3: Combine Wet and Dry Ingredients

Pour the wet mixture into the well of dry ingredients. Stir gently until just combined and a batter forms; small lumps are fine. Do not overmix, or the pancakes will be tough.

Step 4: Rest the Batter

Let the batter rest for 10 minutes. This allows the gluten to relax and the baking agents to activate, resulting in fluffier pancakes.

Step 5: Cook the Pancakes

Heat a lightly greased skillet or griddle over medium heat. Using a scoop or ¼-cup measure, pour batter onto the surface. Cook until bubbles form and edges look set. Flip and cook for another minute or two until golden brown on the second side.

Step 6: Serve

Stack the pancakes while they're still warm and finish with butter, maple syrup, or your favorite toppings.

Expert Tips To Make The Best Small Batch Pancakes For Two

• Use real buttermilk for the fluffiest pancakes: The tangy acidity in buttermilk reacts with the baking soda, creating air bubbles that make your pancakes light and fluffy while keeping them tender. If you don’t have buttermilk on hand, make a quick substitute: mix 1 cup of milk with 1 tablespoon of lemon juice or vinegar, stir, and let it sit for 5 minutes until slightly curdled. It’s not quite the same, but it works perfectly in a pinch.
• Don’t overmix the batter: Once you add the wet ingredients to the dry, mix gently just until you no longer see streaks of flour. Overmixing develops gluten, which can make your pancakes tough instead of soft and airy. A few small lumps in the batter are totally fine and actually what you want — they’ll cook out on the griddle.
• Let the batter rest before cooking: That 10-minute rest is crucial. It allows the flour to fully hydrate and gives the leavening agents (baking powder and baking soda) time to activate, creating tiny air bubbles that make the pancakes rise beautifully. It also thickens the batter slightly, so it spreads evenly on the pan without running.
• Cook over medium heat for even browning: Resist the urge to crank the heat. Pancakes need enough time to cook through without burning on the outside. Set your skillet or griddle to medium heat — the first pancake is your test pancake. If it browns too quickly, reduce the heat slightly. Consistent temperature is the key to evenly golden pancakes.
• Flip only once—and at the right time: You’ll know it’s time to flip when bubbles form on the surface and the edges start to look set and slightly dry. Flip too early, and your pancakes won’t rise properly; flip too late, and they’ll overcook. After flipping, cook for about 30–60 seconds more until golden and fluffy.
• Grease the pan lightly for perfect color: Use a small amount of butter or neutral oil to coat the pan, then wipe away any excess with a paper towel. Too much fat can make the pancakes fry unevenly or develop dark spots. A thin, even layer ensures that classic golden-brown finish.
• Keep your pancakes warm and soft: If you’re cooking on just one pan, place the cooked pancakes on a baking sheet in a 200°F oven to stay warm while you finish the rest. Avoid stacking them right away, as the steam can make them soggy. Instead, spread them out on the pan and stack just before serving.
• Customize your pancakes for variety: This simple pancake recipe is a perfect blank canvas for add-ins and toppings. Stir in blueberries, chocolate chips, or banana slices into the batter before cooking to change up the flavor. Top your pancakes with maple syrup, whipped cream, fresh fruit, a fruit compote, or Greek yogurt and honey for a balanced breakfast.

Small Batch Pancakes FAQs

How many pancakes does this make?

This small batch pancake recipe makes about 4 medium pancakes or 6 small ones — just enough for two people. It’s the perfect portion for a weekend breakfast or brunch without any leftovers.

Can I double the recipe for more people?

Yes! You can easily double (or even triple) the ingredients to serve more people. Just be sure to cook the pancakes in batches and keep the finished ones warm in a 200°F oven while you finish the rest.

Can I use regular milk instead of buttermilk?

Yes, but the pancakes will be slightly less tangy and tender. To make a buttermilk substitute, mix 1 cup of regular milk with 1 tablespoon of lemon juice or white vinegar, stir, and let it sit for 5 minutes before using. The acidity helps activate the baking soda and gives you that same soft, fluffy texture.

How do I store leftover pancakes?

If you happen to have leftovers, let them cool completely, then store them in an airtight container or resealable bag. Place parchment paper between each pancake to prevent sticking. They’ll keep well in the refrigerator for up to 3 days. Reheat in a skillet over low heat or in the toaster for a few minutes to bring back their fluffy texture.

Can I freeze leftover pancakes?

Absolutely! These small batch pancakes freeze beautifully. Arrange them in a single layer on a baking sheet and freeze until solid, then stack them with parchment paper between each pancake and store in a freezer-safe bag for up to 2 months. Reheat in a toaster, air fryer, or 350°F oven for 5–7 minutes, or microwave for 20–30 seconds for a quick breakfast.

What oil or fat is best for cooking pancakes?

Neutral oils like canola oil or vegetable oil work best for evenly browned pancakes without affecting flavor. You can also use coconut oil for a healthier oil option. If you don't want to use oil, you can use butter, which will give the pancakes a richer, buttery taste. Lightly grease your pan, then wipe off any excess with a paper towel for that perfect golden surface.

Why are my pancakes flat instead of fluffy?

Flat pancakes usually mean your baking powder or baking soda is expired, or the batter was overmixed. Always use fresh leavening agents and stir the batter gently — stop as soon as you no longer see streaks of flour. Also, avoid pressing down on the pancakes while cooking; they need room to puff up for that signature fluffy texture.

Can I make these pancakes ahead of time?

Yes! You can make the batter up to 30 minutes ahead and let it rest at room temperature. This resting period actually improves the texture by allowing the flour to fully hydrate. Alternatively, cook the pancakes in advance, refrigerate, and reheat in a toaster, microwave, or skillet over low heat before serving.

My Final Thoughts

These small batch pancakes are soft, fluffy, and just the right size for two people. With buttermilk for tang, a touch of sugar for sweetness, and the perfect balance of rise and tenderness, they’re everything you love about classic pancakes—made simple and quick. Whether it’s breakfast in bed or a weekend treat, this recipe gives you all the comfort of homemade pancakes without any waste. Make this recipe and be sure to leave a comment and review below so I know how it turned out for you. 

More Pancake Recipes To Try

• Sweet cream pancakes
• Crispy edge pancakes
• Cottage cheese banana pancakes
• Pancakes without milk
• Pancakes without baking powder