This small batch pancakes recipe for two makes the perfect number of light and fluffy homemade pancakes to serve two people. Using just one cup of flour, this easy recipe produces the best stack of perfect pancakes each and every time. Made with simple ingredients, this is the perfect batch of pancakes for a Saturday morning. Follow our step-by-step instructions to make this homemade pancake recipe today!
I've been making pancakes for as long as I can remember and this is definitely the best pancake recipe around! If you love pancakes as much as I do, be sure to also check out our recipes for Banana Macadamia Nut Pancakes and The Best Gluten Free Pancakes.
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What You'll Love About This Recipe
- made with simple ingredients - all purpose flour, milk, butter, eggs and vanilla
- produces the best fluffy pancakes that can be easily customized for a perfect breakfast
- easily double the recipe to feed the entire family
- a great recipe to enjoy on a cozy weekend with a mug of coffee and the newspaper
- pancakes can be topped with fresh fruit, mini chocolate chips or any other favorite toppings.
Ingredients
- all-purpose flour
- whole milk
- vanilla extract
- eggs
- unsalted butter
Substitutions
Gluten Free Pancakes - swap out the all-purpose flour for your favorite gluten free flour blend.
Dairy Free - Substitute the whole milk for your favorite dairy-free milk and the butter for your favorite dairy-free butter.
Variations
Banana Pancakes - add fresh slices of banana to the top of each pancake as soon as your pour the batter onto the hot frying pan. Flip the pancakes once they are cooked on the first side. Cook for an additional 1-2 minutes until the pancakes are cooked through .
Buttermilk Pancake Recipe - swap out the whole milk for buttermilk no problem You may need to add an additional tablespoon or two of buttermilk to get the batter to the right consistency as the buttermilk is just a little bit thicker than the whole milk.
"These are truly the best soft delicious pancakes I have ever made. Definitely a keeper!"
- our reader, Janet
Instructions
Be sure to see the recipe card for the full list of ingredients and detailed recipe instructions.
In a medium mixing bowl, combine the dry ingredients.
In a large measuring cup, melt the butter. Add in ½ cup of milk and warm for 30 more seconds. The milk and butter should be warm but not hot enough to cook the eggs.
Whisk the egg and vanilla into the milk and butter mixture.
Add the wet ingredients to the dry ingredients. Mix until just combined.
Warm your favorite non-stick pan over medium heat. Coat with cooking spray.
Once your pan has warmed up, pour small circles of pancake batter onto the hot skillet.
Cook for 1-2 minutes or until the bottom side is golden brown and bubble form on the surface of the pancakes.
Flip pancakes and cook for an additional minute or two.
Serve pancakes with warm maple syrup and a cozy mug of coffee or hot cocoa.
Hint: Make one small "test" pancake when you think that your frying pan is warm enough. If the batter sizzles when it hits the pan, you are ready to start making pancakes.
Storage
Cooked Pancakes - store cooked pancakes covered in the refrigerator for 1-2 days. You can also freeze leftover pancakes in a sealed freezer bag.
Pancake Batter - store leftover pancake batter in an airtight container in the refrigerator for 1-2 days.
Expert Tips
Use a Cookie Scoop - I like to use a larger (¼ cup) cookie scoop to scoop the batter for pancakes. You end up with nice circles that are all about the same size.
Make Batter Ahead - I often have a jar of pancake batter in the refrigerator for busy school mornings. It's easy to warm up a frying pan, scoop a few pancakes onto the frying pan and serve a nice homemade breakfast on a busy morning.
Recipe FAQs About
Pancakes will cook for about 1 minute on each side if your pan is properly heated. The first side will get golden brown on the bottom and bubbly on the top. Once you flip it over, you will cook pancakes for an additional minute or two until they are cooked through.
I always cook pancakes over medium heat. If they are getting too dark too fast, lower the temp just a bit. If they are taking too long to cook, increase the heat just a little.
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Pancakes Recipe for Two
Ingredients
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
- 2 tablespoons unsalted butter melted
- ¾ cups milk warmed
- 1 large egg
- 1 teaspoons vanilla
- 1 tablespoon butter or canola oil for frying the pancakes
Instructions
- In the microwave melt the butter in a two cup glass measuring cup or small mixing bowl. Add milk and warm for 30-60 seconds, until butter remains melted on the surface of the milk.
- Add egg and vanilla to the milk and butter mixture. Whisk to combine.
- Combine flour, sugar, baking powder, and salt in a medium mixing bowl. Whisk to combine.
- Add liquid ingredients to the dry ingredients and mix until just combined.
- In a large frying pan, warm 1 tablespoon butter or oil over medium heat. Once the butter or oil is warmed, drop the batter into the hot butter or oil. I like to use a ¼ cup cookie scoop to pour the batter into the pan.
- Once tiny bubbles begin to form on the surface of the pancakes, flip them over and cook on the second side, for 1-2 more minutes.
- Garnish finished pancakes with butter, fresh fruit and warm maple syrup.
Bianca says
Pretty good pancakes but needed to add a little more milk the mix was a little to thick
Peg says
They were great. My son happened to stop in so he finished them. I had some blueberries in the freezer so I added them too. I’ll be making them again soon.
Thanks for the recipe. Peg
Amanda Smallwood says
So glad to hear that your pancakes came out yummy! Blueberries are an awesome addition! xo Amanda
Kara says
The pancake mix was like a cupcake or muffin mix, very thick. I wonder if adding a cup of milk would make a difference?
Amanda Smallwood says
Hi! You definitely want the batter to be thinner than a cupcake or muffin mix. I always add milk to thin the batter out as needed. Because we all measure flour differently this can lead to batter that has different levels of thickness. I recommend using a kitchen scale when baking to avoid inconsistencies in recipes. Thank you! Amanda
Janet Wiggins says
These are truly the best soft delicious pancakes I have ever made. Definitely a keeper!
Amanda Smallwood says
So happy to hear that your pancakes came out yummy! Thanks so much for the feedback. xo Amanda
Brandi says
This was a perfect recipe. I followed it exactly. I've tried making pancakes in a non-stick before and they never worked out. These were so delicious; not dry, super fluffy and moist. Made about 8 small pancakes. This is my new pancake recipe.
Amanda Smallwood says
Thanks so much for the feedback Brandi! So glad that the recipe turned out well for you!! 🥞
Marion says
Delicious!
Amanda Smallwood says
Thanks so much for your feedback Marion! I really appreciate it!
xo
Amanda
Eileen says
This came out great. The right amount of texture I’ve been looking for. Mine made 4 good size pancakes. I live alone so this is just enough for two meals. Thanks!
Amanda Smallwood says
Love it! So happy to hear that your pancakes came out yummy!! xo Amanda