This pancakes for two recipe makes the perfect number of light and fluffy homemade pancakes for two people. Using just one cup of flour and simple pantry ingredients, you can have light, fluffy homemade pancakes on the table in no time at all.
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 or browse all of our homemade pancake and waffle recipes.
"These are truly the best soft delicious pancakes I have ever made. Definitely a keeper!"
- our reader, Janet
Quick Look: Pancakes for Two
- Ready In: about 20 minutes
- Serves: 2 people
- Calories: about 250 kcal per serving
- Add to Your Shopping List: nothing special needed here!
- Dietary Info: contains gluten, dairy and eggs - can be make gluten free
- Baker's Note: I always cook one small test pancakes first - this lets me know that the pan is ready and my batter is the right consistency.
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What You'll Love About this Small Batch Pancake 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
- 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
- the perfect small batch pancakes recipe when you want a homemade breakfast but don't want a ton of leftovers
Need a bigger batch? This recipe easily doubles to feed a larger group or browse our full homemade pancakes and waffles category for more weekend breakfast inspiration.
Key Ingredients
whole milk - I tested this recipe with whole milk and the pancakes came out perfect. You can use any milk or plant based milk in its place.
unsalted butter - adds richness and flavor to the pancakes - if you only have salted butter, just reduce the salt in the recipe to ¼ teaspoon.
How to Make Pancakes for Two
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 the 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.
Substitutions
Gluten Free Pancakes - swap out the all-purpose flour for your favorite gluten free flour blend and make light and fluffy gluten free pancakes.
Dairy Free - Substitute the whole milk for your favorite dairy-free milk and the butter for your favorite dairy-free butter.
Variations
Banana Pancakes - Easily turn this recipe into 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.
Mini Pancakes - Use you mini cookie scoop or about a teaspoon of batter to make mini pancakes. These are perfect served on a big platter with a bowl of maple syrup for dipping.
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.
Tips for Making Small Batch Pancakes
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.
Make a Test Pancake - I always make a very small test pancake before I begin making all of the pancakes. I am checking to be sure that the frying pan is warm enough to cook the pancakes but not so hot that the pancakes quickly burn. This also makes a nice little snack for the cook.
Pancakes for Two FAQs
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.
This happens when you have the heat too high. The outside of the pancakes will cook too quickly and burn but the middles will remain raw. Make sure to have your heat set to medium and always make a smaller test pancake when you start cooking - this guarantees that you have the temperature right.
Yes! This recipe doubles easily. Simply multiply the ingredients by two and cook in batches as usual. Or select 2X or 3X in the recipe card and it will adjust everything for you.
Yes! Pancake batter keeps well in the refrigerator and can absolutely be made ahead of time. I often keep a jar of pancake batter in the fridge for busy school mornings and late-night snacks. Just warm up a pan, scoop it and cook for a homemade breakfast even on the busiest days.
More Small Batch and Mini Recipes
If you love a fresh stack of fluffy pancakes, here are a few more recipes to add to your weekend rotation.
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Small Batch Pancake Recipe
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.
Hannah says
The recipe turned out amazingly well. It was a huge hit with the kids!
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