Pancakes for Two

Finally, a pancake recipe that doesn’t make enough to feed a football team. This small-batch buttermilk recipe yields just the right amount for two people, so you get fresh, hot pancakes without a stack of cold leftovers.

The combination of baking powder AND baking soda is what gives these pancakes their lift. The baking soda reacts with the acid in the buttermilk for an immediate rise, while the baking powder provides a second rise in the heat of the griddle. Together they produce thick, fluffy pancakes that aren’t dense or gummy in the center.

Knowing when to flip is the make-or-break moment. Wait for bubbles to form across the entire surface and the edges to look set and slightly dry. Flip too early and the uncooked top splashes into a mess. Flip too late and the first side burns while the middle stays raw.

Kitchen Tips

• Don’t overmix the batter. Stir until the dry ingredients are just incorporated. Lumps are fine and expected. Overmixing develops gluten and turns pancakes tough and chewy.
• Heat the griddle on medium, not high. Too hot and the outside burns before the inside cooks. A drop of water should sizzle and evaporate in a few seconds.
• If adding blueberries, fold them in gently at the end. Stirring them in vigorously bursts the berries and turns the batter purple.
• Grease the griddle lightly between batches. Too much oil and the pancakes fry instead of cooking evenly.

Variations

• Add chocolate chips instead of blueberries for a dessert-style weekend breakfast.
• Swap buttermilk for regular milk with a tablespoon of lemon juice stirred in if you don’t have buttermilk on hand.
• Fold in mashed banana for naturally sweet, denser pancakes that don’t need as much syrup.