Breakfast & Brunchbiggerbolderbaking4.7
Buttermilk Pancakes for Two Recipe
Breakfasts & brunches just got better when it's just the two of you: make my Buttermilk Pancakes for Two recipe for the perfect amount!
👥 8 Servings⏱️ Prep & Cook: 20 min⏳ Prep: 10 min🔥 Cook: 10 min👤 Gemma Stafford📖 biggerbolderbaking
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- bowl
- whisk
- skillet
- microwave
📝 Preparation Steps
1
In a medium bowl, mix together the flour, sugar, baking powder, baking soda, and salt.
(5oz/142g) all-purpose flour1 cupbaking powder2 teaspoons(8floz/240ml) buttermilk1 cup(1oz/28g) butter (melted)2 tablespoons
2
In another medium bowl, whisk the buttermilk, egg, melted butter, and vanilla .
(5oz/142g) all-purpose flour1 cup(8floz/240ml) buttermilk1 cuplarge egg (at room temperature)1(1oz/28g) butter (melted)2 tablespoons
3
Combine the wet and dry ingredients until just a few lumps remain. Let the batter rest in the fridge for ⏱️ 20 minutes.
4
Heat a skillet over medium-low heat and once hot, brush the surface with some butter.
5
Pour a ¼ cup (2oz/57g) of batter onto the skillet.
6
Cook for ⏱️ 2-3 minutes on this side. Once bubbles begin to form on the surface, carefully flip and cook the other side for ⏱️ 1 minute, until golden brown and cooked through.
7
Transfer to a plate and place a clean tea towel over the pancake to keep warm while you cook the remaining batter.
8
Serve with more butter, warm maple syrup, and fresh berries. Store leftovers in an airtight container in the refrigerator for up to 3 days, or freeze for up to 2 months. Defrost on a warmed skillet or in the microwave.
(5oz/142g) all-purpose flour1 cup(8floz/240ml) buttermilk1 cup(1oz/28g) butter (melted)2 tablespoonsMaple syrup (butter and fresh berries, for serving)
Reviews & Ratings
Share your thoughts and feedback about this recipe
Write a Review
Community Feedback0 Reviews
Loading reviews...