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–+ servings
Perfect Buttermilk Pancakes

Perfect Buttermilk Pancakes Just for Two: Light & Fluffy Delight

Enjoy homemade Perfect Buttermilk Pancakes, light and fluffy, perfect for a cozy brunch or weekday treat.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 2 pancakes
Course: Breakfast
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 1 cup all-purpose flour for gluten-free option, use gluten-free flour
  • 1 teaspoon baking soda ensure it's fresh for optimal results
  • 2 tablespoons sugar feel free to reduce for less sweetness
  • 1/4 teaspoon salt an essential ingredient even in sweet recipes
  • 1 cup buttermilk store-bought is best, but homemade can work
  • 1 large egg binds the ingredients and contributes moisture
  • 2 tablespoons oil (avocado or neutral) can substitute with melted butter
For Cooking
  • 1 tablespoon butter optional but highly recommended
For Serving
  • 1/4 cup pure maple syrup provides a delicious topping
  • fresh fruit or bacon optional additions for flavor and texture

Equipment

  • medium bowl
  • Small bowl
  • Whisk
  • rubber spatula
  • non-stick griddle or cast-iron skillet

Method
 

Step‑by‑Step Instructions for Perfect Buttermilk Pancakes
  1. In a medium bowl, whisk together all-purpose flour, baking soda, sugar, and salt until well blended.
  2. In a small bowl, vigorously whisk the egg until light and frothy, then add oil and buttermilk, mixing until smooth.
  3. Pour the liquid ingredients into the dry mixture and gently stir until just combined; some lumps are fine.
  4. Preheat a non-stick griddle or cast-iron skillet over medium heat for about 5 minutes.
  5. Lightly grease the skillet with oil or butter, scoop the batter onto the skillet, and cook until bubbles form.
  6. Flip the pancakes gently and cook until both sides are golden brown.
  7. If not serving immediately, transfer pancakes to a preheated oven set at 200°F to keep warm.
  8. Serve the pancakes stacked with butter and maple syrup, and add fresh fruit or bacon as desired.

Nutrition

Serving: 1pancakesCalories: 350kcalCarbohydrates: 50gProtein: 7gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 90mgSodium: 400mgPotassium: 200mgFiber: 2gSugar: 8gVitamin A: 500IUCalcium: 150mgIron: 1mg

Notes

For best taste, serve pancakes immediately after cooking. Store leftovers in an airtight container for up to 3 days.

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