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You are here: Home / Breakfast / How to Make Fluffy Buttermilk Pancakes for Two

How to Make Fluffy Buttermilk Pancakes for Two

02/08/17 | Breakfast, Holiday Recipes, Recipe for Two, Recipes, Tips & Tricks, Valentine's Day, Vegetarian

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The super simple and easy answer to the question: How to make fluffy buttermilk pancakes (for two).

Fluffy buttermilk pancakes for two might just be the perfect breakfast. From BakingMischief.com

So, something to know about me is that I love life hacks. I’m a sucker for an article about the perfect way to untangle ear buds, how to use a Raspberry Pi to operate everything in your house, how to never lose a sock again in the dryer (remember when I learned how to shred chicken in a stand mixer?).

But I’m fully aware that mileage will vary, and most life hacks don’t actually end up being all that life changing. So when an article on how to make the fluffiest pancakes came through my feed reader, I didn’t think much of it. But it was a slow Saturday morning, and I had some buttermilk to use up, so it was the perfect excuse for a pancake science project!

The article posited that you could vastly improve the texture of your pancakes by changing the way and order in which you added eggs to your pancake batter (spoiler alert for that article, their recipe is quite different, so their end results actually differed from mine!).

To test this out, I made three batches of pancakes with my favorite buttermilk pancake recipe as a base. The first batch was made following the original recipe, where an entire egg is added to the liquid ingredients all at once. It’s a great recipe, very fluffy on its own and is my go-to pancake recipe.

For the second batch, I saved the white of the egg until the very end and stirred it in until smooth. I was worried it would overwork the pancake batter, but the resulting pancakes were fantastic. They weren’t visibly any noticeably fluffier, but the texture was lighter.

Fluffy buttermilk pancakes for two might just be the perfect breakfast. From BakingMischief.com

For the final batch, I mixed up everything but the egg white, and then in a small bowl, with an electric mixer, beat the white until stiff peaks formed (it only takes about a minute with one white) and then right before the pancakes went on the griddle, I folded that in. The result: GUYS, THIS IS THE WAY I WILL ALWAYS MAKE MY PANCAKES FROM NOW ON.

The texture of these pancakes is amazing. They are light and fluffy and perfect, like the pancake a waitress with a heart of gold serves you in some charming Midwest diner in heaven.

Fluffy buttermilk pancakes for two might just be the perfect breakfast. From BakingMischief.com

The extra step of beating the egg white takes hardly any extra time and is totally worth it, but if you don’t have an electric mixer, simply separating the egg and adding the white at the end still makes an amazingly fluffy pancake!

And this is a buttermilk pancake recipe, so you know the pancakes are going to be fabulous and a little tangy, but if you don’t have buttermilk, no worries. I’ve included instructions in the recipe for making you own. Buttermilk is best if you have it, but a little milk and lemon juice makes a perfectly acceptable substitute.

Fluffy buttermilk pancakes for two might just be the perfect breakfast. From BakingMischief.com

Please read the recipe notes on flour measurement!

Fluffy buttermilk pancakes for two might just be the perfect breakfast. From BakingMischief.com

Fluffy Buttermilk Pancakes for Two

The super simple and easy answer to the question: How to make fluffy buttermilk pancakes (for two).
5 from 25 votes
Print
Course: Breakfast
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
Servings (Hover or Click to Change Yield): 2
Calories: 445kcal
Author: Tracy

Ingredients

Special Equipment

  • Handheld electric mixer

Pancakes

  • 1 cup (120g) all-purpose flour measured by weight or using the spoon and sweep method*
  • 2 tablespoons granulated sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt *
  • 3/4 cup buttermilk *
  • 1 large egg separated
  • 2 tablespoons unsalted butter melted and slightly cooled
  • 1/2 teaspoon vanilla extract
  • Cooking spray or a little butter for pan greasing

Instructions

  • In a small bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
  • In a medium bowl, whisk together buttermilk, egg yolk, butter, and vanilla. Add flour mixture and stir until just combined--batter will look a little thick.
  • Heat griddle to 350°F or skillet to medium heat.
  • While your griddle heats, in a small bowl, with a handheld electric mixer, beat egg white on high until stiff peaks form--the egg should be bright white, and when beaters are lifted out, peaks should stand straight up.
  • Fold egg white into the batter with a baking spatula, being careful not to overmix and deflate the egg.
  •  Once your cooking surface is hot, lightly grease, and drop on slightly heaping 1/3 cups full of batter (if making in a skillet, you will have to cook in two batches) and cook until bubbles begin to form on the surface of your pancakes. Flip and cook until done.
  • Add your favorite toppings and enjoy!

Notes

*Correct flour measurement is very important in this recipe, as the batter is quite thick and too much flour will easily turn it in to something resembling cookie dough. For best results, measure by weight or the Spoon and Sweep Method (spoon flour into your measuring cup, swipe excess off with the flat of a knife).
*If using salted butter, cut the salt in the recipe to 1/8 teaspoon.
*To substitute for the buttermilk, place 1 tablespoon lemon juice (fresh or bottled) in your 3/4 cup measuring cup. Fill the rest of the way with milk and allow to sit for 5 minutes to "sour" before using.
 
Did you make this recipe?I'd love to see it! Tag @BakingMischief or hashtag it #BakingMischief.

Adapted from Lovin the Oven

This post may contain affiliate links, which means I receive a small commission if you make a purchase using them. There is absolutely no additional cost to you.

Comments | 56 comments

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Comments

  1. Platter Talk says

    February 11, 2017 at 12:24 pm

    5 stars
    Beautiful close ups of your pancake and my favorite kind, too!

    Reply
    • Tracy says

      February 11, 2017 at 3:39 pm

      Thank you!!

      Reply
    • Lulu says

      May 29, 2020 at 9:59 am

      After making and eating these delicious pancakes, nothing can bring me down. Beating the egg whites and adding them at the last minute is the key. Thanks for sharing.

      Reply
    • Jeffrey Staley says

      November 8, 2020 at 12:36 pm

      5 stars
      I don’t bother separating the egg and aiming to achieve the stiff peaks–too much work and cacophony. Maybe I’d attempt it if I were tripling the recipe. I do, however, beat the egg with a plastic fork until somewhat frothy and then add the other wet ingredients. And every time it’s magic. Have made pancakes for years both trying scratch recipes and box mixes. I’m pleased to say I’ve found a recipe that consistently produces scrumptious pancakes. Thank you!

      Reply
      • Tracy says

        November 9, 2020 at 12:57 pm

        So happy to hear it, Jeffrey!!

        Reply
  2. Geoffrey says

    February 11, 2017 at 1:24 pm

    OOooooo, now I know the secret. Thanks!!!

    Reply
    • Tracy says

      February 11, 2017 at 3:39 pm

      Hehe, shhhhhh. Don’t tell anyone. 😉

      Reply
  3. Veena says

    February 11, 2017 at 1:37 pm

    5 stars
    I love making my pancakes fluffy ! Makes such a huge difference. Yours looks delish..

    Reply
    • Tracy says

      February 11, 2017 at 3:38 pm

      Thank you, Veena!

      Reply
  4. Tina says

    February 11, 2017 at 2:18 pm

    Fluffy pancakes are such a treat. I love how they soak in all the maple syrup. Thanks for sharing the recipe!

    Reply
    • Tracy says

      February 11, 2017 at 3:38 pm

      Thanks, Tina! I totally agree, that’s my favorite part too. 😉

      Reply
  5. Dawn - Girl Heart Food says

    February 20, 2017 at 9:14 am

    These looks so good!! What a fun experiment making pancakes….a girl has gotta do what she gotta do, right 😉 Egg whites do make all the difference – agreed! And every time I see anything with the word ‘buttermilk’ in it, I know I’m gonna love it. Weird, right? Love to have a big ol’ stack of these right now with some berries….and maybe a side of bacon 😀 Happy Monday!

    Reply
    • Tracy says

      February 21, 2017 at 2:35 pm

      Exactly! Berries + bacon and you’ve got yourself a perfect breakfast there. I like the way you think. 😉 Thanks, Dawn!

      Reply
  6. Teresa says

    August 15, 2017 at 9:04 am

    5 stars
    The BEST pancake! Thanks.

    Reply
    • Tracy says

      August 15, 2017 at 7:23 pm

      So glad you enjoyed them!!

      Reply
  7. Kate says

    September 10, 2017 at 8:45 am

    5 stars
    Wow! Superb. I finally found my forever pancake recipe! This is huge. Lol

    Reply
    • Tracy says

      September 10, 2017 at 7:49 pm

      This made my day to hear, Kate!!

      Reply
  8. Lauren says

    December 9, 2017 at 7:49 am

    5 stars
    I made these this morning. Delicious flavor and super fluffy. A big hit with the hubs and kiddo : ) Thank you for sharing!

    Reply
    • Tracy says

      December 9, 2017 at 8:03 am

      Yay! I’m so happy to hear the family enjoyed them, Lauren!

      Reply
  9. Gerry Hauck says

    December 30, 2017 at 10:13 am

    5 stars
    Wow, these pancakes were the best I ever had! And that was without real buttermilk or using a mixer for the egg white! Great recipe – these were the first pancakes I actually loved to eat even without any syrup, they’re that good. Thanks for sharing!

    Reply
    • Gerry Hauck says

      December 30, 2017 at 10:16 am

      5 stars
      Forgot to mention, I used the third recipe version…

      Reply
    • Tracy says

      December 31, 2017 at 10:18 am

      This makes me so happy to hear! Thanks, Gerry!

      Reply
  10. Josey says

    February 3, 2018 at 6:43 pm

    Mine came out flat and hard, not fluffy at all …. waaaaaah !

    Reply
    • Tracy says

      February 7, 2018 at 1:49 pm

      Oh no! Check your baking powder and soda (here’s how: https://www.thekitchn.com/how-to-test-if-baking-soda-or-baking-powder-is-expired-tips-from-the-kitchn-111759 ). If they are on the older side, that could be the culprit.

      Reply
  11. Mel says

    April 27, 2018 at 8:06 am

    This is my new favorite pancake recipe! Though I admit I didn’t make it exactly as written. Normally, I have a personal policy of not commenting on/reviewing a recipe until I’ve made it the “right” way, but I’m making an exception here. 🙂 I used veg. oil instead of butter (out of laziness/not having something good to melt the butter in), and I hand-whipped the egg white with a fork for as long as I could stand rather than beating it w/a hand mixer to stiff peaks. (I’m in a hotel with only limited kitchen stuff right now, so some improvisation is required.) 😀 I think even the hand-whisking with a fork made a difference, though! I topped these with sliced banana, chopped pecans, and, of course, real maple syrup. Mmmm.

    Reply
    • Tracy says

      April 27, 2018 at 5:17 pm

      Hi, Mel. Thanks for sharing your version. It’s super helpful to other people who want/need to make changes of their own. So glad you enjoyed the pancakes, and totally agree, when it comes to syrup, the real stuff is a must! 😉

      Reply
  12. Horace C. Elliott says

    April 29, 2018 at 9:56 am

    Sounds great. Will try ASAP. How many average sized pancakes will this recipe make? And, does it work just as well if doubled? Never know when you have a big gang for pancake breakfast, even if it is normally just my wife and me.

    Wife had always made sweetmilk pancakes as my mother did, yet I have started making buttermilk pancakes. There are so many variations on the buttermilk scene.

    Like your blog and always get great recipes and ideas from it. Thanks.

    Horace C. Elliott

    Reply
    • Tracy says

      April 29, 2018 at 10:53 am

      Hi, Horace. This will make exactly 4 good-sized pancakes if you use a slightly heaping 1/3 cup of batter per pancake. The recipe doubles well, just make sure to measure the flour as described in the recipe. I always double it when I’m cooking for my whole family with zero trouble. And thank you so much! Hope you’re having a great weekend!

      Reply
  13. Sybil says

    June 28, 2018 at 4:41 am

    5 stars
    Perfect! Light and delicious as promised.
    I used 80 g of soft white flour and 40 g of hard white flour, home milled.
    I used 1/2 cup of milk and 1/4 cup of full fat plain yogurt.
    Cooked until they were 190F inside.
    Best pancakes ever!
    .

    Reply
    • Tracy says

      June 28, 2018 at 3:07 pm

      Love that you made these your own, Sybil, and so happy you enjoyed them!

      Reply
  14. Ashlyn Jansen says

    August 14, 2018 at 7:30 am

    Is it okay to have some lumps in the batter?

    Reply
    • Tracy says

      August 14, 2018 at 9:02 pm

      Yup. Totally fine in things like pancake and muffin batter to have a few lumps.

      Reply
  15. Dawn says

    December 3, 2018 at 6:02 am

    5 stars
    I’ve been looking for the perfect fluffy pancake small batch recipe and this is IT! I made it exactly as written with the buttermilk and whipped egg white and they turned out perfectly. So glad to read the recipe doubles well so I can make them for company. Thanks for sharing your technique!!

    Reply
    • Tracy says

      December 4, 2018 at 7:01 am

      Thanks, Dawn! I’m so glad you enjoyed the pancakes!

      Reply
  16. Janet says

    January 6, 2019 at 6:40 am

    5 stars
    Just found your blog searching for “buttermilk pancakes for two.” Your recipe is different from many (less buttermilk) but I love your blog and recipes and took a chance. Just finished breakfast. They were fabulous. Can’t wait to try your other recipes. Love “nerdy” cooking a la Serious Eats and Cooks Illustrated. Love that you take shortcuts when they work!

    Reply
    • Tracy says

      January 7, 2019 at 3:27 pm

      Thanks, Janet! So glad you enjoyed the pancakes and the nerdy content. 😉

      Reply
  17. Mary says

    January 21, 2019 at 7:08 pm

    5 stars
    These pancakes are hands down the best I have ever made!! They were a perfect serving size for my husband. This recipe is getting written down for the official recipe box!

    Reply
    • Tracy says

      January 23, 2019 at 1:38 pm

      Thanks, Mary! Going in the recipe box is just about the best compliment a recipe can receive! 🙂

      Reply
  18. Sue says

    February 2, 2019 at 8:53 am

    5 stars
    These were great this morning. I used local milled self rising flour, beat the egg whites with a wire whip until foamy and used canola oil. They were still light and fluffy. Very good and pancakes are not on my favorites list!

    Reply
  19. Bethany says

    March 12, 2019 at 10:39 am

    My recipe for buttermilk pancakes is almost identical to this – but makes enough to feed an army. My “army” is all grown and I’m a single empty-Nester. Is craving pancakes and decided to search for a small-batch version. When I came upon your recipe, I knew I had to fix it. The whipped egg whites are the secret to my pancakes so I was sure your recipe would be good, too.

    It’s delicious!! Thank you so much for sharing – saved me the trouble of scaling and testing my regular recipe. The little extra effort these require is most definitely worth it. Yum!

    Reply
    • Tracy says

      March 12, 2019 at 2:54 pm

      Thanks, Bethany! So glad this recipe was able to save you a bit of trouble. 🙂

      Reply
  20. Stephanie says

    April 14, 2019 at 10:11 am

    5 stars
    Tried them, loved them. Saved recipe!
    Thank you!

    Reply
    • Tracy says

      April 22, 2019 at 4:06 pm

      Thanks, Stephanie!! So glad you liked them!

      Reply
  21. etah says

    May 12, 2019 at 7:44 am

    5 stars
    These were amazing – flavorful and fluffy! I made them with 3/4 cup Lactaid milk and a scant tablespoon of white vinegar following all other directions exactly. I agree with the other poster that they were delicious enough to eat without syrup! Thanks for sharing this great recipe and thanks for making it a small batch that can be doubled rather than a big batch I have to calculate into fewer portions!

    Reply
    • Tracy says

      May 13, 2019 at 12:31 pm

      So glad you enjoyed them, Etah!!

      Reply
  22. Becca Ashley says

    July 3, 2019 at 2:42 pm

    5 stars
    You were right! These are hands-down the BEST pancakes EVER! Light, but not spongy, and cakey, but not dense. And with a really good flavor even without a topping! {of course I did top them, though–I mean, if you’re going to do it, do it right!} Have you ever tried the batter in a waffle iron? I’m just wondering if it would crisp up and make that perfect waffle exterior. Aren’t waffles usually made with oil instead of butter? Maybe if those ingredients were swapped out. . .well anyway! I am just thrilled to have found the perfect pancake recipe! You are a Pancake Genius!

    Reply
    • Tracy says

      July 10, 2019 at 8:51 am

      Thanks, Becca!! I’ve never used this recipe to make waffles before, but you’re right, my favorite waffle recipe uses oil. I think I’d switch them out. I kind of want to try it now!

      Reply
  23. Maryb says

    August 14, 2019 at 7:59 am

    OMGosh these were delicious. Think this will finally get my hubby away from the box mix.

    Reply
  24. Sitshengy says

    August 17, 2019 at 12:43 am

    These were a hit today! Absolutely loved them. They were fluffy and delicious
    Thanks a lot for the recipe..

    Reply
  25. Sal says

    April 4, 2020 at 8:42 pm

    5 stars
    Made these pancakes this morning for me and the husband. They were. Ah-Ma-Zinggggggg!!!

    Just whisked the separated egg white until foamy, and used sour milk instead of buttermilk. Husband also said they came out soft and tasty, far far better than the boxed version ( better then the American chain, lol). Thank you!!!

    Reply
    • Tracy says

      April 7, 2020 at 9:53 am

      Thrilled to hear it! Thanks, Sal!!

      Reply
  26. Hannah says

    August 29, 2020 at 7:14 pm

    5 stars
    Hands down the best pancake recipe! I make it about once a month for my family.
    The only thing I cannot figure out is how to make beautifully round shaped ones. Mine are always a bit misshapen.

    Reply
  27. Shannon says

    November 14, 2020 at 10:19 pm

    5 stars
    Just add a little more buttermilk to the batter so it’s not so thick and sticky.

    If you don’t separate the egg, it is actually perfect for buttermilk biscuits too.

    YUM!!

    Reply
    • Tracy says

      November 16, 2020 at 12:38 pm

      Love the tip about the biscuits!!

      Reply
  28. Andrea says

    November 29, 2020 at 1:01 pm

    5 stars
    I had a cup of buttermilk leftover from some other baking, decided on pancakes. So glad I found this recipe! This was the perfect small-batch amount. I did add a little bit of regular milk, as I found the batter quite thick. They turned out so fluffy and delicious! Definitely one I will be making in the future.

    Reply
    • Tracy says

      December 6, 2020 at 7:27 pm

      Thanks, Andrea! I’m so glad they worked out for you!

      Reply

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Welcome!


Hi, I'm Tracy! Welcome to Baking Mischief, where we realize that not everyone is cooking every night for a family of four. We have delicious sweet and savory recipes, mostly scaled for one or two, and we love our pop culture around here, so keep an eye out for film, book, and TV-inspired treats as well! Read more»
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