Go Back
+ servings
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).
Course Breakfast
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 2
Calories 445kcal
Author Tracy


Special Equipment


  • 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


  • 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!


*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.


Calories: 445kcal