Description
Start your morning with light, tender buttermilk pancakes made just for two, ideal for a slow weekend breakfast or a quick weekday treat.
Ingredients
- 3/4 cup (95 g) all-purpose flour
- 1/2 teaspoon baking soda
- 2 tablespoons sugar
- 1/8 teaspoon salt
- 1 cup (240 ml) buttermilk
- 1 large egg
- 2 tablespoons neutral oil (avocado, canola) or melted butter
- Butter or oil for cooking
- Pure maple syrup, for serving
Instructions
- Combine dry ingredients. In a medium bowl, whisk together flour, baking soda, sugar, and salt until evenly mixed.
- Whisk wet ingredients. In a small bowl, beat the egg briefly, then whisk in the oil and buttermilk until smooth.
- Make the batter. Pour the wet mixture into the dry. Stir gently with a rubber spatula until the batter is mostly combined.
- Let the batter rest briefly (optional). Let the batter sit 5 minutes.
- Heat the pan. Warm a nonstick skillet or cast iron over medium heat. Grease lightly with about 1 teaspoon oil or a small knob of butter.
- Cook pancakes. Pour 1/4-cup batter onto the hot surface. Flip when bubbles form and edges look set, about 1–2 minutes.
- Keep warm (optional). Transfer finished pancakes to a baking sheet in a warm oven.
- Serve. Stack pancakes, top with butter and maple syrup.
Notes
For richer flavor, use melted butter instead of oil. For dairy-free, use a neutral oil and plant-based ‘buttermilk’.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Cooking
- Cuisine: American