Recipes

Pancakes for Two

Today I am going to share my great-grandma Mabel’s recipe for pancakes for two! Every time I make it, I worry that maybe there won’t be quite enough, and every time I make it we always have extras. So I can assure you that it is pancakes for two with hearty appetites. 🙂 (And the recipe can easily be doubled or tripled, if you’ve got a larger crew to feed!)

Though this isn’t our typical everyday breakfast (for that, check out this breakfast bake), I enjoy making special breakfasts on the weekend. These classic, fluffy pancakes are some of our favorites and they are always satisfying. While excellent on their own, a hot pot of coffee and freshly cooked bacon or breakfast sausage compliment these pancakes perfectly.

If you have a griddle, definitely pull it out for this recipe. Pancakes turn out beautifully when you’ve got a griddle handy. You can also use a nonstick pan, it will just take longer as you’re cooking in smaller batches. As much as I love my stainless cookware, it does not work for pancakes (at least in my attempts throughout the years) – nonstick is the way to go.

Pancakes for Two

Makes 12 small pancakes

2 large eggs

1/3 cup milk

2/3 cup buttermilk

1 cup all-purpose flour

1 tablespoon granulated sugar

½ teaspoonful salt

½ teaspoonful baking soda

1 teaspoon baking powder

Unsalted butter, for cooking surface

In a medium bowl, whisk together 2 eggs until yolks are broken and blended. Measure in the milk and buttermilk and stir to combine.

Add the flour, sugar, salt, baking soda, and baking powder. Gently mix the dry ingredients together as they sit on top of the wet ingredient before whisking everything together. The mix will be a little lumpy, but that’s okay.

Heat a griddle using its medium heat setting. (Or heat a nonstick pan over medium-low to medium heat). When warm, spread butter over the cooking surface.

When the surface is hot and the butter is bubbling, scoop out a scant ¼ cup of batter and pour onto the griddle/pan. Repeat until you’ve used up most of your cooking surface – without the pancakes touching, of course! (My griddle was able to cook 6 at a time.)

Watch the pancakes and when there are lots of bubbles all across the top of them, they should be ready to flip. You can always check by gently lifting a corner with a spatula – you want to see dark golden coloring. Gently flip the pancakes and continue to cook. The second side doesn’t take quite as long as the first. Use the spatula to lift the pancakes and check the color to know when it’s done.

This one is so close to being ready, it just needed a few more bubbles before being flipped.

Before pouring in your next batch of batter, spread the cooking surface with unsalted butter again. Repeat the process until your batter is used up.

Serve with butter and syrup (or whatever pancake topping you like best) and enjoy!

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Pancakes for Two


Course Breakfast
Servings 12 small pancakes
Julie's great-grandma Mabel at Baking and Other Important Matters

Ingredients

  • 2 large eggs
  • 1/3 cup milk
  • 2/3 cup buttermilk
  • 1 cup all-purpose flour
  • 1 tablespoon granulated sugar
  • 1/2 teaspoonful sea salt
  • 1/2 teaspoonful baking soda
  • 1 teaspoonful baking powder
  • unsalted butter, for cooking surface

Instructions

  1. In a medium bowl, whisk together 2 eggs until yolks are broken and blended. Measure in the milk and buttermilk and stir to combine.
  2. Add the flour, sugar, salt, baking soda, and baking powder. Gently mix the dry ingredients together as they sit on top of the wet ingredient before whisking everything together. The mix will be a little lumpy, but that’s okay.
  3. Heat a griddle using its medium heat setting. (Or heat a nonstick pan over medium-low to medium heat). When warm, spread butter over the cooking surface.

  4. When the surface is hot and the butter is bubbling, scoop out a scant ¼ cup of batter and pour onto the griddle/pan. Repeat until you’ve used up most of your cooking surface – without the pancakes touching, of course! (My griddle was able to cook 6 at a time.)
  5. Watch the pancakes and when there are lots of bubbles all across the top of them, they should be ready to flip. You can always check by gently lifting a corner with a spatula - you want to see dark golden coloring. Gently flip the pancakes and continue to cook. The second side doesn’t take quite as long as the first. Use the spatula to lift the pancakes and check the color to know when it’s done.

  6. Before pouring in your next batch of batter, spread the cooking surface with unsalted butter again. Repeat the process until your batter is used up.

  7. Serve with butter and syrup (or whatever pancake topping you like best) and enjoy!

4 thoughts on “Pancakes for Two

  1. I love recipes that have been passed down through families. These look delicious and we love pancakes! I am looking forward to trying them. Thanks for sharing!

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