These Buttermilk Pancakes for Two are light and fluffy, bursting with cinnamon, made without unrefined sugar, and have no taste of healthfulness whatsoever.
Pancakes, in general, are one of life’s greatest pleasures. They are infinitely adaptable- from add-ins to toppings- are easily scaled up or down, and there are so many recipes across cookbooks and the digital space that we are all bound to find a favorite. These Buttermilk Pancakes are mine.
I created this pancake recipe out of a need to make pancakes that only serve a few people and avoid the inevitable sugar crash while not skimping on texture and flavor. This one hits the mark.
These pancakes are miraculously light and fluffy, bursting with cinnamon, and don’t make me tip over (e.g. fall asleep) after I eat them. They are made in one bowl, are simple to make, highly reproducible, and don’t have any fancy extra steps. Sound like the perfect pancakes? They are.
How to make Buttermilk Pancakes for Two
- Whisk together the dry ingredients: whole wheat flour, leavening, cinnamon, and salt
- Add the egg, melted butter, and buttermilk to the flour mixture.
- Gently combine the wet and dry ingredients.
- Lightly butter a skill and cook the pancakes until golden brown on each side
- Stack the warm pancakes on two plates and serve with butter and syrup.
Flavor Boosters: Topping and Add-in Ideas for these Buttermilk Pancakes
CINNAMON. The cinnamon flavor really shines in this recipe. Splurging on Saigon Cinnamon adds another dimension to these whole wheat pancakes.
ADD-INS. Feel free to add in blueberries or chocolate chips. Although they are perfect as is.
BUTTER. Choosing high-quality butter for these pancakes that you love eating elevates these pancakes and makes them especially noteworthy. I enjoy splurging on locally-made or European-style butter for an extra special indulgence.
WHOLE WHEAT FLOUR. Feel free to substitute Whole Wheat Flour for All-Purpose Flour or 50% All-Purpose Flour and 50% Whole Wheat Flour. For a gluten-free version, oat flour is a possible substitute, though it is a tricky ingredient and additional flour may be needed.
BUTTERMILK. Easily substitute buttermilk with the milk of your choice; dairy-free, lactose-free, fat-free, 1%, or 2% all work.
More Whole Wheat Recipes to Try
- Whole Wheat Oatmeal Raisin Cookies
- Jammy Fruit Crumble Bars with Whole Wheat Flour
- Light and Fluffy Whole Wheat Carrot Muffins
- Humble Buttermilk Scones
Buttermilk Pancakes for Two
Mornings are my favorite by far, and anytime I can make them extra special with these Buttermilk Pancakes, I do. They are light and fluffy, bursting with cinnamon, made without unrefined sugar, and have no taste of healthfulness whatsoever.
- Prep Time: 10 minutes
- Cook Time: 16 minutes
- Total Time: 26 minutes
- Yield: 9 pancakes 1x
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
- 2 Tablespoons (28g) butter, plus more for the pan
- 1 cup plus 1 tablespoon (140g) whole wheat flour*
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 teaspoon cinnamon
- 3/4 cup (175g) buttermilk*
- 2 tablespoons (20g) maple syrup
- 1 egg
- Preheat an electric griddle or large 10- 12-inch cast-iron or non-stick skillet over medium heat. Melt 2 tablespoons (28g) of butter in the pan.
- While the butter is melting, in a large bowl, whisk together the whole wheat flour, baking powder, baking soda, salt, and cinnamon until uniformly combined. Add the buttermilk, maple syrup, and egg to the bowl. Pour the melted butter from the pan into the flour mixture. Whisk the flour mixture until just combined, with a few flour lumps remaining.
- Reduce the heat to medium-low, and put a pat of butter in the pan, and swirl. Use just enough to cover the bottom. Using a 2-oz. scoop or 1/4 cup measuring cup, pour the batter in pools onto the griddle or skillet, about 2-inches apart. Flip over when the pancakes have bubbles on top and golden browned underneath, about 3-4 minutes. Once flipped, cook the other side until golden brown and cooked through, about 3 minutes.
- Repeat with the remaining batter. The pancakes can be kept warm in a 200°F (90°C) oven. Serve warm with maple syrup and fruit if desired.
WHOLE WHEAT FLOUR. If you opt to measure by volume instead of weight, whisk the flour first to aerate it, then spoon into a measuring cup, and then level it off with the back of a knife.
OAT FLOUR SUBSTITUTION. If using oat flour, start with the recommended amount of flour in step 2. After whisking together all of the ingredients, let the batter sit for 10 minutes. After 10 minutes, if the batter looks fluffy and runny, add a tablespoon of oat flour at a time, mixing in between until you obtain a thick consistency. For best results, I recommend measuring by weight instead of volume.
BUTTERMILK. In place of buttermilk, add 2 tablespoons of apple cider vinegar to 3/4 cup regular or dairy-free milk and stir. Let sit until the milk curdles, about 3 minutes.
ADD-INS. If you wish to make these berry or chocolate chip pancakes, lightly press a few add-ins into the top of each pancake before flipping.
- Serving Size: 1 pancake
- Calories: 90 calories
- Sugar: 3.5g
- Sodium: 222mg
- Fat: 3.1g
- Saturated Fat: 1.7g
- Carbohydrates: 13.2g
- Fiber: 1.7g
- Protein: 2.8g
- Cholesterol: 23mg
Keywords: small batch buttermilk pancakes, pancakes for two, whole wheat pancakes for two, small batch whole wheat pancakes