Buttermilk Pancakes for Two

a stack of buttermilk pancakes for two topped with butter and maple syrup and a glass of orange juice on the side

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. 


  • 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


  1. 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.
  2. 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. 
  3. 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. 
  4. 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. 


Keywords: small batch buttermilk pancakes, pancakes for two, whole wheat pancakes for two, small batch whole wheat pancakes