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Buttermilk Pancakes for Two


When it's just two of you, why make pancakes for an army? With buttermilk and sour cream, these pancakes are a happy start to a perfect day for two.

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Rate this recipe 4.2/5 (29 Votes)


  • 1 cup all-purpose flour
  • 1 tablespoon sugar
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup buttermilk
  • 2 tablespoons sour cream
  • 2 tablespoons unsalted butter, melted and cooled
  • 1 large egg
  • 1 teaspoon vegetable oil, plus extra as needed
  • Pure maple syrup


Servings 2
Preparation time 15mins
Cooking time 10mins
Adapted from


Step 1

Whisk flour, sugar, baking powder, baking soda and salt together in a medium bowl.

In a separate bowl, whisk buttermilk, sour cream, melted butter and egg until smooth.

Gently fold buttermilk mixture into flour mixture with rubber spatula until just combined. Batter will be lumpy with a few spots of dry flour; do not over mix.

Let the batter rest for 10 minutes before cooking.

Heat oil on a griddle or skillet over medium heat until shimmering. If using an electric griddle, set the temperature at 350°F. Using wad of paper towels, carefully wipe out oil leaving thin film of oil.

Using 1/4 cup dry measure, pour batter onto griddle.

Cook until edges are set, first side is golden brown, and bubbles on surface are just beginning to break, about 2 to 3 minutes.

Using thin. wide spatula, flip pancakes and continue to cook until second side is golden brown, 1 to 2 minutes.

Transfer pancakes to warm plates. Serve with maple syrup.

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