Cozy Homemade Pancakes for Two: Easy Small-Batch Recipe

Here’s the thing about homemade pancakes for two—I’ve probably messed this up more times than I care to admit. Like, seriously. Last month I made what can only be described as pancake cardboard because I got distracted by my cat knocking over a plant. But after way too many Saturday morning disasters, I finally figured out the perfect small-batch recipe that actually works.

Look, I’m gonna be honest with you. Most pancake recipes online are either for feeding a small army or they’re so fancy you need ingredients that cost more than my monthly coffee budget. But sometimes you just want fluffy, delicious homemade pancakes for two without leftovers sitting in your fridge for a week, you know?

Why I Started Making Pancakes for Two (And Why You Should Too)

So my partner and I used to make those huge batches from the box mix every weekend. Sounds great, right? Wrong. We’d end up with like 15 pancakes, eat maybe 6, and the rest would go straight to the trash by Wednesday. Such a waste.

Then one Sunday morning—I think it was raining and we were both being lazy—I decided to experiment. I wanted just enough pancakes for both of us, maybe with one or two leftover for a quick snack later. Took me about four tries to get the proportions right, but man, was it worth it.

The best part? No buttermilk required. I know, I know, everyone says buttermilk makes the fluffiest pancakes, but who actually keeps buttermilk in their fridge? Not me. This recipe uses regular milk and still gives you those perfectly fluffy pancakes you’re craving.

What Makes These Homemade Pancakes for Two Special

Here’s what I love about this recipe (and why my neighbors keep asking for it):

• Small batch perfection: Makes exactly 6-8 medium pancakes
• No special ingredients: Just stuff you probably already have
• Ready in 15 minutes: From mixing bowl to plate
• Freezer friendly: Make extra on Sunday, toast them during the week
• Kid approved: My friend’s 5-year-old devoured these (and he’s picky)

Actually, you know what? Let me tell you about that kid thing. Sarah brought her son over last weekend, and this kid literally refuses to eat anything that isn’t chicken nuggets or mac and cheese. But he had THREE of these pancakes and asked if I could teach his mom how to make them. That’s when I knew this recipe was a winner.

The Ingredients You’ll Need for Perfect Pancakes for Two

Alright, here’s your shopping list. And before you ask—yes, I’ve tried substituting almost everything at some point:

Dry Ingredients:

• 1 cup all-purpose flour (don’t use self-rising, learned that the hard way)
• 2 tablespoons sugar (I use regular white, but brown works too)
• 2 teaspoons baking powder (check the expiration date, seriously)
• 1/2 teaspoon salt

Wet Ingredients:

• 3/4 cup milk (any kind works—I use 2%, but even oat milk is fine)
• 1 large egg
• 2 tablespoons melted butter (or vegetable oil if you’re out of butter)
• 1/2 teaspoon vanilla extract (this makes ALL the difference)

Optional Add-ins (because life’s too short for plain pancakes):

• 1/3 cup chocolate chips
• 1/4 cup blueberries (fresh or frozen, both work)
• 1/2 teaspoon cinnamon (makes the whole kitchen smell amazing)

Quick shopping tip: Don’t buy those expensive “pancake mix” boxes when you can make better ones from scratch. Plus, you probably already have most of this stuff sitting in your pantry right now.

Step-by-Step Instructions for Homemade Pancakes for Two

Okay, here’s where I walk you through exactly how I make these fluffy homemade pancakes. And trust me, I’m including all my little tricks because I wish someone had told me this stuff when I started.

Step 1: Get Your Pan Ready

Heat a non-stick pan or griddle over medium heat. Not medium-high, not low—just medium. I used to crank the heat because I was impatient, and ended up with pancakes that were burnt on the outside and raw in the middle. Not cute.

Test if it’s ready by flicking a tiny bit of water onto the surface. If it sizzles and disappears right away, you’re good to go.

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together flour, sugar, baking powder, and salt. Make sure you actually whisk it—don’t just stir with a fork like I used to do. You want everything evenly distributed.

Pro tip I learned from my mom: sift your flour if you have time. Makes the pancakes even fluffier. But honestly? I skip this step half the time and they still turn out great.

Step 3: Combine the Wet Ingredients

In a separate bowl (yes, you need two bowls, I know it’s annoying), whisk together milk, egg, melted butter, and vanilla.

Here’s the thing about the melted butter—make sure it’s not TOO hot when you add it, or you’ll end up with scrambled eggs in your pancake batter. Been there, done that, threw the whole thing away and started over.

Step 4: The Magic Moment (Don’t Mess This Up)

Pour the wet ingredients into the dry ingredients. And here’s where most people—including past me—screw up: DO NOT OVERMIX.

Seriously. Mix it just until the ingredients are combined. It should look lumpy and a little weird. If it’s completely smooth, you’ve mixed too much and your pancakes will be tough. I repeat: lumpy batter = fluffy pancakes.

Step 5: Cook These Beautiful Pancakes

Lightly grease your pan with butter or cooking spray. Pour about 1/4 cup of batter for each pancake.

Cook until you see bubbles forming on the surface and the edges look set—about 2-3 minutes. Then flip (carefully!) and cook for another 1-2 minutes until golden brown.

Here’s my flip test: if the pancake slides easily when you gently shake the pan, it’s ready to flip. If it’s sticking, give it another 30 seconds.

Step 6: Keep Them Warm

If you’re making the full batch, keep finished pancakes warm in a 200°F oven on a baking sheet. Trust me on this one—cold pancakes are sad pancakes.

My Favorite Variations for Small Batch Pancakes

After making these homemade pancakes for two probably 50+ times, I’ve discovered some amazing variations:

Chocolate Chip Heaven: Add 1/3 cup mini chocolate chips to the batter. The kids go crazy for these, and honestly, so do I.

Blueberry Bliss: Fold in 1/4 cup blueberries right before cooking. Frozen ones work fine—just don’t thaw them first or they’ll make the batter purple.

Cinnamon Roll Style: Add 1/2 teaspoon cinnamon to the dry ingredients and serve with butter and maple syrup mixed with a pinch more cinnamon.

Healthy-ish Version: Replace half the all-purpose flour with whole wheat flour and reduce sugar to 1 tablespoon. They’re still delicious, I promise.

Tips I Wish Someone Had Told Me Earlier

Look, I’ve made every possible mistake with this recipe, so let me save you some trouble:

Don’t skip the vanilla extract. I ran out once and made them without it. They were fine, but not amazing. Vanilla makes everything better—it’s like magic.

Room temperature ingredients work better. I usually take the egg and milk out about 30 minutes before cooking. But if you forget (like I always do), just run the egg under warm water for a minute.

The first pancake is always weird. I don’t know why, but it just is. Don’t judge your batter based on pancake #1. It usually turns out too thick or too thin, and then the rest are perfect.

Medium heat is your friend. I cannot stress this enough. High heat = burnt outsides and raw insides. Low heat = pancakes that take forever and don’t get golden brown.

Why This Recipe Works Every Time

The secret to these fluffy pancakes for two isn’t really a secret at all—it’s just good proportions and not overthinking it. The baking powder gives you the lift, the bit of sugar helps with browning, and the milk keeps everything tender.

And here’s something I figured out by accident: this batter actually gets better if you let it sit for about 5 minutes before cooking. The flour hydrates and the bubbles settle, giving you even fluffier results. Sometimes I mix everything up and then go make coffee while it sits.

Serving Suggestions (Because Pancakes Need Friends)

These homemade pancakes for two are perfect with:

• Classic maple syrup (the real stuff if you’re feeling fancy)
• Fresh berries (strawberries, blueberries, whatever’s in season)
• Whipped cream (homemade or store-bought, I don’t judge)
• A pat of butter (because butter makes everything better)
• Powdered sugar dusting (fancy without the effort)

My personal favorite combo? Butter, maple syrup, and fresh strawberries. Simple but perfect.

Storage and Meal Prep Ideas

Here’s what’s great about making small batch pancakes—you can actually eat them all fresh. But if you do have leftovers (or want to make extra for the week), they keep really well.

In the fridge: Stack them with parchment paper between each pancake. They’ll stay good for 3-4 days. Reheat in the toaster or microwave.

In the freezer: Same deal with the parchment paper, but they’ll keep for up to 2 months. Toast them straight from frozen—no thawing needed.

I actually make a double batch sometimes on Sunday and freeze half. Then during the week when I’m rushing to get ready for work, I just pop a couple in the toaster. Instant weekend vibes on a Tuesday morning.

Final Thoughts on These Homemade Pancakes for Two

Look, I’m not gonna lie and say these are going to change your life or anything. But they’re really, really good. They’re fluffy without being too rich, sweet without being dessert-for-breakfast, and they make your kitchen smell like a cozy diner.

The best part? You can make them without having to commit to eating pancakes for the next three days. Just the right amount for a lazy weekend morning or a special weekday breakfast.

I’ve shared this recipe with probably a dozen people now, and everyone says the same thing: “Why didn’t I think to make smaller batches before?” I don’t know, but now you can stop wondering and start making these amazing homemade pancakes for two.

Trust me—once you try these, you’ll never go back to those huge batches that take up half your fridge. Sometimes the best things really do come in small packages.

Happy cooking! (And may your first pancake turn out better than mine usually does.)