Can you use 00 flour for pancakes?

Yes. I live in Italy and make these with 00 flour more often than with all-purpose, and they come out tender with a slightly finer crumb. Keep in mind that 00 refers to how finely the flour is milled, not to its protein content, so different 00 flours behave differently. Because it is ground so fine, it packs into a cup differently than all-purpose, so use the scoop-and-level method or weigh it.

How do I make pancakes for just 2 people?

This recipe is already portioned for two. It makes five to six full-size pancakes, enough for two, or stretches further for a small family alongside eggs, fruit salad, and bacon or ham. Double it for three or four people and triple it for five or more.

Why are my pancakes flat?

Usually one of two things. Either the batter is too thin, in which case sprinkle in a little more flour until it thickens, or the baking powder has lost its lift and needs replacing. Both leaveners lose potency with age, so check the dates if thickening the batter does not solve it.

Do I have to use buttermilk?

No, but it is what makes these taste like diner pancakes rather than plain ones, and its acid reacts with the baking soda for extra lift. If you do not have it, stir a little lemon juice or vinegar into milk and let it stand five to ten minutes until it curdles. Exact amounts are in the recipe notes.

Do I have to whip the egg white?

No, the pancakes are soft and fluffy without it. It is the single biggest lift you can add if you have two extra minutes, and a small coil spring whisk makes quick work of a single white. If you do whip it, use a clean grease-free glass or metal bowl, since plastic holds on to fat that can keep whites from whipping up.

Can you use bread flour for pancakes?

Yes, though it makes a chewier, sturdier pancake because bread flour is higher in protein and develops more gluten than all-purpose. If it is what you have, mix the batter gently and as little as possible and stop the moment the flour disappears. For a softer, more tender pancake, all-purpose or finely milled 00 flour is the better choice.

Can I make these pancakes without buttermilk?

Yes. Add 1 1/2 teaspoons of lemon juice or white vinegar to a measuring cup, then pour in enough regular milk to reach the 3/4 cup line and let it stand five to ten minutes, until it looks thick and slightly curdled. Then use it in place of the buttermilk. The acid is what reacts with the baking soda for lift, so this swap keeps the pancakes fluffy.

Small Batch Buttermilk Pancakes (Fluffy Recipe for 2 or a Crowd)

Name: Easy Buttermilk Pancake Recipe (For Two or a Crowd)
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: American
Ingredients: 3/4 cup + 2 tablespoons King Arthur all-purpose flour (125g) (substitute 00 Flour); 1 1/2 teaspoons baking powder (7g); 1/8 teaspoon baking soda (1/2g); 1/4 teaspoon kosher salt (1g); 1 tablespoon sugar (14g); 3/4 cup buttermilk, room temperature (183g) *see notes for buttermilk substitute; 1 tablespoon vegetable oil (14g); 1/2 teaspoon pure vanilla extract (3g) (optional but recommended); 1 1/2 teaspoons unsalted butter, melted (8g); 1 large egg, whisked, room temperature (50g); 1 additional large egg white (optional but recommended)

Description

Make fluffy homemade pancakes from scratch with this easy and foolproof recipe that's perfectly portioned for singles, couples, and smaller families. Breakfast-for-dinner and weekend brunches just got easier! Make just 5 full-size pancakes that are tender and fluffy every single time.

Ingredients

3/4 cup + 2 tablespoons King Arthur all-purpose flour (125g) (substitute 00 Flour)
1 1/2 teaspoons baking powder (7g)
1/8 teaspoon baking soda (1/2g)
1/4 teaspoon kosher salt (1g)
1 tablespoon sugar (14g)
3/4 cup buttermilk, room temperature (183g) *see notes for buttermilk substitute
1 tablespoon vegetable oil (14g)
1/2 teaspoon pure vanilla extract (3g) (optional but recommended)
1 1/2 teaspoons unsalted butter, melted (8g)
1 large egg, whisked, room temperature (50g)
1 additional large egg white (optional but recommended)

Cook Mode Prevent your screen from going dark even when your hands have flour all over them

Instructions

Measure the dry ingredients. In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Set aside.
Mix the wet ingredients. In a separate bowl, whisk together the buttermilk, egg, vanilla, oil, and melted butter. Set aside.
Whip the egg white (optional but recommended). In a clean, grease-free glass or metal bowl, whip the extra egg white to stiff peaks. Set aside.
Combine the wet and dry ingredients. Add the wet mixture to the flour mixture. Using a rubber spatula or fork, gently fold until no streaks of flour remain. Visible lumps are normal. Gently fold in the whipped egg white until just incorporated.
Cook the pancakes. Heat a cast iron griddle or non-stick pan over medium-high, butter it liberally, then turn the heat down to medium. Add about 1/3 cup batter to the hot but not smoking pan. Cook until bubbles form and the edges look dry, about 3 minutes. Flip and cook until golden, 2 to 3 minutes more. Repeat with the remaining batter. Serve hot, or keep warm stacked and wrapped in foil in a 200°F (90°C) oven. Enjoy!

Notes

No buttermilk? Use regular milk, or make a quick substitute: add 1 1/2 teaspoons fresh lemon juice or vinegar to a liquid measuring cup, then pour in enough milk to reach the 3/4 cup mark. Stir and let it rest 5 to 10 minutes. It will thicken and may even curdle, and that's normal — the acid is unraveling the proteins in the milk.

Skipping the egg white. No problem. The pancakes are still soft and fluffy without it. A small coil spring whisk makes whipping a single white fast, which is why I usually bother with the extra step.

Whipping egg whites. Use a totally clean, grease-free bowl and whisk. Stainless steel, copper, or glass works best, since unlike plastic, they don't hold onto fat that can keep whites from whipping up properly. Don't reuse the whisk from the egg mixture unless you've washed and dried it first.

Flour measuring. I use 00 flour for this recipe when I'm at home in Italy. Flour weight varies with humidity and environment, so use a scale or the scoop-and-level method into your measuring cups, and the recipe works every time.

Troubleshooting. For fixing batter that's too thick or thin, and pancakes that come out flat, rubbery, dry, gummy, or falling apart, see the full troubleshooting guide in the post above.

Prep Time: 10 minutes
Cook Time: 10 minutes
Category: Breakfast + Brunch
Method: Skillet
Cuisine: American

Nutrition

Serving Size: 2 pancakes
Calories: 281
Sugar: 8g
Sodium: 562mg
Fat: 9.5g
Saturated Fat: 2.5g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 1g
Protein: 9.4g
Cholesterol: 62mg