This is the pancake batch I make when breakfast is for two and I do not want leftover batter in the refrigerator. The half egg and 3/8 cup buttermilk are quirky, but the small batch is useful.
I also keep my own checks in the method, because older recipes often assume I know what a thick batter, firm candy, or golden top should look like.
I have made enough pancakes to know the small details matter. I do not need fancy language or extra garnish; I need the pan prepared, the ingredients measured, and a clear stopping point so the finished recipe tastes like home cooking, not a rushed test.
Why I keep coming back to this
- I can make this pancakes with familiar ingredients and no mystery steps.
- The quantities stay close to the source, even when the batch is small or old-fashioned.
- I get better results when I prep the pan, bowl, or jars before mixing.
- The recipe gives clear texture cues, which I trust more than the clock alone.
- It can be adjusted with small add-ins without changing the basic method.
- Leftovers store well when I cool the recipe completely first.
What I use and why it matters
I like to line the ingredients up in order before I start. For this pancakes, the amounts are modest, so accuracy matters more than speed.
- all-purpose flour or bread flour, 1/2 cup.
- vegetable oil, 1 tablespoon.
- egg, 1/2.lightly beaten
- baking powder, 1 1/2 teaspoon.
- brown sugar, 1/2 tablespoon.
- buttermilk, 3/8 cup.
- salt, 1/4 teaspoon.to taste
How I make it
Step 1 — Prep the base
In a medium bowl, whisk the 1/2 egg, buttermilk, brown sugar, vegetable oil, baking powder, and salt until combined.
Step 2 — Mix carefully
I add the flour and stir just until the batter comes together. It should be somewhat thick; do not overmix.
Step 3 — Shape or fill
I heat a skillet or griddle over medium heat and coat lightly with nonstick spray or oil.
Step 4 — Cook with attention
I scoop about 1/4 cup batter per pancake onto the hot surface.
Step 5 — Finish and serve
I cook until edges look set and the underside is golden, about 1-2 minutes per side. Serve immediately.
Tips from my kitchen
- Read the full method first.I set out every ingredient before starting because the middle steps move faster than expected.
- Watch texture.I look for the cue in the bowl or pan instead of blindly following minutes.
- Measure small amounts carefully.In a scaled recipe, a little extra flour, salt, or sugar shows up quickly.
- Cool before storing.Trapped steam can soften crisp edges or make sweets sticky.
- Make one small adjustment at a time.If I change flavor, I keep the main ratios steady.
Variations I have actually tried
- Variation 1:Scatter blueberries onto each pancake after pouring.
- Variation 2:Add mini chocolate chips for a diner-style batch.
- Variation 3:Add a pinch of cinnamon to the batter.
- Variation 4:Place thin banana slices on the wet batter before flipping.
- Variation 5:Replace half the flour with whole wheat and add a splash more buttermilk if needed.
Storing and serving
I let the pancakes cool or settle completely before storing. For baked items, I use an airtight container; for chilled candy, frosting, pickles, or pie, I use the refrigerator. If I freeze portions, I wrap them tightly and thaw gently so the texture stays as close as possible to fresh.
I serve this as 2 to 3 pancakes. If the recipe is sweet, coffee or tea keeps it balanced. If it is savory, I add something crisp or acidic on the side. That simple pairing makes the recipe feel intentional without adding another project.
What I watch most closely
What I watch most closely
What I watch most closely
What I watch most closely
Frequently asked questions
Can I make this ahead?
Yes. I usually make pancakes ahead only when the storage method supports it. I cool it fully, cover it well, and refresh gently if the texture needs help.
Can I change the main flavor?
I can, but I keep the base ratios the same the first time. Once I know how the pancakes behaves, I make one flavor swap at a time.
What is the biggest mistake to avoid?
Rushing is the mistake I see most. I give the recipe time to thicken, brown, chill, set, or cool before deciding it needs fixing.
Can I double the recipe?
Usually, yes, but I mix carefully and use the same visual cues. For candy and small-batch batters, I prefer making one batch first before doubling.
How do I know it is done?
I use the cue in the instructions, not just the timer. For this pancakes, the finished texture should match the description before I move to serving or storage.
If you make this pancakes, tell me what you changed and what you kept exactly the same. Those little kitchen notes are the ones I always want later.
Betty Crocker Pancakes
Description
These small-batch pancakes use flour, buttermilk, half an egg, brown sugar, baking powder, oil, and salt. I like the recipe for two people because it makes breakfast without leftovers.
Ingredients You’ll Need
Instructions
- In a medium bowl, whisk the 1/2 egg, buttermilk, brown sugar, vegetable oil, baking powder, and salt until combined.
- Add the flour and stir just until the batter comes together. It should be somewhat thick; do not overmix.
- Heat a skillet or griddle over medium heat and coat lightly with nonstick spray or oil.
- Scoop about 1/4 cup batter per pancake onto the hot surface.
- Cook until edges look set and the underside is golden, about 1-2 minutes per side. Serve immediately.
Nutrition Facts
Servings 2
- Amount Per Serving
- Calories 110kcal
- % Daily Value *
- Total Fat 8g13%
- Saturated Fat 2g10%
- Trans Fat 0.0g
- Cholesterol 48mg16%
- Sodium 697mg30%
- Potassium 90mg3%
- Total Carbohydrate 6g2%
- Sugars 5g
- Protein 3g6%
- Calcium 279 mg
- Iron 0.7 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Prep first. I measure the small quantities before starting.
Trust visual cues. The clock helps, but texture tells me when to stop.
Cool completely. Most storage problems come from covering food while it is still warm.
Frequently Asked Questions
Yes. I usually make pancakes ahead only when the storage method supports it. I cool it fully, cover it well, and refresh gently if the texture needs help.
I can, but I keep the base ratios the same the first time. Once I know how the pancakes behaves, I make one flavor swap at a time.
Rushing is the mistake I see most. I give the recipe time to thicken, brown, chill, set, or cool before deciding it needs fixing.
Usually, yes, but I mix carefully and use the same visual cues. For candy and small-batch batters, I prefer making one batch first before doubling.
I use the cue in the instructions, not just the timer. For this pancakes, the finished texture should match the description before I move to serving or storage.
