The Ultimate Fluffy Small Batch Chocolate Chip Pancakes for Two (From Scratch!)

Imagine waking up to the aroma of freshly made pancakes, perfectly portioned for two, without the fuss of a giant batch. Our Small Batch Chocolate Chip Pancakes are exactly that – incredibly fluffy, made entirely from scratch (goodbye, Bisquick!), and feature a secret ingredient that amplifies their rich chocolate flavor. Get ready to transform your mornings!

While weekdays often call for quick breakfasts like fruit or oatmeal, weekends are a different story. They’re a cherished opportunity for a proper, sit-down breakfast experience. And when it comes to weekend mornings, nothing quite hits the spot like a stack of warm, homemade pancakes.

Forget the large, overwhelming batches that lead to leftovers or wasted ingredients. This recipe for Small Batch Pancakes is designed specifically for two, delivering just enough deliciousness without the excess. It’s perfect for those lazy weekend mornings when you crave something special but don’t want to spend all day cooking.

I’ve always been a huge fan of chocolate chip pancakes. However, a delightful discovery changed my pancake game forever: the addition of a hint of cinnamon and clove. These warming spices don’t just add their own flavor; they remarkably enhance the chocolate, making it taste even richer and more profound. It’s similar to how a touch of vanilla elevates my chocolate pancakes. Once you try this secret ingredient combination, you’ll find it hard to go back to plain, ordinary pancakes!

The beauty of this small batch approach isn’t just in the perfect portion size, but also in its efficiency. No one wants to spend endless minutes hovering over a hot stove, cooking one pancake at a time, especially when hunger strikes. And let’s be honest, most of us don’t have the counter space (or the need!) for a dedicated griddle just for occasional pancake making. This recipe yields a perfect six pancakes, which means less cooking time and more time enjoying your meal. Typically, this translates to about three pancakes per person, but who’s counting? We won’t judge if you decide to enjoy a full stack to yourself!

As someone who isn’t exactly a morning person, I’ve made sure this recipe is as straightforward and fuss-free as possible. Many traditional pancake recipes often suggest whipping egg whites separately and then carefully folding them into the batter for extra fluffiness. While that technique has its place (hello, angel food cake!), it’s simply too much effort for a relaxed breakfast before noon. My goal was maximum deliciousness with minimum morning effort.

Another common dilemma with small batch recipes is dealing with awkward ingredient measurements, like a quarter of an egg. Seriously, who wants to meticulously measure out 1/4 of an egg? Our recipe brilliantly solves this by using one whole egg. I’ve carefully balanced the dry and wet ingredients to ensure the batter has the perfect consistency – not too thin, and wonderfully fluffy without any complicated steps. Plus, if you find yourself making these for just one, the extra pancakes freeze beautifully, ready to be reheated for another quick and satisfying breakfast. Your future self will certainly thank you for this thoughtful gesture!

Key Ingredients for Your Fluffy Small Batch Pancakes

Crafting these delectable pancakes for two requires no fancy mixes or store-bought shortcuts. All you need are a few basic pantry staples, ensuring a fresh and wholesome breakfast every time:

• All-purpose flour: The foundation of our batter, providing structure and body.
• Granulated Sugar: Adds just the right touch of sweetness, balancing the flavors without making them overly sugary.
• Baking powder: This is your secret weapon for achieving truly fluffy pancakes. Don’t be shy with the amount; it’s precisely measured to give your pancakes that irresistible lift.
• Cinnamon and clove: These are our star secret ingredients! While optional, they are highly recommended as they wonderfully enhance and deepen the flavor of the chocolate chips, making them taste even richer.
• Salt: A pinch of salt is crucial for awakening all the other flavors, ensuring your pancakes are perfectly seasoned and never bland.
• Large Egg: We use one whole egg, eliminating the hassle of separating yolks or whites for a small batch. It provides structure and moisture. For best results, allow it to come to room temperature first.
• Whole Milk: For the most moist and tender pancakes, whole milk is ideal due to its higher fat content. If you prefer, other milk varieties can be used, but whole milk offers superior results. Ensure it’s at room temperature.
• Vegetable oil or Melted Butter: This fat component is essential for moisture and a tender crumb. Neutral oils like vegetable or canola are excellent choices. Melted unsalted butter also works beautifully and adds a lovely depth of flavor. Avoid olive oil, as its distinct taste might not complement sweet pancakes.
• Vanilla Extract: A dash of vanilla complements the other flavors, adding warmth and sweetness.
• Semisweet Chocolate Chips: Our go-to mix-in for these pancakes! The semisweet variety provides a perfect balance. Feel free to experiment with other mix-ins like blueberries, sprinkles, or finely chopped nuts if you wish.

More Breakfast For Two Ideas

If you’re not in the mood for pancakes, we have plenty of other delicious breakfast recipes perfect for two! Explore our French Toast for Two, a make-ahead French Toast Casserole For Two (prepped the night before for ultimate ease!), classic Buttermilk Waffles For Two, indulgent Chocolate Waffles for a sweet treat, or savory Ham and Cheese Waffles for a delightful twist.

Step-by-Step Guide: Crafting Your Perfect Small Batch Pancakes

Making delicious chocolate chip pancakes from scratch is simpler than you think, and certainly doesn’t require any boxed mixes or Bisquick. Follow these easy steps for perfectly fluffy results every time:

1. Combine Dry Ingredients: In a spacious mixing bowl, thoroughly whisk together your all-purpose flour, granulated sugar, baking powder, ground cinnamon, ground clove, and salt. Ensure there are no clumps and all ingredients are evenly distributed. This step is crucial for consistent flavor and rise.

2. Prepare Wet Ingredients: In a separate measuring cup or another bowl, whisk together the large egg, whole milk, vegetable oil (or melted butter), and vanilla extract. Whisk until the mixture is smooth and well combined.

3. Gently Combine Wet and Dry: Pour the wet ingredients into the bowl with the dry ingredients. Using a whisk, gently combine them until just moistened. It’s crucial not to overmix the batter; a few lumps are perfectly fine and actually desirable for tender pancakes. Stop mixing as soon as no dry pockets of flour remain. Overmixing develops the gluten, leading to tough pancakes instead of fluffy ones.

4. Stir in Chocolate Chips and Rest: Gently fold in your semisweet chocolate chips. Once incorporated, let the batter rest at room temperature for about 5 minutes. This resting period allows the gluten to relax, which prevents the pancakes from becoming tough during cooking. It also gives the flour time to fully absorb the liquid, resulting in a slightly thicker, more consistent batter. If after resting the batter seems too thick, you can whisk in a tiny bit more milk, a teaspoon at a time, until it reaches your desired consistency.

5. Heat and Cook: Heat a non-stick skillet over medium heat until it’s hot. The ideal surface is a good quality non-stick pan, which often eliminates the need for added butter or oil. If your pan isn’t non-stick, or if you simply prefer a little extra crispness, lightly grease it with cooking spray or a small pat of butter. Test the pan’s readiness by flicking a few drops of water onto it; they should sizzle and evaporate quickly. Once hot, pour approximately 1/4 cup of batter per pancake into the pan, ensuring each pancake is no more than 1/4 inch thick. Cook for 1-2 minutes, or until the edges begin to set and small bubbles appear on the surface.

6. Flip and Finish: Carefully flip the pancakes using a thin spatula and cook for another minute or until the second side is golden brown. As you cook, you might notice the pan’s temperature fluctuating. Don’t hesitate to adjust the heat as needed: lower it if your pancakes are browning too quickly, or raise it if they’re taking too long to cook through. The goal is a beautifully golden exterior with a fully cooked, fluffy interior.

Storing Leftover Pancakes for Future Enjoyment

Even with a small batch, you might find yourself with an extra pancake or two, or perhaps you’re intentionally making a few extra for meal prep. Properly storing them ensures they retain their deliciousness for future enjoyment. Place any leftover pancakes in a freezer-safe plastic bag, separating each pancake with a piece of parchment paper to prevent sticking. They can be refrigerated for up to 1 week, or frozen for up to 3 months. This makes for a convenient grab-and-go breakfast on busy weekdays!

Serving Suggestions for Your Delicious Small Batch Pancakes

While butter and maple syrup are classic companions, don’t limit yourself! These versatile chocolate chip pancakes pair wonderfully with a variety of toppings that can elevate your breakfast experience. Consider serving them with a vibrant homemade strawberry sauce, light and airy homemade whipped cream, a berry-infused strawberry whipped cream, or even a decadent maple whipped cream for an extra touch of sweetness. Fresh berries, sliced bananas, or a sprinkle of powdered sugar are also fantastic additions.

Reheating Your Small Batch Pancakes

Pancakes are best enjoyed warm, straight from the skillet. However, if you’re cooking all six pancakes and waiting until the end to serve, or reheating leftovers, here are the best ways to bring them back to their optimal temperature:

• For freshly cooked pancakes: If you’re cooking a full batch and want to keep them warm while you finish the rest, preheat your oven to a low 200°F (95°C). As each pancake finishes cooking, transfer it to a baking sheet in the warm oven for about 5 minutes, or until all are ready to serve and uniformly warm.
• For quick reheating (microwave): Forgot to preheat the oven? No problem! For a single pancake, microwave in 15-second increments until warm. For refrigerated leftovers, microwave for about 30-60 seconds, or until heated through and no longer cold in the center.
• For frozen pancakes: Place frozen pancakes directly into a toaster on a low setting, or microwave them for 1-2 minutes until soft and warm.

Homemade Pancake Tips And Tricks for Perfection

Achieving perfectly fluffy chocolate chip pancakes every time is easier with a few key insights. If your pancakes aren’t turning out as expected, consider these troubleshooting tips:

• If your pancakes are thin and didn’t rise: The most common culprit here is a skillet that isn’t hot enough. Baking powder relies on heat to activate and create those wonderful bubbles. Ensure your pan is properly preheated before adding the batter. Without sufficient heat, the baking powder won’t react correctly, resulting in flat pancakes.
• If your pancakes are too doughy and/or raw in the middle: This usually indicates that your pancakes are too thick, or the heat is too high, browning the outside before the inside cooks. Aim for pancakes that are no more than 1/4 inch thick in the skillet. If the outside is browning too fast, reduce the heat to allow the inside to cook thoroughly.
• If your pancakes aren’t fluffy: Overmixing the batter is almost always the cause of dense, chewy pancakes. The more you stir the flour, the more the gluten develops, leading to a tough texture. It’s perfectly fine, and even desirable, for your batter to have a few small lumps. As long as there are no dry pockets of flour remaining, stop mixing!
• Maintaining consistent heat: Pay close attention to your skillet’s temperature. It can fluctuate, especially after adding cold batter. Adjust the heat up or down as needed between pancakes to ensure even cooking and browning.
• Don’t press them down: Resist the urge to press down on your pancakes with a spatula while they are cooking. This deflates the air bubbles, making them dense and less fluffy.

Explore More Pancake Recipes for Every Craving

Loved these Small Batch Pancakes? We have a variety of other pancake recipes to suit different tastes and dietary needs:

• Coconut Milk Pancakes – A fantastic dairy-free option that’s incredibly flavorful and moist thanks to the richness of coconut milk.
• Apple Pancakes With Sausage – For those who enjoy a more savory breakfast, these apple pancakes offer a delightful combination of sweet and savory, perfectly paired with sausage.
• Can’t eat flour? No problem! Check out this excellent Gluten Free Pancake recipe from Fearless Dining, then simply add your favorite gluten-free chocolate chips to the batter for a delicious, worry-free treat.

First published December 24, 2012