This post may contain affiliate links. Please read our disclosure policy.
This easy pancake recipe is perfect when you’re craving pancakes for one. It’s an easy way to make a small batch of soft, fluffy pancakes using simple ingredients you probably already have. In just 15 minutes, you can make two to three delicious pancakes.
Featured Comment
“Hands down the best pancake recipe I’ve ever tried – and I’ve tried a lot. They’re so light and fluffy and maintain their fluffiness out of the pan.”
– Kaia
Why You’ll Love This Recipe
- Quick & Easy: Made with pantry staples and ready in under 15 minutes.
- Perfectly Portioned: Yields two to three pancakes.
- Versatile: Enjoy as is or add mix-ins like cinnamon, vanilla, or lemon zest.
I’ve been making pancakes for years, and this single serving pancake recipe is a scaled-down version of the one I used to make for my family. These soft, fluffy pancakes are the perfect way to start the day and is the perfect amount – just for me!
Looking for more pancake recipes? Try:
Ingredients
See recipe card below for a full list of ingredients and measurements.
If you have any ingredients leftover from this small batch pancake recipe, check out our Leftover Ingredients Recipe Finder.
Pancake Recipe Variations
This pancake recipe for one is a great base, but you can easily switch it up with different flavors. Here are a few options:
- Banana Pancakes: Mash a ripe banana and mix it into the batter for natural sweetness.
- Buttermilk Pancakes: Swap the milk for buttermilk to add a slight tang and extra fluffiness.
- Blueberry Pancakes: Add a handful of fresh blueberries to the batter.
- Chocolate Chip Pancakes: Stir in some chocolate chips for a touch of sweetness in every bite.
How To Make Pancakes For One
These photos and instructions are here to help you visualize how to make this quick and easy pancake recipe. See the recipe box below for ingredient amounts and full recipe instructions.
- In a large bowl, whisk together the dry ingredients.
- In a separate bowl, beat the egg and add the other wet ingredients, mixing until combined.
- Pour the wet ingredients into the dry ingredients and stir until you don’t see any dry flour. It’s okay if there are a few small lumps. If the batter seems too thick, add a little more milk gradually.
- Heat a bit of butter in a large skillet over medium heat. Pour about 3/4 cup of batter into the skillet. Cook the pancake until bubbles form on the surface and the bottom is golden brown, about 3 minutes.
- Flip the pancake with a spatula and cook for another minute on the other side. Remove the pancake from the skillet and place it on a plate.
- Repeat with the remaining batter.
- Remove the second pancake from the skillet.
- Enjoy with butter, homemade pancake syrup, homemade whipped cream, or your favorite fruits.
Expert Tips
- Measuring Flour: Fluff the flour in its container, spoon it into your dry measuring cup, and level it off with a straight edge, this gives you an accurate amount.
- Batter Consistency: Mix just until you don’t see streaks of flour. It’s okay if the batter is a bit lumpy; avoid overmixing.
- Check Your Baking Powder: Make sure your baking powder is fresh for light, fluffy pancakes.
- Flipping Pancakes: Flip the pancakes when you see bubbles on the surface starting to pop.
Frequently Asked Questions
It’s best to make the batter fresh, but you can prepare it a few hours in advance and keep it covered in the fridge. Just give it a gentle stir before cooking, and if it has thickened, add a splash of milk to reach the right consistency.
Flat pancakes can be due to your baking powder not being fresh or overmixing the batter.
Absolutely! Just double all the ingredients for more servings.
Let them cool completely, then store in an airtight container in the fridge for up to 3 days. Reheat in the microwave or on a pan until warmed through.
Yes, you can! Let the pancakes cool completely, then place them in a single layer on a baking sheet and freeze for 30-45 minutes until solid. Transfer the frozen pancakes to a freezer bag, placing wax or parchment paper between them to prevent sticking. To reheat, microwave a pancake for about 20 seconds or warm them in a 350°F oven wrapped in foil for about 10 minutes.
RELATED: 40 Easy Recipes For Busy College Students
If you’ve tried this small batch pancake recipe or any recipe on One Dish Kitchen please let me know how you liked it by rating the recipe and telling me about it in the comment section below.
Also, if you take a picture please tag us on Instagram (@onedishkitchen) we’d love to see!
Pancakes For One
Watch How To Make This
Equipment
Ingredients
- 1 cup all purpose flour
- 1 teaspoon baking powder
- ½ tablespoon sugar
- ¼ teaspoon salt
- 1 large egg
- ¾ cup milk
- ¼ teaspoon vanilla extract
- 1 tablespoon salted butter -melted, plus an additional tablespoon of butter to grease the pan.
Instructions
- In a large bowl, whisk together the flour, baking powder, sugar, and salt.
- In a separate bowl, beat the egg, then add the milk, vanilla, and melted butter, whisking until smooth.
- Pour the wet ingredients into the dry ingredients, stirring just until combined. If the batter is too thick, add a little more milk gradually.
- Heat a small amount of butter in a large skillet or griddle over medium heat.
- Pour about 3/4 cup of batter onto the skillet. Cook until bubbles form on the surface and the bottom is golden brown, about 3 minutes.
- Flip the pancake and cook for another minute on the other side, until golden.
- Transfer the cooked pancake to a plate and repeat with the remaining batter.
- Serve the pancakes with your favorite toppings like butter, syrup, or fresh fruit.
Notes
- Measuring Flour: Fluff the flour in its container, spoon it into your dry measuring cup, and level it off with a straight edge—this gives you an accurate amount.
- Batter Consistency: Mix just until you don’t see streaks of flour. It’s okay if the batter is a bit lumpy; avoid overmixing.
- Check Your Baking Powder: Make sure your baking powder is fresh for light, fluffy pancakes.
- Flipping Pancakes: Flip the pancakes when you see bubbles on the surface starting to pop.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
What am I doing wrong that this recipe makes 10-12 pancakes?!
They’re delicious, but help?
I’m so glad you enjoyed the pancakes! This recipe makes about 2 to 3 pancakes total. If you’re getting 10 to 12, it sounds like the pancakes you’re making are much smaller than the ones shown here, or there may be a mix-up with the way the ingredients were measured. For reference, I scoop about ¾ cup of batter for each pancake. You might also find it helpful to take a look at the step-by-step photos and video in the post, they show exactly how much batter I use.
Thanks! Looking forward to fresh pancakes for one!
Sure, I know how to make pancakes… for my family of six! Your single and double serving recipes are perfect for us empty-nesters! Thanks for doing the work so we don’t have to, Joanie!