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This pancake recipe for one lets you enjoy a quick, fluffy stack made just for you. In about 15 minutes, whip up two to three soft, delicious pancakes with simple ingredients from your kitchen.
Looking for more tasty single serving pancake recipes? Check out our Pancake Recipes for One collection! You’ll find fluffy Buttermilk Pancakes, naturally sweet Banana Pancakes, hands-off Small Batch Sheet Pan Pancakes, and even a Small Batch Pancake Mix. With so many options, you’re sure to find your perfect pancake!
Why You’ll Love This Recipe
- Simple and Fast: Using basic pantry ingredients, you’ll have a small batch of pancakes ready in under 15 minutes—great for busy mornings or a quick craving.
- Just Enough: This recipe makes two to three pancakes, so there’s no leftover batter or towering stack—just the right amount for one or two.
- Easy Cleanup: With a few simple ingredients, cleanup is quick and easy.
- Customizable: Top your pancakes however you like! Maple syrup, fresh fruit, chocolate chips, or whipped cream—the options are endless.
- Perfect Base Recipe: This recipe is a great starting point if you want to try out different pancake flavors.
Ingredients
If you have any ingredients leftover from this small batch pancake recipe, check out our Leftover Ingredients Recipe Finder.
- Flour: Use all-purpose flour in this recipe.
- Baking Powder: Essential for light, fluffy pancakes.
- Sugar: Granulated sugar adds just the right amount of sweetness.
- Salt: 1/4 teaspoon balances the flavors perfectly.
- Egg: One egg gives structure and helps make the pancakes fluffy
- Milk: I usually use low-fat milk, but whole, skim, unsweetened almond, or oat milk work, too.
- Vanilla: A splash adds a subtle sweetness and enhances the flavor.
- Butter: Melted salted butter gives a richer taste; if using unsalted butter, you may want to add a bit more salt.
Recipe Variations
- Banana Pancakes: Mash a ripe banana and add it to the batter for a naturally sweet twist.
- Buttermilk Pancakes: Substitute buttermilk for the milk for a tangy and fluffy variation.
- Blueberry Pancakes: Add a handful of fresh blueberries to the batter.
- Chocolate Chip Pancakes: Stir in some chocolate chips for a sweet surprise.
How To Make Pancakes For One
These photos and instructions are here to help you visualize how to make pancakes. 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, syrup, whipped cream, or your favorite fruits.
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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.
Serving Suggestions
Here are a few delicious ways to serve your pancakes:
- Fresh Fruit: Add a healthy touch with sliced bananas, berries, or apple slices.
- Homemade Syrup and Butter: Stick with the classic combo for that familiar, comforting flavor.
- Nut Butter and Honey: Drizzle almond or peanut butter and a little honey for a protein boost.
- Yogurt and Granola: Top with Greek yogurt and a sprinkle of granola for some extra crunch.
- Chocolate Chips and Whipped Cream: For a sweeter treat, try chocolate chips and a dollop of whipped cream.
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’s thickened, add a splash of milk to reach the right consistency.
Flat pancakes can be due to expired baking powder or overmixing the batter. Make sure your baking powder is fresh, and mix the batter until just combined.
Flip them when you see bubbles forming on the surface and they start to pop. This is a good sign the pancakes are ready to turn.
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! Here’s how: 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: 15 Easy Single Serving Dessert Recipes
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For examples of the dishes used at One Dish Kitchen, please visit our Store page.
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.
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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.
I have used this recipe twice now and both times…. perfection! I do use a touch of olive oil with the butter to fry… they get so lightly crispy of the edges😋
I never usually comment on recipes BUT. I’ve always had trouble with pancakes. I make too many for just me and they never come out right—undercooked, burnt, no flavor. I added some nutmeg and cinnamon sugar and these really came out perfect. I have 4 pancakes which is great, i have 2 for now, 2 for later and they’re delicious! Happy brunch girl over here today.
If you use soured milk much better, or butter milk
I swapped out milk for oat milk, added an extra 1/4tsp of vanilla and 1/2tsp of cinnamon and they were so yummy! I used a size 24 ice cream scoop and got 7, 4-inch pancakes. Topped them with a homemade strawberry/blueberry sauce and it was a great breakfast! Thank you for this!
Wonderful! I’m so happy you enjoyed the pancakes.
My pancakes always come out bland even with the vanilla.
Can I use almond or coconut flour for the cookies and pancakes if so how much for each recipe thank you
Hi Priscilla, I have not tested this pancake recipe with other types of flour.
Great recipe. But for those who can only eat one pancake, use the following recipe: 1/3 cup flour, 1/3 teaspoon baking powder, 1/2 teaspoon sugar, 1/12 teaspoon salt (fill 1/3 teaspoon only one-quarter full),1 tablespoon egg (whisk egg and measure out 1 tablespoon), 1/4 cup milk, 1/12 teaspoon vanilla (see note behind salt), 1 teaspoon salted butter, melted, and 1/3 teaspoon salted butter for the pan.
Good to know.
HI .. thanks for the recipe .. I make pancakes all the time and was wondering whyt I was always hungry and that was because I only used 2 TBSP flour with the other ingredients adjusted. Well, I looked at your recipe for one and see you use 1 cup : for me that is way too much .. using 1/4 cup flour and milk is sufficient for one serving. I also add 1/2 banana , no salt as b. powder has sodium and I want a low sodium , low sugar, low carb pancake. Well, today I made them and was finally full haha…topped it off with some plain yogurt and applesauce. Thanks for your recipe.
I cant find the temperature to cook pancakes at. I know you probably dont want to put that since everyone’s stoves are different but I have struggled with this I would love to have read how you determine the pan is the right temp before putting in the butter and generally do you put it on medium or medium high or medium low?
Hi Susanna, Great question! Set the temperature to 375 F when preheating, then turn it down to 365 or 370 F once you start to cook the pancakes. Another test to see if the pan is hot enough is to add a few drops of water to the skillet while it’s heating. When the water droplets evaporate, the skillet is hot enough. If you’re not quite sure if the pan is hot enough, don’t be afraid to make a small test pancake first.
I just tried your pancakes for 1 recipe!!! Awesome. Growing up when I cooked it was for 6, then a teenaged boy and his pals. Now it is just me at home and I hate wasting food! These servings for 1 recipes are what I was looking for! My milk soured, I used a vanilla protein drink