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How To Make Pancakes for One. Make two to three soft, fluffy pancakes with ingredients you have in your kitchen now. These pancakes are fluffy and soft, easy to make, and absolutely delicious. Add in chocolate chips, mashed banana or anything you love to make them even more amazing.
Enjoy with your favorite toppings: butter, syrup, fruit, and more.

If you’re craving pancakes but want just enough to serve one or two people, this small batch pancake recipe is for you. These pancakes are fluffy and soft, easy to make, and absolutely delicious.

Why This Recipe Works

  • I’ve been using this pancakes for one recipe for years. The pancakes are easy to make and they can be ready in minutes.
  • This easy recipe will give you 2 to 3 delightfully fluffy pancakes.
  • This recipe is a favorite of so many of our readers. It has been on our website for quite a number of years and has always gotten great reviews.

RELATED: Small Batch Pancake Mix Recipe

Ingredients

Ingredient shown for pancake recipe includes milk, baking powder, flour, vanilla, sugar, an egg, and salt.

Ingredient Notes

See the recipe box below for ingredient amounts and full recipe instructions.

  • Flour: Use all-purpose flour.
  • Baking powder: Baking powder makes the pancakes light and fluffy.
  • Sugar: I use granulated sugar.
  • Salt: I use 1/4 teaspoon of salt.
  • Egg: One egg adds structure and helps make the pancakes fluffy.
  • Milk: Since I mostly use lowfat milk in my own home, I use this type of milk when I make pancakes. You can use whole milk, skim milk, unsweetened almond milk, or oat milk instead.
  • Vanilla: Vanilla adds sweetness and great flavor.
  • Butter: Melted salted butter makes the pancakes richer. If you use unsalted butter, you might need to add a little more salt than is called for in the recipe. You can also use vegetable oil instead.
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How To Make Pancakes

  1. In a large bowl, whisk together the dry ingredients.
  2. In another bowl, beat the egg and the remaining wet ingredients.
  3. Combine the dry and wet ingredients together. Stir until you no longer see dry clumps of flour. You may still see some small lumps and that’s okay. If the batter seems too thick, add more of the milk, a little at a time.
  4. Melt butter in a large skillet over medium heat. Ladle about 3/4 cup of the batter onto the skillet to make a pancake.
  5. Cook until bubbles break the surface of the pancake, and the underside is golden brown, about 3 minutes.
  6. Flip with a spatula and cook about 1 minute more on the second side. Remove from the pan and place on a plate.
  7. Repeat until all the batter is used up.

This recipe makes a short stack of pancakes.

RELATED: 20 Single Serving Breakfast Recipes To Wake Up To

Pouring syrup over stack of pancakes on a plate topped with melting butter.

RELATED: Small Batch Buttermilk Pancakes Recipe

Expert Tips

  • Flour measurements can be a huge variable when it comes to baking. Weighing ingredients is by far the most accurate, but it isn’t done much in the U.S. If you use measuring cups to measure, use this method of measuring the flour:
    • Use a spoon to fluff the flour in the container.
    • Use a spoon to scoop the flour into the measuring cup.
    • Use a knife or other straight-edged utensil to level the flour across the measuring cup.
  • Let lumps remain in the batter. Lumpy pancake batter is absolutely okay. Stir the batter until there are no more flour streaks and still lumpy. But be careful not to overmix.
  • Check to make sure your baking powder is fresh. If it is old or expired you will end up with flat pancakes, not light and fluffy ones.
  • Flip the pancakes when the bubbles just begin to pop.

Frequently Asked Questions

Why Are My Pancakes Not Fluffy?

Be sure to use fresh ingredients. Old or expired flour or baking powder can create flat pancakes. Also, make sure you do not over-mix the batter. Over-mixing can cause the pancakes to become flat.

Why Are My Pancakes Chewy?

Over-mixing the batter will create chewy pancakes. If you over-mix, the gluten will develop from the flour in your batter, making your pancakes chewy instead of fluffy.

Can I Double This Recipe To Make More Pancakes?

Absolutely! You can also freeze pancakes. To freeze them, cook the pancakes, and then lay them out in a single layer on a baking sheet. Place the baking sheet in the freezer until they are completely frozen, about 30 to 45 minutes. Then, place them in a freezer bag with a piece of wax paper or parchment between each pancake (this way they won’t stick together). Place a pancake onto a plate and microwave for 20 seconds to reheat. You can also reheat pancakes in the oven. Wrap them in foil and place them in a 350F oven for about 10 minutes.

What Can I Add To Pancakes?

You might like to add in blueberries, thinly sliced apples, chocolate chips, or a mashed banana. Add any extra ingredients to the batter at the last moment before scooping the batter into the pan. If you use a small mashed banana, you might find that you need to add a bit more milk to thin the batter.

What Can I Put On Top Of Pancakes?

Maple syrup or regular syrup are wonderful choices but you might like to add jams or preserves or even whipped cream.

A piece cut out of three pancakes stacked on a plate and topped with melted butter and blueberries.

What Our Readers Are Saying

So many people have enjoyed this pancake recipe. If you’d like, come back and share your thoughts. We’d love to hear from you. Here’s what some of our readers have been saying about the recipe:

“PERFECT PANCAKES! I have tried a lot of different pancake recipes but hands down, yours is the best! Thank you! I used coconut milk rather than milk and added red raspberries. Used high quality pancake syrup. Yum. A quick fast dinner. I’ll be trying more of your recipes. Thanks again!” – Colleen

“I followed the recipe exactly and mine turned out super fluffy and delicious!” – Mia

“Great recipe – loved it! Easy and so delicious.” – Joseph

“I was intimidated about making pancakes – shaping them in the pan, making sure not to overmix. But I googled a recipe for pancake for 1 and your recipe saved the day. It was absolutely delicious – absolutely successful, so I really wanted to thank you so much!! ” – Jamie

Other Single Serving and Small Batch Breakfast Recipes

If you like these “pancakes for one” , you might also like these recipes:

RELATED: 15 Easy Single Serving Dessert Recipes

For more information on the cooking and baking dishes I use in our “recipes for one”, please visit our FAQ page.

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.

Also, if you take a picture please tag us on Instagram (@onedishkitchen) we’d love to see!


Your Cooking For One Source
Because you’re worth it

How To Make Pancakes For One

4.82 from 297 votes
Prep: 5 minutes
Cook: 10 minutes
Total: 15 minutes
Servings: 2 pancakes
Enjoy a stack of fluffy pancakes without the hassle of leftovers. This single-serving recipe yields 2-3 perfectly cooked pancakes using pantry staples.

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
  • 1 teaspoon salted butter for the pan

Instructions 

  • In a large bowl, whisk together the flour, baking powder, sugar and salt.
  • In another bowl, beat the egg and then whisk in the milk, vanilla and melted butter.
  • Pour the wet ingredients into the dry ingredients and mix until just incorporated. If the batter seems too thick, add more of the milk, a little at a time.
  • Melt the butter in a large skillet or griddle over medium heat.
  • Ladle about 3/4 cup of the batter onto the skillet to make a pancake.
  • Cook until bubbles break the surface of the pancake, and the underside is golden brown, about 3 minutes.
  • Flip with a spatula and cook about 1 minute more on the second side. Remove from the pan and place on a plate.
  • Repeat until all the batter is used up.
  • Serve with your favorite toppings: butter, syrup, fruit or any other topping you desire.

Video

Notes

Expert Tips

  • Flour measurements can be a huge variable when it comes to baking. Weighing ingredients is by far the most accurate, but it isn’t done much in the U.S. If you use measuring cups to measure, use this method of measuring the flour:
    • Use a spoon to fluff the flour in the container.
    • Use a spoon to scoop the flour into the measuring cup.
    • Use a knife or other straight edged utensil to level the flour across the measuring cup.
  • Let lumps remain in the batter. Lumpy pancake batter is absolutely okay. Stir the batter until there are no more flour streaks and still lumpy. But be careful not to overmix.
  • Check to make sure your baking powder is fresh. If it is old or expired you will end up with flat pancakes, not light and fluffy ones.
  • Wipe out the pan between pancakes. I love cooking pancakes in butter but the butter will eventually burn. To solve this problem, wipe the pan between pancakes and add a little bit more butter before cooking the next pancake.
  • Flip the pancakes when the bubbles just begin to pop.

Nutrition

Serving: 1pancake, Calories: 228kcal, Carbohydrates: 38g, Protein: 9g, Fat: 6g, Saturated Fat: 3g, Cholesterol: 82mg, Sodium: 472mg, Potassium: 301mg, Fiber: 1g, Sugar: 5g, Vitamin A: 344IU, Calcium: 149mg, Iron: 2mg

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.

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311 Comments

  1. Living alone for the first time since… 1989?!… I cook my meals for the week ahead of time but want some things hot and fresh. I have made these pancakes 3 times now and they come out perfect! I follow the recipe exactly (well… I will admit I don’t have vanilla extract but must invest soon to make these even better.) For me, this recipe yields 2 large, thick, “cakey” pancakes (6-7″ in diameter).

    1. That’s awesome to hear you’re enjoying the pancakes! Vanilla extract will definitely add an extra layer of flavor, but it sounds like you’ve got a good thing going even without it. Love that you’re getting two large, cakey pancakes out of the recipe. Thanks for sharing your experience!

  2. Delicious taste but WAY too much flour in my opinion, when I first combined my ingredients it was more like a dough. Also, I got six LARGE pancakes out of this and even then had a bit of batter left over. Would recommend cutting by half or even a third if it’s actually for one person.

    1. Thanks for giving the recipe a try and sharing your experience! If the batter felt too thick, I’d recommend double-checking the flour measurement technique. We’ve got some expert tips on the blog, and a video, showing exactly how to get it right. This recipe usually yields 3 pancakes, so I’m surprised to hear you had extra. Always value the feedback!

      1. In response to Brendan, if he prefers his pancakes thin (more like McDonald’s) then your batter will seem too thick and when he thins it he’s going to get a “passle” of pancakes!

    1. Glad you and the kiddos enjoyed the pancakes! Thanks for letting us know the serving size was spot-on for you.

  3. These were bomb as hell!! I added a bunch of pumpkin pie spice and chocolate chips for extra flavor and they were amazing. So fluffy so easy to make and so delicious. It was still too much batter for one girly so I’m freezing the rest for tomorrow.

    1. Stoked you loved the pancakes! Adding pumpkin pie spice and chocolate chips sounds like a flavor win. Good call on freezing the leftover batter for another day. Thanks for the rave review!

  4. WARNING: These pancakes are SO good, if you decide to eat the first while the second is cooking, you may forget and overcook it. Take it from a very hungry (and slightly absent-minded?) bachelor.

    I got up one Saturday morning and had a hankering for pancakes. The off-brand pancake mix in the cupboard offered no appeal, so I looked for a recipe online and stumbled onto this site (now saved to my phone’s home screen).

    I followed the easy directions and got 3 good-sized pancakes… perfect for me. I topped them with U.S. Grade A Amber Vermont Maple Syrup and was ready to face the day!

  5. Pancakes were delicious! I followed the recipe exactly except I sifted the dry ingredients before whisking them. Not sure if it was because of this change that I got 6 pancakes rather than 2 or 3. No problem at all! I have another serving ready for another meal. Thank you for the recipe and the tips. 🙂

  6. Pretty good recipe. I think it varies based on the individual’s taste palette, but using salted butter plus salt made them a little too salty for my taste. Next time I make them, I will probably use unsalted butter.

  7. 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😋