This post may contain affiliate links. Please read our disclosure policy.
These fluffy pancakes for one are soft, golden, and perfectly buttery – the ideal breakfast when you’re cooking just for yourself. Ready in 15 minutes, this small-batch recipe uses simple ingredients you probably already have to make two or three soft, 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
Step-by-Step Video: Fluffy Pancakes For One
Why You’ll Love This Recipe
- Quick & Easy: Made with pantry staples and ready in under 15 minutes.
- Perfectly Portioned: Yields two to three soft, fluffy pancakes – no leftovers!
- Versatile: Enjoy as is or add mix-ins like cinnamon, vanilla, or lemon zest for extra flavor.
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 pancakes are light, fluffy and the perfect way to start the day – just the right amount for me!
Looking for more small batch pancake recipes? Try:
- Small Batch Buttermilk Pancakes
- Single Serve Banana Pancakes
- Small Batch Sheet Pan Pancakes
- Small Batch Chocolate Chip Pancakes
- Single Serving Pumpkin Pancakes
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, our small batch butter pecan syrup, or your favorite fruits.
Expert Tips
- Measure Flour Accurately: Fluff the flour in its container, spoon it into your dry measuring cup, and level it off with a straight edge. Accurate measuring helps you get soft, fluffy pancakes every time.
- Don’t Overmix the Batter: Stir just until no streaks of flour remain. A few small lumps are fine—overmixing makes pancakes dense instead of light.
- Use Fresh Baking Powder: Old baking powder loses its lift. To test yours, add ½ teaspoon to ¼ cup of hot water. If it bubbles vigorously, it’s still good; if not, it’s time to replace it.
- Know When to Flip: Flip the pancakes when bubbles appear on the surface and the edges look set. Waiting for those popping bubbles helps ensure an even golden brown.
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 refrigerator. Give it a gentle stir before cooking. If it thickens, add a splash of milk to loosen it to the right consistency.
Flat pancakes usually mean the baking powder is expired or the batter is overmixed. To test your baking powder, mix 1/2 teaspoon with 1/4 cup of hot water (not boiling). If it fizzes and bubbles, it’s still good. If not, replace it for the best rise.
Absolutely! Just double all the ingredients to make more pancakes.
Let them cool completely, then store in an airtight container in the refridgerator for up to 3 days. Reheat in the microwave for 20-30 seconds or on a pan over low heat until warmed through.
Yes! Let the pancakes cool completely, then place them in a single layer on a baking sheet and freeze for 30-45 minutes until firm. Transfer to a freezer bag, separating the layers with wax or parchment paper. To reheat, microwave a pancake for about 20-30 seconds or warm them in a 350°F oven wrapped in foil for about 10 minutes.
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!
Fluffy 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.
Thank you so much for this delicious recipe!!!!!! It is perfect! I love butter & think the melted butter in the recipe makes the pancakes sooooo yummy! Happy Spring and Happy Easter!
The texture was perfect but these were not quite sweet enough for me as I don’t like syrup and just eat pancakes straight (maybe I’m weird). So next time I might add another tbsp of sugar or add in some blueberries, bananas, or chocolate chips as suggested by other reviewers. Looking forward to trying again! 🙂
Very tasty, I added 1/2 a smashed banana. Not sure this is one serving as I got roughly 3 servings of 2 smaller 5” pancakes. Going to try freezing the others and see how they reheat in toaster/microwave.
Pancakes were delicious. I took frozen blueberries and put them in the microwave for one minute, and put them on top of the pancakes with some maple syrup and whipped cream ..Unbelievably delicious
Thanks so much for this wonderful recipe
Turned out really well! Very happy.
I added blueberries to mine and the result was just great!
I didn’t want to dress up and pay $15 with tax for blueberry pancakes and tea… with potato hash and everything else they give you. Plus I don’t want to eat out alone just to have a pancake.
Instead, I had the ingredients on hand for this recipe with real Canadian maple syrup from nearby so I had what I’ve been wanting for some time in the comfort and convenience of my own home. Dishes washed and on to doing other things today.
🙂
I’ve made this recipe 3 times and every time my butter instantly forms back into cold clumps and will not smooth out. What is a way to fix this? I’ve never had this issue with a pancake recipe.
It sounds like the butter is cooling down too quickly when you mix it into your pancake batter. To prevent this, try letting your butter cool slightly after melting it, but make sure it’s still warm when you add it. Also, ensure that your other ingredients, especially milk or eggs, are at room temperature. This may help to keep the butter from solidifying into clumps.
I make these by replacing the milk with OJ and I add 1/2 teaspoon of pumpkin pie spice. They’re a delicious harvest pancake
Just perfect!
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. Thank you for my new go-to recipe!
Buttery, soft, and just the right amount of fluffiness. Perfect serving size, came out with less pancakes then the picture.