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Welcome to your new favorite breakfast treat: Pancakes for One! Imagine waking up on a leisurely morning, craving something sweet and comforting, yet not wanting to make a whole batch of pancakes. That’s where this fantastic recipe steps in. It’s tailored perfectly for a single serving, making two to three soft, fluffy pancakes that are just right. This quick and easy pancake recipe has been a favorite on our website for years, consistently receiving great reviews for its simplicity and delightful results.

Looking for more delicious single serving pancake recipes? We’ve got you covered! Our collection Pancake Recipes for One includes fluffy Buttermilk Pancakes For One, naturally sweet Banana Pancakes For One, delicious, hands-off Small Batch Sheet Pan Pancakes, and even a convenient Small Batch Pancake Mix. With this variety, you’re sure to find the perfect single serve pancake recipe!

Why You’ll Love This Pancake Recipe

  • Simple and Quick: Made with basic pantry staples and ready in under 15 minutes, this recipe is perfect for busy mornings or whenever the pancake craving strikes.
  • Perfect Portion: No more leftover batter or giant stacks to tackle! This recipe yields two to three perfectly portioned pancakes, ideal for satisfying a single serving.
  • Easy Cleanup: With minimal ingredients and a single serving, cleanup is a breeze!
  • Customizable: Feel free to get creative with your toppings! From classic maple syrup and fresh fruit to chocolate chips and whipped cream, the possibilities are endless.
  • Great Base Recipe: This recipe serves as a fantastic base for exploring different pancake flavors.

RELATED: Small Batch Pancake Mix Recipe


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

If you have any ingredients leftover from this single serving pancake recipe, check out our Leftover Ingredients Recipe Finder.

  • Flour: Stick with all-purpose flour for this recipe.
  • Baking Powder: This ingredient is key for achieving light and fluffy pancakes.
  • Sugar: Simple granulated sugar works well.
  • Salt: A 1/4 teaspoon is just enough.
  • Egg: A single egg is used for both structure and fluffiness.
  • Milk: I typically use low-fat milk, but you can use whole, skim, unsweetened almond, or oat milk.
  • Vanilla: A splash of vanilla enhances the flavor with a hint of sweetness.
  • Butter: Use melted salted butter for richer pancakes. If using unsalted butter, you may need a bit more salt.

Recipe Variations

  • Banana Pancakes: Mash a ripe banana and add it to the batter for a naturally sweet and flavorful 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.
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How To Make Pancakes For One

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

  1. Start by mixing the dry ingredients in a large bowl.
  2. In a different bowl, mix the egg with the other wet ingredients.
  3. Combine the wet and dry mixes. Stir just enough to eliminate any dry flour spots, but it’s fine if there are a few small lumps. If the batter’s too thick, add a bit more milk gradually.
  4. Heat butter in a large skillet over medium heat. Pour about 3/4 cup of batter to form each pancake.
  5. Cook the pancake until you see bubbles on the surface and the bottom turns golden brown, which should take about 3 minutes.
  6. Flip it over with a spatula and cook for another minute on the other side.
  7. Take the pancake off the skillet and put it on a plate.
  8. Repeat the process with the remaining batter.

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

  • Measuring Flour: Fluff the flour in its container, then gently scoop into the dry measuring cup with a spoon and level off with a knife or straight edge.
  • Batter Consistency: Mix until there are no flour streaks, keeping the batter lumpy. Avoid overmixing.
  • Fresh Baking Powder: Ensure your baking powder is fresh to achieve light, fluffy pancakes.
  • Flipping Pancakes: Flip the pancakes when the bubbles on the surface begin to pop.

Serving Suggestions

For a delightful breakfast, here are some tempting ways to serve your pancakes:

  • Top with Fresh Fruit: Add a healthy twist with sliced bananas, berries, or apple slices.
  • Maple Syrup and Butter: A classic combo for that traditional pancake experience.
  • Nut Butter and Honey: For a protein-packed topping, drizzle with almond or peanut butter and a bit of honey.
  • Yogurt and Granola: Spoon some Greek yogurt and sprinkle granola for a crunch.
  • Chocolate Chips and Whipped Cream: For those with a sweet tooth, this makes an indulgent treat.

Frequently Asked Questions

How do I know when it’s time to flip the pancakes?

Look for bubbles on the surface and edges that look set.

Can I make pancakes for two?

Absolutely! Just double all the ingredients for more servings.

Why are my pancakes flat?

There could be a couple of reasons for this. First, check the expiration dates on your flour and baking powder. Old ingredients can lead to flat pancakes. Second, avoid overmixing your batter. Overmixing makes the gluten in the flour tough, resulting in flat and chewy pancakes.

Why are my pancakes chewy?

This is another consequence of overmixing the batter. When you overmix, the gluten in the flour develops too much, making your pancakes chewy instead of light and fluffy.

Can I freeze pancakes?

Absolutely! Here’s how: Let your cooked pancakes cool completely. Then, spread them out in a single layer on a baking sheet and pop them in the freezer for 30-45 minutes, or until frozen solid. Transfer the frozen pancakes to a freezer bag, separating them with wax paper or parchment paper to prevent sticking. Reheating is easy! Simply microwave a pancake for 20 seconds or warm them in a preheated 350°F oven wrapped in foil for about 10 minutes.

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

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
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Pancakes For One

4.83 from 303 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. Ready in 15 minutes!


  • 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.
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  • Whisk the flour, baking powder, sugar, and salt together in a large bowl.
  • In a separate bowl, beat the egg, then add milk, vanilla, and melted butter; whisk these wet ingredients together.
  • Add the wet mixture to the dry ingredients, mixing until combined. Add extra milk gradually if the batter is too thick.
  • Heat butter in a large skillet or griddle over medium heat.
  • Pour about 3/4 cup of batter onto the skillet for each pancake.
  • Cook the pancake until bubbles appear 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 cooked pancake from the skillet, place it on a plate, and continue with the remaining batter.
  • Serve the pancakes with your choice of toppings like butter, syrup, or fruit.



  • Measuring Flour: Fluff the flour in its container, then gently scoop into the dry measuring cup with a spoon and level off with a knife or straight edge.
  • Batter Consistency: Mix until there are no flour streaks, keeping the batter lumpy. Avoid overmixing.
  • Fresh Baking Powder: Ensure your baking powder is fresh to achieve light, fluffy pancakes.
  • Flipping Pancakes: Flip the pancakes when the bubbles on the surface begin to pop.


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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I’m Joanie and I’m incredibly happy you’re here! Our aim is to inspire individuals with access to single serving recipes, education, and a supportive community that will enable them to enjoy the preparation of a meal that will nourish both body and soul.

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Recipe Rating


  1. Holly says:

    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! 🙂

  2. Megan says:

    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.

  3. Rosetta says:

    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

  4. Debbi says:

    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.

  5. Charlie says:

    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.

    1. Joanie Zisk says:

      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.

  6. Janine Judd says:

    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

  7. Erika says:

    Just perfect!

  8. Kaia says:

    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!

  9. Erin says:

    Buttery, soft, and just the right amount of fluffiness. Perfect serving size, came out with less pancakes then the picture.

  10. Nikki says:

    These pancakes were really good. Instead of a whole egg I used a leftover egg white from a prior recipe that I beat into a meringue, and half a mashed banana. I also used almond milk since I don’t have regular. I really enjoyed these pancakes. Thank you 🙂