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If you’re craving pancakes but don’t need a big batch, this simple pancake recipe is just what you need. In about 15 minutes, enjoy a fluffy, delicious stack made just for you.
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 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 single serving 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.
RELATED: 20 Single Serving Breakfast Recipes To Wake Up To
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
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!
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 was searching for a pancake recipe for just two people and came accross this! It was perfect for me and my husband and yielded 6 small/medium pancakes (I used 1/4 cup batter for each pancake). We don’t each much for breakfast and always have way too much batter leftover, even when we scale down as much as we can.
On top of being the perfect smaller quantity that I needed, the flavor and fluff on these pancakes were perfect! I’m saving this recipe for whenever we’re in the mood for pancakes 🙂
Any one who know me, know I am a pancake fanatic. I went through a phase of the “healthy” pancakes and protein pancakes and then was like you know what, I want real pancakes! Stumbled across this recipe and it is my FAVORITE! So fluffy. So delicious. I add blueberries and a salted maple butter. Perfection.
Hi Jamie, I’m so glad you found our site and are enjoying the pancake recipe. I’ll bet that salted maple butter tastes amazing with them!!
I made this recipe substituting honey for the granulated sugar!
Wow! Aaaaaaamazing
Thank you for the recipe!
I’m so glad you enjoyed the pancakes, Carrie. Thank you for your feedback!
Joanie, I have tried a few of your recipes: tuna casserole, shrimp fettuccine, pancakes. Love all the recipes and I appreciate you😀
Thank you so very much, Erica. It makes my day to know that you are enjoying the recipes.
Thank you again for taking the time to let me know.
Joanie
By the way, you were seriously right about the chocolate chips😉
These are probably the best homemade pancakes I’ve ever made! I used 1 cup of self-rising flour to make it even easier and added chocolate chips. My kids loved it! I will definitely make it again. Thank you!
Chocolate chips are such a great addition! I’m so happy you and your kids loved the pancakes, thank you so much for taking the time to let me know.
Joanie
Terrific recipe – yielded 4 very fluffy American style pancakes! Now my ‘go to’ recipe!
We have dairy allergies in our family and substituted butter for imperial butter and put soy milk in it. Oh my heavens !! So delicious! The kids loved it and the hubby has eaten about 5 now haha! So fluffy and so amazing!
Thanks you!
Hi Ashley,
I’m so happy the pancakes with the substitutions worked so well for you and your family. Thank you so much for taking the time to let me know!
Joanie
Great recipe. I used 3/4 batter and I got 2 medium pancakes. That’s still a lot for me but I enjoyed making the recipe and will definitely make them again.
Wow im am utterly amazed!! This recipe is so delightful! This will certainly not be my last time making this! It turned out great! No complaints at all. The measurements were dead on as well. Thank you so much. Have a beautiful day
Delicious and perfect recipe! Tastes as good as restaurant quality! Thank you, I will definitely be making this again instead of buying a box from the store! 🙂
Thank you, Felicia. I’m so happy you enjoyed the pancakes!
Just made these. OML, they are fabulous. Topped with my homemade strawberry jam, using your recipe. I am in Heaven.
This made 3 large pancakes for me! And I have redeemed myself! I have NEVER made good pancakes…never. With this recipe, I made fluffy, fully cooked pancakes that my college student loved. THANK YOU! Saving for me and forwarding to them!
I’m so happy the pancakes were a hit! Thank you so much for taking the time to let me know.
Have a wonderful week!
Joanie
These were delish! Makes just the right amount and so yummy and fluffy. I smothered with maple cream-party in my mouth!
Hi Mia,
I’m sorry your pancakes didn’t turn out as you had hoped. Hundreds of readers have made these pancakes with success so I would love to see if we can figure out why yours turned out flat and rubbery.
There are a couple of reasons this can happen and I mention them briefly in the recipe post. The most common reason that pancakes aren’t fluffy lies in expired baking soda. Has yours expired? If baking powder is old or expired then you will end up with flat pancakes and not light, fluffy ones.
Joanie
We loved this recipe!! SO easy!
This makes me so happy! Thank you so much for taking the time to let me know.
Joanie