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This small batch pancake mix is made with simple pantry ingredients and takes just minutes to prepare. It’s perfect for making light, fluffy pancakes for one or two people anytime you want a quick, homemade breakfast.
Featured Comment
“I made this as Christmas gifts for friends. They made the pancakes and reported they were delicious!”
– Debra K
Why You’ll Love This Recipe
- Quick and Easy: Whisk the dry ingredients and your mix is ready. Add wet ingredients when it’s time to cook.
- Customizable: Stir in your favorite add-ins like blueberries, chocolate chips, or chopped nuts.
- Perfectly Portioned: Makes just the right amount for one or two people.
- Made with Pantry Staples: Uses simple, fresh ingredients with no preservatives.
- Budget-Friendly: More affordable than store-bought mixes and you control exactly what goes in.
What I love most about this small batch pancake mix is how simple and reliable it is. I can whisk the dry ingredients together in minutes and have pancake mix ready whenever I want a quick breakfast.
It makes soft, fluffy pancakes every time, and I know exactly what’s in it – just fresh, pantry ingredients. Whether I’m cooking for myself or sharing breakfast with someone, this mix makes mornings feel special without any extra effort.
Love pancakes? Try these delicious single serving pancake recipes! Make our fluffy pancakes recipe for one, tangy small batch buttermilk pancakes, sweet banana pancakes with one banana, spiced single serve pumpkin pancakes, or easy small sheet pan pancakes, perfect for any pancake craving.
Ingredients
If you have any ingredients leftover from this small batch pancake mix recipe, check out our Leftover Ingredients Recipe Finder.
- Flour: The main ingredient that gives pancakes their structure and soft texture. You can use a 1:1 gluten-free flour blend if preferred.
- Salt, Baking Powder, and Baking Soda: These ingredients help the pancakes rise and stay light and fluffy. Make sure your baking powder and baking soda are fresh for the best results.
Tip:
To check if your leavening agents are still active, fill a measuring cup with ½ cup of hot tap water.
- For baking powder: Add ¼ teaspoon to the water.
- For baking soda: Add ¼ teaspoon vinegar (white or apple cider) to the water first, then stir in ¼ teaspoon of baking soda.
If you see immediate bubbling or fizzing, it’s still good to use. If not, it’s time to replace it.
- Sugar: Adds just enough sweetness to balance the flavors.
How To Make A Small Batch Of Pancake Mix
In a medium bowl, whisk together the flour, baking powder, baking soda, sugar, and salt until well combined. Pour the mixture into an airtight jar or container and store in a cool, dry place until ready to use.
How To Use The Pancake Mix
To make a small batch of pancakes, you’ll need:
- 1 cup pancake mix
- 1 large egg
- 1 cup milk
- 1 tablespoon melted butter, plus more for the pan
- 1/4 teaspoon vanilla extract (optional)
This makes 2-3 pancakes, about 4 inches in diameter.
Instructions
- In a bowl, whisk together the egg, milk, melted butter, and vanilla (if using).
- Add the pancake mix and stir until just combined. If the batter seems too thick, add a splash more milk.
- Heat 1/2 tablespoon of butter in a skillet over medium heat.
- Pour about 3/4 cup of batter into the skillet for each pancake.
- Cook until bubbles form on top and the bottom is golden, about 3 minutes.
- Flip and cook the other side for about 1 minute, until golden brown.
- Transfer to a plate and repeat with the remaining batter.
Serve with butter, homemade pancake syrup, butter pecan syrup, fresh fruit, or your favorite toppings.
Expert Tips
- Check Your Ingredients: Baking powder and baking soda lose effectiveness over time. Use fresh ones for the best rise.
- Store It Right: Keep the pancake mix in an airtight container in a cool, dry place for up to 3 months.
- Measure Accurately: Use the spoon and level method for flour, lightly spoon it into a dry measuring cup, then level it off with a knife. For smaller ingredients, use the appropriate measuring spoons to ensure precise amounts.
- Make a Larger Batch: Easily double or triple the ingredients to have more mix on hand.
Tips For Making The Best Pancakes
- Don’t Overmix: Stir just until the flour streaks disappear. A few lumps are fine—overmixing can make pancakes dense.
- Keep the Pan Clean: Butter adds flavor but can burn over time. Wipe the pan between batches and add fresh butter. You can also use vegetable or canola oil instead.
- Milk Options: Any type of cow’s milk works, from skim to whole. Plant-based alternatives like almond, soy, or coconut milk can also be used.
- Butter vs. Oil: Melted butter adds a richer flavor, but you can swap it for oil if preferred.
Frequently Asked Questions
Homemade pancake mix will stay fresh for up to 3 months when stored in an airtight jar or container in a cool, dry pantry.
Yes. Use the same mix, but reduce the milk slightly and add an extra tablespoon of melted butter or oil for a crispier texture – or use our easy waffle recipe for one instead.
Make sure your baking powder and baking soda are fresh, don’t overmix the batter, and let it rest for 5 minutes before cooking.
Freeze cooked pancakes in a single layer, then transfer them to a freezer bag. Reheat in the toaster or microwave. It’s not recommended to freeze the dry mix, as baking powder loses strength over time.
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this recipe, check out our Leftover Ingredients Recipe Finder or you might like to consider using them in any of these single serving and small batch recipes:
If you’ve tried this easy pancake mix 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.
If you take a picture please tag us on Instagram (@onedishkitchen) we’d love to see it!
Small Batch Pancake Mix
Equipment
Ingredients
- 2 cups all-purpose flour
- 1 ½ tablespoons baking powder
- 1 teaspoon baking soda
- 1 tablespoon plus 1 teaspoon sugar
- ½ teaspoon salt
Instructions
- In a medium bowl, whisk together the flour, baking powder, baking soda, sugar, and salt until well combined. Pour the mixture into an airtight jar or container and store in a cool, dry place until ready to use.
Notes
- 1 cup pancake mix
- 1 large egg
- 1 cup milk
- 1 tablespoon melted butter, plus more for the pan
- 1/4 teaspoon vanilla extract (optional)
- In a bowl, whisk together the egg, milk, melted butter, and vanilla (if using).
- Add the pancake mix and stir until just combined. If the batter seems too thick, add a splash more milk.
- Heat 1/2 tablespoon of butter in a skillet over medium heat.
- Pour about 3/4 cup of batter into the skillet for each pancake.
- Cook until bubbles form on top and the bottom is golden, about 3 minutes.
- Flip and cook the other side for about 1 minute, until golden brown.
- Transfer to a plate and repeat with the remaining batter.
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 didn’t want to use my last precious egg so I substituted 1/4 cup homemade yoghurt and enough milk to make a smooth batter and baked them. Best pancakes I’ve ever tasted and I’m 92. Moist and tender with a rich flavor. Thanks, Joanie. So easy…..a weekend favorite now.
I’m so happy to hear this! I love that you made the recipe work with what you had on hand—and what a wonderful compliment. Thank you for sharing your experience with me!
I made this as Christmas gifts for friends. They made the pancakes and reported they were delicious!
Wow! Delicious! Thank you for sharing your recipes for 1! I am really enjoying making them!
This pancake was the best I have ever eaten!
Thank you!