Fluffy Pancakes For One
This single serving pancake recipe makes 2 to 3 fluffy, golden pancakes from scratch in 15 minutes. A small batch recipe made with simple pantry ingredients.
Servings: 2 pancakes
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. Stir until combined.
- Pour the wet ingredients into the dry ingredients. Stir just until you don't see dry flour. A few small lumps are fine. If the batter looks thick, add a little more milk.
- Heat a small amount of butter in a large skillet over medium heat.
- Pour 3/4 cup of batter into the skillet. Cook until bubbles form across the surface and the edges look set, about 3 minutes.
- Flip and cook for 1 more minute, until the bottom is golden.
- Transfer to a plate and repeat with the remaining batter.
Video
Notes
Measure the flour accurately. Spoon it into the dry measuring cup and level off with a straight edge. Scooping straight from the bag packs in too much flour.
Don't overmix. Stir until the flour disappears. Overmixing makes the pancakes tough.
Test your baking powder. Add half a teaspoon to a quarter cup of hot water. It should bubble immediately.
Watch the edges. Flip when the surface bubbles are popping and the edges look dry and set.
Keep the heat at medium. Too high and you'll have a burnt outside with a raw middle.
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
QR code
Scan this QR code with your phone's camera to view this recipe on your mobile device.
