Pancakes are a classic breakfast favorite, but most recipes yield a large batch that can be overwhelming for a single person, so I created the best pancake recipe for one.
This recipe makes about 6 small pancakes or 2 large ones.
You can whip up delicious, light, and fluffy pancakes with staple ingredients.
Whether treating yourself to a special breakfast or enjoying a leisurely brunch, these pancakes are the perfect portion size for solo enjoyment.
Flour: It’s the base for your pancake batter. Use purpose flour or self-rising flour.
Sugar: To add sweetness.
Baking Powder: To create that rise and make your pancakes light.
Pinch of Salt: A small pinch balances the flavors.
Milk: Will bring the batter together and add to the tenderness of the pancake.
Choose your preferred type of milk, be it dairy or dairy-free milk.
Egg: Helps to bind the ingredients and contribute to the richness of your breakfast.
Butter: For that irresistible buttery taste and a delicate crumb.
Vanilla Extract (optional): For a fragrance and depth in flavor.
How To Make homemade pancakes – step-by-step instructions
Combine the flour, sugar, baking powder, and salt in a large bowl. Set it aside.
Mix the milk, whole egg, melted butter, and vanilla in a separate bowl until well blended.
Add the dry mixture to the wet mixture slowly and stir gently until moistened. Avoid overmixing; a few lumps are acceptable.
Let rest the butter for about 5 minutes.
Heat a large skillet over low-medium heat and spray it with nonstick cooking spray.
Pour batter onto the griddle using 1/4 cup measurements.
Cook for 2-3 minutes, until the edges look dry and bubbles form on the surface of the pancakes.
Flip and cook the second side for 1-2 minutes more, until golden brown.
Serve pancakes hot with your favorite toppings. Enjoy!
Tips for Perfect Pancakes
To ensure the best results, keep these tips in mind:
- Don’t Overmix the Batter. To achieve fluffy pancakes, be careful to keep the batter the same. Stir it until all the ingredients are just combined, leaving some lumps.
- Let the batter rest for 5 minutes before cooking for a lighter texture. This resting time helps the gluten in the flour to relax.
- Use a nonstick pan or electric griddle for effortless flipping and easy cleanup.
- Ensure the skillet is properly preheated before adding batter.
While the basic pancake recipe is delightful, you can experiment with various mix-ins to add more flavor and texture to your pancakes.
Here are a few ideas to get you started:
- Fold a handful of fresh fruit, like blueberries or strawberries, into the batter.
- Mix some chocolate chips into your pancake batter to make chocolate chip pancakes.
- Slice a ripe banana and add on the pancake batter before flipping. The heat will caramelize the bananas, adding natural sweetness.
- Add a handful of nuts, like pecans or walnuts, to the batter for a satisfying crunch.
Here are a few serving suggestions to enhance your pancake experience:
- Serve your pancakes with butter and maple syrup. The combination of sweet syrup and buttery richness is a timeless favorite.
- Top your pancakes with a handful of fresh berries, such as strawberries, blueberries, or raspberries.
- Instead of traditional toppings, try serving your pancakes with a spoonful of creamy vanilla yogurt.
- Add a side of bacon or sausage to make it savory.
Both are quick to prepare and perfect for a delicious morning meal.
small batch pancake recipe – best fluffy pancakes
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- 1 cup Flour
- 2 teaspoons Baking Powder
- 2 teaspoons Sugar
- A pinch Salt
- ½ cup Milk
- 1 Egg
- 2 tablespoons Butter
- Non-stick spray
- Whisk dry ingredients in a bowl.
- Combine wet ingredients in a separate medium bowl.
- Gradually pour the wet ingredients into the dry ingredients and whisk until smooth.
- Heat a non-stick pan or griddle and grease lightly with a non-stick spray.
- Pour 1/4 cup of batter per pancake onto the heated surface.
- Cook for 2-3 minutes until bubbles form, then flip and cook for another 2 minutes.
- Serve with your preferred toppings, and enjoy!
Amount Per Serving: Calories: 828Total Fat: 31gSaturated Fat: 18gTrans Fat: 1gUnsaturated Fat: 11gCholesterol: 257mgSodium: 1421mgCarbohydrates: 113gFiber: 3gSugar: 15gProtein: 23g
Nutrition is automatically calculated by Nutritionix - please verify all nutrition information independently and consult with a doctor or nutritionist for any and all medical and diet advice.
Store the leftover pancakes in an airtight container in the refrigerator for up to 2 days.
For more extended storage, freezing is an excellent option.
Let cooked pancakes cool completely, then lay them out on a baking sheet in a single layer, not touching, and flash freeze.
Once frozen, transfer them to a freezer bag or plastic wrap. They’ll be good for up to two months.
Thaw in the refrigerator or reheat directly in a 350-degree F oven until they’re warm.
How do I make sure my pancakes are fluffy?
To achieve fluffy pancakes, ensure not to overmix the batter and let it rest for a few minutes before cooking.
This allows the gluten to relax and results in lighter pancakes.
My pancakes are coming out dense; what did I do wrong?
Only mix the batter until the dry ingredients are moistened.
For fluffier pancakes, consider using buttermilk instead of regular milk.