When I want pancakes just for me, this single-serve pancake recipe makes just enough for one, with the same delicious flavor and fluffy texture as a full batch.
Single-Serve Pancakes
For years, my readers have been making single-serve pancakes using my epic pancake recipe. This version makes a single stack without splitting an egg in half.
My daughter has been using an air fryer to cook pancakes in her dorm, but now that she’s in a house, she’s the one who finally got me to test the original recipe so she can make them on the stove just for herself.
How Many Pancakes is One Serving
One serving is about ⅔ cup of pancake batter, which makes (2) two 4-inch pancakes (each ⅓ cup) or 3 smaller ones.
Making Pancakes for One Person
This recipe adjusts the milk and flour so you can use a whole egg (because dividing one is a pain), with a little sugar, melted butter, and vanilla added for flavor. Baking powder gives the pancakes their fluffy texture, and they cook just like regular pancakes over medium heat for about 2 minutes per side. All the details are in the recipe card below. Skip doubling; make this small-batch recipe for 2 instead.
Customize Your Personal Pancake
You can add 1 to 2 tablespoons of chocolate chips in the batter, a few blueberries, or ¼ teaspoon of cinnamon for flavor. Of course, you can simply build your stack and top it with your favorite pancake toppings.
Making One Big Pancake
My youngest son loves it when I make one massive pancake. To ensure it cooks all the way through, I use a 10-inch or 12-inch non-stick pan and spread the batter as much as I can. Flipping is the biggest struggle, which is why I have a huge spatula that does the job well.
Fluffy Pancakes for One
Watch how it’s made:
Ingredients
- ½ cup flour
- ¾ teaspoon baking powder
- 2 teaspoons sugar
- Pinch salt
- 1 egg
- ⅓ cup milk, any
- 1 teaspoon melted butter
- ½ teaspoon vanilla
Instructions
Make the batter:
- Combine the flour, baking powder, salt, and sugar in a small bowl.
- In a medium bowl, whisk the egg well until the eggwhite is no longer visible. Add the milk, vanilla, and melted butter and mix to combine. Add the dry ingredients into the wet ingredients bowl, and whisk until there is no visible flour left.
Cook the pancakes:
- Heat a non-stick large pan over medium heat. Once hot, grease, spray, or melt butter on the hot surface.
- Immediately, pour about ⅓ to ½ of the pancake batter on the greased pan. Cook the first side for about 2 minutes, until the edges begin to look defined and bubbles form.
- Flip the pancakes over and cook for another 2 minutes. Avoid pressing down on the pancakes after flipping.
Serve:
- Plate your pancakes and serve with fresh fruit and syrup.
Notes
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Chrissy says
These were sooooo good! I did NOT alter the recipe at all. I will definitely make these again. It was the perfect amount for one person.
Teresa M Fry says
Perfection.
Ella says
Tasted like a crepe, not good
Laura Fuentes says
This is a thick batter so definitely not like a crepe. They are not overly sweet, is that what you mean?
Nicole says
This was perfect! I ran out of the pre-made box mix I use for my kid. I was only cooking for her, and she barely even eats one pancake. I needed something quick, easy and a small portion size. This fit the bill. Also, in addition to that, she liked it. I wasn’t sure if she would taste the difference between this and the pre-made box mix. Luckily, she did not. She ate the whole pancake. Next time I’ll have to make one for me. I didn’t eat her extra pancake because I make her’s with milk. I have to make mine with oat milk. In fact this might be a good recipe for an easy girl dinner when I’m not hungry but just need some easy and warm to eat.
Willoa says
Tried this recipe and pancakes turned out very egg-like…like in texture and taste. I think for such a small recipe, a whole egg might be too much cause my pancakes cooked basically like a scrambled egg. I can see potential, just think the recipe needs some tweaking!
Laura Fuentes says
Did you omit any of the other ingredients? If you watch the video, these pancakes do not cook like or have a scrambled-egg like texture (or taste) at all.