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Learn how to make pancakes for one! This is the perfect pancake recipe if you just want a single serving or a small batch of pancakes. Plus, you only need 7 simple ingredients!
Feel like you can’t make pancakes if you want a single serving? Think again! This single serving pancakes recipe makes 3 perfect pancakes, and I promise they are so easy to make.
This recipe is based off of my egg-free pancake recipe, so it’s naturally egg-free and can easily be made vegan. So it’s perfect if you have food allergies! These pancakes are so thick and fluffy, you’re going to want to make them every weekend!
Why You'll Love These Single Serving Pancakes
- You only need a handful of simple pantry ingredients to whip up these small batch pancakes.
- They’re egg-free, and you can make them dairy free and vegan, perfect if you have a food allergy!
- This recipe gives you 3 soft and fluffy pancakes, perfect for a single serving.
- I love serving these pancakes with some sliced bananas or berries, and of course lots of maple syrup!
Ingredients Needed
- Neutral Oil: I recommend using a neutral oil like canola oil or sunflower oil. You can also swap it out for applesauce or melted butter.
- Milk: feel free to use regular milk or dairy free milk.
- Flour: I’m using all purpose flour in this recipe, but you can also use whole wheat flour, white whole wheat flour or oat flour. Make sure you do this by weight though and not volume, or your pancakes might end up dry!
Step by Step Instructions
Note: Full ingredient measurements and instructions can be found in the recipe card at the bottom of this page.
Step 1: Whisk the milk, vanilla extract and oil together in a large bowl until combined.
Step 2: In another bowl, whisk the flour, sugar, baking powder and salt. Pour the wet ingredients into the dry ingredients and mix until just combined. It’s ok if there are still some small lumps of flour!
Step 3: Heat a large skillet or nonstick griddle to medium-low. If using a pan, add a bit of butter to grease the pan.
Step 4: Once the pan or griddle is hot enough, scoop ¼ cup of pancake batter and pour onto the pan or griddle.
Step 5: Once bubbles start to form on top of the pancake, flip the pancake over with a spatula. Cook the other side for 1-2 minutes, until golden brown.
FAQs and Expert Tips
Add a drop of water to the pan or griddle. If it sizzles right away, you can start cooking the pancakes.
Check the expiration date of your baking powder! It may have expired, giving you flat pancakes. Also make sure not to over mix the pancake batter, it’s ok if there are still small lumps of flour in the pancake batter.
Yes, you can, either try out my egg-free pancakes or my oat milk pancakes which use eggs!
Expert Tips
- Use a kitchen scale to weigh out your flour! It's easy to add too much flour to the pancake batter, giving you dry pancakes. If you don’t have a kitchen scale, make sure you’re using the scoop and level method to weigh out the flour.
- Make sure to heat the pan on medium low, if you go any higher you’ll risk having burnt pancakes.
- Only flip the pancake once bubbles start to appear on the surface. If you flip too early you might have raw middles.
- Stop mixing the pancake batter once it’s just combined. If you mix it too much you might end up with dense and tough pancakes.
Storage and Freezing Instructions
Store any leftover pancakes in a Ziploc bag or airtight container in the fridge for up to 5 days. To freeze, place in a freezer bag and let thaw in the fridge or in the microwave before enjoying.
More Pancake Recipes You'll Love
If you make this recipe, let me know how it went in the comments below, I’d love to hear from you! You can also tag me on Instagram or Facebook so I can check it out!
Pancakes for One
Equipment
- 1 Whisk
Ingredients
- 6 Tablespoons milk of choice (regular or dairy free)
- 1 Tablespoon sunflower oil or other neutral oil (may sub butter of choice or unsweetened applesauce)
- ½ teaspoon vanilla extract
- ½ cup all-purpose flour SEE NOTES
- pinch of salt
- 2½ teaspoons granulated sugar
- ½ Tablespoon baking powder
Instructions
- Add milk, vanilla extract, and oil to a large bowl and whisk until combined.
- In a medium mixing bowl, whisk together the flour, sugar, baking powder, and salt. Pour into the bowl of wet ingredients whisk until just combined. Don’t over-mix the batter, if there are still some small lumps of flour that’s okay!
- Heat a large skillet or nonstick griddle to medium low heat. If using a pan, add a little bit of butter to grease the pan or lightly spray the pan with cooking oil.
- Once the pan or griddle is hot (a drop of water dropped on the pan should sizzle), scoop ¼ cup of pancake batter and pour it onto the pan/griddle.
- When bubbles start to form on top of the pancakes, use a spatula to flip them over and cook on the other side for another 1-2 minutes, until the pancakes are golden brown. Remove from heat and add toppings of choice!
Notes
Nutrition
The calorie information provided for this recipe is an estimate. The accuracy of the calories listed is not guaranteed.
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leaving for a 2 month vacation tomorrow and had almost no food in the house but luckily had what i needed for this recipe. easy and delicious