Pancakes for One

three pancakes on a plate with berries and maple syrup on top

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.

Course Breakfast

Cuisine American

Diet Low Lactose, Vegan, Vegetarian

Prep Time 7

Cook Time 13

Total Time 20

Servings pancakes

Calories 137

Author Gabby Kislanko

Equipment

1 Mixing Bowl
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

US Customary - Metric

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

Please Note: I highly recommend using a kitchen scale to weigh your dry ingredients. Metric measurements are found above under the "Metric" tab.

Measuring Flour: To avoid over-measuring, properly measure your flour using either a kitchen scale or using the scoop and level method.

Substituting Flour: You can substitute white whole wheat flour, whole wheat flour, or oat flour by weight (not volume, or the pancakes could be dry).

Tips for Cooking Pancakes:

-Don't Over-mix the batter, or you may end up with tough, rubbery pancakes. When the last streaks of flour are gone, stop mixing the batter.

-Watch the heat! If your pancakes are burning before the batter has started to bubble, your heat is too high! I recommend doing a test pancake to make sure the temperature is right.

-Don't flip the pancakes too early, or you may end up with raw batter in the middle. Wait until the bubbles form

Storage and Freezing: The pancakes can be stored in a Ziploc bag or airtight container in the fridge for up to 5 days. They also freeze really well! Freeze them in a Ziploc freezer bag then either let them thaw in the fridge or microwave and enjoy right away!

Nutrition