Some mornings are meant for slow starts and soft stacks. This pancake recipe for one is perfect when you’re craving something cozy but don’t want to pull out every mixing bowl you own. It’s quick, made with everyday ingredients, and gives you just the right amount of pancakes — two or three golden beauties — no waste, no leftovers, just warm comfort on a plate.
Why I Always Come Back to This Recipe
What I love most about this recipe is how forgiving and reliable it is. It’s saved me on many lazy Sundays when I didn’t want to cook but also didn’t want cereal again. Whether I’m topping them with blueberries or slathering on peanut butter, these pancakes always hit the spot.
They’re light, fluffy, and incredibly easy to make — like less-than-15-minutes easy. No complicated steps, no fancy ingredients. Just one bowl of batter and a hot pan. It’s the kind of recipe you’ll memorize after the second or third time, and trust me, there will be a second or third time.
What You’ll Need
Let’s keep things simple. These are basic pantry ingredients, which means you can whip up a batch without an extra grocery run.
-
All-Purpose Flour – The base of most good pancakes. Just scoop it right.
-
Baking Powder – This is what makes them rise and fluff. If your baking powder has been sitting around forever, it might be time for a fresh one.
-
Sugar – A little sweetness to balance the flavor.
-
Salt – Just a pinch brings everything together. You’ll notice if you skip it.
-
Egg – Adds structure and that nice cakey texture. One egg is all you need.
-
Milk – I usually go with low-fat because that’s what I keep on hand, but oat milk or almond milk works just fine too.
-
Vanilla Extract – Optional, but adds such a warm note.
-
Butter – Salted butter makes the pancakes richer and more flavorful. I always melt a little extra for the pan too.
Tip:
If you’re someone who always ends up with half an egg white or leftover milk, try batching these ingredients once or twice a week and storing extras in small mason jars in the fridge. You’ll thank yourself on that next sleepy morning.
Small Tweaks, Big Flavor (Pancake Variations I Swear By)
This base recipe is like a blank canvas. Some days I keep it plain, others I dress it up depending on my mood (or what’s about to go bad in the fridge).
-
Banana Pancakes – Mash in a ripe banana. It makes the batter naturally sweet and extra moist.
-
Buttermilk Swap – Use buttermilk instead of regular milk for extra fluff and a little tang. I do this when I have some leftover from baking.
-
Blueberry Pancakes – Add fresh or frozen blueberries right into the batter. Don’t stir too much, or the batter will turn purple — unless that’s the vibe you’re going for.
-
Chocolate Chip – A handful of chips mixed in takes these from breakfast to brunch dessert in seconds.
How I Make Pancakes for One (With No Leftover Guilt)
Here’s how I do it when it’s just me and my skillet:
-
Mix Dry Ingredients – I whisk the flour, sugar, salt, and baking powder in a small bowl. Just enough to get them combined — no need to sift.
-
Add Wet Ingredients – In another bowl or measuring cup, I beat the egg, then stir in the milk, vanilla, and melted butter.
-
Combine – I pour the wet into the dry and stir gently. A few lumps are totally okay. If it feels too thick, I splash in a little more milk. Pancake batter should pour slowly, not plop.
-
Cook – Heat a bit of butter in a nonstick pan. I use about ¾ cup of batter per pancake. Once bubbles form on top and the edges look set, I flip and cook the other side for just a minute or two.
-
Repeat – Depending on your pan size, this makes two or three medium pancakes. Just enough to stack and smother with syrup.
My Go-To Tips (From Lots of Pancake Practice)
-
Flour Measuring Tip: Don’t pack the flour into the cup. Lightly spoon it in and level with a knife. This helps keep the pancakes from turning dense.
-
No Overmixing: Stir until just combined. The more you mix, the tougher the pancakes get. It’s okay to leave a few streaks.
-
Check Your Baking Powder: Old baking powder won’t give you that lovely rise. I write the date on mine when I open a new one — saves a lot of flat pancake mornings.
-
Flip with Confidence: Wait for the bubbles to pop and the edges to look dry. If you try to flip too soon, you’ll end up with a mess.
What to Put on Top (Some Sweet Morning Joy)
This is where you can really make it your own. I tend to go with whatever I have lying around — berries when they’re fresh, peanut butter on busy weekdays, or whipped cream on Saturdays when I’m feeling fancy.
-
Fresh Fruit – Sliced bananas, strawberries, or blueberries.
-
Homemade Syrup or Honey – A drizzle goes a long way.
-
Peanut Butter & Honey – If I need something filling, this combo is gold.
-
Greek Yogurt & Granola – A crunchy twist with a bit of protein.
-
Chocolate & Cream – For those mornings that call for dessert at 9 am.
Pancakes for One
Soft, fluffy, and made with simple pantry ingredients—these pancakes are perfect when you're craving a cozy breakfast but don’t need a whole stack.
Ingredients
- ¾ cup milk
- 1 large egg
- ¼ teaspoon vanilla extract
- 1 tablespoon salted butter, melted (plus more for greasing the pan)
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- ½ tablespoon sugar
- ¼ teaspoon salt
Instructions
- Start by warming up your skillet over medium heat and adding a bit of butter so it’s ready to go when your batter is.
- In a small bowl, whisk the egg with the milk, vanilla, and melted butter until everything is nicely blended. In another bowl, mix the flour, baking powder, sugar, and salt.
- Pour the wet mixture into the dry and stir gently—just until there are no big streaks of flour left. Don’t worry about a few lumps; that’s totally normal. If the batter feels too thick, splash in a little extra milk until it loosens up.
- Scoop about ¾ cup of batter onto your hot skillet. Let it cook until you see bubbles form on top and the edges look slightly set. Flip it carefully and cook the other side until golden and cooked through.
- Repeat with any remaining batter. You should get about two medium-sized pancakes.
- Serve warm with a pat of butter, your favorite syrup, or fresh fruit if you’re feeling fancy.
Notes
- Flour matters: Spoon and level your flour instead of scooping—it keeps the batter from getting too dense.
- Don’t overmix: A few lumps are okay! Overmixing makes pancakes tough.
- Fresh is best: Check your baking powder’s date—old leavening won’t give you that lift.
Nutrition Information
Yield
2Serving Size
1Amount Per Serving Calories 375Total Fat 11gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 4gCholesterol 116mgSodium 634mgCarbohydrates 56gFiber 2gSugar 8gProtein 13g
TastyFitnessRecipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although tastyfitnessrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Your Questions, Answered
Can I make the batter ahead of time?
I wouldn’t. The baking powder starts doing its thing right after mixing, so the pancakes might not be as fluffy if the batter sits. But you can mix the dry ingredients in advance and keep them in a jar for busy mornings.
Why did my pancakes come out flat?
Usually, it’s old baking powder or overmixing. I’ve done both. Fresh ingredients and a light hand make all the difference.
What if I want to make this for two?
Just double the recipe. It scales easily and still cooks in one pan.
How do I store leftovers?
Wrap them in foil or place them in an airtight container in the fridge. I reheat mine in a toaster for that slightly crisp edge.
Can I freeze them?
Absolutely. Stack them with parchment paper in between and freeze. I pop them into the toaster straight from the freezer — they come out as good as fresh.
Try other Pancake recipes: