Single Serving Pancakes – Pancakes for One
Single Serving Pancakes are perfect, quick, and comforting breakfast for one or to make for the kids. My soft and fluffy buttermilk pancakes made for one. No need to make a large stack of pancakes when all you need is two.
Now, why in the world would I give you a recipe for “pancakes for one?” I always make my recipes to have enough for a family of three or four and here I am, sharing a recipe for one.
- There are several reasons including not liking reheated pancakes, not going to be home for a few days, only being in a mood for pancakes once in a while, and many more.
- While I make a full batch of my buttermilk pancakes and save the rest almost every single week, there are times (like I mentioned above) where I only need a couple of pancakes.
- Plus you know reheated pancakes are never quite as good as fresh. The next day, they lose that airy lift and turn a little rubbery around the edges especially after a quick microwave reheat.
- Making batter ahead of time is completely out of the question! Since batter is made with double acting baking powder, you can’t let it sit too long or it will stop working. Baking powder gets activated once mixed with acidic ingredients and then again once exposed to heat. If you refrigerate it after mixing it will be no longer active.
How To Make Pancakes For One
This is now my go-to single serving recipe for my buttermilk pancakes. It’s a perfect warm breakfast that can feed one adult or kid. It can even feed two younger kids with one pancake for each. The best part is, it only takes 10 minutes.
To make the batter: first, whisk all the wet ingredients together until smooth. Then, add in dry ingredients and slowly whisk it to incorporate. Finally, fold in blueberries. Let the batter sit while the pan is preheating.
To cook the pancakes: preheat a cooking pan over medium heat and add some oil. Spoon all of the batter into the center of the pan if you want one pancake or make two smaller dollops for two pancakes. Cook pancakes until you see bubbles appear over the top and flip the pancakes. Cook another minute or two. Check the pancakes by pressing lightly in the center, if it’s firm the pancakes are done.
Topping option: Since this makes just 2-3 pancakes, I like to keep the toppings scaled to match: a small pat of butter (about 1 teaspoon per pancake) and 1-2 tablespoons of warm maple syrup, just enough to soak in without turning them soggy. Take them out or the pan and top off with butter and syrup while hot! Add some berries and nuts if you’d like.
Flavor Variations To Try
- Berries – if you don’t like blueberries, try adding other berries like raspberries, black currants, or chopped strawberries.
- Lemon – zest about 1/2 of a lemon and mix lemon lest into the batter.
- Lemon white chocolate chip – add lemon zest from 1/2 lemon and 2-3 Tbsp of white chocolate chips to the batter.
- Chocolate chip – mix a 2-3 Tbsp. of chocolate chips you prefer into the batter.
- Nuts – a handful of pecans or walnuts would be great. You can also add a pinch of cinnamon.
- Banana nut – I actually have a separate banana pancakes for one recipe, where I worked out the recipe changes that need to be compensated for addition of mashed banana.
More Pancake Recipes To Try
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Single Serving Buttermilk Pancakes Recipe
Ingredients
- 1 egg
- 1/4 cup low fat buttermilk
- 1 Tbsp unsalted butter melted
- 1/2 tsp vanilla extract
- 1/2 Tbsp white granulated sugar
- 1 tsp baking powder
- 1/3 cup AP flour + 1 Tbsp flour
- Pinch salt
- Handful of blueberries optional
Instructions
- In a small bowl, whisk buttermilk, egg, melted butter, and vanilla extract.
- Whisk in flour, baking powder, sugar, and salt. Whisk until smooth. Fold in blueberries.
- Preheat a cooking pan over medium heat. Add a little oil to the pan.
- You can make one or two pancakes.
- Cook the pancakes, in the preheated pan, for a couple of minutes on each side. Check the pancakes by pressing lightly in the center, if it’s firm the pancakes are done.
Notes
- Size option: This batter can be cooked as one larger pancake (pour it all in) or two smaller pancakes (split into two dollops).
- Batter consistency: The batter should be pourable but thick. If it looks too thick, add a small splash of buttermilk; if it seems thin, whisk in a little extra flour.
- Mix-ins: Blueberries are optional, or other add-ins (chips, nuts, zest), keep the amount small so the pancakes still cook through evenly.
- Gluten free option: you can use all purpose gluten free flour instead of regular flour. (Personally, I prefer the 1:1 baking all purpose gluten free flour either from Bob’s Red Mill or King Arthur.) Please do remember that the texture will be different.
Nutrition
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Blueberry Recipes, Breakfast Recipes, Brunch Recipes, Father's Day Recipe Ideas, Most Popular Recipes, Mother's Day Recipe Ideas, Pancake Recipes,All images and text ©Lyubov Brooke for ©Will Cook For Smiles. Please do not use my images without prior permission. If using my posts in collections and features, please link back to this post for the recipe.
Disclaimer: Nutrition information shown is not guaranteed to be 100% accurate as most ingredients and brands have variations.
YUM! Perfect easy breakfast for one!
Thanks, Ty! I am so happy you liked it!
Amazing 10/10 will try again
Yay!! 🎉 I’m so happy to hear that! Thank you for the 10/10! 😄👏