Single Serving Pancakes are perfect, quick, and comforting breakfast for yourself or the kids. Soft and fluffy buttermilk pancakes made for one. No need to make a large stack of pancakes when all you need is two.
SINGLE SERVINGS PANCAKES
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.
I actually have a few recipes that I make in small batches and they all have one purpose, one hungry little guy who has a very particular taste. Not that pancakes are ever turned down by anyone, it’s mostly my other small-batch recipes that he is picky about.
Pancakes though, everyone loves those, but not everyone wants to spend a lot of time making them on weekdays. I was definitely one of those people that opted for a quick bagel in the morning until I realized that pancakes can be just as quick and easy.
I ran out of waffles one morning, which I usually freeze for an easy breakfast before school, and little man did not want cereal or bagel. He wanted a pancake. So, I made my usual pancake batter, (makes 6-8 good size pancakes) and only cooked one pancake for him.
That left me with a lot of batter and I know what you’re thinking, “why don’t you just make all the pancakes and put them in the fridge, or just put the batter in the fridge until the next day?” Well, pancakes are never as good reheated and cold batter does not produce soft and fluffy pancakes. It’s just a waste when you can’t cook all the pancakes and can’t eat them fresh, soft, and fluffy.
That is exactly why I came up with this single serving pancake recipe.
HOW TO MAKE THESE PANCAKES
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.
Take them out or the pan and top off with your favorite syrup, or butter, or both!
OTHER FLAVORS FOR PANCAKES:
Berries – if you don’t like blueberries, try adding other berries like raspberries or chopped strawberries.
Lemon – zest a lemon and mix lemon lest into the batter.
Lemon white chocolate chip – add lemon zest and white chocolate chips to the batter.
Chocolate chip – mix a few chocolate chips into the batter.
Nuts – a handful of pecans or walnuts would be great. You can also add a pink of cinnamon.
Banana nut – mash a small banana or half of a banana and mix it into the batter. Note that mashed banana will add extra liquid to the batter so you will need to compensate with an extra tablespoon or two of flour.
SOME MORE BREAKFAST RECIPES:
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Single Serving Buttermilk Pancakes
- 1 egg
- 1/4 cup buttermilk
- 1 Tbsp butter melted
- 1/2 tsp vanilla extract
- 1/2 Tbsp sugar
- 1 tsp baking powder
- 1/3 cup flour + 1 Tbsp flour
- Pinch of salt
- Handful of blueberries optional
- 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.