There’s something so special about making pancakes just for yourself! Whether you’re sleeping in solo, want a quiet morning ritual, or simply don’t want a huge stack of leftovers, this pancake recipe for one is absolutely perfect. I’ve scaled down all the classic ingredients to create a single, fluffy, golden pancake that’s ready in minutes.
This isn’t some sad, flat pancake—it’s a full-sized, restaurant-quality pancake made with real buttermilk and just enough batter to create those beautiful, fluffy layers we all crave. The best part? You can have breakfast on the table in under 10 minutes, and there’s minimal cleanup involved.
I love making this on lazy Sunday mornings when I want something special but don’t want to fuss over a full recipe. You can top it however you like—fresh berries, maple syrup, whipped cream, or even savory toppings like crispy bacon. The beauty of cooking for one is that you get to customize every single element to your exact preferences.
Making pancakes from scratch is easier than you think, and this scaled-down version proves that you don’t need a big mixing bowl and dozens of ingredients to create breakfast magic. The technique is identical to traditional pancake recipes, just with smaller measurements. Your griddle or non-stick skillet becomes your canvas, and within minutes, you’ll have a warm, comforting breakfast that tastes like you spent hours in the kitchen.
This recipe also works beautifully if you want to make pancakes for two—simply double the ingredients and cook two pancakes instead of one. It’s incredibly versatile and can be customized with add-ins like chocolate chips, blueberries, or vanilla extract. Check out our pickled red onion recipe if you’re feeling adventurous with savory toppings, or browse our chickpea salad recipe for a protein-packed side. For more inspiration on breakfast sides, explore creamy sauce recipes and pasta dishes that can work wonderfully alongside breakfast.
According to Serious Eats, the key to perfect pancakes is not overmixing your batter—lumps are actually your friend! This keeps pancakes light and fluffy rather than dense and rubbery. I’ve also learned from New York Times Cooking that letting your batter rest for a few minutes allows the leavening agents to activate properly. For more pancake inspiration, Bon Appétit offers wonderful variations and techniques that elevate basic recipes.
Ingredients
- 1/3 cup all-purpose flour
- 1/4 teaspoon baking powder
- 1/8 teaspoon baking soda
- 1/8 teaspoon salt
- 1/4 teaspoon sugar
- 1/4 cup whole milk buttermilk
- 1 large egg
- 1 tablespoon melted butter, plus more for the griddle
- 1/2 teaspoon vanilla extract (optional)
- Maple syrup for serving
- Fresh berries, whipped cream, or toppings of choice
Instructions
- In a small mixing bowl, whisk together the flour, baking powder, baking soda, salt, and sugar until well combined. This ensures the leavening agents are evenly distributed throughout your pancake.
- In another small bowl, whisk together the buttermilk, egg, melted butter, and vanilla extract until the mixture is smooth and well combined.
- Pour the wet ingredients into the dry ingredients and gently fold together using a spatula or wooden spoon. Be careful not to overmix—a few lumps in the batter are completely normal and will actually result in a fluffier pancake. Overmixing develops gluten, which makes pancakes tough and dense.
- Let the batter rest for 2-3 minutes while you prepare your cooking surface. This resting time allows the baking soda and baking powder to begin their leavening action, creating those beautiful air pockets that make pancakes so light.
- Heat a non-stick skillet or griddle over medium heat. You can test if it’s ready by sprinkling a few drops of water on the surface—they should sizzle and evaporate immediately.
- Lightly butter the hot skillet to prevent sticking and create a golden, crispy exterior.
- Pour the entire batter onto the heated skillet, creating a pancake approximately 6-7 inches in diameter. The batter should sizzle slightly when it hits the pan.
- Cook for about 2-3 minutes on the first side, until the surface is covered with small bubbles and the edges look set and slightly dry. This is your signal to flip.
- Using a thin spatula, carefully slide it under the pancake and flip it in one smooth, confident motion. The bottom should be golden brown.
- Cook the second side for another 1-2 minutes until it’s also golden brown and cooked through. The second side always cooks faster than the first, so keep a close eye on it.
- Transfer your finished pancake to a serving plate and top immediately with your favorite toppings—warm maple syrup, fresh berries, whipped cream, or whatever your heart desires.
- Serve immediately while the pancake is still warm and fluffy, enjoying every bite of your perfectly portioned breakfast.
Pro Tips
- Pancake Recipe for One Tips and Tricks:
- Make it ahead: You can prepare the dry ingredients the night before and store them in a small container. In the morning, simply whisk together the wet ingredients and combine—breakfast is ready in minutes.
- Customize your pancake: Add chocolate chips, blueberries, mashed banana, or chopped nuts to the batter before cooking. Just fold them in gently after combining wet and dry ingredients.
- Use Greek yogurt: Replace half the buttermilk with plain Greek yogurt for extra protein and a fluffier pancake with a slightly tangy flavor.
- Vanilla extract alternatives: Substitute vanilla with almond extract, maple extract, or even a splash of bourbon for different flavor profiles.
- Pancake temperature matters: If your griddle is too hot, the outside will burn before the inside cooks through. If it’s too cool, your pancake will be dense and heavy. Medium heat is your sweet spot.
- No buttermilk? No problem: Make a quick substitute by adding 1/2 teaspoon of lemon juice or white vinegar to 1/4 cup of regular milk. Let it sit for a minute before using.
- Flip with confidence: A hesitant flip can result in a broken pancake. Use a thin, flat spatula and flip decisively in one smooth motion.
- Toppings suggestions: Try warm maple syrup with butter, fresh berries and whipped cream, sliced bananas with peanut butter, Nutella with strawberries, or even savory options like eggs and bacon.
- Storage: Leftover pancakes can be refrigerated for up to 3 days or frozen for up to 2 months. Reheat in the toaster or oven for a quick breakfast throughout the week.
- Double or triple the recipe: Simply multiply all ingredients by the number of pancakes you want to make. The cooking process remains the same.
- Batter consistency: Your batter should be thick but pourable, similar to thick yogurt. If it’s too thick, add a tablespoon of milk. If it’s too thin, add a tablespoon of flour.
- Rest your batter: Don’t skip this step! Letting the batter rest allows the flour to fully hydrate and the leavening agents to activate, resulting in fluffier pancakes.
- Cast iron alternative: A well-seasoned cast iron skillet creates beautifully crispy edges while keeping the interior fluffy and tender.
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