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Small Batch Pancakes Recipe: How to Make Pancakes for One

Posted January 6, 2019 by Stephanie

How to make small batch banana pancakes | www.iamafoodblog.com

How to make small batch banana pancakes | www.iamafoodblog.com

How to make small batch banana pancakes | www.iamafoodblog.com

If you’re anything like me, you love pancakes, fresh from the pan. They’re super perfect for a snack or breakfast for dinner. Maybe what you don’t like though is that all pancake recipes make a massive stack of pancakes. Even the pancake for one recipes out on the internet still use about 1 cup of flour for one person. I don’t know about you, but for me, that’s a lot of pancakes. Too many especially if you’re trying to not turn into a stack of fluff.

This is a pancake recipe for one that’s a little more reasonable. Some might think it’s not enough, but to me it’s perfectly sized. You do have to measure out a quarter of an egg which is a little finicky, but if you have a kitchen scale, it’s easy: just whisk up your egg and measure out 13-14 grams. Or, if you don’t have a scale, you can measure it out in teaspoons, a quarter egg is about 2 and a quarter teaspoons. The rest of your egg can be scrambled up to go alongside your pancakes, or you can pop it in the fridge for other small batch recipes.

For some extra cuteness and snackablitiy, I made these mini – extra mini. The recipe will work as regular pancakes too and will make about 2 medium sized pancakes or one sizeable one. I hope you give these a try the next time a solo pancake craving hits.

How to Make Pancakes for One
serves 1

  • 1/4 cup flour
  • 1.5 teaspoons sugar
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 cup buttermilk, see notes
  • 1/4 egg, see notes
  • butter or oil for the pan

Notes: To measure out 1/4 egg, lightly but throughly beat your egg in a small bowl then either weigh out about 13-14 grams or measure out 2 1/4 teaspoons. If you don’t have buttermilk on hand, make an easy substitute by mixing together a scant 1/4 cup milk with 3/4 teaspoons vinegar or lemon juice. Do this at the beginning so it has time to thicken up.

In a bowl, mix together the flour, sugar, baking powder, and baking soda. In another small bowl, whisk together the buttermilk and egg. Add the buttermilk mixture to the flour mix and stir until well combined, but not entirely smooth. Some lumps are okay and will help your pancakes be extra fluffy.

Melt oil or butter in a nonstick pan over medium heat. Drop the batter into the pan, and cook until small bubbles form on the surface and the edges are set. The pancakes should be golden brown. Flip and continue cooking for 1-2 minutes, or until golden brown and continue until all your batter is used up.

To make mini mini pancakes, use a 1/2 teaspoon to measure out the batter, dipping the spoon into water between making pancakes. Cook until small bubbles appear at the edges, then flip and continue to cook until golden.

mini pancakes - www.iamafoodblog.com


  1. Nga says:

    Great recipe!! Easy and delicious; perfect for a child’s breakfast.

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