Quick Single-Serve Pancakes

There’s nothing like starting the day with a warm stack of pancakes, but making a big batch can feel like too much when it’s just you. That’s where these single-serve pancakes come in. This recipe is perfect when you’re craving pancakes but only need enough for one or two servings!

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About This Recipe

Sometimes, breakfast should feel indulgent—even if it’s just for you. These single-serve pancakes are fluffy, flavorful, and quick to make, ensuring you get that comforting pancake experience without the hassle of leftovers.

With just a handful of ingredients and a single bowl, this recipe delivers about 5-6 perfect pancakes. It’s ideal for a cozy breakfast for one or, if you’re feeling generous, enough for two to share. 😅 What’s great about this recipe is how versatile it is—you can keep it simple with maple syrup or jazz it up with your favorite fruits, nuts, or spreads.

Whether you’re savoring some me-time or need a quick, no-fuss breakfast, these pancakes are a must-try. Plus, they’re a fantastic way to experiment with creative toppings or just stick with classic flavors.

What You Need To Make This Recipe

Egg
Granulated sugar
Melted butter (or vegetable oil)
Vanilla extract
Milk (any kind—regular, almond, oat, etc.)
All-purpose flour
Baking powder
A pinch of salt

Substitutes

Butter/Oil: Use coconut oil or a neutral oil like canola if you don’t have butter.

Milk: This recipe works well with any type of milk, so feel free to use dairy-free options.

Sugar: Substitute with brown sugar or even a sweetener like honey for a slightly different flavor.

How To Store

Though these pancakes are designed for single servings, you might end up with a couple of extras. If so, you can store them in an airtight container in the refrigerator for up to 2 days. To reheat, simply warm them in a skillet over low heat or pop them in the microwave for 20-30 seconds.

If you’re making a batch in advance, these pancakes also freeze beautifully. Let them cool completely, stack them with parchment paper in between, and store them in a freezer-safe bag. To reheat, use a toaster or skillet for that fresh-off-the-pan taste.

Pro Tips

Get the pan temperature right: A medium heat setting works best. Too high, and the pancakes may burn before cooking through.
Don’t overmix the batter: Stir until just combined to keep the pancakes light and fluffy. Overmixing can make them dense.
Use a measuring scoop: For evenly sized pancakes, pour 1/8 to 1/4 cup of batter per pancake.
Customize the batter: Add chocolate chips, blueberries, or a pinch of cinnamon to the batter for extra flavor.

FAQ’s

Can I make these pancakes vegan?

Yes! Replace the egg with a flaxseed egg (1 tbsp flaxseed meal mixed with 3 tbsp water) and use a plant-based milk and oil.

What’s the best pan to use?

A non-stick skillet works best, but any pan will do as long as you use butter or oil to prevent sticking.

Can I double this recipe?

Absolutely! Just double the ingredients, and you’ll have enough pancakes for 2-4 people.

What toppings go well with these single-serve pancakes?

Classic choices like maple syrup, honey, and fresh fruit are perfect, but you can also get creative with whipped cream, chocolate sauce, or nut butters.

Looking for more breakfast recipes? Try out my Homemade Focaccia (not only is it delicious, but it’s so fun to make!), or my Gralic Spinach and Cheese Rolls!

Check out my YouTube Channel for detailed recipe tutorials! Made one of my recipes? Tag me on Instagram, I would love to see your creations!

Recipe Card

Prep Time: 5 min

Cook Time: 10-15 min

Total Time: 25 min

Course: Breakfast/Dessert

Servings: 5-6 pancakes

Calories: 181kcal

Ingredients

1 egg
1/4 cup granulated sugar
1 1/2 tbsp melted butter (or vegetable oil)
1/2 tsp vanilla extract
1/2 cup milk (any kind—regular, almond, oat, etc.)
1 cup all-purpose flour
1 tsp baking powder
A pinch of salt

Equipment/Utensils

A mixing bowl
A whisk or fork
A non-stick skillet or regular pan
Measuring cups and spoons
A spatula

Instructions

In a mixing bowl, combine the egg, sugar, melted butter (or oil), vanilla extract, and milk. Whisk until smooth.
Add the dry ingredients—flour, baking powder, and salt—to the bowl. Gently stir until just combined.
Heat a skillet or non-stick pan over medium heat. If using a regular pan, add a little butter or oil to prevent sticking.
Pour 1/8 to 1/4 cup of batter onto the skillet for each pancake. Let it cook for 4-5 minutes, or until bubbles form on the surface and the edges look set.
Carefully flip the pancake and cook for another 2-3 minutes or until golden brown.
Repeat with the remaining batter.
Serve warm with maple syrup, honey, fresh fruit, or your favorite toppings!

Nutrition

Calories: 181.06kcal

Total Fat: 4.72g

Carbs: 30.54g

Sugars: 11.18g

Protein: 3.86g

Sodium: 172.81mg

Fiber: 0.68g

** Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based on brands used, measuring methods, cooking methods, portion sizes, and more. **