Fitness / March 8, 2024

Easy Pancakes for One

Forget making a batch fit for a fleet! With this recipe, you can easily prep Pancakes For One—a single stack for the solo diner.

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As a mom, I’ve gotten used to making enough for four. Even if the recipe is designed for one or two, my brain automatically calculates the ratios so that what comes out of the oven is fit for a family.

Pancakes, however, prove to be a bit of an oddity. Not only does every recipe assume you and your family want to eat several dozen flapjacks but you are required to stand over the grill and flip ’em consecutively, one or two (if you can double fist it!) at a time. It’s a lot of food and a lot of work!

But there are those rarest of mornings when my husband has taken the kids out and I find myself in the mood for pancakes but only cooking for one. Now, my multiplication skills are top-notch but my division skills? Not so much. But thanks to this recipe, I don’t need to worry. The math is done for me. The ratios are fine-tuned to produce the loveliest, fluffiest pancakes I can imagine… and they’re all for me!

are Pancakes Healthy?

Pancakes are a treat come weekend mornings when I have the time to whip them up. I think of them as food that is good for my soul, if not for my body. They aren’t really suitable for any particular diet, at least not as they are made according to this recipe. You would need to make some substitutions, like using almond flour to make them gluten-free, use almond flour and a sugar substitute like stevia or erythritol to include them in a keto diet, and use almond or coconut flour and a sugar substitute like honey or maple syrup (or skip the sugar entirely) for a paleo diet.

Why do my pancakes fall apart?

A number of reasons could be behind your pancakes’ incontinence (that’s the fancy word I use to describe sloppy pancakes). First, don’t overmix the batter, which overdevelops the gluten. A few lumps are fine. Make sure you are using the right type of flour. You don’t want one with too much gluten. All-purpose or a light flour is the way to go. Let the batter rest 5–10 minutes after you’ve mixed it. Let it compose itself before inflicting heat upon it. Review the amounts listed below; did you stick to them? Pancakes need exact measurements. If the ratio of dry to wet ingredients is off even slightly, it could compromise the texture. Last, be sure to grease the pan and don’t be too eager to flip them. Bubbles should form on their surface and the edges should start to set before you even think about taking a spatula to them.

INGREDIENTS

1/3 cup all-purpose flour
1 1/2 tsp granulated sugar
1 1/4 tsp baking powder
1/8 tsp salt
1/4 cup milk
1 large egg yolk
1 tbsp vegetable oil
1/2 tsp vanilla extract
butter (for greasing and topping)
syrup (optional topping)

INSTRUCTIONS

Combine

Mix flour, sugar, baking powder, and salt in a bowl.

Whisk

Whisk milk, egg yolk, oil, and vanilla in a separate bowl.

Merge

Merge wet and dry mixes until they just come together.

Cook

Get your skillet ready with a touch of butter or spray. Drop batter in the skillet and watch for bubbles before flipping. Cook until the other side is also golden.

Top

Top with butter and syrup.

DEVOUR!

FAQs & Tips

Can I make the pancakes ahead of time?

Yes, in fact, I recommend you make the batter then let it sit for at least 10 minutes in the fridge. Making the actual pancakes ahead of time is more an issue when making them for many people. In which case, I usually start them a short while beforehand then store them in the oven set to LOW. They’ll keep warm in there while I work on making more. For this recipe, which is designed for one person, it’s not really necessary.

How do I store the pancakes?

Given this recipe is designed for one, I can’t imagine you’ll have much pancake left worth storing. If you do, let them cool first. Separate multiple pancakes with parchment paper then store them in an airtight container or wrap them in aluminum foil. They will keep in the fridge for up to 5 days. You can also take the wrapped pancakes, put them in a freezer-safe bag, and store them in the freezer for up to 2 months. Let them thaw overnight or just microwave them until done through.

Is vanilla extract and essence the same thing?

No, though you could use essence instead of extract. The latter, though, is more pure and is therefore more potent. Essence, meanwhile, is synthetic; the amount of vanilla can vary from one product to the next. If using essence, you may want to increase the amount to achieve the same level of flavor.

Why do I not want to use the egg white?

You can use egg white, if you like. It acts as a leavening agent and makes your pancakes fluffy and rise high. I prefer a richer and denser pancake, which is why I use only the yolk.

How do I isolate the egg yolk?

Carefully crack the egg. Then, over a bowl, pour the yolk and egg white from one shell half to the other, letting the white fall away.

Serving Suggestions

While the recipe recommends syrup and butter, pancakes have a neutral enough taste that you can pair them with pretty much anything (within reason, of course). If it’s sweet, it will probably work with your breakfast. Fruit jams, syrups (chocolate or otherwise), and other such confectioneries will taste great, as would actual fruit (e.g., banana, berries) and icing sugar. Fresh whipped cream is a treat, just let it melt a bit so that the pancakes can absorb it.

Easy Pancakes for One

Forget making a batch fit for a fleet! With this recipe, you can easily prep Pancakes For One—a single stack for the solo diner.

Course Breakfast

Cuisine American

Prep Time 10

Cook Time 10

Total Time 20

Servings

Calories 200kcal

Author FoodFaithFitness

Ingredients

1/3 cup all-purpose flour
1 1/2 tsp granulated sugar
1 1/4 tsp baking powder
1/8 tsp salt
1/4 cup milk
1 large egg yolk
1 tbsp vegetable oil
1/2 tsp vanilla extract
butter (for greasing and topping)
syrup (for topping)

Instructions

In a medium bowl, combine the flour, sugar, baking powder, and salt with a whisk.
In a separate small bowl, whisk together the milk, egg yolk, oil, and vanilla extract.
Pour the wet ingredients into the dry ingredients and stir until just combined.
Preheat a large skillet over medium heat and grease with butter or cooking spray.
Pour 1/4 cup of batter onto the skillet for each pancake and cook until bubbles appear on the surface.
Flip the pancakes and cook until the second side is golden brown.
Serve the pancakes hot with butter and syrup on top.