There’s something special about slowing down on a quiet morning and making a stack of warm, golden pancakes just for yourself. This small batch pancake recipe makes just enough for one or two servings; no fuss, just fluffy comfort on a plate.
A hint of cinnamon and vanilla brings that from scratch flavor, while a splash of lemon juice keeps the pancakes extra tender. Whether it’s a lazy Sunday breakfast or a quick mid-week treat, these pancakes are the perfect start to your morning ritual.
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If you want something fruity, check out these small batch raspberry pancakes!
Ingredient Notes
Recipe using basic pantry staples and milk, NO egg needed! These are the fluffiest and easiest recipe, ready in minutes.
- Lemon juice cannot be omitted.
- Flour: only all purpose flour has been tested with this recipe.
- Milk: whole milk and soy milk both work great in this recipe.
- Optional: Add a pinch of cinnamon
Cooking Tips
- Be sure to not add more milk than in the recipe, or less flour, doing either will result in a watery batter, the batter should be a pancake batter consistency , which is slightly thinner than muffin batter.
- Use a cooking spray or butter on your pan if needed. I did not need any cooking spray butter to grease the pan and there was no sticking. However, for stainless steel, cast iron, older pans, or other types of pans, some type of fat (cooking spray, oil, butter) may be needed to prevent sticking.
Storage: Store leftovers in the fridge or freezer in airtight containers, if there are any leftovers. Reheat in the toaster or microwave until warm. Leftover cooked pancakes can also be frozen for later.
Process Images: Basic Small Batch Pancakes
Mix the dry, add the the wet ingredients. Stir to mix and pour appropriate amount of batter into the heated pan.
Flip and continue cooking the remaining pancakes and serve.
Basic Pancake Recipe
Ingredients
Recipe Directions
- Stir together the dry ingredients; flour, baking powder, and sugar.
- Make a well in the center and add the wet ingredients; oil, milk, lemon juice, and vanilla. Stir, or whisk, well until there are no lumps.
- Heat your pan on medium to high heat and pour about ⅓ cup of the pancake batter into the center of your pan.
- Flip the pancake after 1-2 minutes, or once you see bubbles forming on the top, or the sides start to firm up. Then cook for another 1-2 minutes on the other side.
- Once done, remove from the pan and continue cooking the rest of the batter in the same way.
- Enjoy with fresh berries and syrup!
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