You will flip for these made-from-scratch short-stack pancakes! This small batch pancake recipe is made with simple ingredients like flour, eggs, milk, and butter. Throw away the box mix and try this small batch perfect pancake recipe for one. Enjoy this easy breakfast recipe on a lazy weekend morning.
if you enjoy breakfast then this apple dutch baby for one, single serving french toast recipe , and what would the weekend be without these easy cinnamon rolls, also, don’t miss my single blueberry muffin recipe.
For a Sunday morning treat, sprinkle with powdered sugar, drizzle the short stack (two pancakes) with pure maple syrup, homemade blackberry jam, or fresh fruit with a dollop of whipped cream.
Click the recipe link at the top of the page to go straight to the printable recipe card, which includes ingredient amounts, a detailed ingredient list, instructions, and recipe notes. You can also scroll through the post for helpful tips and step-by-step instructions. The recipe card is located at the bottom of the post.
Why To Try This Recipe
- This great recipe will give you far tastier pancakes than any box of store-bought pancake mix.
- These fluffy American pancakes use simple ingredients and pantry staples that most of you will have in your local grocery store.
- This is a versatile recipe. I’ve flavored the batter with cinnamon and vanilla, but you can play with the flavors and spices.
- Serve these pancakes for one exactly how you like them; I’ve made some suggestions for toppings later in the post.
- With no complex instructions, this easy recipe can be prepared and cooked in minutes.
✔ Main Ingredients Notes
The full ingredient list, with quantities and instructions, is located in the recipe card at the bottom of this post.
- Dry Ingredients: Use all-purpose flour. Baking powder gives the pancakes a light and fluffy texture. Use granulated white sugar or a combination of white and brown sugar. You need the salt to enhance the flavor and balance the sweetness of the sugar. I just use an iodized table salt, nothing fancy.
- Wet Ingredients: Whole egg gives the pancakes that fluffiness, so I don’t recommend using egg whites.I mainly use either low fat, whole milk or buttermilk .Use melted salted butter, if you use unsalted then increase the added salt.
- Oil: A bit of cooking oil for the skillet or an electric griddle
- Flavoring: Vanilla extract adds flavor depth or squeeze some fresh orange juice or orange extract into the mix
- Spices: I’ve added a pinch of ground cinnamon; this is optional and you can leave out if you prefer.
✎ Step-by-Step Instructions
Step Once: In a large measuring cup, add the flour, baking powder, salt, and sugar. Use a whisk to mix the ingredients together, If using cinnamon add now.
Step Two: Mix in the lightly beaten egg, vanilla extract, and melted butter. Slowly add in the milk until you have a thick but easily poured consistency.
Step Three: Heat the cooking oil in a skillet or griddle over medium-high heat. Pour 1/2 for two pancakes or 1/3 of the batter for three pancakes onto the hot griddle. Mixing in a measuring cup makes it easy to get the right amount of batter onto the griddle.
Cook until bubbles form and start to break, usually about 2-3 minutes.
Step Four: The underside of the pancake should now be a nice golden brown. Use a large spatula to flip the pancake and cook for about one more minute.
Place the cooked pancake on a warmed plate or in a warm oven and repeat for the next pancake.
Sydney’s 5 Tips for the Best Pancakes
- Use the right ingredients. The batter mix usually contains baking powder, which helps to make them fluffy. Be sure to follow the recipe carefully, and don’t add too much or too little of any ingredient.
- Use a non-stick pan. This will help prevent the pancakes from sticking to the pan and making them difficult to flip. If you like crispy edges, use a griddle; just make sure to add oil. The 10-inch cast-iron griddle version from Lodge is so useful.
- Cook over medium-high heat. If you cook them too high, they will be burnt on the outside but not cooked through in the middle.
- Flip them at the right time. Don’t flip the pancakes until they are ready – when they start to form small bubbles on the surface, they are ready to flip.
- Toppings. Serve them with your favorite toppings.
Bonus Quick Tip: To keep the pancakes warm, place them in a single layer on a baking sheet in a warm but not hot oven.
Serving Suggestions
- Serve with butter and syrup or your favorite jelly or jam.
- Add a spoonful of whipped cream or thick Greek yogurt.
- Top with crispy bacon and drizzle over maple syrup for that perfect sweet/savory combination.
- Serve with some fresh fruit, such as blueberries, strawberries, raspberries, sliced bananas, mango, or pineapple. The options are endless.
- You can even add flavor to the batter, add fresh blueberries to the batter, stir through some finely shredded lemon or orange zest, or toss in a few chocolate chips.
Helpful tools for this recipe
- Non-stick pan: A large skillet makes it so much easier to make pancakes; they won’t stick and will be easier to flip over. For a crispier pancake, I like to use a cast-iron skillet.
- Whisk: Use a whisk to remove lumps and ensure a smooth batter.
？Frequently Asked Questions
A short stack of pancakes generally contains two pancakes, while a stack of pancakes can contain three or more pancakes.
Pancakes are best made fresh, however you can store leftovers once they are cooked. What I like to do is make up bags with dry ingredients, ready to make pancakes any time I want. Measure the dry ingredients for one serving, and place into a Ziploc bag. Date and label with directions, then just add the wet ingredients when you are ready to cook.
Yes, you can freeze cooked pancakes. Wrap them tightly in plastic wrap or place them in freezer bags. They will keep for up to 1 month for the best quality. When you’re ready to eat them, thaw the pancakes overnight in the refrigerator or reheat them directly from the freezer (no need to thaw) in a toaster oven.
You may have over-mixed the pancake batter resulting in gluten forming and this results in a chewy pancake. For fluffy pancakes only whisk the batter to smooth and lump free, then stop.
Yes! Simply place the leftover batter in a covered container and store it in the refrigerator, for best result use the next day.. When you’re ready to use it again, just give it a good stir before cooking.
Most people believe that the skillet should be hot enough to make a drop of water sizzle when it hits the pan. However, if the skillet is too hot, the pancakes will burn on the outside while remaining raw in the center. The ideal temperature for cooking pancakes is between 375° and 380° Fahrenheit. Use a Digital Temperature Gun for Cooking to check the temperature of your skillet before cooking the pancakes.
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Ingredients
Equipment
Method
- In a medium bowl add the flour, baking powder, and sugar. Use a whisk to mix together. If using cinnamon add now.
- Heat the cooking oil in a skillet or griddle over medium heat. The skillet should be about 375°. You can check the temperature using a digital thermometer.
- In a separate bowl mix the egg, vanilla extract, milk, and melted butter.
- Slowly add the liquid mixture to the dry mix. Use a fork or spoon to combine the ingredients. Don't overmix, the batter should be slightly lumpy and not perfectly smooth.
- If making two larger pancakes you will need to cook one pancake at a time. Pour 1/2 for two pancakes or 1/3 of the batter for three pancakes onto the hot griddle. Transferring the batter to a measuring cup makes it easy to get the right amount of batter onto the griddle.
- Cook until bubbles form and start to break usually about 2-3 minutes. The underside of the pancake should now be a nice golden brown. Use a large spatula to flip the pancake and cook for about one more minute.
- Place the cooked pancake on a warmed plate and repeat for the next pancake.
- Serve with butter and syrup, or fresh fruit and whipped cream!
Friend sent this recipe and i gave it a try. Turned out great!
very good