Are you the only one in the house that eats pancakes? This short stack recipe is the ultimate pancake recipe for you! Throw away the boxed mix and try this yummy and fluffy small batch pancake recipe for one. For a Sunday morning treat sprinkle with powdered sugar, drizzle the short stack, (two pancakes) with pure maple syrup, a homemade blackberry jam, or fresh fruit with a dollop of whipped cream.
- Use All-purpose Flour for the best pancakes.
- The Baking Powder gives the pancakes light and fluffy texture.
- Use granulated white Sugar. You can also use 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.
- The whole Egg gives the pancakes that fluffiness.
- I mainly use either low fat or whole Milk. Buttermilk is also very good for this recipe and if I have it on hand I'll definitely use it for the pancake batter.
- Vanilla Extract adds flavor depth.
- Use melted Salted Butter, if you use unsalted then increase the added salt.
- A bit of cooking oil for the skillet or an electric griddle
See the recipe card for ingredients quantities.
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.
Mix in the beaten egg, vanilla extract, and melted butter. Slowly add in the milk until you have a thick but easily poured consistency.
Heat the cooking oil in a skillet or griddle over medium heat. Pour ½ for two pancakes or ⅓ 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.
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.
Serve with butter and syrup, or fresh fruit! Add blueberries to the batter for blueberry pancakes or toss in a few chocolate chips.
Measure ut the dry ingredients for one serving, and place them in a Ziploc bag. Date and label with directions.
5 Tips for Perfect Pancakes
The secret to fluffy pancakes is all in the batter. A runny batter will make for flat pancakes, while a too-thick batter will make them tough. The key is to find that perfect balance, and the best way to do that is to use buttermilk.
Making fluffy pancakes is really easy – all you need is a little practice. Here are a few tips to help you get started:
- Use the right ingredients. Pancake 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 to prevent the pancakes from sticking to the pan and making them difficult to flip. If you like those crispy edges use a griddle, just make sure to add oil. This 10-inch cast-iron griddle version from Lodge is so useful.
- Cook the pancakes on medium heat. If you cook them on too high of a heat, 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.
- Serve them with your favorite toppings. Whether you prefer syrup, whipped cream, or fruit, there’s a perfect topping for every pancake.
With these tips, you’ll be able to make delicious, fluffy pancakes every time. Enjoy!
Making Pancakes: Frequently Asked Questions
Yes, you can freeze cooked pancakes. Wrap them tightly in plastic wrap or place them in a freezer bag. 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 or
You might have over-mixed the pancake batter resulting in gluten forming and resulting in a chewy, not fluffy pancake.
Yes! Simply place the batter in a covered container and store it in the refrigerator for up to two days. When you're ready to use it again, just give it a good stir before cooking.
A short stack of pancakes generally contains two pancakes, while a stack of pancakes can contain three or more pancakes.
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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- ¾ cup all-purpose flour
- ¾ teaspoon baking powder
- 1 tablespoon granulated sugar
- 1⁄8 teaspoon table salt
- pinch of cinnamon (optional)
- 1 large egg, lightly beaten
- ⅔ cup milk
- 1⁄8 teaspoon vanilla extract
- 1 teaspoon salted butter, melted
- 1 teaspoon of cooking oil (for the skillet)
- 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 ½ for two pancakes or ⅓ 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!
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Nutrition Information:Yield: 1 Serving Size: 2 pancakes
Amount Per Serving: Calories: 622Total Fat: 17gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 209mgSodium: 800mgCarbohydrates: 93gFiber: 3gSugar: 21gProtein: 21g
The nutritional information provided here are estimates and are not calculated by a registered dietitian.