Short Stack Pancakes for One Recipe

Are you the only one in the house that eats pancakes? This short stack recipe is for you! Throw away the boxed mix and try these yummy and fluffy small batch pancakes 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.

Looking for more breakfast ideas, try my dutch baby pancake or french toast recipe.

Ingredients Notes

• Use All-purpose Flour for the best pancakes
• The Baking Powder gives  the pancakes a light and fluffy texture.
• Use granulated white Sugar. You can also use a combinatin 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 definetely use 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 griddle

See the recipe card for ingredients quantities.

Recipe Directions

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 and repeat for the next pancake.

Serve with butter and syrup, or fresh fruit!

Make Ahead Tip

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:

1. 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.
2. 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.
3. 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.
4. 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.
5. 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!