Raspberry Pancakes for One
These fluffy raspberry pancakes are made just for one! With a tangy homemade buttermilk base and juicy raspberries folded in, they’re quick to whip up and perfect for a cozy solo breakfast. Light, tender, and full of berry flavor, you’ll love this small batch take on a breakfast favorite.
Servings: 1 person
Cost: $0.85
Ingredients
- 1 cups all-purpose Flour
- 1 tablespoons granulated sugar
- 1 tablespoons baking powder
- 2 tablespoons vegetable oil
- 1 cups whole milk
- ¼ teaspoon vanilla extract
- 3 ounces fresh raspberries plus more for topping
Instructions
- Whisk together the flour, sugar, and baking powder in your large bowl.
- Make a well in the middle of the dry ingredients and add the vegetable oil, milk, and vanilla. Stir until well combined and no dry spots.
- Gently fold in the raspberries.
- Gently mix the batter.
- Heat your pan to medium-low heat and add your cooking spray, or butter and melt the butter then add about ⅓ cup of the batter to your pan and cook for about 1-3 minutes, or until the top starts to bubble and the bottom is golden.
- Flip the pancake and cook for another 1-3 minutes, or until the other side is golden.
- Repeat steps 5 & 6 until you run out of batter.
