This single serve pancake recipe makes a small batch of three fluffy pancakes—perfect for one person. It’s an ideal way to enjoy a pancake breakfast or brunch without cooking a large batch.
Why I Love It:
- Perfect single-serve portion — This recipe yields three pancakes, making it simple to enjoy a fresh breakfast without leftovers.
- Fluffy texture — Homemade “buttermilk” (milk + vinegar), whipped egg white, and the combination of baking powder and baking soda produce tender, airy pancakes.
- Customizable — Enjoy them plain or fold in mix-ins like chocolate chips or blueberries for variety.
Ingredients
- 1 egg white
- ½ cup milk (whole milk preferred)
- 1 tablespoon distilled white vinegar (to make buttermilk)
- 1 tablespoon melted unsalted butter
- ½ cup all-purpose flour
- 1 tablespoon granulated sugar
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ⅛ teaspoon kosher salt
See the recipe card below for details on yield and nutrition.
Step by Step
This single serve pancake batter mixes easily by hand in one bowl and cooks on the stovetop to yield three light, fluffy pancakes.
Photo 1 — Whisk the egg white in a medium bowl until foamy. A fork works fine.
Photo 2 — Mix the milk and vinegar to make a quick buttermilk, then add the melted butter. Gently fold in the sugar and dry ingredients—do not overmix.
Photo 3 — Heat a nonstick skillet over medium-low and lightly grease if needed. Pour ⅓–½ cup batter for each pancake. Cook until edges are set and bubbles form on top.
Photo 4 — Flip and cook until both sides are golden brown. Repeat with remaining batter.
Recipe Tips
- Egg white only: Using only the white helps keep the batch small and contributes to a lighter texture. Save the yolk for another single-serve recipe.
- Doubling: To make enough for two people, double the ingredients or use a whole egg instead of two whites.
- Don’t overmix: Mix just until combined. Small lumps are fine and help keep pancakes tender.
- Measure flour correctly: Use the spoon-and-level method—spoon flour into the measuring cup, then level with a knife—to avoid overmeasuring.
Recipe FAQs
Fluff the flour in its container, spoon it into the measuring cup, then level it off with a knife. This prevents packing and overmeasuring compared to scooping directly with the cup.
Flip once bubbles appear across the top and the edges look set. If the bottoms brown too quickly before bubbles form, lower the heat.
Related Single Serve Recipes
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Single-Serve Dot Cake (Small Batch Copycat)
-
Single-Serve Chocolate Cake Balls (Small Batch)
-
Single-Serve Yellow Cake with Chocolate Frosting
-
Single Serve Biscuits and Gravy
My debut cookbook is available now: A Little Something Sweet features 75 single-serve recipes created for small households and solo cooks.
Recipe
Single Serve Pancakes (Small Batch)
This single serve pancake recipe makes three fluffy pancakes, ideal for a single-person breakfast or brunch.
- Author: Kathleen Hansen
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 1 serving (3 pancakes)
- Category: Breakfast
- Method: Stove
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 egg white
- ½ cup milk (whole milk recommended)
- 1 tablespoon white vinegar
- 1 tablespoon melted unsalted butter
- ½ cup all-purpose flour
- 1 tablespoon granulated sugar
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ⅛ teaspoon kosher salt
Instructions
- Make buttermilk: Combine milk and vinegar and let sit a few minutes until slightly thickened.
- Whisk egg white: Whisk the egg white in a bowl until foamy.
- Combine: Add the homemade buttermilk and melted butter to the egg white, then gently fold in sugar and dry ingredients. Do not overmix.
- Cook: Heat a nonstick skillet over medium-low and lightly grease if necessary. Pour ⅓–½ cup batter per pancake. Cook until edges are set and bubbles appear on top.
- Flip: Flip and cook until golden brown on both sides. Repeat with remaining batter.
- Serve: Serve warm with butter, maple syrup, berries, or whipped cream.
Notes
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days, or freeze in a sealed bag for up to 3 months.
This recipe yields three pancakes approximately 4 inches in diameter each.
Nutrition
- Serving Size: 3 pancakes
- Calories: 444
- Sugar: 19.2 g
- Sodium: 583.6 mg
- Fat: 12.3 g
- Carbohydrates: 69 g
- Fiber: 1.8 g
- Protein: 14.3 g
- Cholesterol: 33 mg