Single-Serve Pancake

A giant, fluffy pancake perfect for satisfying that breakfast craving, my Single-Serve Pancake is a quick and easy hot breakfast for one!

A Hearty, Filling Breakfast for One

A warm, comforting breakfast can’t always be a big production, especially if you’re short on time and only feeding yourself. But that doesn’t mean it can’t be satisfying and filling! My Single-Serve Pancake is everything you love about fresh-off-the-griddle pancakes, in a single serving that takes less than ten minutes, start to finish. Breakfast for one, please!

Teens in the Kitchen

This easy pancake recipe is part of my Teens in the Kitchen collection. My teens rarely wake up at the same time. Instead of making pancakes to order all morning long, I taught them how to make one giant fluffy pancake whenever they’re craving one. It’s quick, easy, and gives them a little more independence in the kitchen. A simple, soft-scrambled egg is another easy recipe that will come in handy!

Ingredients and Supplies

(see recipe card at the bottom of this post for measurements and details)

Ingredients:

• All-purpose flour: gives the batter structure that gives the pancake its shape while keeping it tender.
• Granulated sugar: sweetens the pancake and also helps it brown beautifully on the skillet. You could swap in honey, maple syrup, coconut sugar, or even brown sugar, though liquid sweeteners may make the batter slightly looser.
• Baking powder: main leavening agent that makes the pancake rise and turn fluffy instead of flat and heavy.
• Kosher salt: balances the sweetness while enhancing all the other ingredients in the pancakes. Fine sea salt or table salt can easily be substituted, though you’d use a little less table salt since it’s finer.
• Milk: adds moisture and helps create a smooth batter without making the pancake too rich or heavy. Any milk works well here, including whole milk, almond milk, oat milk, or buttermilk for extra tanginess.
• Unsalted butter: adds moisture and a rich buttery flavor to the batter while helping to keep the pancake tender and soft inside. Also helps the batter not stick to the skillet while cooking.
• Pure vanilla extract: enhances the overall flavor and adds a rich, warm taste.
• Large egg: help bind the batter together while also adding richness, moisture, and lift for tender pancakes. You could substitute flax eggs, chia eggs, or a commercial egg replacer, though the pancakes may be slightly less fluffy.

For serving (optional):

• Butter: moistens the top of the pancake and gives it that classic buttery flavor.
• Pure maple syrup: adds rich flavor that tastes classic with pancakes. Honey or pancake syrup can work instead, though pure maple syrup gives the most balanced and familiar breakfast flavor.
• Fresh berries: sliced strawberries, whole blueberries or even banana slices add sweetness and texture.
• Chocolate chips: hard to go wrong with sweet, chocolate in every bite.

Supplies:

• Medium mixing bowl
• Whisk
• 10- to 12-inch nonstick skillet

How to Make a Single-Serve Pancake

• In a medium bowl, whisk together the flour, sugar, baking powder, and salt.
• Add the milk, melted butter, vanilla, and egg.
• Whisk until just combined. Do not overmix.

• Heat a lightly buttered 10- to 12-inch nonstick skillet over medium-low heat.
• Pour the batter into the skillet, spreading it evenly into one large pancake.
• Cook until bubbles begin to form on top and the edges start to look set, about 3–4 minutes.
• Carefully flip the pancake and cook for another 2–3 minutes, until golden brown and cooked through.
• Serve with butter, maple syrup, fresh berries, chocolate chips, or your favorite pancake toppings.

If you make my Single-Serve Pancake, be sure to snap a picture and share it with me on Instagram @thebakermama so I can see. If you’re on Facebook, be sure to join my Friends of The BakerMama group to connect and share all the fun and yummy recipes of mine that you make! 😍 I just love seeing how inspired and creative y’all get with the ideas I share. Enjoy!

xoxo,

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