I strongly believe that pancakes are the greatest "anytime" food — they shouldn't be reserved strictly for breakfast or brunch because they also make a filling lunch or dinner or snack. Basically anytime is the right time for pancakes, except when you don't have time to cook a whole batch — or don't need to.
Pancakes for One = Two Pancakes
Single-serve pancakes consist of two perfectly cooked cakes, ideal for sandwiching with butter and drizzling with maple syrup.
Self-Rise Flour to the Rescue
Self-rising flour is a shortcut ingredient we've used in many of our single-serve recipes. It eliminates the need for flour, baking powder, and salt. It's one small swoop towards kicking a pancake craving. If self-rising flour isn't something you have on hand, you can whisk up 1 cup all-purpose flour, 1 1/2 teaspoons baking powder, and 1/4 teaspoon fine salt. Measure off 1/4 cup for your pancakes; the rest can be stored in an airtight container for future use.
Whipped Egg White
Have you tried Kitchn's lofty pancake recipe? It's so named for the rise it gets from egg whites. Now, in that recipe the egg whites aren't whipped because the addition of buttermilk helps make the pancakes tender and fluffy. Here, whipping the egg white to soft peaks (a seemingly fussy task) makes a mini-batch of lofty pancakes. You don't need to whip out the mixer for this egg white, though — a single egg white is a breeze to whisk by hand.
How To Make Pancakes for One
Makes 2 (5-inch) pancakes
What You Need
milk (not nonfat)
vegetable oil, plus more for cooking
large egg white
Butter and maple syrup, for serving
Mixing spoons and cups
8-inch or larger nonstick frying pan
Combine the dry ingredients: Whisk together the self-rising flour and sugar in a small bowl.
Add the wet ingredients: Add the milk and 1 tablespoon oil, and whisk until mostly smooth.
Whip the egg white: In another small bowl, whisk the egg white to soft peaks.
Fold in the egg white: Gently fold the beaten egg white into the batter.
Cook: Heat a nonstick frying pan over medium-high heat. Add a few drops of vegetable oil and heat until shimmering. Add half the batter and cook until bubbles form on surface, 2 to 3 minutes. Flip and cook until the second side is golden-brown, 2 to 3 minutes more.
Repeat and enjoy: Repeat with the remaining batter. Top with butter and maple syrup.
Self-rising flour substitute: Whisk together 1 cup all-purpose flour, 1 1/2 teaspoons baking powder, and 1/4 teaspoon fine salt. Measure off 1/4 cup for your pancake. The rest can be stored in an airtight container for future use.