How To Make Pancakes for One

Meghan Splawn
Meghan Splawn
Meghan was the Food Editor for Kitchn's Skills content. She's a master of everyday baking, family cooking, and harnessing good light. Meghan approaches food with an eye towards budgeting — both time and money — and having fun. Meghan has a baking and pastry degree, and spent the first 10 years of her career as part of Alton Brown's culinary team. She co-hosts a weekly podcast about food and family called Didn't I Just Feed You.
Follow
updated Jan 22, 2020
(13)

Makes2 (5-inch) pancakes

pinterest
comments
Jump to Recipe
Comments
We independently select these products—if you buy from one of our links, we may earn a commission. All prices were accurate at the time of publishing.
Post Image
(Image credit: Maria Midoes)

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.

(Image credit: Maria Midoes)

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.

(Image credit: Maria Midoes)

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.

1 / 6
Combine the dry ingredients: Whisk together the self-rising flour and sugar in a small bowl. (Image credit: Maria Midoes)
Comments
(13)

How To Make Pancakes for One

Makes2 (5-inch) pancakes

Nutritional Info

Ingredients

  • 1/4 cup

    self-rising flour

  • 2 teaspoons

    granulated sugar

  • 1/4 cup

    milk (not nonfat)

  • 1 tablespoon

    vegetable oil, plus more for cooking

  • 1

    large egg white

  • Butter and maple syrup, for serving

Equipment

  • Mixing bowls

  • Mixing spoons and cups

  • Whisk

  • 8-inch or larger nonstick frying pan

  • Flat spatula

Instructions

  1. Combine the dry ingredients: Whisk together the self-rising flour and sugar in a small bowl.

  2. Add the wet ingredients: Add the milk and 1 tablespoon oil, and whisk until mostly smooth.

  3. Whip the egg white: In another small bowl, whisk the egg white to soft peaks.

  4. Fold in the egg white: Gently fold the beaten egg white into the batter.

  5. 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.

  6. Repeat and enjoy: Repeat with the remaining batter. Top with butter and maple syrup.

Recipe Notes

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.

Filed in:
breakfast
children
easy