This easy pancakes for one recipe is perfect if you want a delicious breakfast, without all the leftovers. This 15 minute recipe includes a buttermilk flavor hack, which is perfect if you don't always have buttermilk on hand. Or make French Toast for One.
Table of contents
How will this dish make your life easier?
I used to think that homemade pancakes took just too much effort. I mean, I think my family used to whip egg whites to make them. Not doing that anymore.
Now you don't have to leave your house for a delicious breakfast. This easy recipe for pancakes for one takes just 15 minutes to make, and will satisfy your pancake craving so well. They're fluffy, tender, and just sweet enough.
This recipe is great because you can use cream (or milk) + white vinegar to DIY buttermilk. No need to have extra buttermilk to then have to figure out how to use. Plus the other ingredients are pantry essentials.
Make a larger batch of the dry ingredients to make these pancakes for one even easier, and easy to make extra servings of. Plus the topping options are endless: like pumpkin, blueberry, chocolate chip, or even Bananas Foster.
Other delicious breakfast recipes
- Baked Oats for One
- French Toast for One
- Coffee Chia Pudding
- Apple Omelet with Sharp Cheddar Cheese
- Easy Breakfast Tacos
- Spinach Apple Banana Smoothie
What makes this dish so good?
How do I make it?
To start making your pancakes for one, mix together cream and vinegar. Add both to a small mixing bowl, stir to combine. Set aside.
In a medium bowl, whisk together flour, baking powder, sugar, salt.
Although I usually use kosher salt in recipes here, I recommend using table salt. Each time I tried this recipe with kosher salt, I bit into salt granules in the pancakes.
Next, add wet ingredients: cream and vinegar mixture, beaten egg yolk, and melted butter. Combine until dry ingredients are moistened, just incorporated. Do not overmix your pancake batter, there will be lumps.
Heat skillet over medium-low heat. Once hot, spray with cooking spray, Spoon about ¼-1/3 of batter into center of skillet. Let cook until small bubbles dot the surface. Look on bottom side of pancake, if it's golden brown, flip. Cook another 1-3 minute.
Repeat with remaining batter. You can cook multiple pancakes in a large skillet, or on a griddle, if you have room to flip them. I usually go for cooking more at once over nice clean flips (except these photos).
Serve your fluffy pancakes for one with bacon, sausage, and/or eggs. Top them with butter and syrup, or fruit, chocolate chips, nuts, etc. Enjoy immediately.
If storing for later, store in an airtight container for up to 5 days, reheat in the microwave or toaster oven.
How to make your own pancake mix
- Make a 4x batch (or however much you want) of the dry ingredients and store in an airtight container.
- To make one serving, follow recipe in recipe card below, except just add ½ cup cream and 1 ½ teaspoons white vinegar and ½ cup dry ingredients (+ same egg and butter). This batter will be a bit more liquid than not using already mixed dry mix.
- You can easily double or triple, etc this recipe, and follow the same instructions.
- Cream + distilled white vinegar is best to replace buttermilk, but you can use regular milk too. Or lemon juice. Or use the same amount of buttermilk as cream, if you have it.
- Although I usually use kosher salt in recipes, I recommend using table salt in this recipe. Each time I tried this recipe with kosher salt, I bit into salt granules in the pancakes.
- Add blueberries or chocolate chips (mini chips are great) to batter to make blueberry pancakes or chocolate chip pancakes.
- Make a larger batch of the dry ingredients for even easier breakfast. Instructions are right above this section.
- Other great toppings: These options are great mixed in or added on top of your pancakes for one: fresh or frozen blueberries (or other berries), chocolate chips, peanut butter, chopped nuts, Bananas Foster Topping, whipped cream, etc.
There is no set serving size. It depends on how hungry you are. This recipe makes 3-4 4-inch pancakes.
This recipe might make more than you want to eat at once (save the leftovers), be just right, or not enough (add sides if this is the case-bacon, eggs, sausage, fruit are great with pancakes).
It depends on what mix you like and the cost of buying your own ingredients (what store you shop at, the quality/price of individual products).
It will likely be less expensive to make your own as they're made with pantry staples.
Have them just like you'd have for breakfast. You can add chocolate chips, berries, nuts, etc to the batter or use as a topping. If you like to eat more for dinner, you might want to add eggs, bacon, fruit, etc as sides.
Scramble your leftover egg white for scrambled eggs (or add to another egg +) for a side.
What can I make with leftover ingredients?
- Cream: Use instead of milk in lots of recipes, like: Butterscotch Milkshake, Peanut Butter Chia Pudding, and Instant Pot Chicken and Mushroom Soup.
- Egg white: (or eggs) add your extra egg white to these existing recipes (you can replace a whole egg with it, or add to it) Microwave Egg Bowl, Ugandan Chapati Roll with Vegetables, Chorizo Breakfast Casserole, or Time Saving Breakfast Sandwiches.
Did you make these pancakes for one? Leave me a comment & rating to share how they turned out!
Pancakes for One
- small mixing bowl
- medium mixing bowl
- rubber spatula
- Measuring spoons/cups
- ½ cup + 2 Tablespoons heavy cream or ½ cup + 2 Tablespoons buttermilk
- 2 teaspoons white vinegar
- ½ cup all purpose flour
- ½ Tablespoon granulated sugar
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon table salt
- scant 1 Tablespoon butter melted
- 1 egg yolk
- In a small bowl, mix together ½ cup + 2 Tablespoons heavy cream and 2 teaspoons white vinegar. Set aside.
- In a medium mixing bowl, whisk together ½ cup all purpose flour, ½ Tablespoon granulated sugar, ½ teaspoon baking powder, ½ teaspoon baking soda, and ¼ teaspoon salt.
- Add heavy cream and vinegar mixture, a scant Tablespoon of melted butter, and 1 egg yolk to dry ingredients. Mix together until just incorporated, it's ok if there are lumps.
- (let batter sit for 30+ minutes for deeper flavor)
- Heat a skillet over medium-low heat. Once hot, spray with cooking spray, or add butter to pan. Spoon about ¼-1/3 of batter onto skillet. You will make 3-4 pancakes. Cook until the top is covered with tiny bubbles. Bottom will be golden brown. Adjust heat if needed. Flip and cook 1-3 minutes, until other side is golden brown. Sides of pancakes should look cooked through.
- Repeat until all batter is used up.
- Enjoy immediately. Top with butter and syrup. Other toppings/fillings include: fruit, chocolate chips, nuts, etc.
- You can make extra servings of the dry ingredients for quicker breakfasts in the future. See notes above recipe card for instructions.
- Although I usually use kosher salt in recipes here, I recommend using table salt. Each time I tried this recipe with kosher salt, I bit into salt granules in the pancakes.
- Swap cream for milk, but batter won't be as thick and creamy. Or use buttermilk if you have it.
- Let the batter sit for 30 minutes on the counter or longer in the fridge for fluffier more deeply flavored pancakes. But you can cook them immediately, and they're still good.
- Save egg white to add to scrambled eggs or other egg dishes.
- Topping/filling options: fruit, nuts, chocolate chips, etc.
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