Easy Pancakes for One (15 minutes)
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.
Servings 1 person
Equipment
- small mixing bowl
- medium mixing bowl
- whisk
- rubber spatula
- skillet
- Measuring spoons/cups
- spatula
Ingredients
- 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
Instructions
- 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.
Video
Notes
- 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.