Small Batch Homemade Pancakes
This easy small-batch pancake recipe creates light, fluffy pancakes with simple pantry ingredients. Perfect for a quick breakfast or brunch!
Equipment
- Mixing Bowl
- Whisk or Fork
- Sifter
- Non-Stick Frying Pan or Griddle
- Spatula
- Measuring cups and spoons
Ingredients
- 1 cup all-purpose flour sifted
- 2 teaspoons baking powder
- 1 tablespoon sugar
- 1 pinch salt
- 1 egg room temperature
- 3/4 cup milk or plant-based alternative
- 2 tablespoons melted butter or oil
- 1 teaspoon vanilla extract optional
- toppings maple syrup, fresh fruit, powdered sugar, etc.
Instructions
- In a large mixing bowl, sift together the flour, baking powder, sugar, and salt to ensure even distribution.
- In a separate bowl, beat the egg. Add the milk, melted butter (or oil), and vanilla extract, and mix until well combined.
- Pour the wet ingredients into the dry ingredients. Stir gently until just combined. Do not overmix; small lumps in the batter are fine.
- Preheat a non-stick frying pan or griddle over medium heat. Lightly grease with butter or oil.
- Using a ladle or measuring cup, pour about 1/4 cup of batter per pancake onto the pan.
- Cook until bubbles form on the surface and the edges begin to set, about 2-3 minutes. Flip and cook for another 1-2 minutes until golden brown.
- Transfer to a plate and keep warm while cooking the remaining pancakes.
- Serve hot with your favorite toppings such as maple syrup, fresh fruit, or a dusting of powdered sugar.
Notes
For extra fluffy pancakes, let the batter rest for 5-10 minutes before cooking. Experiment with mix-ins like blueberries, chocolate chips, or cinnamon for added flavor.