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Small Batch Pancakes for the win! This fluffy, from-scratch recipe is perfect for those mornings when you’re craving pancakes but don’t want a whole stack. Make just enough for two (or four!) with this easy recipe.
These Small Batch Pancake are light, airy, and have that irresistible golden-brown crust we all love. But the best part? No more leftover pancakes tempting me to eat them! This recipe is perfectly portioned for smaller households or those times when you just want a couple of pancakes.
This recipe is made with easy pantry ingredients. Plus, it’s incredibly easy to customize. Add your favorite mix-ins like chocolate chips, blueberries, or even a swirl of cinnamon sugar to make them extra special.
Ingredient Notes
- Milk: You can use any kind of milk (regular, fat free, even non-dairy milk).
- These are egg-free pancakes by design but they’re still super fluffy and moist and leavened by baking powder.
- I use vegetable oil to make my life easier, but you can substitute coconut oil or melted unsalted butter.
- This recipe is written to make either two or four pancakes, the perfect single serving or small batch pancake recipe.
How to make Small Batch Pancakes
- I like to whisk together my dry ingredients in a small bowl, then stir in the liquid ingredients.
- Once you whisk in the wet ingredients you’ll want to cook the pancakes right away or you might need to add a bit more liquid.
- There might be some small lumps in the finished batter.
- Cook the pancakes on a preheated griddle or in a small skillet. You know when pancakes ready to flip with the little bubbles that float to the top start to pop.
Variations
Fluffy pancakes like this are so easy to vary to make your own:
- Buttermilk Pancakes: use buttermilk instead of milk (did you know you can make your own buttermilk with lemon juice or vinegar?)
- Blueberry Pancakes: fold some thawed frozen or fresh blueberries into the batter.
- Chocolate Chip Pancakes: Fold chocolate chips into the batter.
- Add a few drops of vanilla extract.
Expert Tips
- A nonstick skillet or griddle works best for making pancakes.
- It’s best to mix up the pancake batter right before cooking as the batter will thicken as it sits.
- Serve with a dollop of butter and drizzle of maple syrup, or use whipped cream and fresh berries or sliced bananas on top!
Small Batch Pancakes Recipe
Ingredients
For 2 pancakes:
- ¼ cup (31g) all-purpose flour
- 1 teaspoon (4g) granulated sugar
- ¼ teaspoon baking powder
- ⅛ teaspoon salt
- ½ tablespoon vegetable oil or melted butter
- ¼-⅓ cup milk
For 4 Pancakes:
- ½ cup (62g) all-purpose flour
- 2 teaspoons (8g) granulated sugar
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 1 tablespoon vegetable oil or melted butter
- ½ – ⅔ cup milk
Instructions
- Preheat griddle to 350°F or heat a skillet over medium heat.
- Whisk flour, sugar, baking powder, and salt in a small bowl.
- Add oil and the smallest amount of milk called for (¼ cup for 2 pancakes; ½ cup for 4) and whisk, adding more milk as needed for desired thickness. You want the batter to easily run off the whisk back into the bowl.
- Note: if the batter sits at all while you wait for the pan to heat it will thicken and you may need to add a bit more milk.
- Ladle pancake batter onto prepared pan or griddle. Cook until the bubbles rise and begin to pop and the pancake is golden on the bottom, then flip.
- Serve hot with syrup.
Recipe Notes
- You can use any kind of milk (regular or nondairy). The lower the fat content of the milk the less you’ll need to add.
- You know your pan is ready to add your pancakes when you flick water into it and it “dances” in the pan.
