Making pancakes for one is not only incredibly simple, but it’s also a great kitchen staple if you live by yourself, just want a small meal, or if don’t want to spend forever making a large batch of pancakes.
It feels like it’s been forever since I’ve had or made pancakes.
Pancakes are one of those breakfasts that seem like they take forever to make and cleanup is more than a chore.
And as a college student, I never actually have the time to cook up an entire batch of pancakes. But they’re actually one of my favorite breakfasts so I wanted to figure out how to make pancakes a feasible breakfast option for me.
So with this recipe, you’ve got three options:
- Make a large batch of the dry mix and add x amount of the dry mix with the wet ingredients whenever you want to make a batch of pancakes for one.
- Make the recipe as is and eat all of the pancakes (ya know, if it’s one of those mornings where you’re voraciously hungry).
- Make the recipe as is and eat half of the pancakes, and put the rest in a Ziploc bag or storage container & refrigerate to eat within a week.
For the large batch of dry mix:
- 6 cups all-purpose flour (or you can do a mix of whole wheat and all-purpose flour)
- 1/2 cup sugar
- 1/4 cup baking powder
- 1 tablespoon salt
Mix everything together in a large bowl and store in a large glass jar or a gallon plastic bag.
This will make about 5-6 batches of pancakes.
This is probably one of the easiest breakfasts to make, even if you don’t think you can cook, as long as you don’t burn them, I guarantee you’ll be able to make these pancakes for one.
You could also easily make this recipe gluten free by substituting in Bob’s Red Mill 1-To-1 Gluten Free Flour.
If you make these pancakes or any of my recipes, post them on Instagram with the hashtag #naturalchow! I love seeing what you guys make!
Here’s the recipe:
- 1 cup all-purpose flour
- 2 teaspoons sugar
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon buttermilk powder (optional)
- 1 teaspoon vegetable oil
- ¾ cup whole milk
- 1 large egg
- 1 teaspoon vanilla extract
- In a medium bowl, combine the flour, sugar, baking powder, salt, and buttermilk powder (if using) and whisk to combine.
- Add in the vegetable oil, milk, egg, and vanilla extract and mix with a wooden spoon until combined. Do not overmix, as this will make the pancakes tough and dense.
- On a lightly greased griddle or frying pan over medium heat, pour ⅓ cup of the batter at a time onto the pan and cook for about 1-2 minutes on each side. Flip when bubbles rise to the surface and pop and the edges of the pancake appear dry.
- Eat immediately with butter, syrup, and your favorite pancake toppings.