UPDATED post for Pancakes for One. Updates include new photos and recipe card.
We interrupt your regular programming to bring you the following Public Service Announcement:
You. Yes, you. You who are eyeballing that yellow plastic bottle, contemplating adding some water and shaking it to make pancakes. Put. It. Down. Walk away from the scary shake-and-pour. Turn your back on the microwaveable pancakes. Because, guess what? Give up? Come a little closer so I can let you in on a little secret.
[bctt tweet=”You are never more than 20 minutes away from homemade pancakes!” username=”PastryChfOnline”]
Oh, sorry. Did I hurt your ears? But, it’s true. You are this close to homemade pancakes. Yes, even if you live alone or all your family is out at the movies.
Here’s how it’s done. Follow these steps To The Letter, and you, too, can be enjoying fresh, homemade pancakes in just a bit longer than it takes to listen to (okay, read) this announcement.
What Do I Need to Make Pancakes?
Barring a box of mix or a frozen brick of pancakes from the big box store in your freezer, here’s what you’ll need. You probably own most of this stuff already.
- self-rising flour
- sugar
- milk (you can use non-dairy milk)
- vegetable oil
- a well-seasoned cast iron skillet or griddle (an electric fry pan works here too)
- a timer
- a stove
- one bowl
- one whisk
- one spoon (a regular teaspoon will do)
- a half-cup measure
- a pancake turner or other thin spatula-type Item
- butter
- real maple syrup (yes, it is worth it)
- a plate
- a fork (optional)
Pancakes for One
Pancakes for One
Ingredients
- 1/2 cup self rising flour
- 1 Tablespoon sugar
- 1/3 cup whole milk, about 1/4" shy of the top of the half cup measure
- 1 Tablespoon vegetable oil, I use avocado oil
- a sprinkle of cinnamon or other pancake-y type spice, optional
- splash of vanilla/citrus zest/chocolate chips--whatever, optional
For Serving
- 1 Tablespoon butter
Instructions
The Procedure
- Preheat the skillet over medium/medium-high heat. Set the timer for five minutes.
- In your bowl, whisk together all dry ingredients, including zest, if using. Do not mix in any "chunky" mixins here--only spices or zest
- Stir oil into milk, and add vanilla, if you're using it.
- Pour over dry ingredients and whisk slowly until just incorporated.
- Let the batter sit until the timer goes off.
- Rub a little butter onto your skillet.
- Pour 1/3 of your pancake batter into the skillet.
- While your pancake cooks, heat up the maple syrup so it's ready to go.
- Let pancake cook until the bubbles around the edges pop but don't fill back in with batter, about 3-4 minutes. If using blueberries, cinnamon chips, chocolate chips, etc, sprinkle on a few evenly over the top of the pancake before flipping.
- Flip pancake and cook about 2 minutes.
- While the second side of the pancake cooks, put a wee pat of butter on your plate.
- Place this pancake onto plate on top of butter.
- Make 2 more pancakes the same way you made the first.
- Put a wee pat of butter on top of your first pancake.
- Pile on the other 2 pancakes as they finish cooking, adding a small pat of butter in between each pancake.
- Turn off stove.
- Pour syrup on top of pancakes.
- Eat.
Notes
Rather than plating each pancake before plating the next, you can keep the cooked pancakes warm in a toaster oven and then plate everything all at once.
As a special treat, rather than using plain maple syrup, try some of the Bourbon barrel-aged maple syrups that are out now. Very good! It's pricey, but these are pancakes for one, and that means you're not sharing with your kids or your husband. Indulge!
Nutritionals calculated without the butter (or syrup) for serving. Just so you know.
I made my pancakes for one with lemon zest in the batter and fresh blueberries sprinkled on top of each pancake as it cooked.
Nutrition Information:
Amount Per Serving: Calories: 442 Saturated Fat: 13g Cholesterol: 8mg Sodium: 36mg Carbohydrates: 61g Fiber: 1g Sugar: 16g Protein: 10g
So, next time you think about taking the Low Road with the shake-n-pour, remember, you now know the secret of Homemade Pancakes in 18 minutes.
That concludes this Public Service Announcement. We now return you to your regularly scheduled programming.
Thank you for spending some time here today. Enjoy your pancakes that you don’t have to share with anyone! Take care, and have a lovely day.
molly says
What? No egg?? Illustrious Chef, I bow before your awesome recipes…..but, but, but! Pancakes without eggs? Did I sleep through that class or what? I want to get this right as I am often in the position of making pancakes, or summat, for one!
onlinepastrychef says
I know, right?! I always thought I needed an egg in my pancakes, too. But w/o it, the result is much more tender. Try it (plus, it’s one fewer ingredient you have to remember)!
Hannah says
Hurrah for the no-egg and the single-serving! I cook only for myself, never have eggs in my fridge, and have recently decided I need to give pancakes another go after disliking them for most of my life. Pastry Chef to the rescue!
onlinepastrychef says
Hurrah, indeed! All signs point to: “It’s Time for Hannah to Start Eating Pancakes Again.” =D
MJ Schrader says
I may have to try this, although I had to look up the recipe for turning all purpose flour into self-rising. (for anyone else, add 1/4 tsp salt and 1/4 tsp baking soda) But what a great way to make pancakes for just me 🙂
onlinepastrychef says
MJ, if you don’t have sr flour, I’d make it w/ 1/2 cup all purpose, 1/2 teaspoon baking powder and 1/4 teaspoon of salt. Since the batter doesn’t contain any acidic ingredients, the baking soda won’t work so well in this case. Regardless, do make them–very easy, and perfect for one! 🙂
Camille says
Pancakes may be the fastest breakfast I know how to cook, mainly because I insist on cooking my scrambled eggs the slow way. 🙂
Groovyoldlady says
Pancakes are like biscuits and pie crusts; SO easy to make homemade. Why would anyone use a mix???
Daily Spud says
A pancake with no eggs – well now, there’s a thing. As for that shake-and-pour thing, may it never, ever touch my shopping basket!
Medifast Coupons says
And the smell of pancakes first thing in the morning, yum! Yeah who buys that nasty pour stuff, so wrong. I even cheat sometimes and make the batter the night before just to save that bit of breakfast time. And pancakes for supper, oh yeah there is a lovely treat mid-week. Thanks for your pancake recipe!
MommyMatter says
This made me chuckle so much! It is amazing how lazy the world is becoming and relying on such pointless quick making things. I’d NEVER buy the shake and pour. It is just WRONG!!! I love making homemade pancakes. Throw in some mashed banana’s into the mix and I’m really good to go.
Thanks for the chuckle. The video just made it even more amusing. Guess what we are having for dinner now 🙂 And who said pancakes are only for breakfast?!
onlinepastrychef says
Glad I could make you laugh! Enjoy your Dinner Pancakes (I, too, have been known to have the odd pancake or three for dinner every once in awhile)! 😆
Barbara | Creative Culinary says
I can not deny I have what I think is the best pancake recipe…and that’s saying a lot because it came from my ex-husband’s dad and I still think it’s worthy. I’ll have to try yours, they sure look perfect. Too bad we can’t do a pancake throwdown! 🙂
Jennifer Field says
When we meet For Reals, it is On! =) <3
Kunal Pahuja- Handmade Chocolates says
Amazing Recipe. I’ve tried it at home. Everyone liked it so much. Thank You so much!!
Jennifer Field says
Thank you for letting me know–I’m so happy you like it!!
Nathan says
Hey Jenni,
Found your site through this recipe – I searched for something easy to make during camping trips. I tried these this morning, but I think I messed up somehow. When I make the batter according to your directions (substituting 1/2 cup regular flour + 1/2 teaspoon baking powder + 1/4 teaspoon ground Kosher salt) it comes together very sticky and doughy. Also, I realized I left the sugar out, but I don’t know if that accidental omission would cause things to get super thick. Even without the sugar, though, they tasted good (a bit bland, but not bad). On the third “pour” I added a dash of water to thin the dough back to a batter consistency and then threw in some blueberries – that one was really nice. For a pre-diabetic, that would work just fine for me, without the sugar and all.
Any idea what could make the batter get so thick? I triple-checked the volumes I used (which is when I realized I left the sugar out accidentally). I’m going to try again tonight (because why not?) and see if I get different results.
Jennifer Field says
Hey, Nathan. Sugar might make a bit of a difference, but if you think the batter is too thick, it’s totally fine to add a bit more milk to it. If you are prediabetic, consider adding a bit of cinnamon to the batter as cinnamon can have some regulating affect on blood sugar levels. Leaving out the sugar can also lead to a bit of blandness since the sugar and salt together heightens flavor.
And I heartily approve of pancakes for dinner. Enjoy!
Nathan says
Sounds good! Thanks for the reply!
Jennifer Field says
No problem–I try to stay on top of things when folks have questions and/or to help troubleshoot! Enjoy your camping and your dinner pancakes. 🙂
Nathan says
Hi Jenni,
I added more milk, and remembered the sugar, added a couple of pinches of cinnamon, and yeah, they worked great! Just what I’m looking for at camp (or when I need an emergency pancake meal, of course). The family approves as well. Next trial will be car camping. Thanks again for the input! Great recipe.
Jennifer Field says
Awesome! Glad they turned out well for you! =) Try them with some lemon zest in the batter and blueberries sprinkled on them before flipping. Maybe my favorite way!