Pancakes for One: Because Sharing is Sometimes Overrated

Welcome, breakfast lovers who don’t want to share! Here you will learn the secrets of making self-rising flour pancakes for one. Namely, yourself. This no egg pancake recipe is scalable and you can make it to feed a crowd. The nice thing about this recipe is that the proportions are easy to remember and you can also vary it in many ways.

Made with self-rising flour, vary them however you like by adding citrus zest, spices, blueberries, etc.

If you do feel like sharing, I recommend my yeast raised chocolate chip pancakes. For ease of browsing, here are all of my breakfast recipes in one place. Enjoy!

Pancakes for One, at a Glance

Deee-licious! Easy recipe and still oh so fluffy without the eggs.

Pinner Sheri

✅Skill Level: Beginner
✅Skills: The Muffin Method
✅Type: Breakfast Griddle Cake
✅Number of Ingredients: 6
✅Prep Time: 5 minutes
✅Cook Time: 15 minutes
✅Yield: 1 serving. Easily scaled to feed a crowd

Jump Straight to the Recipe

Making pancakes using self-rising flour

Why use self-rising flour in this pancake recipe?

If you happen to have self-rising flour, it makes it really easy to whip up these guys quickly.

Self-rising flour, sometimes called self-raising flour, already contains leavening and salt, so you only need to measure 1 ingredient rather than 3.

And the self-rising flour already has the perfect amount of leavening in it so you don’t have to guess. Sweet!

What You Need to Make Pancakes for One

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.

If you already know how to make pancakes, you can skip straight to the recipe.

Ingredients and Substitutions

• self-rising flour Self-rising flour is a great shortcut to have in your pantry. If you don’t have any, substitute 1/2 cup all-purpose flour, 1/2 teaspoon baking powder, and a heavy pinch of salt
• sugar (granulated sugar, brown sugar, or even a sugar substitute like Lakanto Monkfruit Sweetener, which I sometimes use to partially offset all the syrup I pour on them)
• milk: I use whole milk. 2% will work fine, and you can also substitute your favorite nut milk or other plant-based milk
• spice: I often add a touch of cinnamon or nutmeg. Cardamom would also be nice in these
• vegetable oil I recommend a neutral oil that doesn’t have an assertive flavor. It serves to tenderize the pancakes just a bit, but not so much that they won’t hold together without eggs. I don’t recommend you use melted butter unless your milk is at room temperature or the butter will just re-solidify in tiny blobs
• butter: this is for topping the pancakes. You just can’t beat the flavor.
• real maple syrup (yes, it is worth it)

How to Make a Substitute for Self-Rising Flour

I usually have self-rising flour around, but it does lose its potency after a few months.

It’s always good to have a backup plan.

Remember this formula:

Can you really make pancakes without eggs?

Yes, you can!

In fact, sometimes using eggs can make your pancakes almost rubbery.

Making pancakes without eggs and mixing just until the ingredients come together yields fluffy, tender pancakes.

It’s my preferred way to make pancakes. No eggs, thanks very much.

You may now consider this your go-to no egg pancake recipe!

Equipment you’ll need

• a well-seasoned cast iron skillet or griddle (an electric fry pan works here too)
• one bowl
• one whisk
• one spoon (a regular teaspoon will do)
• a half-cup measure (or use a kitchen scale if weighing your ingredients)
• a pancake turner or other thin spatula-type Item

How To Make Small-Batch Pancakes

Perfect every single time!

Pinner Marsha

Here’s how it’s done. Follow these steps To The Letter, and you, too, can be enjoying a fresh, peaceful and delicious meal of pancakes without eggs in about 20 minutes. All by yourself.

Note that pancake batter is best made using The Muffin Method.

1. Heat your griddle or skillet. You want your pan to be nice and hot, so go ahead and give it a head start on medium-high heat while you mix your ingredients. (If you make a lot of pancakes, having an electric griddle or an electric skillet is a nice luxury that will help them cook evenly.)
2. Whisk together dry ingredients. In this case, dry ingredients include self-rising flour and a little sugar. If you don’t have self-rising flour, you can still make these. See the recipe notes. You can also whisk in some spices such as cinnamon, nutmeg, or cardamom if you’d like.
3. Whisk wet ingredients together. You’ll need milk (I like whole milk, but you can make these dairy-free by using your favorite nut milk.)
4. Whisk in some neutral vegetable oil and any extract. If you’re using citrus zest, you can whisk it in with your milk and oil.
5. Mix wet into dry. Pour the milk mixture into the flour mixture and stir until it just comes together. A few lumps are just fine.
6. Cook. Add a bit of butter or a spritz of pan spray to your pan and cook your pancakes, 1/3 of the batter at a time. Once you pour the batter into the pan, that’s when you can add fruit or chocolate chips. Let them cook until set and dry around the edges. Flip and cook an additional couple of minutes.
7. Plate and Enjoy. I like to put butter on my plate, add a pancake, add more butter, add a pancake, add butter, then top with a pancake. But I like butter! You can just add a pat of butter on top, douse in syrup, and enjoy your pancakes for one. You deserve them.

Visual How-To

Here are a few photos so you can see how easy it is to make this batter.

I weigh my flour and eyeball the spice. If weighing, you’re going for 70 grams/2.5 oz/ 1/2 cup, give or take a tiny bit.

Then, I whisk the flour and spice together.

I add my milk to a pitcher (75 grams/2.7 oz/ 1/3 cup) along with the oil and vanilla.

Then, the wet goes into the dry and gets a quick whisk to combine.

Here’s a photo of what the pancakes will look like right before it’s time to turn them. You’ll notice they have bubbles all over the top that have popped but not filled in, and the edges are dry.

I flipped that pancake as soon as I took this photo, and here it is, all lovely and perfect.

Tips for Success

If cooking one pancake at a time, put them in the toaster oven or oven on “warm.” They’ll be fine for the amount of time it will take you to cook the rest.

If your pancakes sit out too long, or you leave them too long in the oven, they may get a little crisp on top. To soften and heat them back up, wrap in a damp paper towel and microwave them for about 20 seconds.

Recipe Variations

• Add lemon zest to the batter and add fresh or frozen blueberries to each pancake while the batter is still wet and before you flip them
• Add orange zest and add mini chocolate chips to each pancake (as above)
• Spice with cinnamon and add a sprinkling of chopped, spiced or candied nuts to each pancake
• Add minced, crystalized ginger to each pancake and top with spiced peaches
• For a fun dessert variation, add cinnamon to the batter and then top with whipped cream and spiced pumpkin caramel sauce.
• You really are only limited by your imagination, so please have fun with this basic recipe and use your favorite flavor combinations
• For a special occasion like Valentine’s Day or just to show someone you love them, consider making them some heart-shaped pancakes!

Pancakes for One Q & A

Other pancake recipes to enjoy

If you’re a fan of this pancake recipe, here are a couple more from my site and from some of my friends. Enjoy!

• For an easy pancake with well-developed flavor, please try my overnight pancake recipe.
• If you need chocolate at every meal, try my chocolate pancakes. They are super good.
• German Pancakes (made with mashed potatoes)
• Vegan Vanilla Chai Pancakes (no eggs, no dairy)
• Gluten-Free Buckwheat Pancakes with Pears (hearty and satisfying)
• Bubula (Matzo Meal Pancakes) (like your grandma used to make)
• While technically not pancakes, if you love waffles, please try my overnight malted waffles. Tons of flavor, crispy on the outside and fluffy on the inside!

Questions?

If you have any questions about this post or recipe, I am happy to help.

Simply leave a comment here and I will get back to you soon. I also invite you to ask question in my Facebook group, Fearless Kitchen Fun.

If your question is more pressing, please feel free to email me. I should be back in touch ASAP, as long as I’m not asleep.

A Note About Measurements

My recipes are almost all written by weight, including liquids, unless otherwise specified.

For accuracy and consistency of results, I encourage you to buy–and use–a kitchen scale.

I promise that baking and cleanup will be so much quicker and easier.

This is the scale that I recommend for home use. I have owned and used one for years.

Love These Pancakes? Please Rate and Review. Thank you!

Thank you for spending some time here today. Enjoy your pancakes that you don’t have to share with anyone!

Take care, y’all.