Single Pancake Recipe

Combine dry ingredients

In a small bowl, whisk together 0.25 cups all-purpose flour, 0.5 tsp granulated sugar, 0.5 tsp baking powder, and 0.125 tsp salt until evenly mixed.

Mix wet ingredients

In a separate small bowl or measuring cup, beat 0.25 of a large egg (break one egg into a bowl, lightly whisk and use roughly one quarter) and stir in 3 tablespoons milk, 1 teaspoon melted unsalted butter, and 0.125 tsp vanilla extract if using. Mix until combined.

Combine wet and dry

Pour the wet mixture into the dry ingredients and stir gently just until combined. A few small lumps are fine — do not overmix. The batter should be slightly thick but pourable; if too thick add up to 1 tablespoon additional milk.

Preheat a nonstick skillet or small frying pan over medium-low heat for 2 minutes. Add 1 teaspoon butter or neutral oil and swirl to coat the surface.

When the fat is hot but not smoking, pour all the batter into the center of the pan to form one pancake about 4–5 inches (10–12 cm) in diameter. If needed, tilt the pan slightly to spread.

Cook for 1.5–2 minutes until small bubbles form on the surface and the edges look set. Reduce heat to low if the bottom is browning too quickly.

Carefully flip the pancake using a spatula and cook the second side 45–75 seconds until golden and cooked through. Total cook time should be about 2.5–3.5 minutes.

Transfer pancake to a plate and keep warm while you finish any additions (or serve immediately).

Top with 1 tablespoon maple syrup or fresh fruit, or butter to taste. Serve hot.