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    Home » Breakfast

    Single Small Batch Pancake (1 Cup of Flour)

    5 from 2 votes
    Published by Rebecca Eisenberg ⁠— September 17, 2024 — 2 Comments

    120 shares
    Jump to Recipe Jump to Video

    This post may contain affiliate links

    small batch single skillet pancake

    A pancake breakfast is quick and easy thanks to this recipe for a single skillet pancake. Using just 1 cup (120 grams) of flour, you can whip up a fluffy, golden-brown small batch pancake in just about 25 minutes. Perfect for a lazy morning, it’s both satisfying and simple to prepare in one pan with minimal time spent standing at the stove. So good topped with whipped honey butter or maple syrup!

    Keep reading for my best tips on how to jazz up this single pancake with your favorite pancake mix-ins like chocolate chips, fruit, and peanut butter too!

    single pancake in a cast iron skillet topped with a pat of butter.

    Like many of my other small batch recipes, this single-serving pancake recipe uses just 1 cup of flour. I've written the recipe to make one giant skillet pancake that you serve cut into wedges like a pizza, but you can use it to make 3-4 regular-sized pancakes or 8-10 silver dollar pancakes too!

    This really is a versatile recipe for making a small batch of pancakes — whether you're making one giant pancake or a bunch of little ones!

    Jump to:
    • About This Recipe
    • Ingredient Notes
    • 🍽 Mise en place (aka "the setup")
    • Instructions
    • Small Batch Pancake Mix-ins and Toppings
    • Suggested Equipment
    • Practical Tips and Recipe Notes
    • BONUS: Measuring in Cups (Volume Measurements)
    • 📖 Recipe
    • 💬 Comments

    About This Recipe

    I saw a post recently from someone (I can't remember who, please let me know if you do so I can credit them!) that said something along the lines of: Growing up means understanding that the special giant pancake your parent made at the end of the batch was less about having fun and more about wanting to be done making pancakes. And oh boy did that resonate with me.

    close up of a pancake cut into wedges like a pizza.

    Growing up, when my dad made pancakes on weekend mornings, the best pancake was always the last one. He'd pour however much batter was left in the bowl into the skillet to make one giant pancake, top it with chocolate chips or mini m&ms, and serve it up cut into wedges like a pizza. Watching him flip the giant pancake was a Sunday morning magic show.

    As a kid, that final giant pancake was a special treat. But for my dad, a tired adult, it was probably the result of wanting to be done standing at the stove flipping pancakes as soon as possible. I know that because that is how I, now also a tired adult, feel every time I make a full-size batch of pancakes.

    Making pancakes always seems like such a good idea at the time, but by the time I'm flipping the third batch, I'm wishing I could just go sit down and eat.

    So what I love about this small batch pancake recipe is that it makes just enough batter for one of those giant, special skillet pancakes. You only have to pour the batter once and you only have to flip one single pancake. And the pancake is so thick and fluffy, definitely big enough for 2 adults to split or 3-4 little kids to share! Though if you want to keep it all for yourself, I'd totally understand that too.

    If you have a sourdough starter, you may also want to check out my sourdough discard scallion pancakes — another great small batch recipe that takes little to no time at all to make!

    Ingredient Notes

    Here are the ingredients that you'll need to make this skillet pancake recipe! See recipe card for quantities.

    all the pancake ingredients measured and labeled.
    • Flour - Regular all-purpose flour is just fine here. Nothing fancy!
    • Sugar - Just a small amount of white sugar adds a bit of sweetness. You can also use honey or maple syrup if you prefer.
    • Salt - I use Diamond Crystal Kosher Salt which is half as salty as other brands and types of salt. If you're using a different brand of salt, even a different brand of kosher salt, cut the amount of salt in half.
    • Baking Powder - Baking powder is the chemical leavener in this pancake recipe. Baking powder is double acting — it will activate first when introduced to moisture and then a second time when introduced to heat. This is why we let the pancake batter rest for 10-30 minutes before making the pancake; it gives the baking powder time to let that first activation begin producing lots of bubbles!
    • Egg - Large eggs. If you use a different size, you may find you need to add or hold back a bit of milk to get to the right batter consistency.
    • Whole Milk - I use whole milk in all my baking because the fat content produces more tender results. For something as simple as pancakes, you'll be just fine if you use 2%, 1%, or skim milk — even non-dairy milk alternatives or buttermilk will work fine here.
    • Melted Butter - Melted butter provides both flavor and fat in the pancake batter to help make the pancakes nice and tender with a lovely buttery flavor. It also helps the pancakes brown when you cook them.

    🍽 Mise en place (aka "the setup")

    Mise en place is a French culinary term that literally translates to "putting in place."

    It basically means: Measure all your ingredients and make sure you have all the right tools and equipment ready to go when you need them before you start working.

    This can make a huge difference in a) how enjoyable you find the baking and cooking process and b) the success of your recipe!

    Here's the mise en place you'll need before you begin this recipe:

    • Bring the milk to room temperature. Microwave the milk in 10-15 second bursts until it is lukewarm to the touch, about 75°F.
    • Bring the egg to room temperature. Submerge the egg in hot tap water for 5-10 minutes prior to mixing.
    • Melt the butter. Melt the butter in the microwave in 10-15 second bursts until just a few solid pieces remain. Stir gently until it is all melted.

    Getting the ingredients to the right temperature is super important for allowing them to combine evenly so you get thick, fluffy pancake. Cold ingredients will produce a dense, flat pancake.

    Instructions

    Making pancake batter follows what's called the muffin method of mixing. I know, I know, it's is a pancake. But it uses the same mixing method used in muffin recipes, so that's what it's called. The "muffin method" of mixing is defined by the use of a liquid fat (melted butter, in this case) and might just be the easiest of the three main mixing methods* you'll encounter in most baking recipes.

    <Taylor Swift voice> Are you ready for it? When following a recipe that uses this mixing method you:

    1. Mix your dry ingredients.
    2. Mix your wet ingredients.
    3. Gently fold the wet ingredients into the dry ingredients just until combined. Do not over mix.

    The end! It's really that easy.

    the dry ingredients mixed in one bowl. in a smaller bowl, a hand whisks the liquid ingredients together.

    In one bowl, whisk together the dry ingredients. In another bowl, whisk together the milk and egg. Slowly drizzle in the melted butter, whisking constantly to prevent it from clumping up.

    pouring the wet ingredients into the dry ingredients.

    Pour the wets into the dries. (I often mix the batter in a 4-cup glass liquid measuring cup to make it easier to pour the batter later, but it didn't photograph well so I'm using a bowl here.)

    There's one thing I want you to keep in mind as you mix this small batch pancake batter. A challenge, if you will. Try to mix the pancake batter in as few movements as possible.

    If you mix the pancake batter too vigorously, or for too long, it will begin developing a gluten network. Gluten provides the strength and structure we want in bread doughs, but in muffins and pancakes, it will make the batter tight, dense, and unpleasant to eat.

    This doesn't mean you have to limit yourself to like, ten stirs, or whatever. Just be efficient with your mixing — don't mix any more than you have to to get everything incorporated.

    a dough whisk in a bowl of lumpy pancake batter.

    Use a spatula or a dough whisk to mix the batter just until combined. The batter should be lumpy. You don't want big sneaky pockets of dry flour but lumps are just fine; they'll cook out!

    a bowl of lumpy pancake batter covered loosely with plastic wrap.

    Cover the batter and let it rest for 10-30 minutes at room temp. This gives the baking powder time to begin activating — you'll notice the batter is a little fluffier and bubblier after it has time to rest.

    This resting time will also give any lumps or bits of flour time to absorb more of the liquids in the batter.

    The finished pancake batter will be VERY thick. If you prefer a thinner pancake batter (and a thinner pancake) you can add a little bit more milk to thin it out.

    a square of butter melting in a cast iron skillet on an induction burner.

    Heat a 10-12" skillet over medium heat until water droplets sizzle and evaporate immediately when flicked on the surface. Melt 1 tablespoon butter and swirl to coat the bottom of the pan.

    pancake batter taking up most of the surface of the cast iron skillet. the pancake batter has lots of tiny bubbles across the surface.

    Lower the temp to just below medium. Pour all of the batter into the center of the pan, using a spatula as needed to prod the surface layer of the batter into an even layer in the pan.

    Let the pancake cook for 5-7 minutes until lots of bubbles are visible on the surface, especially around the edges of the pancake. The outer edge will lose its shine and start to look a little matte in texture. The idea is to let the pancake do most of its cooking on this first side. Be patient!

    TIP: If you're going to add any extras like chocolate chips or M&M's or bananas or fruit, add them after the pancake has had at least 1 minute to cook so they don't sink all the way through.

    For a successful pancake flip, you want the bottom of the pancake to be completely cooked through and for the batter on the top to also start to set up. A runny pancake won't flip well. Adjust the burner temp as needed so the pancake doesn't burn on the bottom.

    a hand using a fish turner spatula to lift the pancake before flipping it.

    Gently slide a fish-turner spatula under the pancake. Take a quick peek at the underside to determine if it needs more time. If it's ready, take a deep breath, then, in one confident movement, lift and flip the pancake in the skillet.

    the cooked and browned side of the pancake flipped to face up in the skillet.

    Ba-BAM! One beautifully browned pancake with gloriously crisp, buttery edges coming right up. Let the pancake cook for another 2-4 minutes in the skillet, then remove to a plate or wire rack before serving.

    Because the pancake cooked halfway through before you even flipped it, it doesn't need much time on the other side to finish cooking. If you prefer a darker, more browned pancake on both sides, it's fine to let it go a little longer.

    close up of a browned pancake in a cast iron skillet with a pat of butter melting on top.

    Small Batch Pancake Mix-ins and Toppings

    There are a lot of ways you can customize this skillet pancake. Here are some of my favorite twists to get you started:

    • Candy or Nuts: Chocolate chips, mini M&Ms, cinnamon chips, toffee chips, sprinkles, rainbow chips, etc. I prefer sprinkling them on top of the pancake about 1 minute into cooking to prevent them from burning on the surface of the pan, but you can also just mix them directly into the batter and pour it onto the skillet. Add no more than 50 grams if adding directly to the batter.
    • Fruit: Blueberries, diced strawberries, or diced stone fruit can be mixed directly into the batter after it has time to rest. Add no more than 30 grams if you're mixing directly into the batter. Thinly sliced bananas can be added to the pancake in the skillet. Other berries like raspberries or blackberries are better served on top of the pancake instead of cooked into the batter.
    • Peanut Butter or Nutella: You can pour or dollop it right onto the surface of the pancake and swirl it in with a knife and follow the rest of the recipe as written. But what I like to do is pour half to three-quarters of the batter into the pan, drizzle melted Nutella or peanut butter all over it, and then use the remaining pancake batter to cover it up so that the Nutella or peanut butter cooks inside the pancake. It's a little fussier, but less messy to flip and reduces the chances of the peanut butter or Nutella burning after you flip the pancake.
    • Jam or Jelly: Same as with peanut butter or Nutella, you can either dollop or swirl it onto the pancake batter in the pan, or divide the pancake batter to hide it inside the pancake.

    Suggested Equipment

    To mix the batter, you can use any spatula you like, but I like to use a dough whisk. Despite the name, the sturdy wire coil of a dough whisk is a super efficient option for mixing muffin and pancake batters. It cuts through lumps of flour without agitating the batter too much and helps prevent over mixing.

    If you don't have a dough whisk, use a spatula to mix the batter for this small batch pancake recipe. I don't recommend using a regular whisk for pancake batter — they're too efficient at mixing and you're far more likely to accidentally overmix!

    I mix the pancake batter in this Pyrex 4-cup measuring cup. The recipe only makes about a cup and a half, maybe 2 cups of batter, but you need more room to mix effectively so I find the 4-cup liquid measuring cup works best. And the spout makes it easy to pour the batter.

    I like to use a 10.25" cast iron pan to make pancakes, but a non-stick pan or an electric pancake griddle will also work just fine. You may need to adjust the burner temperature and timing of the recipe based on your own stove and how your pan heats.

    To flip the giant pancake, I recommend a fish-turner spatula. The long, wide shape and gentle slope toward the handle provide more support for the pancake when it comes time to flip.

    a shiny black cast iron skillet.
    10.25" Lodge Cast Iron Skillet
    a metal fish turner spatula with a navy blue handle and silicone edge along two edges of the spatula.
    Misen Silicone Fish Turner Spatula

    Practical Tips and Recipe Notes

    • To make chocolate pancakes, replace 15 grams of flour with cocoa powder and increase the milk by 10 grams.
    • I like to slice or scoop about ¼ tablespoon of homemade butter and place it on top of the pancake after flipping to give it time to start melting while the pancake finishes cooking. It makes it easier to spread later.
    • If you prefer a sweeter pancake, you can double the amount of sugar and add ¼ teaspoon vanilla to the batter along with the liquid ingredients.
    • *The other two primary mixing methods are the biscuit method and the creaming method. I have a detailed explanation of the biscuit method in my honey butter biscuit recipe and a detailed explanation of the creaming method in my vanilla pound cake recipe.
    • Want to use this recipe to make waffles? Waffles tend to have a bit more sugar in them to encourage those beautiful caramelized, crisp edges to form so you may want to double or even triple the amount of sugar if you plan to make a waffle.
    a skillet pancake cut into wedges. one wedge is leaning on the one next to it showing how thick the pancake is.

    BONUS: Measuring in Cups (Volume Measurements)

    I tested and developed this small batch pancake recipe using weight measurements for accuracy. I can't promise how it will turn out if you measure with volume measurements (cups, teaspoons) because not all measuring cups are the same!

    There is no set standard for what "1 cup" of flour weighs — I use 120 grams, but other people (and online conversion calculators) use 130 grams, or even as much as 180 grams which can make a big difference in how a recipe turns out!

    I am making an exception and giving you estimated volume measurements since I've described this recipe as using "1 cup" of flour. **Please read this carefully!!**

    • To properly scoop flour in cups: Stir and fluff the flour in your container well so there's plenty of air in it. Use a spoon to gently scoop the flour into the one cup measure, then use the back of a knife to sweep any excess off the top. The cup should feel pretty light and the flour should not be tightly packed into it. Think of it more like a ⅞ths cup.
    • To properly measure milk: Use a liquid measuring cup. Place it on a flat surface, fill with water just until the water reaches the correct marker when you look at it at eye level.
    • To properly measure with measuring spoons: Scoop dry ingredients flat, do not use heaping scoops. Liquids should not overflow the rim of the measuring spoon.

    Here are small batch pancake volume measurements (use at your own risk):

    • 1 cup All-Purpose Flour
    • 1 teaspoon Baking Powder
    • 1 teaspoon Sugar
    • ½ teaspoon Salt (use half as much if using fine sea salt or table salt)
    • 1 large Egg
    • ½ cup + 1 tablespoon Whole Milk
    • 1 tablespoon Unsalted Butter

    📖 Recipe

    single pancake in a cast iron skillet topped with a pat of butter.

    25-Minute Single Small Batch Pancake Recipe (1 Cup of Flour)

    Rebecca Eisenberg
    A pancake breakfast is quick and easy thanks to this recipe for a single skillet pancake. Using just 1 cup (120 grams) of flour, you can whip up a fluffy, golden-brown small batch pancake in less than 30 minutes. Perfect for a lazy morning, it’s both satisfying and simple to prepare in one pan with minimal time spent standing at the stove. (See blog post for volume/cup measurements)
    5 from 2 votes
    Print Recipe Pin Recipe Save Saved! Email
    Prep Time 5 minutes mins
    Cook Time 8 minutes mins
    Resting Time 10 minutes mins
    Total Time 23 minutes mins
    Course Breakfast
    Cuisine American
    Servings 1 pancake

    Equipment

    • Dough whisk
    • Kitchen scale
    • Cast iron skillet (10.25" minimum)

    Ingredients
      

    • 120 grams all-purpose flour
    • 1 teaspoon baking powder
    • 1 teaspoon sugar
    • ½ teaspoon diamond crystal kosher salt (use half as much of any other type of salt)
    • 1 large large egg (room temperature)
    • 135 grams whole milk
    • 14 grams unsalted butter (melted)

    Other Ingredients

    • 14 grams unsalted butter (1 tablespoon, for the skillet)
    Prevent your screen from going dark

    Instructions
     

    • Prep. In a 4-cup liquid measuring cup mix together the flour, sugar, baking powder, and salt. In another liquid measuring cup, whisk together the room-temperature milk and egg. Slowly pour the melted butter into the milk mixture, whisking constantly so it doesn't clump up.
    • Mix. Pour the liquid ingredients into the dry ingredients and use a dough whisk or spatula to mix them until a thick batter forms. Mix just until combined. Do not overmix. The batter should be lumpy. The lumps will bake out. They're fine.
    • Rest. Cover and set the batter aside at room temperature for anywhere from 10-30 minutes. The batter will look bubbly and airy after resting.
    • Preheat. Begin heating a 10.25" skillet over medium heat until water droplets flicked onto the surface sizzle and evaporate immediately on contact. Reduce the heat to just below medium.
    • Pancake time!! Melt 1 tablespoon butter in the skillet, making sure the butter coats the entire bottom of the pan. Pour all of the pancake batter into the pan and use a spatula or the back of a spoon to gently prod the top layer of batter into an even layer and round pancake shape if needed.
    • Toppings (optional). If adding toppings, wait at least 1 minute before adding them so they don't sink all the way through to the bottom of the pancake.
    • Wait for bubbles. Let the pancake cook undisturbed for 5-7 minutes total until you see lots of bubbles appearing around the edges of the pancake and the outer edges lose their shine and begin taking on a matte texture.
      Note: If you absolutely can't resist checking that the pancake isn't burning on the bottom, wait at least 3 minutes after pouring the batter before carefully lifting the edge of the pancake with a spatula and peeking underneath.
    • Flip!! Carefully slide a fish-turner spatula under the pancake, making sure the edge of the spatula reaches at least the middle of the pancake for maximum support. Don't let the pancake scare you; take a deep breath, assume your best power pose, and confidently lift and flip the pancake in one smooth motion.
    • Finish cooking. Cook the pancake for 1-3 minutes more or until the underside is as browned as you like. If you added any toppings, you may want to reduce the temperature further to prevent burning. [Optional] During the final minute, place ¼ tablespoon slice of butter on top of the pancake to begin softening.
    • Serve. Remove the pancake to a plate or cooling rack, cut into wedges, and serve!

    RECIPE NOTES

      • To bring an egg to room temperature quickly, submerge it in hot tap water for 5-10 minutes prior to mixing. 
      • To make chocolate pancakes, replace 15 grams of flour with cocoa powder and increase the milk by 10 grams.
      • For a sweeter pancake, double the amount of sugar and add ¼ teaspoon vanilla to the batter along with the liquid ingredients.
      • You may need to adjust the burner temp throughout cooking — different burners and pans heat differently and this can affect how quickly your pancake cooks!
      • I use a Lodge 10.25" cast iron skillet to make this pancake, but any pan 10" or bigger will work. You can even use an electric pancake griddle.
      • If mixing chocolate chips directly into your pancake batter, add no more than 50 grams. If stirring diced fresh fruit directly into the batter, add no more than 30 grams.

    YOUR NOTES

    Click here to add your own private notes. Only you can see these.
    Tried this recipe?Leave a comment and let me how it was!
    BreakfastUnder 30 MinutesNo-mixerOne panSmall batch
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    Comments

      5 from 2 votes

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      Recipe Rating




    1. Melissa

      November 08, 2024 at 5:39 pm

      5 stars
      Whenever I've made pancakes, they are raw, tough, burnt or have some other sort of issue.

      This recipe was very quick with ingredients I have on hand, and it turned out perfect! Cooked in the middle, little bit brown (not overdone) and tasted delicious. Kiddo quickly requested this again for supper the same day! Every recipe I've tried from Rebecca Eisenberg has been amazing and the instructions are great. Thrilled to have a pancake recipe that tastes great and turns out too!

      Reply
    2. Isabelle

      November 10, 2024 at 11:17 am

      5 stars
      Pancakes are my achilles heel and I was hesitant to try this recipe, but I'm so glad I did! Turned out perfectly!

      Reply

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