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