Name: Quick Single-Serve Pancakes for Breakfast Ideas
Prep time: 3 min
Cook time: 5 min
Total time: 8 min
Ingredients: 1/3 cup all-purpose flour (or whole wheat flour); 1 tablespoon sugar (optional); 1/2 teaspoon baking powder; Pinch of salt; 1/4 cup milk of choice; 1 tablespoon plain yogurt (or more milk); 1/2 tablespoon oil or melted butter; 1/2 teaspoon vanilla extract (optional)

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When I wake up craving pancakes, I don’t always want to whip up a mountain of them. That’s where this quick single-serve pancake recipe saves the day. It’s soft, golden, fluffy in the middle, and ready before you’ve finished your coffee. No more half-eaten leftovers or sticky storage containers. Just the right amount of cozy, buttery breakfast goodness—all for you. I’ve made this more times than I can count, especially when I’m trying to eat something a little more wholesome without going full health-nut mode. I use whole wheat flour when I feel like being a grown-up, but regular flour works great too. It’s versatile enough to sprinkle in protein powder, and hey, chocolate chips have been known to fall in too. Whether you’re hunting for breakfast ideas that fit a tight schedule or you’re just not into sharing your food—this one’s for you. It fits in with single dessert recipes, quick food recipes, even those last-minute quick dinner ideas when you decide pancakes for dinner is actually genius. It also slides right into your list of protein pancakes recipes, quick and healthy breakfast fixes, and whole food breakfast ideas. One bowl, one pan, one happy belly.

1) Key Takeaways
2) Easy Quick Single-Serve Pancakes Recipe
3) Ingredients for Quick Single-Serve Pancakes
4) How to Make Quick Single-Serve Pancakes
5) Tips for Making Quick Single-Serve Pancakes
6) Making Quick Single-Serve Pancakes Ahead of Time
7) Storing Leftover Pancakes
8) Try these Breakfast Recipes next!
9) Quick Single-Serve Pancakes Recipe
10) Nutrition

1) Key Takeaways

How to make a single-serve pancake in minutes.
Why yogurt makes this pancake extra tender.
How to switch up toppings based on cravings.
What makes this recipe a go-to breakfast idea.

2) Easy Quick Single-Serve Pancakes Recipe

When I want pancakes but don’t want a pile of them, I go for this recipe. These pancakes are soft inside, just enough for one, and don’t ask for much cleanup. The batter stirs up fast. The pan gets hot. And before long, I’ve got that golden, fluffy stack that feels like a warm hug on a plate. Twice a week, maybe more, I find myself making this because it’s simple and makes breakfast feel like a treat.

What I love most is the freedom it gives. I can toss in cinnamon when I’m feeling cozy. I’ll add a scoop of protein powder if I’m pretending to be fit. Sometimes I throw in chocolate chips or sliced banana just because I feel like it. This pancake doesn’t judge. It just cooks, fluffs, and waits for syrup.

It also fits right into your list of breakfast ideas if your mornings are busy or you just want something easy. It’s one of those quick food recipes that slide right into place when your brain hasn’t caught up to the clock yet. A calm kind of cooking. That’s what this is.

3) Ingredients for Quick Single-Serve Pancakes

1/3 cup all-purpose flour: This is your base. You can swap for whole wheat flour if you’re in the mood for a nuttier bite. Either way, it gives your pancake the structure it needs without making it heavy.

1 tablespoon sugar: Optional, but if you’re into a hint of sweetness, toss it in. It pairs well with fruit toppings or maple syrup later.

1/2 teaspoon baking powder: This tiny amount lifts the batter just enough. Skip it, and you’ll notice the difference. Trust me, I’ve tried.

Pinch of salt: It brings everything into balance. Salt might seem small, but it wakes up all the flavors in the mix.

1/4 cup milk: Use any milk you like. Almond, oat, dairy. They all work. This brings the batter together into that pourable goodness.

1 tablespoon plain yogurt: It makes the pancake moist and tender. If you’re out, use more milk, but I like the tang yogurt adds.

1/2 tablespoon oil or melted butter: A bit of fat helps the pancake brown nicely and keeps it from sticking.

1/2 teaspoon vanilla extract: Optional, but the aroma hits you in the best way while it cooks. I never skip it.

4) How to Make Quick Single-Serve Pancakes

Step 1. In a small bowl, mix the flour, sugar, baking powder, and salt. Stir it well so everything’s even. Lumps? No thanks.

Step 2. Add the milk, yogurt, oil, and vanilla extract. Stir until just combined. The batter should look thick but pourable. Don’t overmix or you’ll get chewy pancakes.

Step 3. Heat a nonstick skillet over medium heat. Grease lightly. I usually use a dab of butter or a quick spray of oil.

Step 4. Pour the batter into the center. Gently spread into a round pancake shape. Not too thin, not too thick.

Step 5. Watch for bubbles on top and firm edges, about 2 to 3 minutes. That’s your flip signal.

Step 6. Flip and cook for 1 to 2 more minutes. You want a nice golden crust and soft inside.

Step 7. Plate and serve hot. Syrup, butter, fresh berries. Pick your favorite. You earned it.

5) Tips for Making Quick Single-Serve Pancakes

Don’t overmix. I’ve done it, and it makes the pancake rubbery. Just stir until it comes together. That’s enough. Trust it.

If the batter’s too thick, add a splash of milk. Too thin? Toss in a pinch more flour. This recipe is forgiving. I like that about it.

Let your skillet heat up fully. If it’s not hot enough, the pancake won’t brown. A drop of water should sizzle when you test it. That’s your green light.

6) Making Quick Single-Serve Pancakes Ahead of Time

These pancakes are best hot, but I’ve made them ahead and they reheat just fine. Let the pancake cool, then wrap it in foil or keep in an airtight container.

In the morning, I microwave it for 15 to 20 seconds or toss it in a hot pan to bring back that crispy edge. It won’t be exactly fresh, but it’s still a solid breakfast idea for busy mornings.

You can also mix the dry ingredients the night before and just add the wet stuff when you wake up. That saves a few brain cells before coffee kicks in.

7) Storing Leftover Pancakes

If you somehow didn’t eat the whole pancake—rare, but it happens—store it in a sealed container in the fridge. It’ll keep for a day or two.

To reheat, use the microwave or a quick skillet warm-up. I usually go with a skillet so the edges get crisp again. Cold pancake? That’s a hard pass for me.

This recipe fits great into quick and healthy breakfast ideas, especially when you’ve only got a minute to grab something before work.

8) Try these Breakfast Recipes next!

9) Quick Single-Serve Pancakes Recipe