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Small Batch Pancakes

Easy small-batch pancakes made with pantry staples for 2 to 4 servings.
Prep Time5 minutes
Cook Time5 minutes
Total Time10 minutes
Servings: 2 servings

Ingredients

  • 1/4 cup all-purpose flour (31 g)
  • 1 teaspoon granulated sugar (4 g)
  • 1/4 teaspoon baking powder
  • 1/8 teaspoon salt
  • 1/2 tablespoon vegetable oil or melted butter
  • 1/4-1/3 cup milk
  • 1/2 cup all-purpose flour (62 g)
  • 2 teaspoons granulated sugar (8 g)
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 tablespoon vegetable oil or melted butter
  • 1/2-2/3 cup milk

Instructions

  • Heat a griddle to 350°F or warm a skillet over medium heat.
  • Whisk the flour, sugar, baking powder, and salt in a small mixing bowl.
  • Add the oil (or melted butter) and the smaller amount of milk for the batch size (use 1/4 cup milk for the smaller flour/sugar set or 1/2 cup for the larger set) and whisk until combined.
  • Gradually add more milk as needed to reach a batter that easily runs off the whisk back into the bowl; it should be pourable but not watery.
  • If the batter sits while the pan heats it may thicken; thin with a little more milk if needed.
  • Ladle or spoon batter onto the preheated griddle or skillet to form pancakes.
  • Cook until bubbles form on the surface and begin to pop and the bottoms are golden, then flip and cook until the second side is golden and cooked through.
  • Serve hot with syrup or toppings of choice.

Equipment

  • griddle or skillet
  • Mixing Bowl
  • Whisk
  • Measuring cups and spoons
  • ladle or spoon
  • Spatula

Notes

  • Any milk (dairy or nondairy) can be used.
  • Lower-fat milk may require less added amount.
  • If batter thickens while waiting, thin with a splash of milk.
  • Test pan temperature by flicking water—if it dances the pan is ready.