Breakfast

Single-Serving Fluffy Pancakes

4.84 from 65 votes
My Fluffy Pancake recipe is perfect — because it's single-serving! Just whip up a pancake stack that's just for you, whenever you want it.
Pouring syrup on my single-serving fluffy pancakes recipe.

Hi Bold Bakers!

Fluffy pancakes are the ultimate weekend treat! But I don’t get to make them often because many recipes are made for a huge batch of pancakes to feed a crowd when sometimes a person just wants to treat themself. 

So I set out to find a solution — and it comes in the form of this homemade fluffy pancake recipe for one! It’s everything you get from a traditional American buttermilk pancake recipe, except it’s the perfect amount of batter to make two pancakes. To me, that’s the ideal stack for one! 

If you’re looking for a pancake recipe that your whole family will love, check out this Buttermilk Pancake recipe, which yields 8 servings. But if you’re looking for a quiet breakfast with just you, a nice cup of coffee, and two delicious buttermilk pancakes, continue on! And if you’re looking for a Flourless Pancake option, I’ve got a recipe for those, too.

Drizzling syrup on top of my single-serving Fluffy Pancakes recipe.

What Are Buttermilk Pancakes?

Buttermilk pancakes are likely the kind you think of when you go to your favorite diner and order a stack. They’re thick, fluffy, and light. But why do you need buttermilk to make pancakes? 

Buttermilk gives a great tangy flavor note to the pancakes, but it’s also essential to making the perfect pancake. Buttermilk helps activate the rising agents, which in this recipe are baking powder and baking soda, and the acid in the buttermilk eats away at the gluten of the pancake, which makes it incredibly tender.

If you don’t have buttermilk in your fridge, don’t worry! You can easily make your own Homemade Buttermilk

What You Need To Make Fluffy American Buttermilk Pancakes For One

Cutting a slice from my Fluffy Pancakes Stack, showing texture and consistency inside.

How To Make Fluffy American Buttermilk Pancakes For One

No more leftover pancakes you don’t intend to eat all by yourself! Here’s how you make the perfect amount of buttermilk pancakes for one (and don’t forget to get the full recipe with measurements, on the page down below):

  1. Mix the flour, baking powder, baking soda, sugar, and salt in a small bowl.
  2. In a jug, mix the buttermilk, egg, vanilla extract (if using), and melted butter.
  3. Add the wet ingredients to the dry and briefly mix them with a fork until it is just combined. Be sure not to overmix, so you end up with fluffy, soft pancakes!
  4. Heat a pan over medium/low heat for a few minutes. You want to make sure your pan is hot before you add the batter.
  5. Scoop 1/2 of the batter into the pan and let it cook for about 3-4 minutes. 
  6. Once bubbles have formed on the top of the pancake, and it has browned underneath, flip it over and cook for another 2-3 minutes. Repeat with the remaining 1/2 of the batter to give you 2 pancakes.

Gemma’s Pro Chef Tips For Making Fluffy American Buttermilk Pancakes For One

  • These pancakes stay super thick when you mix and cook the batter straight away. The longer the batter sits, the flatter it will get.
  • You can prepare the batter the night before by mixing the dry ingredients and the wet ingredients separately. Then, the next morning, mix the dry and the wet and cook! 
  • If you’d like a little extra wheat in your pancake, use a little whole wheat flour.
  • No buttermilk? No problem! Make my Buttermilk Substitute.

The inside of my fluffy pancake recipe, which is perfect for just one person.

Make More Pancakes!

And don’t forget to buy my Bigger Bolder Baking Cookbook!

Full (and printable) recipe below!

Watch The Recipe Video!

Single-Serving Fluffy Pancakes Recipe

4.84 from 65 votes
My Fluffy Pancake recipe is perfect — because it's single-serving! Just whip up a pancake stack that's just for you, whenever you want it.
Author: Gemma Stafford
Servings: 2 pancakes
Prep Time 5 mins
Cook Time 10 mins
My Fluffy Pancake recipe is perfect — because it's single-serving! Just whip up a pancake stack that's just for you, whenever you want it.
Author: Gemma Stafford
Servings: 2 pancakes

Ingredients

  • 1 cup (5oz/142g) all-purpose flour
  • 2 tablespoons granulated sugar
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • Pinch of salt
  • 1 cup (8floz/240ml) buttermilk
  • 1 large egg
  • ½ teaspoon vanilla extract , optional
  • 2 tablespoons (1oz/28g) butter , melted

Instructions

  • In a small bowl mix together the flour, baking powder, baking soda, sugar, and salt.
  • In a jug mix together the buttermilk, egg, vanilla extract (if using), and melted butter.
  • Add the wet ingredients into the dry and mix briefly with a fork until just combined. Take care not to overmix so you end up with fluffy, soft pancakes.
  • Heat a pan over medium/low heat for a few minutes
  • Scoop ½ the batter into the pan and allow to cook for roughly 3-4 minutes.
  • Once bubbles have formed on the top and it has browned underneath, flip it over to cook another 2-3 minutes on the other side. Repeat with the rest of the batter to give you 2 pancakes.
  • Enjoy hot straight from the pan with maple syrup, butter, and whatever else you like on your pancakes.

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Ellen
Ellen
4 months ago

Thanks so much for this recipe. I love pancakes & now, since its just me here at home, I don’t bother to make them. Just too much batter. Now, I can enjoy a very special breakfast once again.

Megan Rose
Megan Rose
4 months ago

Omgg!!! This is literally the softest and fluffiest pancke ever!!! Thank you gemma for this beautiful recipe😘😘 never going back to my old one!!

Saba Khan
Saba Khan
4 months ago

Hi there! Can I prep the dry ingredients and have a dry mix ready for whenever needed?

Thank you for the recipe!
Looks delicious!

Linda C Johnston
Linda C Johnston
4 months ago

Sounds too good to be true! There is only me and I end up with enough for 20! lol

Dot
Dot
4 months ago

I’m confused about the 1 cup/4oz isn’t a cup 8 oz?

Cristina
Cristina
21 hours ago

Can I use yogurt as substitute for buttermilk?

Diara Daud
Diara Daud
2 days ago

Hi Gemma

I’m Diara from Kuala Lumpur. Just tried yr pancake recipe and this must be the softest fluffiest pancake I have ever had. I made the substitute buttermilk using milk and vinegar. But I doubled the recipe so I have some leftover batter. Just wondering how long can I keep it. And should I keep it in an airtight container in the fridge.

Thanks.

Clare
Clare
9 days ago

I absolutely love these pancakes they were delightful! Thank you for this recipe. 🙂

Lamis
Lamis
18 days ago

Great recipe, Gemma. I wish the buttermilk flavour was more noticeable. Should I decrease the baking soda to get a stronger buttermilk flavour? Thanks

shilps
shilps
1 month ago

Hi Gemma, tried this recipe today and the pancakes were nice and fluffy but there was a distinct taste of lemon. I put 2 tablespoons of lemon juice in 1 cup of milk as per your buttermilk recipe. The kids didn’t like the lemony flavour. So can i reduce the lemon juice in the buttermilk? or use yogurt?

About Us

Meet Gemma

About Us

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I want to help you bake with confidence anytime, anywhere! No matter your skills, I have you covered. Sign up for my FREE weekly emails and join millions of other Bold Bakers in the community for new recipes, baking techniques, and more every week!