Small Batch Pancakes Recipes

PANCAKES FOR TWO

Steps:

• Heat griddle or skillet over medium-high heat or electric griddle to 375°F; grease with cooking spray, vegetable oil or shortening. (Surface is ready when a few drops of water sprinkled on it dance and disappear.)
• Stir all ingredients until blended. Pour by slightly less than 1/4 cupfuls into hot griddle.
• Cook until edges are dry. Turn; cook until golden.

PANCAKES FOR TWO, SMALL BATCH PANCAKES

Steps:

• In a small bowl, whisk together the flour, baking powder, and sugar. In a large glass measuring cup, whisk together the buttermilk, egg, 2 tablespoons of the melted butter, and the vanilla. Stir the wet ingredients into the dry ingredients. Stir just until no dry pockets of flour remain, but don't worry about lumps in your batter. Over-mixing will prevent tender, fluffy pancakes. Meanwhile, melt the extra butter in your skillet or griddle over medium heat. Using a 1/4-cup measure, scoop out batter onto the preheated the skillet. Cook until bubbles appear across the entire surface, and then flip to cook the second side until golden brown. Repeat with all remaining batter. Serve with maple syrup, extra butter and fresh blueberries.

SMALL BATCH BUTTERMILK PANCAKES

Steps:

• In a bowl, combine the flour, sugar, salt, and baking soda. Use a whisk to mix until just combined. Spread the flour mixture onto the corners of the bowl essentially creating a well in the center.
• Crack an egg into the well and pour the buttermilk and melted butter on top of the egg. Using a rubber spatula break the egg yolk and stir to combine. DO NOT OVERMIX. A few small clumps are okay, you just want to work out the major flour pockets.
• Heat a griddle or nonstick skillet over medium high heat. Once hot, you can spray with cooking spray fit you'd like, I usually skip it and go straight with the batter. Using a 1/3 cup measuring cup, pour the batter into the skillet.
• Allow the pancakes to cook about 1-2 minutes per side or about 3-4 minutes total. Repeat with the remaining batter.
• Serve the pancakes topped with pancake or maple syrup and a ton of fresh berries, granola or sliced almonds! YUMMY!

HOW TO MAKE PANCAKES FOR ONE

Steps:

• In a large bowl, whisk together the flour, baking powder, sugar and salt.
• In another bowl, beat the egg and then whisk in the milk, vanilla and melted butter.
• Pour the wet ingredients into the dry ingredients and mix until just incorporated. If the batter seems too thick, add more of the milk, a little at a time.
• Melt the butter in a large skillet or griddle over medium heat.
• Ladle about 3/4 cup of the batter onto the skillet to make a pancake.
• Cook until bubbles break the surface of the pancake, and the underside is golden brown, about 3 minutes.
• Flip with a spatula and cook about 1 minute more on the second side. Remove from the pan and place on a plate.
• Repeat until all the batter is used up.
• Serve with your favorite toppings: butter, syrup, fruit or any other topping you desire.

SMALL BATCH PANCAKES

Steps:

• Combine dry ingredients in a bowl, forming a well in the middle.
• Combine wet ingredients in a bowl.
• Pour wet ingredients into dry and stir until just combined. Batter will be lumpy.
• Let batter rest for 10 minutes.
• Using a cookie or muffin scoop, pour batter onto a hot, lightly greased griddle.
• Cook until bubbles form. Flip pancakes and finish cooking.

CLASSIC BELGIAN WAFFLE

Steps:

• In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda and salt.
• Using a separate mixing bowl, whisk together the egg yolks, milk, oil and vanilla.
• Add the wet ingredients to the dry ingredients and stir in.
• In the mixing bowl of a stand mixer with the whisk attachment, whisk the egg whites until stiff peaks form.
• With a rubber spatula, gently fold in the whipped egg whites to the batter. Stir until no white streaks remain.
• Preheat a double-sided flipping waffle iron and spray both sides with non-stick spray. Click for a double sided flipping waffle iron.
• Pour half of the batter into each side of the double sided waffle iron.
• Cook until the waffles are golden brown, about 7 - 10 minutes. Follow the cooking instructions for your specific waffle iron. Mine has lights on it that tell you when to flip it and when it's done cooking.
• Top with your favorite toppings like maple syrup, fruit, whipped cream, etc.
• Serve immediately.

LOW CARB PANCAKES

Steps:

• In a medium mixing bowl whisk together almond flour, baking powder, salt and sweetener.
• Form a well in the middle of the bowl.
• Add eggs, water, oil and vanilla extract.
• Combine all ingredients until mixed well. Add additional water if needed.
• Lightly grease a skillet and turn heat to medium.
• Add two tablespoons per pancake and gently swirl batter with the back of a spoon to form a small circle.
• Cook until the edges are set. Flip and cook the other side until cooked through.
• Enjoy.

AMAZING PUMPKIN PANCAKES FOR TWO

Steps:

• Before you start measuring out any of your other ingredients, add 1 tablespoon vinegar to a 3/4 cup measuring cup and fill the rest of the way with milk. Set aside to sour.
• In a medium bowl, combine flour, brown sugar, baking powder, baking soda, spices, and salt. Whisk until well-combined.
• In a small bowl, whisk together soured milk, pumpkin puree, egg, and vegetable oil.
• Pour liquid into the flour mixture and use a spoon to stir until just combined. Do not over mix.
• Heat a griddle to 350°F or skillet over medium heat and rub a stick of butter over the surface or grease with cooking spray. Drop heaping 1/3 cups of batter to the surface. If making in a skillet, you will need to make the pancakes in two batches.
• Cook until bubbles form on the top of the pancakes and flip, making sure to cook all the way through-these pancakes will take slightly longer to cook than regular pancakes because of the pumpkin.
• Top with butter and maple syrup, and enjoy!

FLUFFY SOURDOUGH PANCAKES

Steps:

• Combine all the dry ingredients in a large mixing bowl, and the wet ingredients in a medium mixing bowl. Pour the wet ingredients into the dry ingredients and gently mix until just combined. Do not over mix, a few lumps are okay.
• Heat a cast iron skillet or other heavy pan over medium-low heat. Once the pan is hot, add a tablespoon of butter and allow it to melt. Scoop the batter into the hot pan in 1/4 cup to 1/3 cup amounts, depending on the size of pancake you would like. When bubbles appear on the surface, flip the pancakes. Cook them in batches. using a paper towel to wipe out the skillet in between.
• Serve immediately, with syrup and butter or whipped cream and fruit.

SMALL BATCH PANCAKES

Steps:

• Combine milk and vinegar in a small bowl and whisk together. This makes homemade buttermilk. Set it aside for 5 minutes to sour. Click for a whisk.
• In a medium bowl, combine flour, sugar, baking powder, baking soda, and salt. Mix together.
• Next, whisk egg and butter into the homemade buttermilk.
• Pour the wet ingredients into flour mixture and whisk together until combined and no lumps remain.
• If adding fruit, stir it in now just until combined.
• Heat a large skillet over medium heat and coat with cooking oil.
• Pour 4 equal circles of batter onto the skillet and cook until bubbles appear on the surface and the bottom is golden brown.
• Flip them over gently with a spatula and cook until the second side is golden brown. Each side should only take a few minutes.
• Serve with your favorite pancake toppings.

APPLE SAUSAGE PANCAKES FOR TWO WITH APPLE CIDER SYRUP

Steps:

• Heat a dry large skillet. Once hot, add the sausage and cook until no longer pink, about 3-4 minutes. Transfer to a plate or bowl lined with a paper towel and remove as much grease as possible. Crumble the sausage into tiny pieces.
• In a large bowl, whisk together the flour, sugar, baking powder, cinnamon, and salt.
• In a large measuring cup, whisk together the egg, milk, and oil/butter.
• Gradually pour the wet mixture into the dry ingredients while whisking until everything is moistened (do not overmix - lumps are ok but there should be no pockets of flour). Stir in the sausage and apple. Let the batter rest for 5 minutes.
• Optional: If you're not serving the pancakes immediately after cooking, preheat the oven to 200F. They will get cold quickly if you make them all before eating.
• Heat a dry small non-stick skillet large enough to flip one pancake. If your skillet is not non-stick and/or you want extra butter flavor, melt 1/4 tablespoon butter. You can use the rest of the butter for serving.
• If you're using a dry skillet, add a few drop of water to make sure your pan is hot enough (they should sizzle then evaporate quickly). If you're using butter, butter should be melted and hot. Once hot, pour in 1/4 cup of batter, making sure it's no more than 1/4 inch thick.
• Cook until bubbles form on top and edges are set, about 1-2 minutes. Flip and cook the other side until brown, about 1 more minute.
• Remove and place on a cooling rack. Repeat with the remaining batter. You may need to adjust your heat if your pancakes are getting too dark.
• For the syrup: In a small saucepan, whisk together the cider, sugar, cornstarch, lemon juice, cinnamon, nutmeg, and clove. Bring to a boil then cook until thickened, stirring often, about 2-5 minutes. Remove from the heat and stir in butter until melted. Serve warm with pancakes.
• If pancakes are cold, warm in the oven for 5 minutes. Serve with syrup and butter. Freeze any leftovers in a freezer-safe plastic bag.

PANCAKES-SMALL BATCH

Steps:

• Combine egg, milk, oil. Add to dry. Stir until moistened.