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    Home » Recipes » Breakfast

    Small Batch Pancakes

    Published: Mar 25, 2022 by Nataliia

    Jump to Recipe Print Recipe

    Try these easy small batch pancakes recipe on a weekend morning. Greek yogurt makes them light and delicate, while the edges remain crisp. So good with honey and berries.

    A stack of pancakes with some syrup on top. There are blueberries, blackberreis and a stroberry on a side and few berries on top.

    I like making small-batch pancakes because they are the best when eaten fresh. If you need to make pancakes for one or two people - this recipe yields 8 small pancakes, which is enough for 1 adult or 2 kids.

    If you need to make more pancakes, proceed to the recipe card below, and you can choose the option to double or triple the recipe with all the quantities calculated.

    I usually eat this small batch by myself. They are so good, it's hard to share.

    While growing up in Ukraine, my mom used to make similar pancakes with sour cream, but she made the batter little bit thicker, so the pancakes are much taller.

    At first, my plan was to make a small batch of pancakes with sour cream (just like my mom did), but I just happened to have only Greek yogurt. As a result, I made this pancakes with a full fat Fage yogurt, by adjusting little bit the ingredients and making the batter thinner (so my pancakes are thinner). They turned out so good, I decided to share the recipe with you.

    Jump to:
    • Why you will love this recipe
    • Ingredients for small batch pancakes batter
    • Suggested equipment
    • Instructions
    • Pro Tip
    • Ways to serve
    • Storing and reheating
    • Frequently asked questions
    • Other breakfast recipes you may like
    • 📖 Recipe

    Why you will love this recipe

    • it's easy and fast to make. Only one dirty bowl and 15 minutes in the kitchen to make these delicious fluffy pancakes.
    • this is a great pancake recipe for one or for two people (depending on what you serve them with and how hungry you are).
    • It is a great recipe to make with kids. Add some sprinkles or chocolate chips for more fun. 
    • these fluffy pancakes are packed with protein because we are going to use Greek yogurt for the batter. 

    Ingredients for small batch pancakes batter

    Below is the image and a list of all ingredients to make this pancakes for two.

    Image of ingredients to make small batch pancakes.
    • Egg: one large egg. The egg can be cold or at room temperature. 
    • Greek Yogurt: I used Fage full-fat Greek yogurt. This brand is the best for making pancakes and for baking.  
    • Milk: I used regular 2% cow's milk. You can use coconut, almond, or any other type of plant milk. 
    • Vanilla Extract: this ingredient is optional. But vanilla always makes pancakes taste better. 
    • Sugar: I used a little bit of white sugar. You can use coconut sugar or even some maple syrup as a sweetener. Add more or less by taste and depending on what you going to serve the pancakes with. 
    • Baking Soda: baking soda will help to make the pancakes fluffy. 
    • Apple Cider Vinegar: baking soda and apple cider vinegar will create the reaction and it will serve as a leavening agent. 
    • All-Purpose Flour: I used unbleached all-purpose flour. 

    Suggested equipment

    • Measuring cup
    • Measuring spoons
    • Large mixing bowl
    • Whisk
    • Non stick skillet or frying pan

    Instructions

    Below you can find detailed step by step instructions with images how to make this pancakes for two.

    1. In a mixing bowl, add one whole egg, yogurt. Now, use a whisk to mix everything for a minute or two until one consistency. After that, add milk, vanilla, sugar and salt. Whisk it again until sugar is almost dissolved. 

    Process shot #1: a bowl with egg, yogurt, sugra, vanilla and milk mix with the whisk in it.

    2. Add baking soda to the measuring spoon. Pour the vinegar over the baking soda to create a bubbly leavening agent. Add it to the batter and mix it briefly again. 

    Process shot #2: apple cider vinegar bein poured into baking soda to create a bubbly leavening agent.

    3. Gradually, start adding the flour. One tablespoon at a time until you have a needed consistency. The batter needs to pour easily, but cannot be too runny. You can adjust it by adding more flour or milk. This recipe quantities create the right consistency batter, but sometimes it depends on the flour and how you measure the ingredients. 

    Process shot #3: a glass bowl with a small batch pancake mix in it and the whisk on a cutting board.

    4. At this time, preheat the nonstick skillet over medium heat. Add olive oil (or coconut). Pour one tablespoon of batter onto the hot skillet. Repeat with the rest of the dough. Do not overcrowd the pan, because you will have a hard time flipping the pancakes. 

    Process shot #4: non-stick frying pan with just poured 3 uncooked pancakes in it.

    5. Cook for 1-2 minutes on one side. Using a spatula, flip the pancakes and cook for another minute or until it becomes golden-brown. 

    Process shot #5: a frying pan with cooked 3 pancakes on it.

    6. Stack cooked pancakes on a plate, add your favorite toppings and enjoy!

    Process shot #6: a close up shot of 4 stacked pancakes cut off the stack, on a fork. The piece is deeped in syrop with visible few berries on a side.

    Pro Tip

    Your flour maybe different than mine, so you may need to adjust the consistency of the batter. Add one tablespoon at a time of milk - to make it thinner, or one tablespoon of flour - to make it thicker.

    Ways to serve

    So many ways to enjoy this small batch of pancakes. Below are my favorite ideas.
    -honey or maple syrup with seasonal berries and fruits.
    -with some plain Greek yogurt.
    -scrambled eggs with bacon.

    Storing and reheating

    This small batch pancakes recipe is made to eat right away. But if for some reason you need to save it for later, refrigerate the pancakes in a glass container with the lid for about 3 days.

    Reheat the pancakes for about 40-50 minutes in a microwave.

    Frequently asked questions

    Can I make this pancake batter ahead of time?

    -Yes, you can store prepared pancake batter overnight or for up to 2 days in an airtight container in the fridge. 

    What consistency pancake batter needs to be?

    -You should be able to pour the pancake batter easily, but it cannot be too runny.

    I need to make a bigger batch, how do I adjust the ingredients?

    -It is very easy and the recipe card below has the option to adjust the number of servings. You can click 2x or 3x ,and it will automatically adjust the quantities for the whole recipe. 

    Please, let me know in the comments section if you liked these pancakes. And if you have any questions, I will be happy to answer them below as well.

    Other breakfast recipes you may like

    Beautiful Beetroot Waffles

    Sirniki (Ukrainian farmers cheese pancakes)

    Buckwheat Porridge in Instant Pot

    📖 Recipe

    Stacked pancakes on a white plate with some berries on top and on a side.

    Small Batch Pancakes

    Nataliia
    Try these easy small batch pancakes recipe on a weekend morning. Greek yogurt makes them light and delicate, while the edges remain crisp. So good with honey and berries.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 5 mins
    Cook Time 5 mins
    Total Time 10 mins
    Course Breakfast, Snack
    Cuisine American
    Servings 2
    Calories 182 kcal

    Equipment

    • 1 Measuring Cup
    • 1 set of measuring spoons
    • 1 mixing bowl
    • 1 Whisk
    • 1 non-stick skillet

    Ingredients
      

    • 1 egg
    • 5 Tablespoons Greek yogurt plain 5% Fage or other
    • 2 Tablespoons milk 2%
    • ¼ teaspoon vanilla
    • ½ Tablespoon sugar or more by taste
    • 1 pinch salt
    • ½ baking soda
    • ¼ apple cider vinegar
    • 5 Tablespoons flour all purpose
    • 1 teaspoon olive oil for frying

    Instructions
     

    • In a mixing bowl, add egg and yogurt. Whisk until one consistency. Add vanilla, milk, sugar and a pinch of salt. Whisk until most of the sugar is dissolved.
      1 egg, 5 Tablespoons Greek yogurt, 2 Tablespoons milk, ¼ teaspoon vanilla, ½ Tablespoon sugar, 1 pinch salt
    • In a spoon, add baking soda and pour apple cider vinegar over it. Add the bubbly leavening agent to the batter. Whisk briefly.
      ½ baking soda, ¼ apple cider vinegar
    • Add flour. One tablespoon at a time until the batter is desired consistency. Not too runny, but easily poured.
    • Heat the frying pan over medium heat. Add olive oil. Pour a Tablespoon of batter onto the skillet. Repeat with the rest of batter.
    • Cook on each side for 1-2 minutes or until golden.
    • Stack the pancakes and enjoy hot with your favorite toppings.

    Notes

    *adjust the batter consistency by adding 1 Tablespoon of milk or flour.
    *do mot overcrowd the frying pan. It will be hard to flip them.
    *to make a larger batch, click on the double or triple the recipe above.

    Nutrition

    Serving: 4pancakesCalories: 182kcalCarbohydrates: 23.1gProtein: 8.2gFat: 5.9gSugar: 8.4g
    Keyword pancakes, small batch pancakes, yogurt pancakes
    Tried this recipe?Let us know how it was!

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    A young woman image from heat to the waist. She has long brown hair and wearing a leather jacket over a dark blue t-shirt. She is smiling and looking at the lens of camera.

    Hi there, I'm Nataliia. I am a content creator behind Sava's Kitchen. Here, you will find a lot of healthy family-friendly recipes. My focus is to create versatile nutritious recipes that taste great and are easy to make. Learn more about me by clicking below!

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