If you’re craving a quick and easy breakfast but only have one egg left in your fridge, don’t worry—you can still whip up a delicious, fluffy pancake! This simple 1-egg pancake recipe is perfect for a solo breakfast or a light snack. Made with basic pantry staples, it delivers a soft, buttery texture and the perfect balance of sweetness.
Why You’ll Love This Recipe
✅ Perfect for One Person – No need for multiple eggs! This recipe is designed for a single serving.
✅ Fluffy & Soft – Even with just one egg, the pancake turns out airy and delicious.
✅ Quick & Easy – Ready in under 10 minutes with minimal effort.
✅ Minimal Ingredients – Made with pantry essentials, no fancy ingredients needed.
Ingredients
- 1 large egg
- ½ cup (60g) all-purpose flour
- ½ cup (120ml) milk (or any plant-based alternative)
- 1 tbsp sugar
- ½ tsp baking powder
- ¼ tsp salt
- ½ tsp vanilla extract (optional, for extra flavor)
- 1 tbsp melted butter (plus extra for cooking)
Instructions
- Mix the Batter: In a mixing bowl, whisk the egg with sugar until light and fluffy. Add milk, vanilla extract, and melted butter, mixing well.
- Add Dry Ingredients: Sift in flour, baking powder, and salt. Gently mix until just combined—don’t overmix, or your pancake will be dense!
- Heat the Pan: Grease a non-stick pan with butter over medium-low heat.
- Cook the Pancake: Pour the batter into the pan and cook for 2-3 minutes until bubbles form on the surface. Flip and cook for another 1-2 minutes until golden brown.
- Serve & Enjoy! Top with syrup, fresh berries, or a dusting of powdered sugar for the best experience.
Tips for the Best Pancake
🔥 Don’t Overmix: A few lumps in the batter are okay! Overmixing can make your pancake chewy instead of fluffy.
🔥 Low & Slow Cooking: Cook on medium-low heat to avoid burning while ensuring a perfectly golden exterior.
🔥 Customize It: Add chocolate chips, blueberries, or a sprinkle of cinnamon for extra flavor!
Frequently Asked Questions
Can I use whole wheat flour instead of all-purpose flour?
Yes! Whole wheat flour works, but your pancake might be slightly denser. You can mix 50% whole wheat and 50% all-purpose flour for the best texture.
Can I make this pancake dairy-free?
Absolutely! Swap regular milk with almond, oat, or soy milk and use coconut oil instead of butter.
What’s the best way to store leftovers?
If you have extra pancakes, store them in an airtight container in the fridge for up to 2 days. Reheat in a toaster or microwave for a fresh taste.
