Easy

Small-Batch Pancakes for One or Two

Prep 5 minsCook 10 minsServes 2£0.35/servingClassic British

Not every pancake morning needs a bowl big enough to feed six. This is the classic thin British pancake batter, scaled right down to one egg and a small splash of milk, so you get four or five pancakes rather than a stack of leftovers cooling on a plate. The method is exactly the same as the full-size version — whisk, rest, pour thin, flip fast — just with numbers that actually make sense for breakfast alone or a lazy weekend for two.

Small-Batch Pancakes for One or Two — classic british pancake recipe served on a plate, photographed from above

Ingredients

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Method

  1. 1

    Sift the flour into a medium bowl and make a well in the centre. Crack in the egg and a pinch of salt.

    A small bowl makes more sense than a large one here — it is easier to whisk a small quantity of batter without splashing.
  2. 2

    Add a third of the milk and whisk from the centre outwards, gradually drawing in the flour from the edges until smooth.

  3. 3

    Add the remaining milk in two stages, whisking between each addition, until you have a thin batter about the consistency of single cream. Stir in the melted butter.

    If it looks lumpy, keep whisking — a small batter comes together in seconds once it gets going.
  4. 4

    Rest the batter for 10 minutes if you have time. It is not essential at this scale, but it does make the pancakes slightly more tender.

  5. 5

    Heat a small non-stick frying pan (around 18-20cm) over medium-high heat. Add a small knob of butter and swirl to coat once it has melted and the foam has subsided.

    A smaller pan than usual keeps the batter-to-pan ratio sensible — a full-size 24cm pan will spread this batter too thin.
  6. 6

    Pour in a thin layer of batter, tilting the pan immediately to coat the base evenly. Cook for about 1 minute until the edges are dry and the underside is golden.

  7. 7

    Flip and cook for a further 30 seconds. Slide onto a plate and repeat with the remaining batter, greasing the pan lightly between each pancake.

    This quantity makes 4-5 pancakes — enough for one generous portion or two smaller ones.
  8. 8

    Serve straight away with lemon and sugar, or whatever you would put on a full-size batch.

Pro Tips

  • →This is simply the classic British batter divided roughly by four — if you want an even smaller or larger batch, keep the flour, egg, and milk in the same rough ratio (about 60g flour and 1 egg per 150ml milk) and it will scale predictably.
  • →A single egg is awkward to divide, so this recipe uses one whole egg rather than half — it makes the batter very slightly richer than the full-size version, not thinner or weaker.
  • →Use a smaller pan than you would for a big batch. An 18-20cm pan keeps the layer of batter thin without needing you to pour an awkwardly small puddle into a large one.
  • →Rest the batter while the pan heats rather than in advance — at this scale there is no need to plan ahead, the whole process from whisk to plate takes about fifteen minutes.
  • →If you only need one pancake today, the batter keeps covered in the fridge for up to 24 hours, so cook two now and the rest tomorrow rather than halving the recipe again.
  • →Leftover batter does not freeze well at this scale — it is such a small quantity that it is barely worth the freezer space. Cook it all and freeze the finished pancakes instead, layered between baking paper.

Topping Ideas

Lemon juice and caster sugar — the classic, and the easiest way to use up half a lemonA spoonful of good jam and a dusting of icing sugarA drizzle of golden syrup or honeySliced banana and a spoonful of peanut butter for something more fillingGrated cheese and a squeeze of ketchup, folded in half, if you would rather go savoury

Learn More

Terms in this recipe

Pancake DayShrove TuesdayDrop sconeCrepe

Defined in the Pancake Day glossary.

Questions & answers

Can I make this recipe for just one pancake?⌄
Not easily with a whole egg, since it is hard to divide evenly. It is simpler to make the full small-batch quantity, eat what you want fresh, and keep the rest of the batter covered in the fridge for up to 24 hours to cook the next day.
How many pancakes does this recipe make?⌄
Around 4-5 thin pancakes, depending on how large you pour them. That is enough for one generous portion or two lighter ones.
Can I scale this recipe up if I end up needing more?⌄
Yes. The ratio is roughly 60g flour and 1 egg per 150ml milk, so you can multiply everything by two or three and it will behave exactly like the standard classic British pancake batter.
Do I need a smaller pan for a small batch?⌄
It helps. An 18-20cm pan keeps the batter at a sensible thickness. Using a full-size 24-26cm pan for this quantity will spread the batter too thin and make the pancakes tear more easily when you flip them.
Does the batter need to rest?⌄
It is not essential at this scale, but resting for 10 minutes while the pan heats up gives a very slightly more tender result. Skip it if you are short on time — the difference is small.
Can I keep leftover batter for the next day?⌄
Yes. Cover it and keep it in the fridge for up to 24 hours. Give it a quick whisk before cooking, since the flour settles, and loosen with a small splash of milk if it has thickened.
Is this the same batter as the full classic British pancake recipe?⌄
Yes — it is the same recipe, just divided down to roughly a quarter of the usual quantity. The method, ratios, and flavour are identical.
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