small batch pancake recipe
The Best small batch pancake recipe
The best part is how adaptable it is. You can keep it light and airy with just a little butter and maple syrup, or you can add in some extra flavor with blueberries, chocolate chips, or even a sprinkle of cinnamon. And because it’s made in small batches, you don’t end up with a mountain of pancakes that get soggy or take forever to cook. Plus, with the right ingredients—like a touch of baking powder and a little bit of vanilla—these pancakes stay tender and delicious even after they sit on the plate. It’s a no-fuss way to make something that feels comforting and satisfying, whether you’re feeding your family or treating yourself to a little treat.
Quick Tomato-Garlic Pancakes
A small-batch twist on classic pancakes, infused with the depth of tomato sauce and garlic for a savory breakfast that’s perfect for weeknight meals. This recipe is a must-try for any occasion.
🥘Ingredients
- 2 cups all-purpose flour
- 1 tsp salt
- 1 tbsp sugar
- 1 tbsp baking powder
- 1 large egg
- 1 cup milk (whole or 2% for richness)
- 1 tbsp melted butter
- 1 cup tomato sauce (low-sugar preferred)
- 2 cloves garlic, minced
- 1 tbsp olive oil
- ½ tsp red pepper flakes (optional)
👨🍳Directions
-
1
Whisk flour, salt, sugar, and baking powder in a bowl. Add the egg, milk, and melted butter. Stir until just combined—do not overmix. -
2
Heat olive oil in a nonstick skillet over medium heat. Pour ¼ cup batter per pancake and cook until bubbles form on top (about 2 minutes). Flip and cook another 1–2 minutes until golden. -
3
While pancakes cook, heat tomato sauce and garlic in a small saucepan over low heat until garlic is fragrant (1–2 minutes). Remove from heat and stir in red pepper flakes if using. -
4
Transfer cooked pancakes to a baking sheet and brush each with warm tomato-garlic sauce. Repeat until all batter and sauce are used.
🔧Equipment
- Mixing bowls
- Whisk
- Nonstick skillet
- Oven (for baking)
- Spatula
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Quick Tomato-Garlic Pancakes Works
❓ Frequently Asked Questions About Quick Tomato-Garlic Pancakes
1. What is the best way to keep pancakes soft and fluffy?
Use a mix of baking powder and baking soda in the batter for lift, and don’t overmix—just stir until combined. For extra softness, fold in a spoonful of plain yogurt or sour cream at the end. Let the batter rest for 5 minutes before cooking to allow the flour to hydrate.
2. Can I substitute any of the ingredients in this recipe?
Yes, but keep the ratios close. Swap flour for a 1:1 gluten-free blend if needed, but you may need to adjust the liquid slightly. For a richer flavor, replace half the buttermilk with milk and add a splash of vanilla extract. Avoid substituting baking powder for baking soda or vice versa—they react differently.
3. How do I know when pancakes are cooked through?
Pancakes are done when the top is golden brown (about 3–4 minutes per side) and a toothpick inserted comes out clean. Press gently on the edges—they should pull away from the pan. Overcooking dries them out, so keep the heat moderate.
4. What toppings work best with these pancakes?
Classic toppings include fresh berries, a dusting of powdered sugar, or a drizzle of maple syrup. For savory, try sautéed mushrooms, diced ham, or a sprinkle of cheese. Avoid adding too many toppings at once—this recipe is designed to be simple and versatile.
5. Can I make this recipe ahead of time and reheat?
Yes, but fresh pancakes taste best. Store cooked pancakes in an airtight container for up to 2 days. Reheat in a toaster or oven at 350°F (175°C) for 2–3 minutes until warm. For a crispy texture, pan-fry from frozen on medium heat.
