Confession: I’m a late night eater.

I work all day baking cakes, writing this blog, and getting dinner on the table for a family of four, mostly subsisting on granola, green smoothies, and scrambled eggs. It’s really fun, but also really exhausting. When I come home at night, I practice a little self-care: a half hour of yoga, a few episodes of something (lately, I’m into Community), catching up with my roommates. And then, once the apartment is quiet, I make myself a snack–something easy and comforting. Some nights, it’s a little cheese plate or a dish of ice cream, or maybe avocado toast with a drizzle of truffle oil. The past couple of weeks, I’ve been making pancakes.

Now, as someone who cooks only for herself, pancakes are kind of a tall order. Most recipes make enough for 4-6 people. Sure, I could make a ton and freeze the leftovers, but my freezer is packed to the gills as it is–I don’t have space for 18 pancakes. I’ve tried many of the pancakes for one recipes out there, but none have been quite right for me. Too thin, too fluffy, too sweet, too eggy, too greasy, too great a quantity–each has some little reason for me not to make it again. It’s been a multi-year process (yes, really). But two weeks ago, I finally found *my* Pancakes for One, and now I’ve made them more times than I’m willing to admit.

Y’all, these pancakes are awesome. They’re super fluffy (but not too thick) and have just the right amounts of vanilla, sugar, and salt–perfect for layering with butter and drizzling with maple syrup.

This recipe makes exactly three small pancakes–just enough for one person. The batter comes together in five minutes and takes another five to cook, meaning that if you start now, you can have a single-serve plate of pancakes in ten minutes. It’s the dream.

Also, these pancakes are completely eggless, although the flavor and texture are such that you’d never notice if I hadn’t told you. This means that this recipe can easily be made vegan (see notes below). I’m currently working on a whole wheat version and a gluten-free variety. Pancakes for One for everyone…?

Pancakes for One
makes 3 small pancakes

7 tablespoons all-purpose flour
1 tablespoon cornstarch
2 teaspoons granulated sugar
1/2 teaspoon baking powder
1/4 teaspoon baking soda
pinch of Kosher or sea salt
5 teaspoons neutral-flavored oil, plus more for cooking
6 tablespoons buttermilk**
1/2 teaspoon pure vanilla extract
butter, for serving
maple syrup, for serving

In a small bowl, whisk together all-purpose flour, cornstarch, sugar, baking powder, baking soda, and salt. Set aside.

In another small bowl (or liquid measuring cup), combine neutral-flavored oil, buttermilk, and vanilla. Pour liquid ingredients into dry ingredients and whisk with a fork until everything is moistened, but lumps remain. Batter will be thick.

Heat 2-3 teaspoons of oil in a skillet over medium heat. Pour batter in 1/4 cup increments for three small pancakes. Let cook 2-3 minutes, until bubbles form on the surface. Flip pancakes and cook for an additional 1-2 minutes. Remove pancakes to a plate, top with butter and syrup, and enjoy.

Note:

1. If you do not have buttermilk, you may combine 1 teaspoon of white or apple cider vinegar with 6 tablespoons of milk. Let sit five minutes before proceeding as written.

2. If you want vegan pancakes, use 1 teaspoon of white or apple cider vinegar and 6 tablespoons of soy or almond milk in place of the buttermilk.