A quick and cozy single-serve pancake made right in the microwave, this Pancake in a Mug is my go-to breakfast fix when I want something warm and satisfying without dirtying up the whole kitchen. Whether I’m rushing in the morning, living in a dorm, or just craving a sweet treat for one, this fluffy little pancake never disappoints.
Ingredients
(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)
½ cup all-purpose flour
¼ teaspoon baking powder
2 teaspoons granulated sugar
¼ cup milk
1 tablespoon melted butter (plus more for greasing)
¼ teaspoon vanilla extract
Optional: 1 tablespoon mini chocolate chips or blueberries
Optional topping: maple syrup, butter, or powdered sugar
Directions
I start by lightly greasing a large microwave-safe mug with butter or nonstick spray.
Then, I mix the flour, baking powder, and sugar directly in the mug.
I add the milk, melted butter, and vanilla extract, stirring just until everything is combined—being careful not to overmix.
If I’m using chocolate chips or blueberries, I gently fold them in at this point.
I microwave the mug on high for 60–90 seconds, or until the pancake is fully cooked and springs back when touched.
After letting it cool for a minute or two, I top it with butter, syrup, or a dusting of powdered sugar.
Servings and timing
Servings: 1
Prep Time: 2 minutes
Cook Time: 1 minute
Total Time: 3 minutes
Calories: Approximately 270 kcal
Variations
I like to mix things up depending on what I have on hand. Sometimes I stir in cinnamon or swap the chocolate chips for a spoonful of peanut butter. For a fruity twist, I use diced apples or mashed banana in place of blueberries. A dash of lemon zest also adds a refreshing zing. And if I’m craving indulgence, I drizzle a bit of Nutella on top.
Storage/reheating
This mug pancake is best enjoyed fresh out of the microwave. Since it only takes a few minutes to make, I never need to store it. However, if I absolutely must make it ahead, I keep it covered in the fridge for up to 24 hours and reheat it in the microwave for about 20 seconds. Just know that the texture is fluffiest when freshly cooked.
FAQs
How do I know when the pancake is done?
I check if the pancake springs back when I gently press the top. If it’s still gooey or wet, I microwave it for 10 more seconds at a time.
Can I make this pancake vegan?
Yes, I swap the milk with a non-dairy option like almond or oat milk and use a plant-based butter. It still comes out soft and delicious.
What if my pancake turns out rubbery?
That usually means it was overmixed or microwaved too long. I mix just until combined and microwave in short bursts to avoid overcooking.
Can I use whole wheat flour?
Absolutely. I sometimes use whole wheat flour for a nuttier taste, though the texture will be slightly denser than with all-purpose flour.
Is it possible to double the recipe?
Yes, but I use a larger mug or bowl to prevent overflow. I also increase the cook time slightly, checking for doneness every 15 seconds after the 90-second mark.
Conclusion
This Pancake in a Mug is the ultimate quick fix when I want a warm, fluffy treat without the hassle. It's easy, customizable, and always hits the spot. Whether I’m making it for breakfast, a snack, or dessert, this simple recipe proves that great things really do come in mugs.
📖 Recipe:
Pancake in a Mug
- Total Time: 3 minutes
- Yield: 1 serving
- Diet: Vegetarian
Description
A quick, fluffy, single-serve pancake made in the microwave—perfect for a fast, warm breakfast or snack with minimal cleanup.
Ingredients
½ cup all-purpose flour
¼ teaspoon baking powder
2 teaspoons granulated sugar
¼ cup milk
1 tablespoon melted butter (plus more for greasing)
¼ teaspoon vanilla extract
Optional: 1 tablespoon mini chocolate chips or blueberries
Optional topping: maple syrup, butter, or powdered sugar
Instructions
- Lightly grease a large microwave-safe mug with butter or nonstick spray.
- Mix the flour, baking powder, and sugar directly in the mug.
- Add the milk, melted butter, and vanilla extract, stirring just until combined. Do not overmix.
- Fold in chocolate chips or blueberries if using.
- Microwave on high for 60–90 seconds, or until the pancake is fully cooked and springs back when touched.
- Let it cool for 1–2 minutes, then top with butter, syrup, or powdered sugar as desired.
Notes
Do not overmix the batter to keep the pancake fluffy.
Microwave times may vary; check doneness by gently pressing the top—it should spring back.
Customize with add-ins like cinnamon, diced apples, mashed banana, or a spoonful of peanut butter.
Best served fresh; texture may change if reheated.
Double the recipe with a larger mug and adjust cooking time.
- Prep Time: 2 minutes
- Cook Time: 1 minute
- Category: Breakfast
- Method: Microwave
- Cuisine: American
Nutrition
- Serving Size: 1 mug pancake
- Calories: 270
- Sugar: 6g
- Sodium: 120mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 20mg
