A quick, fluffy, single-serve pancake made in the microwave—perfect for a fast, warm breakfast or snack with minimal cleanup.

1/2 cup all-purpose flour

1/4 teaspoon baking powder

2 teaspoons granulated sugar

1/4 cup milk

1 tablespoon melted butter (plus more for greasing)

1/4 teaspoon vanilla extract

Optional: 1 tablespoon mini chocolate chips or blueberries

Optional topping: maple syrup, butter, or powdered sugar

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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.

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.