Muesli Pancakes for One

 When you just want two pancakes, Muesli Pancakes for One is the perfect solution.

Muesli Pancakes for One

Another cookbook I’m head over heels for is the Joy the Baker CookbookIf you’re a food blogger, you’ve definitely heard of Joy the Baker, and if not, go take a look.

Read: Best Crepe Pans

Joy’s warm and loving personality pours through her keyboard onto the page. You can’t help but smile and laugh at her downright funny posts, and sometimes shed a tear at her heartfelt messages and letters. I have this post bookmarked for whenever I start taking myself too seriously.

Muesli Pancakes for One

The book is perfect for beginner bakers but also has some more complicated recipes. Never fear, though, as her clear instructions smoothly guided me through my first double layer cake without a hitch.

When I started flipping through the book, I couldn’t help but laugh at the notes she leaves with every recipe. In true Joy the Baker fashion, they’re witty and honest. Her recipe for Single Lady Pancakes is perhaps the most honest because let’s be serious. Single ladies do not require a huge bowl of pancake batter, and there are barely any recipes out there to accommodate us!

I made only a couple changes to the recipe. Since I like whole-grain breakfasts, I used whole spelled flour, but I’ve also made them with regular whole wheat and it totally works. Instead of using buttermilk, I made a vegan version. I added some muesli–the crunchy, toasted kind–and it provides such a nice texture-y crunch and I’m in love.

So if you’re a single lady/man, go get your breakfast on!
Print Muesli Pancakes for One Author: Katy’s Kitchen Prep time:  10 mins Cook time:  5 mins Total time:  15 mins Yield: 1 Ingredient

  • ⅓ cup plus 2 Tablespoons whole spelled flour (or whole wheat)
  • 2 teaspoons coconut palm sugar (or cane sugar)
  • ½ teaspoon baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • ¼ cup plus 2 Tablespoons vegan buttermilk*
  • 5 teaspoons grapeseed oil
  • coconut oil, for frying*
  • dash of vanilla extract
  • 2 Tablespoons muesli


  1. Preheat a skillet to medium.
  2. In a small mixing bowl, add the flour, sugar, baking powder, baking soda, and salt. Whisk to combine.
  3. In another small mixing bowl, add the buttermilk, oil, and vanilla. Whisk to combine.
  4. Pour the wet ingredients into the dry ingredients and stir to combine. Fold in the muesli.
  5. Add some coconut oil to the skillet and use a spatula to spread around the pan. Pour the batter into the pan into three small pancakes or two medium pancakes. When bubbles form and the edges start to cook, flip, and cook for about 30 seconds more. Serve immediately.

Notes & Substitutions *For vegan buttermilk: add ¼ cup plus 1 Tablespoon non-dairy milk to a small mixing bowl. Fill the tablespoon measure halfway with lemon juice, then top with milk. Add to the bowl and whisk to combine. The milk will curdle.*I find coconut oil sticks the least when using my cast-iron pan, but if you use a non-stick pan you can just spray with a little cooking spray.
 You might also like:

1. Vegan Buckwheat Pancakes

2. Buckwheat Crepes

3. Corny Waffles

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