Microwave Mug Pancakes (Printable version)

Fast, fluffy pancakes made in a mug, ideal for a quick breakfast or snack anytime.

# What You Need:

→ Batter

01 - 4 tbsp all-purpose flour
02 - 1/4 tsp baking powder
03 - 1 tbsp granulated sugar
04 - Pinch of salt
05 - 3 tbsp whole milk
06 - 1 tbsp unsalted butter, melted (plus extra for greasing)
07 - 1/4 tsp vanilla extract

→ Toppings

08 - 1–2 tbsp pure maple syrup
09 - Optional: fresh berries, chocolate chips, or powdered sugar

# How to Make It:

01 - Lightly grease a large microwave-safe mug with a small amount of butter.
02 - Add flour, baking powder, sugar, and salt into the mug. Stir to combine evenly.
03 - Pour in milk, melted butter, and vanilla extract. Mix gently until batter is smooth and just combined without overmixing.
04 - Microwave on high for 90 seconds, or until the pancake has risen and is set. Check doneness after 70 seconds to prevent overcooking.
05 - Let the pancake cool for 1 minute. Top with maple syrup and any preferred toppings. Serve immediately in the mug.

# Expert Advice:

01 -
  • It's genuinely faster than making toast, and somehow feels like cheating in the best way.
  • No pans to wash, no batter splatter on your stovetop, just a mug and a spoon.
  • When you nail the timing, you get that impossible combination of crispy edges and fluffy center.
02 -
  • Overfilling the mug is a one-way ticket to muffin batter all over your microwave's interior; fill only halfway to two-thirds and your kitchen stays clean.
  • Microwave power varies wildly—some are aggressive, others gentle—so timing is a starting point, not gospel; start checking at seventy seconds and you'll find your machine's rhythm.
03 -
  • Don't use a tiny mug out of fear of overflow—a mug that's too small will create something dense and sad; twelve ounces is the minimum threshold.
  • The butter greasing the mug isn't just preventing sticking; it creates a slightly crispy, caramelized edge that makes this taste less like duty and more like indulgence.
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