Recipe by MakeItHealthy
"I loved this pancake recipe. Way better than a mix at the store but I wanted to cut a little of the fat. I make them with less butter, egg whites instead of a whole egg, and nonfat milk. They are so fluffy and tasty plus I feel great about giving them to my family."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
1 1/2 cups
3 1/2 teaspoons
1 1/4 cups
I used "soured" lactose-free nonfat milk and vegetable oil in this recipe. These turned out a little flat for me, even with the additional baking powder. Even so, the kids liked these just as much as "regular" pancakes. I topped these with my own homemade strawberry-raspberry jam.
I only put in a sprinkle of salt, if any. I used whole wheat white flour and add a mashed banana and/or applesauce for extra moistness, sweetness, flavor and nutrition. I omitted the butter and added vanilla. Then...my daughter said they were the best pancakes I ever made.
I don't know how much healthier these are - especially after the family soaks them in syrup and more butter. I didn't use the melted butter in the batter - instead I used 1 T. of canola oil. (Saved the butter for the top.)
As Rachel would say...YUMMO! We loved these healthier pancakes! I have always used a mix from the store. To my surprise we had no mix in the house today so I got on Allrecipes. I tweaked it just a tad. I used canola oil instead of the melted butter and I substituted half of the white flour for wheat flour. For an extra bonus I added fresh blueberries. My husband couldn't stop eating them!
Delicious, yummy…more please!
These are the words my three children used when they were devouring these pancakes this morning. One substitute I did was for the 2 tbsp of melted butter in which was 1 mashed medium banana. We had topped the pancakes with sugar free syrup and fresh blueberries. My table of judges which are 3, 3, and 5 and tend to be the pickiest eaters for everything had absolutely loved these pancakes as opposed to the buttermilk pancake mix from a box.
First time trying. Much better than any store bought I've ever had!
I skipped the salt, used oil instead of butter and egg substitue. I sampled the first one out of the pan, and it was really hard to wait until I was finished cooking to eat the rest!!! I won't be buying mix anytime soon!
Easy! I used 1 and 1/4 cups of wholewheat flour and 1/4 cup of regular flour.
It was really great. Fluffy pancakes, delicious.
I followed the recipe with the exception of adding a splash of vanilla. They had a strong flour taste but looked good. Next time I will modify them by adding cinnamon and brown sugar. Good base recipe.
* Percent Daily Values are based on a 2,000 calorie diet.
Healthier Good Old Fashioned Pancakes
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 28
Muffins are great for breakfast, with coffee, or just as a snack on the go.
Soup is what the doctor ordered to cure those winter blahs.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
See how to make one of our top 5 most popular recipes!
See how to make light and fluffy pancakes without the gluten.
See how to make tall, fluffy pancakes.