"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." — MakeItHealthy
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!
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.
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.
I think it's my fault...I used the only salt I have which is sea salt so the pancakes are really salty. Also, subbed coconut oil for butter. It's not great. Shoulda stuck with the butter.
Oh my, wayyyyy too much baking powder! I had a feeling it would be too much, and even my 3 year old, who is a human garbage disposal, wouldn't even eat them.
* 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
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.