Basic Low-Fat Pancakes

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  • 11 mins
  • Prep: 8 mins,
  • Cook: 3 mins
  • Yield: 12 pancakes (4 to 6 servings)
Ratings (41)

Whip up a batch of pancakes in no time with this basic pancake recipe. You can adjust it by switching buttermilk in for milk. If you do, add a 1/2 tsp of baking soda to the recipe. You can also add some chopped fruit to the batter. Some chopped pears in fall make a nice addition. If you do this, add a 1/2 tsp of cinnamon to the dry ingredients. However, if you choose to adapt this basic pancake recipe, if at all, your family will appreciate homemade pancakes over those made from a mix, or heated up from a box of frozen pancakes. Enjoy with a drizzle of good-quality maple syrup.

What You'll Need

  • 1 ¼ cups all-purpose flour
  • ¼ cup sugar
  • 1 tsp baking powder
  • ¼ tsp salt
  • 1 large egg
  • 1 tbsp canola oil
  • 1 1/3 cups nonfat milk
  • 1 tsp vanilla extract

How to Make It

  • Whisk flour, baking powder, and salt in a large bowl. Whisk egg oil, milk and vanilla extract in a small bowl. Add wet ingredients to dry and stir well.
  • Heat a griddle to 375 F. Pour 1/4 cup batter for each pancake. Cook until bubbles form and the edges appear dry. Then flip and cook for another 1 to 2 minutes.
Nutritional Guidelines (per serving)
Calories 213
Total Fat 10 g
Saturated Fat 3 g
Unsaturated Fat 5 g
Cholesterol 156 mg
Sodium 494 mg
Carbohydrates 22 g
Dietary Fiber 1 g
Protein 8 g
(The nutrition information on our recipes is calculated using an ingredient database and should be considered an estimate. Individual results may vary.)