Basic Low-Fat Pancakes

By Fiona Haynes

Updated 10/23/18

Pancakes
Cultura/Brett Stevens/Riser/Getty Images
  • Total: 11 mins
  • Prep: 8 mins
  • Cook: 3 mins
  • Yield: 12 pancakes (4 to 6 servings)
Nutritional Guidelines (per serving)
213 Calories
10g Fat
22g Carbs
8g Protein
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Nutrition Facts
Servings: 12 pancakes (4 to 6 servings)
Amount per serving
Calories 213
% Daily Value*
Total Fat 10g 13%
Saturated Fat 3g 15%
Cholesterol 156mg 52%
Sodium 494mg 21%
Total Carbohydrate 22g 8%
Dietary Fiber 1g 4%
Protein 8g
Calcium 160mg 12%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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, whether or not you choose to adapt this basic pancake recipe, your family will appreciate homemade pancakes over those made from a mix or from a box of frozen pancakes. Enjoy with a drizzle of good-quality maple syrup.

Ingredients

  • 1 1/4 cups all-purpose flour
  • 1/4 cup sugar
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1 large egg
  • 1 tbsp canola oil
  • 1 1/3 cups nonfat milk
  • 1 tsp vanilla extract

Steps 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.