47 Ratings
  • 5 Rating Star 21
  • 4 Rating Star 16
  • 1 Rating Star 4
  • 2 Rating Star 3
  • 3 Rating Star 3

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.

prep:
5 mins
cook:
15 mins
total:
20 mins
Servings:
8
Max Servings:
8
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Ingredients

Directions

  • Sift flour, baking powder, salt, and sugar together in a large bowl. Make a well in the center and pour in milk, egg whites, and melted butter; mix until smooth.

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  • Heat a lightly oiled griddle or frying pan over medium-high heat. Using approximately 1/4 cup for each pancake, pour or scoop batter onto griddle. Brown on both sides and serve hot.

Editor's Note:

This recipe is a healthier version of Good Old Fashioned Pancakes.

Nutrition Facts

134.9 calories; 4.65 g protein; 21.97 g carbohydrates; 0.64 g dietary-fiber; 3.58 g sugars; 3.14 g fat; 1.88 g saturated-fat; 8.4 mg cholesterol; 166.81 IU vitamin-a-iu; 2.35 mg niacin-equivalents; 0.03 mg vitamin-b6; 0 mg vitamin-c; 45.25 mcg folate; 171.25 mg calcium; 1.33 mg iron; 10.91 mg magnesium; 99.75 mg potassium; 554.87 mg sodium; 0.2 mg thiamin; 28.26 calories-from-fat; 65 percent-of-calories-from-carbs; 20 percent-of-calories-from-fat; 13 percent-of-calories-from-protein; 12 percent-of-calories-from-sat-fat


Reviews (41)

Read All Reviews

Most helpful positive review

Nonniemich
08/11/2012
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!
(29)

Most helpful critical review

Anonymous
03/25/2015
Way too salty
(1)
47 Ratings
  • 5 Rating Star 21
  • 4 Rating Star 16
  • 1 Rating Star 4
  • 2 Rating Star 3
  • 3 Rating Star 3
Sarah Jo
06/25/2012
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.
(50)
Baking Nana
06/23/2012
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.)
(46)
Nonniemich
08/11/2012
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!
(29)
Eileen
01/28/2013
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.
(20)
Melaniemommyofthre3
06/29/2012
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.
(7)
deidred28
11/25/2012
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!
(6)
Chrsity
11/22/2014
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.
(3)
Ashley Pettis Dykes
12/31/2014
This isn't a very "healthy" version but substitute WHOLE WHEAT PASTRY FLOUR 100% for the all purpose baking flour and you have a winner. I even substituted egg substitute for the egg also use a little less liquid than called for to make fluffy pancakes. Works great.
(3)
Andrea
10/20/2012
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.
(2)