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Basic Low Fat Pancakes


Basic Low Fat Pancakes

Basic Low Fat Pancakes

Fiona Haynes
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. I like to 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 you choose to adapt this basic pancakes 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.


  • 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


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 degrees. Pour ¼ cup batter for each pancake. Cook until bubbles form and the edges appear dry. Then flip and cook for another 1-2 minutes.

Makes 12 pancakes.

Serves 4-6

Per Pancake: Calories 88, Calories from Fat 15, Total Fat 1.6g (sat 0.2g), Cholesterol 18mg, Sodium 97mg, Carbohydrate 15.5g, Fiber 0.4g, Protein 2.7g

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