The Only Pancake Recipe You’ll Ever Need

Apple Cinnamon Pancakes (recipe below)

A few weeks ago, I told you about the Lemon Blueberry Cottage Cheese pancakes I made.  They were healthy, delicious, light and fantastic.  Now I have another pancake recipe to share, but this one’s a bit more hearty and stick-to-your-ribs then that fru-fru one. You see, a while back, Food Network Magazine came out with an issue that had a little pamphlet inside with 50 pancake and waffle recipes.  I pulled it out and we started using their basic pancake recipe almost every weekend.  It’s a great recipe but not the healthiest.  Lots of all-purpose flour and a good amount of butter.

Since my husband is now on the Weight Watchers bandwagon, and we like to enjoy a nice hot breakfast on the weekends, I set about giving the Food Network pancake recipe a makeover, and I think I really improved on it in the process!  I’ve made a few different versions and so far they’re all turning out great. The basic recipe is below, but I’ve experimented a bit and switched out the butter for plain fat-free yogurt, canned pumpkin, and pureed fat free cottage cheese.  So far, the yogurt gave the best results, but all were very good.


Basic Pancake Recipe
from Food Network Magazine


Ingredients:

  • 1 1/2 cups all-purpose flour
  • 3 Tbsp sugar
  • 1 Tbsp baking powder
  • 1/2 tsp salt
  • 1 1/4 cups milk
  • 1/2 stick melted butter
  • 2 eggs
  • splash of vanilla
Directions:
  1. Combine the first 4 ingredients in a large bowl with a whisk.
  2. In a medium bowl, whisk together the milk, melted butter, eggs and vanilla.  Whisk this into the flour mixture until just combined.
  3. Ladle 1/4 cupfuls onto a hot buttered skillet and cook until bubbly.  Flip and cook until golden on the bottom.
This recipe is delicious as it is.  The butter…oh the butter.  The melted butter gets a little hardened when it gets combined with the milk and eggs, and when you pour the batter on the hot skillet, those little butter blobs melt again and just make your knees weak.
But.
I wanted something healthier, and just as delicious.  Below are the three versions I tried.  All were fantastic and I’ll probably be experimenting more in the coming weeks.
Basic Healthy Pancakes
Ingredients:
  • 3/4 cup all-purpose flour
  • 3/4 cup whole wheat flour
  • 2 Tbsp Truvia
  • 1 Tbsp baking powder
  • 1/2 tsp salt
  • 1 1/4 cups skim milk
  • 1/4 cup fat free plain yogurt
  • 1/2 cup egg substitute
  • splash vanilla
Directions:
  1. Combine the first 5 ingredients in a large bowl with a whisk.
  2. In a medium bowl, whisk together the milk, yogurt, egg substitute, and vanilla.  Whisk this into the flour mixture until just combined.
  3. Ladle 1/4 cupfuls onto a nonstick skillet coated with cooking spray and cook until bubbly.  Flip and cook until golden on the bottom.
Apple Cinnamon Pancakes


Ingredients:
  • 3/4 cup all-purpose flour
  • 3/4 cup whole wheat flour
  • 2 Tbsp Truvia
  • 1 Tbsp baking powder
  • 1/4 cup dried diced apples
  • 1/2 tsp salt
  • 1 1/4 cups skim milk
  • 1/4 cup fat free cottage cheese, pureed
  • 1/2 cup egg substitute
  • splash vanilla
  • 1/2 tsp cinnamon, or more to taste
Directions:
  1. Combine the first 6 ingredients in a large bowl with a whisk.
  2. In a medium bowl, whisk together the milk, pureed cottage cheese, egg substitute, cinnamon, and vanilla.  Whisk this into the flour mixture until just combined.
  3. Ladle 1/4 cupfuls onto a nonstick skillet coated with cooking spray and cook until bubbly.  Flip and cook until golden on the bottom.

Pumpkin Pancakes

Ingredients:
  • 3/4 cup all-purpose flour
  • 3/4 cup whole wheat flour
  • 2 Tbsp Truvia
  • 1 Tbsp baking powder
  • 1 Tbsp chia seeds
  • 1/2 tsp salt
  • 1 cup skim milk
  • 1/2 cup pumpkin puree
  • 1/2 cup egg substitute
  • splash vanilla
  • dash each nutmeg and cloves, or a dash of pumpkin pie spice
Directions:
  1. Combine the first 6 ingredients in a large bowl with a whisk.
  2. In a medium bowl, whisk together the milk, pumpkin puree, egg substitute, spices, and vanilla.  Whisk this into the flour mixture until just combined.
  3. Ladle 1/4 cupfuls onto a nonstick skillet coated with cooking spray and cook until bubbly.  Flip and cook until golden on the bottom.

What’s your favorite pancake flavor?

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22 comments

  1. Renee @ MyKitchenAdventures

    I’ll have to give your pancakes a go sometime, they look wonderful…I will admit…I love to use the complete buttermilk mix when it comes to pancakes…I thin it out more than it calls for cuz I like mine light and fluffy…I also use club soda in place of the plain water sometimes for extra lift. I like mine plain with fruit on top and sugar free syrup the best! :)

  2. Mayje

    Hi! I’m blog hopping via Thrifty 101 link party. I actually happen to be thinking of looking up some pancake recipes on the net, so your link really caught my eyes! I love pancakes and I only use those ready mix ones. I really want to try mixing the ingredients myself. Thanks so much for sharing! Have a nice day!

  3. Candy

    Lovely photo! I occasionally add some whole wheat flour to my pancakes and am intrigued by some of your other substitutions. Thanks for this recipe!

  4. Adin B

    Hmmmm.. delicious for breakfast. :) I like to make my banana pancake as well and all it is, is making the basic pancake and mix in the mashed bananas. Yum! :)Visiting via FTF!

    Adin B

  5. Ty and Whitty

    wow those look amazing! thank you so much. thank you so much for linking up to my party Show and Share! hope to see you again this week!

    A mommy’s life…with a touch of YELLOW
    tyandwhitneyulrich.blogspot.com

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