Buttermilk Pancakes (Healthy!) Recipe

Name: Buttermilk Pancakes (Healthy!)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ⅝ cup king arthur's white whole wheat flour; ⅛ cup Splenda sugar substitute; ¼ cup nonfat dry milk powder; ⅛ cup cornstarch; ¼ tablespoon baking powder; ¼ teaspoon baking soda; ⅓ teaspoon salt; 2 (1 g) packets Splenda sugar substitute; ½ teaspoon baking soda; 1 dash ground cinnamon; 1 cup low-fat buttermilk; 2 teaspoons egg substitute; 2 teaspoons vanilla extract

Servings: persons

⅝ cup king arthur's white whole wheat flour
⅛ cup Splenda sugar substitute
¼ cup nonfat dry milk powder
⅛ cup cornstarch
¼ tablespoon baking powder
¼ teaspoon baking soda
⅓ teaspoon salt
2 (1 g) packets Splenda sugar substitute
½ teaspoon baking soda
1 dash ground cinnamon
1 cup low-fat buttermilk
2 teaspoons egg substitute
2 teaspoons vanilla extract

1
Substitute first 7 ingredients with 1 cup of my Reduced Fat Bisquick Mix (#350552) and set aside.
2
Whisk all remaining ingredients together (2 packets Splenda through vanilla extract) until frothy.
3
(This will help make the pancakes fluffier!
4
).
5
Add homemade Bisquick Mix and gently stir until well-blended, but still lumpy.
6
(Over-mixing will make flatter/denser pancakes.
7
).
8
Heat a skillet on medium-high setting for several minutes.
9
(After you have experience with the recipe, you will be able to begin heating the skillet before preparing the pancake batter.
10
).
11
Spray skillet with cooking spray.
12
Drop 1/4 to 1/3 cup of batter onto skillet for each pancake.
13
When batter begins to bubble, carefully flip the pancakes and cook until lightly browned (approximately 30 to 60 seconds).
14
Remove from pan.
15
Tip: I top these with Smuckers Sugar Free Breakfast Syrup.
16
A great-tasting sugar free syrup that isnt runny!

786

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: ⅝ cup king arthur's white whole wheat flour, ⅛ cup Splenda sugar substitute, ¼ cup nonfat dry milk powder, ⅛ cup cornstarch, and more.

Yes, Buttermilk Pancakes (Healthy!) falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Buttermilk Pancakes (Healthy!)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions