Are you craving fluffy, golden-brown pancakes but want to skip the butter? This recipe delivers on flavor and texture without the added fat, making it a fantastic choice for a healthy yet delicious breakfast or brunch. It's perfect for busy weeknights, offering a quick dinner idea that's both satisfying and easy on the waistline. Get ready to enjoy these homemade pancakes, a testament to the fact that delicious dishes don't always require butter!
Ingredients:
- 1 ½ cups all-purpose flour (or gluten-free blend for a gluten-free option)
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 ¼ cups milk (dairy or non-dairy)
- 1 large egg (or flax egg for a vegan option)
- 1 teaspoon vanilla extract
- 2 tablespoons vegetable oil (or melted coconut oil for a coconut flavor)
Instructions:
Step 1: Dry Ingredients Magic: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Make sure there are no lumps!
Step 2: Wet Ingredients Unite: In a separate bowl, whisk together the milk, egg (or flax egg), vanilla extract, and oil.
Step 3: Gentle Combination: Gradually add the wet ingredients to the dry ingredients, mixing gently with a whisk or spatula. Overmixing can lead to tough pancakes, so aim for just combined. A few small lumps are okay.
Step 4: The Pan Sizzle: Heat a lightly oiled griddle or non-stick pan over medium heat. You’ll know it’s ready when a drop of water sizzles on the surface.
Step 5: Pancake Time: Pour ¼ cup of batter onto the hot griddle for each pancake.
Step 6: Flip the Script: Cook for 2-3 minutes per side, or until golden brown and cooked through. Flip when bubbles start to appear on the surface and the edges look set.
Step 7: Stack 'em High: Serve immediately with your favorite toppings. Maple syrup, fresh fruit, whipped cream—the possibilities are endless!
Cooking Tips for Perfect Pancakes:
- Don't overmix: Overmixing develops the gluten in the flour, resulting in tough pancakes.
- Let the batter rest: Allowing the batter to rest for 5-10 minutes before cooking allows the gluten to relax, resulting in fluffier pancakes.
- Adjust heat as needed: If your pancakes are browning too quickly, lower the heat. If they’re taking too long to cook, increase the heat slightly.
- Use a good quality non-stick pan: This will prevent sticking and make flipping easier.
Variations:
- Chocolate Chip Pancakes: Add ½ cup of chocolate chips to the batter.
- Blueberry Pancakes: Fold in ½ cup of fresh or frozen blueberries.
- Banana Pancakes: Mash one ripe banana and add it to the wet ingredients.
Nutritional Information (per pancake, approximate):
This nutritional information is an estimate and may vary depending on the ingredients used.
- Calories: Approximately 150-180
- Protein: 4-5g
- Fat: 5-7g
- Carbohydrates: 25-30g
- Fiber: 1-2g
Enjoy these easy, healthy, and delicious pancakes! They're a perfect addition to your repertoire of quick dinner ideas or a delightful weekend breakfast treat. The best recipes are often the simplest, and this one proves it.