Home Baking Association
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Fluffy Pancakes
These pancakes taste like they are made with buttermilk and are light and fluffy with minimal fat

Hands On: 5 minutes
Total: 20 minutes
Makes: 5 servings (2 pancakes each)




 cup fat free milk


 tablespoons Pure Wesson® Canola Oil


 teaspoon lemon juice


 cups Eagle Mills® All-Purpose Unbleached Flour with Ultragrain® or Eagle Mills® Ultragrain® White Whole Wheat Flour


 tablespoon granulated sugar


 teaspoon baking powder


 teaspoon salt


 teaspoon baking soda


 cup Egg Beaters® Original


 PAM® Original No-Stick Cooking Spray



  1. Pour milk into small bowl and whisk in oil and lemon juice; set aside. Place flour, sugar, baking powder, salt and baking soda in medium bowl; blend well. Form a well in center of dry ingredients; set aside.
  2. Add Egg Beaters to milk mixture; whisk together. Pour mixture into the center of dry ingredients. Gently whisk together just until combined; a few lumps will remain. Do not overmix.
  3. Spray large nonstick griddle or skillet with cooking spray. Heat griddle over medium heat until hot. Pour four 1/4 cupfuls of batter separately onto griddle.
  4. Cook about 1-1/2 to 2 minutes or until large bubbles form on top and bottom is golden brown. Turn with wide spatula; cook 1 minute more or until second side is golden brown. Keep warm. Repeat until all batter is used. Sprinkle with confectioners’ sugar or serve with pancake syrup, if desired.


Cook's Tips

If you prefer a thinner pancake, add 1 or 2 tablespoons additional milk.

For a fruit topping, melt 2 tablespoons orange marmalade, then blend it with 2 cups sliced strawberries, blueberries or raspberries.


Provided by ConAgra Mills