Basic Light Pancakes

Chef Thomas
Light and fluffy pancakes can make a great healthy snack. Skip the syrup and serve with fruit such as strawberries and wild blueberries on the side or in the mix.


  • 2 cups flour
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 tablespoons sugar*
  • 2 eggs lightly beaten*
  • 2 1/2 cups low-fat buttermilk
  • 1 tablespoon vegetable oil or butter
  • *Low-Calorie Hint: Substitute natural sweetener such as honey for sugar and egg whites for eggs.


  • Mix together dry ingredients.
  • In a separate bowl, whisk together eggs, buttermilk, and oil.
  • Gradually mix wet ingredients into the dry ones until combined.
  • Heat a heavy-bottomed nonstick or well-seasoned pan or griddle.
  • Grease pan with vegetable spray.
  • Drop batter by large tablespoons (about 2 per pancake) onto hot surface.
  • Cook on one side until bubbles appear on top and underside is light brown.
  • Flip pancake and brown on other side.
  • Keep cooked pancakes warm in a 250-degree oven until all are done.
  • Serve immediately.