No Sugar Pancakes
Fluffy, easy no sugar pancakes made from scratch — no added cane sugar and no sweetener in the batter. A soft, classic pancake you can top however you like.
Ingredients
- 1½ cups all-purpose flour (or white whole wheat flour)
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1¼ cups milk (any kind)
- 1 large egg
- 2 tablespoons melted butter or neutral oil
- 1 teaspoon vanilla extract (optional)
Instructions
- In a large bowl, whisk together the flour, baking powder, and salt.
- In a separate bowl, whisk the milk, egg, melted butter, and vanilla until smooth.
- Pour the wet ingredients into the dry and stir just until combined. The batter should be slightly lumpy — don’t overmix.
- Let the batter rest 2–3 minutes while the pan heats.
- Heat a nonstick pan or griddle over medium. Pour batter into rounds.
- Cook until bubbles form across the top and the edges look set, then flip once.
- Cook until the second side is lightly golden. Serve warm with toppings of choice.
Notes
- No-sugar pancakes brown more gently than sweetened ones — pale is normal.
- Dairy-free: use plant milk and oil instead of butter.
- Make the dry ingredients ahead as a no sugar pancake mix for faster mornings.
- Best cooked fresh; leftovers reheat well and freeze up to 2 months.
Find it online: https://reachwellth.com/no-sugar-pancakes/