Best Healthy Pancake

April 01, 2012


I think I did it!  Changing any sort of recipe can be a recipe for disaster.  I was actually looking through my Cook’s Illustratedbook for an easy pancake recipe for my starving son.  I came across a buttermilk pancake recipe that looked great, the only problem was I didn’t have any buttermilk or the sour cream the recipe called for.  I substituted fage 0% yogurt for the sour cream, and skim milk for the buttermilk.  Bingo…healthier yet delicious breakfast.  My family loved it!  I didn’t tell them it was healthy:))))

Best Healthy Pancake
  • 2 cups all purpose flour
  • 2 tbs. sugar
  • 1 tsp. baking powder
  • ½ tsp. baking soda
  • ½ tsp. salt
  • 2 cup skim milk
  • 2 eggs
  • ¼ cup fage 0% yogurt
  • 3 tbs. unsalted butter, melted and cooled
  • Canola oil spray ( I used Spectrum Canola baking spray with flour)
  1. Whisk together all dry ingredients.
  2. In a separate bowl whisk milk, yogurt, eggs, and cooled butter.
  3. Make well in center of dry ingredients and pour in wet ingredients.  Stir until just combined, will be lumpy.  Let batter sit 10 minutes.
  4. Heat nonstick skillet (I used a cast iron skillet) over medium heat.
  5. Spray pan and with a ¼-cup measure, pour batter in center of pan.
  6. Cook 2-3 minutes, until edges start to brown and bubbles are forming.
  7. Flip with a thin metal spatula and continue to cook 1-2 minutes longer.
  8. Serve right away or transfer to baking sheet in a preheated 200 degree oven to keep warm.
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