Low Calorie Skinny Pancakes are a light and fluffy breakfast treat that lets you enjoy pancakes without the extra calories. These pancakes are made with simple, wholesome ingredients and have a soft texture that’s just right for stacking high on your plate. They’re perfect if you want something tasty but don’t want to feel weighed down afterward.
I love making these pancakes on weekend mornings when I want something comforting but still want to keep things healthy. A little tip I have is to add a handful of fresh berries or a drizzle of honey on top—they make the pancakes taste fresh and sweet without adding a lot of extra sugar. Plus, they’re quick to whip up, which is always a win in my book.
Serving these with a side of your favorite fruit or a dollop of yogurt makes a simple, satisfying breakfast that feels like a little treat. Whether it’s for a busy weekday or a lazy Sunday, these Low Calorie Skinny Pancakes are a great way to start your day feeling good and happy.
Key Ingredients & Substitutions
Flour: All-purpose flour works well, but I like using whole wheat flour for more fiber and a nuttier flavor. If you want to go gluten-free, oat flour or almond flour are good options, just adjust the liquid slightly.
Egg Whites: Using egg whites keeps these pancakes light and low in fat. You can use whole eggs if you prefer richer pancakes but expect a bit more calories.
Milk: Non-fat milk keeps it skinny, but unsweetened almond milk is great if you want a dairy-free or lower-calorie option. Soy or oat milk also work fine.
Sweetener: Honey or maple syrup adds mild sweetness, but you can leave it out or use a sugar-free sweetener to keep calories low. Fresh fruit toppings give natural sweetness without added sugar.
Cooking Spray/Oil: Use non-stick spray or a small amount of oil to keep pancakes from sticking without adding too much fat. I prefer a light spray to keep them extra light.
How Can I Make Fluffy Pancakes Without Making Them Heavy?
The key is mixing gently and cooking right. Overmixing the batter makes gluten tough and pancakes dense.
- Whisk dry ingredients separately for even rising.
- Beat egg whites until frothy to add air and softness.
- Combine wet and dry ingredients just until blended; a few lumps are okay.
- Cook pancakes on medium heat so they get golden without burning.
- Wait until bubbles form before flipping for perfect texture.
Following these steps helps you get fluffy, tender pancakes every time, just like the picture shows!
Equipment You’ll Need
- Non-stick skillet or griddle – makes flipping pancakes easy and keeps them from sticking without extra oil.
- Mixing bowls – one for dry ingredients and one for wet helps you mix better and avoid overworking the batter.
- Whisk – great for blending ingredients smoothly and whipping egg whites until frothy.
- Measuring cups and spoons – for accurate ingredient amounts to keep pancakes light and fluffy.
- Spatula – a thin, flexible one helps flip pancakes without tearing them.
Flavor Variations & Add-Ins
- Add a handful of fresh blueberries or diced strawberries to the batter for natural sweetness and a burst of color.
- Mix in 1 teaspoon cinnamon and a dash of nutmeg for warm, cozy spice flavors perfect for cool mornings.
- Stir in a scoop of protein powder to boost protein without changing texture much—great for a post-workout breakfast.
- Swap vanilla extract for almond extract for a nutty twist that pairs well with sliced bananas or nuts on top.
Low Calorie Skinny Pancakes
Ingredients You’ll Need:
For The Pancakes:
- 1 cup all-purpose flour (or whole wheat flour for extra fiber)
- 1 tablespoon baking powder
- ¼ teaspoon salt
- 1 cup non-fat milk or unsweetened almond milk
- 2 large egg whites
- 1 teaspoon vanilla extract
- 1 tablespoon honey or maple syrup (optional for mild sweetness)
- Non-stick cooking spray or a small amount of oil for the pan
For Topping:
- Fresh banana slices
- Blueberries
- Raspberries
- Sugar-free syrup or a small drizzle of real maple syrup (optional)
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and cook. Mixing the batter is quick, and cooking each batch of pancakes usually takes about 2-3 minutes per side. You can enjoy them hot immediately after cooking!
Step-by-Step Instructions:
1. Mix Dry Ingredients:
In a large mixing bowl, whisk together the flour, baking powder, and salt. Mixing the dry ingredients first helps your pancakes rise evenly and stay light.
2. Prepare Wet Ingredients:
In a separate bowl, beat the egg whites until slightly frothy. Then add the non-fat milk, vanilla extract, and honey (if using). Stir gently to combine.
3. Combine and Stir Batter:
Pour the wet ingredients into the dry ingredients. Stir just until combined—don’t overmix. It’s okay if you see a few lumps. Overmixing will make your pancakes tough, but a light hand keeps them fluffy!
4. Cook Pancakes:
Heat a non-stick skillet or griddle over medium heat and lightly grease with cooking spray or a small amount of oil. Use a ¼ cup measuring cup to pour batter onto the pan for each pancake. Cook for 2 to 3 minutes until bubbles form on the surface and edges look set.
5. Flip and Finish Cooking:
Carefully flip the pancakes using a spatula and cook for 1 to 2 more minutes, until the other side is golden brown. Remove from the pan and keep warm while you cook the rest.
6. Serve and Enjoy:
Stack your pancakes on a plate and top with fresh banana slices, blueberries, raspberries, and a drizzle of sugar-free or real maple syrup if you like. Enjoy your light, low-calorie breakfast!
Can I Use Frozen Berries Instead of Fresh?
Yes, frozen berries work well! Just thaw them first and drain any excess liquid to avoid making the batter too watery. You can mix them into the batter or use them as a topping.
Can I Make These Pancakes Vegan?
To make a vegan version, substitute the egg whites with a flax or chia seed egg (1 tablespoon ground seeds mixed with 3 tablespoons water) and use plant-based milk like almond or soy milk.
How Should I Store Leftover Pancakes?
Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently in a toaster or microwave until warmed through.
Can I Prepare The Batter Ahead of Time?
Yes! You can mix the batter and refrigerate it for up to 24 hours. Give it a gentle stir before cooking as some ingredients may settle.
