Wake up to something delicious with these sugar free pancakes. Made without sugar, these pancakes are fluffy, flavorful, and perfect for a low-sugar breakfast option.
This pancake recipe is so delicious you won't even notice something is missing from the mix. Made from scratch and without refined sugars or sugar alternatives, this breakfast is perfect for those watching their sugar levels.
Missing some sugar in the recipe doesn't affect the taste at all, and when you serve your pancakes up with your favorite toppings, you won't even notice a difference.
Check out our Eggless Pancakes for another easy variation.
Why This Recipe Works
- Basic ingredients. We just need basic pantry staple ingredients for this recipe, including flour, baking powder, salt, milk, and eggs. You may have most, if not all, of the ingredients on hand already.
- Low cost to make. Because we're making this pancake recipe from scratch, we're not just eating healthier (avoiding preservatives in a boxed mix), but we're also saving money too! The total cost for this recipe is an estimated $1.50 for about 12 pancakes!
- Perfect for any toppings. Serve your fluffy golden pancakes up with anything from maple syrup to peanut butter and fresh fruit.
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🥘 Ingredients
Flour- For the gluten structure in these pancakes, you'll need some all-purpose flour.
Leavening agents- Use baking powder and baking soda for the leavening in these pancakes so that they're nice and fluffy.
Salt- This is a natural flavor enhancer.
Egg- Use an egg for added richness and binding in the batter.
Vegetable oil- For added moisture, you'll want to use some vegetable oil.
Milk- This will help you to get a good consistency in the batter while making it richer in taste than if you were to use plain water.
Vanilla- This is a flavor enhancer.
For specific quantities, see the recipe card below.
🍽 Equipment Needed
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🔪 Instructions
Check out how to make Sugar Free Pancakes with these simple step-by-step instructions:
Add flour, baking powder, baking soda, and salt to a large mixing bowl.
Whisk together to combine.
Add your egg to a small bowl.
Beat well until no white streaks remain.
Add the beaten egg, oil, and milk to the flour blend in the mixing bowl.
Whisk together until just combined. Do not overmix. The batter will be lumpy and thick.
Let the batter rest for about 5 minutes while you preheat your skillet to medium heat (about 350 degrees F).
Scoop the batter by the ¼ cup measures and round out into circles.
Cook for about 1-2 minutes per side or until both sides are golden in color.
Set the pancakes aside on a plate and repeat until all have been cooked.
Serve warm with your favorite toppings. Enjoy!
🍴 Recipe Tips
Do not overmix the batter. You should only try to get the flour incorporated so that there are no dry streaks left in the batter. Overmixing will result in rubbery pancakes. There should be a few lumps.
The pancakes are ready to flip when the edges look set, and there are bubbles on top.
Do not squish the pancakes. Squishing will make them rubbery and dense. Let them rise naturally. If the outside is cooking faster than the insides, turn down the heat.
🍳 Reheating
Reheat 1-3 pancakes on a large microwave safe plate in an even layer (not overlapping) for about 30 seconds to 1 minute. Pancakes reheat very quickly, so keep an eye on them.
🥞 Topping Ideas
You can serve these pancakes with anything from jam to Simple Berry Syrup or sugar free maple syrup. Peanut butter and fresh fruits are also tasty ideas!
⏲️ Make Ahead Instructions
You can prepare this pancake batter up to 2 days in advance and keep it stored in an airtight container or Gallon-sized Ziploc baggie in the fridge.
👩🏻🍳 Storage
Keep your leftovers stored in an airtight container or Ziploc bag in the fridge for 3-4 days. Reheat again before eating.
🥣 Recipe Add-Ins
You can add a handful of just about anything to this recipe. Fresh or frozen blueberries, chocolate chips, rainbow sprinkles, etc.
I recommend adding the batter in the skillet as it cooks rather than mixing things into the bowl of batter as it often sinks in the bowl, and you can have a better placement strategy when added to the pan.
💭 FAQs
Yes. Storebought mixes often include random ingredients for anti-caking agents, loads of sugar, or preservatives, whereas with homemade pancakes, you can be in control how what is in the mix and avoid a lot of additives.
Don't use expired or old leavening agents, don't overmix the batter, cook at the right temperature, and flip at the right time.
You will know that your pancake is ready to be flipped over when the edges look set or slightly dried, and the middle of the pancake has developed bubbles. There shouldn't be any resistance when you put a spatula under the pancake to flip it. If it folds like an accordion, it wasn't ready.
More great pancake recipes to check out soon
📖 Recipe
Sugar Free Pancakes
Ingredients
- 1 ¾ cups All purpose flour ($0.14)
- 2 teaspoons Baking powder ($0.04)
- ½ teaspoon Baking soda ($0.01)
- ¼ teaspoon Salt ($0.02)
- 1 large Egg, beaten ($0.08)
- 3 Tablespoons Vegetable oil ($0.09)
- 1 ½ cups Milk ($1.18)
- 1 teaspoon Vanilla extract ($0.02)
Instructions
- Add your flour, baking powder, baking soda, and salt to a large mixing bowl.
- Whisk together to combine.
- Add your egg to a small bowl.
- Beat well until no white streaks remain.
- Add the beaten egg, oil, and milk to the flour blend in the mixing bowl.
- Whisk together until just combined. Do not overmix. The batter will be lumpy and thick.
- Let the batter rest for about 5 minutes while you preheat your skillet to medium heat (about 350 degrees F).
- Scoop the batter by the ¼ cup measures and round out into circles.
- Cook for about 1-2 minutes per side or until both sides are golden in color.
- Set the pancakes aside on a plate and repeat until all have been cooked.
- Serve warm with your favorite toppings. Enjoy!
Notes
- Do not overmix the batter. You should only try to get the flour incorporated so that there are no dry streaks left in the batter. Overmixing will result in rubbery pancakes. There should be a few lumps.
- The pancakes are ready to flip when the edges look set and there are bubbles on top.
- Do not squish the pancakes. Squishing will make them rubbery and dense. Let them rise naturally. If the outside is cooking faster than the insides, turn down the heat.
- Leftovers. Keep your leftovers stored in an airtight container or Ziploc bag in the fridge for 3-4 days. Reheat again before eating.
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