Sugar Free Pancakes

a golden stack of pancakes topped with butter and syrup and frozen blackberries to the side.

4.67 from 6 votes

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.

Prep Time10

Cook Time20

Total Time30

Course: Breakfast, brunch

Cuisine: American

Diet: Vegetarian

Servings: pancakes

Calories: 108kcal

Author: Nicole Durham

Cost: Recipe $0.95 / Serving $0.08

Equipment

Ingredients

1 ¾ cups all-purpose flour ($0.23)
2 teaspoons baking powder ($0.10)
½ teaspoon baking soda ($0.01)
¼ teaspoon salt ($0.01)
1 large egg, lightly beaten ($0.15)
3 tablespoons vegetable oil ($0.12)
1 teaspoon vanilla extract ($0.03)
1 ½ cups milk ($0.30)

US Customary - Metric

Instructions

Mix dry ingredients. Add the flour, baking powder, baking soda, and salt to a large mixing bowl. Whisk to combine.
Prepare egg. Add the egg to a small bowl and beat until no white streaks remain.
Make batter. Add the beaten egg, vegetable oil, vanilla extract, and milk to the dry ingredients. Whisk just until combined. The batter will be thick and slightly lumpy. Do not overmix.
Rest batter. Let the batter rest for about 5 minutes while you preheat a skillet over medium heat (about 350°F).
Cook pancakes. Scoop the batter using a ¼-cup measure and gently round into circles on the skillet. Cook for 1–2 minutes per side, or until golden and cooked through.
Repeat and serve. Transfer cooked pancakes to a plate and repeat with remaining batter. Serve warm with your favorite toppings.

Video

Notes

Mixing Tip. Only mix until no dry flour remains. Lumps are normal and help keep pancakes fluffy.
When to Flip. Pancakes are ready when bubbles form on the surface and the edges look set.
Do Not Press. Avoid squishing pancakes while cooking—this causes dense, rubbery results.
Heat Control. If pancakes brown too quickly before cooking through, lower the heat slightly.
Storage. Store leftovers in an airtight container or zip-top bag in the fridge for 3–4 days. Reheat before serving.

Nutrition