Detail pancakes

Easy Pancake Recipe

Breakfast will be easy with this simple pancake recipe. Each pancake has 60% less sugar* per serving than the full-sugar version. Makes 8 servings.

Serving size

8 servings 1 pancake (107g)


230 Calories


  • 2 cups (475 mL) all-purpose flour

  • 1 Tbsp +2 tsp (25 mL) Truvía Calorie-Free Spoonable Sweetener****

  • 4 tsp (20 mL) baking powder

  • 14 tsp (1 mL) baking soda

  • 12 tsp (2 mL) salt

  • 1 34 cups (420 mL) skim milk

  • 14 cup (60 mL) butter, melted

  • 1 Tbsp (15 mL) vanilla extract

  • 1 large egg***


  • 1.

    Combine the flour, Truvia Calorie-Free Sweetener, baking powder, baking soda and salt in a large-sized bowl. Wisk together.

  • 2.

    Make a well in the center and add the milk, slightly cooled melted butter, vanilla extract and egg.

  • 3.

    Whisk together until smooth (there may be a couple of lumps but that's okay).

  • 4.

    Set the batter aside and allow to rest while heating up your griddle.

  • 5.

    Heat a griddle over low-medium heat and lightly grease pan.

  • 6.

    Pour 12 cup (120 mL) of batter onto griddle.

  • 7.

    When the bubbles begin to appear on the surface, flip with a spatula and cook until golden.

  • 8.

    Repeat with remaining batter.

Optional (will affect nutritional information)

  • For fun fall pancakes add 13 cup (80 mL) pumpkin puree and 2 tsp (10 mL) of cinnamon and remove a ¼ cup (60 mL) of the milk.
  • ½ cup (120 mL) of pecan or dark chocolate chips to the batter.
  • To add berries or other fruit like bananas or cooked, softened pears and apples to pancakes without any effects, pour the batter into your prepared pan, then place the fruit on top of the pancake while the batter is still wet and unset. Dab a bit of extra batter on top of each of the berries you placed to seal them in and protect them slightly from the heat of the pan. When you add the fruit in this way, the fruit doesn’t have a chance to dye the batter.
  • Think about adding 2 tsp (10 mL) of cinnamon to the batter or 1 tsp (5 mL) of almond extract, to spice things up.
  • Top pancake with honey, maple syrup, jam, and/or frozen yogurt to add even more flavour.
  • Try 1 ½ cup (360 mL) almond milk and ¼ cup (60 mL) coconut oil for nondairy version.

*This pancake has 230 calories and 4 grams of sugar per serving compared to the full-sugar version which has 250 calories and 10 grams of sugar. See nutrition for additional information.

**Erythritol value may vary based on your choice of sweetener

***Please remember to wash hands, utensils, equipment, and work surfaces with hot, soapy water before and after they come in contact with raw egg.

Nutrition Per Serving

Total Fat 8 g
Saturated Fat 4.5 g
Trans Fat 0 g
Cholesterol 45 mg
Sodium 590 mg
Total Carbohydrate 34 g
Dietary Fiber <1 g
Total Sugars 4 g
Erythritol** 3 g
Protein 7 g
Vitamin D 0% DV
Calcium 8% DV
Iron 10% DV
Potassium 4% DV