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These lighter old fashioned pancakes are made with simple ingredient swaps, but they still deliver everything you want in a homemade pancake recipe. They are soft, fluffy, lightly sweet, and perfect for breakfast, brunch, or any time you want a warm stack of pancakes. My kids loved them so much that they started eating them straight from the pan before I could even get them to the table.
For this lighter pancake recipe, I made a few easy changes to a classic old fashioned pancake batter. Instead of whole eggs, I used egg whites. Instead of refined sugar, I used honey. Instead of butter, I used Mazola® Corn Oil. The result is a stack of fluffy pancakes with tender centers, slightly crisp edges, and a mild flavor that pairs beautifully with fresh fruit, Greek yogurt, maple syrup, or honey.
A clinical study showed that Mazola Corn Oil reduces cholesterol two times more than extra virgin olive oil. To learn more about this claim, see Mazola.com.
We love pancakes in our home. From African style pancakes to coconut pancakes and banana pancakes, there is always room for another pancake recipe at the breakfast table. I do not think I could ever give up pancakes, so lighter versions like these old fashioned pancakes are exactly the kind of recipe I enjoy making for my family.
One of the reasons Mazola Corn Oil works so well here is its neutral taste. It does not overpower the batter or compete with the vanilla, honey, or toppings. Instead, it allows the familiar flavor of homemade pancakes to shine. Corn oil is also versatile enough for many everyday cooking methods, including baking, sautéing, grilling, stir-frying, and preparing marinades or dressings.
Mazola Corn Oil has a smoke point of 450°F, which is higher than many cooking oils. That makes it suitable for several cooking techniques, including sautéing, stir-frying, grilling, and baking. Many home cooks do not always think about smoke point, but every oil has one. When an oil is heated beyond its smoke point, it may affect both the flavor of the food and the quality of the oil.
The ingredients for these lighter pancakes are simple: flour, milk, egg whites, honey, baking powder, salt, vanilla extract, and corn oil. When they come together, they create pancakes that are still wonderfully fluffy and satisfying. When I asked my oldest daughter to describe them, the first word she used was “fluffy,” and she was absolutely right.
These pancakes are sweet, but not overly sweet. Honey gives the batter a gentle sweetness without making the pancakes taste heavy. If you prefer, real maple syrup can be used instead of honey. Another thing I appreciate about this recipe is that it does not rely on an excessive amount of baking powder.
Some pancake recipes call for more baking powder than the amount of flour really needs. Too much baking powder can sometimes leave a bitter aftertaste, and nobody wants that in a warm stack of homemade pancakes. In this recipe, 1 teaspoon of baking powder per cup of flour works beautifully.
With 4 egg whites and 1 1/4 cups of milk, the batter cooks into soft, airy pancakes with just the right texture. The edges become slightly crisp while the inside stays tender and light. They are wonderful for breakfast, but honestly, I would enjoy them for brunch or even dinner. Pancakes are always a good idea.
If you are looking for an easy lighter pancake recipe that still tastes like a classic, this one is a keeper. Serve the pancakes warm with Greek yogurt and fresh fruit for a balanced plate, or enjoy them with your favorite pancake toppings.
Let’s make some lighter old fashioned pancakes.
Lighter Old Fashioned Pancakes
Jump to Instructions
Notes
Ingredients
- 2 cups all-purpose flour 250g
- 4 egg whites
- 2 tablespoons Mazola Corn Oil plus a little more for brushing the pan or griddle
- 2 tablespoons honey
- 1 teaspoon salt
- 2 teaspoons baking powder
- 1 1/4 cups milk
- 1 teaspoon vanilla extract
Instructions
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In a mixing bowl, whisk together the flour, salt, and baking powder until evenly combined.
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In a separate bowl, beat the egg whites with an electric mixer until peaks form. Add the milk, honey, corn oil, and vanilla extract, then beat just until combined.
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Pour half of the egg mixture into the flour mixture and stir gently. Add the remaining egg mixture and mix until a pancake batter forms. Avoid overmixing.
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Heat a skillet over low heat or preheat a griddle. Lightly brush with corn oil. Pour 1/4 cup of batter onto the pan and gently swirl to form a circle. Cook until bubbles appear on top, about 2 to 3 minutes. Flip and cook the other side for about 2 minutes. Repeat with the remaining batter.
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Serve warm with your favorite pancake toppings. For a lighter serving idea, top with Greek yogurt and fresh fruit.
Notes
2. To reheat pancakes, place them on a plate, cover with a paper towel, and microwave on high for 1 minute.
3. These pancakes freeze well, so you can make a larger batch and save some for future breakfasts.
Nutrition
Additional Info
