Fluffy Pancakes

Recipes | Breakfast
Print Recipe
Prep Time: 20 minutes
Yields: 5 servings
ConAgra Mills

Who says pancakes are just for breakfast? Our version makes plenty of super-fluffy cakes that you can snack on all the way to dinner. If they last that long.


  • 1 cup fat free milk
  • 2 tablespoons Pure Wesson® Canola Oil
  • 1 teaspoon lemon juice
  • 1 1/4 cup Eagle Mills® All-Purpose Unbleached Flour with Ultragrain® or Eagle Mills® Ultragrain® White Whole Wheat Flour
  • 1 tablespoon granulated sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1/4 cup Egg Beaters® Original
  • Original PAM® No-Stick Cooking Spray

Try this tasty recipe for Fluffy Pancakes, which are not only packed with grains but are also under 500 calories.


  1. Pour milk into small bowl and whisk in oil and lemon juice; set aside.
  2. Place flour, sugar, baking powder, salt and baking soda in medium bowl; blend well. Form a well in center of dry ingredients; set aside.
  3. Add Egg Beaters to milk mixture; whisk together. Pour mixture into the center of dry ingredients. Gently whisk together just until combined; a few lumps will remain. Do not over mix.
  4. Spray large nonstick griddle or skillet with cooking spray. Heat griddle over medium heat until hot. Pour four 1/4 cupfuls of batter separately onto griddle.
  5. Cook about 1 1/2 to 2 minutes or until large bubbles form on top and bottom is golden brown. Turn with wide spatula; cook 1 minute more or until second side is golden brown. Keep warm. Repeat until all batter is used. Sprinkle with confectioners’ sugar or serve with pancake syrup, if desired.
  6. Note: If you prefer a thinner pancake, add 1 or 2 tablespoons additional milk. For a fruit topping, melt 2 tablespoons orange marmalade, then blend it with 2 cups sliced strawberries, blueberries or raspberries.