Classic Pancakes
(low calorie version included)
Two pancake recipes in one post. The classic version is exactly what you'd expect — fluffy, golden, ready in ten minutes. The low calorie version swaps flour for oats and cottage cheese, comes in at around 50 calories per serving, and honestly holds its own. Both use the same cooking method, both taste great with maple syrup.
Classic pancakes — fluffy, golden, ready in ten minutes
Classic Pancakes
Simple batter, simple method. The key is not overmixing and knowing when to flip. Wait for bubbles to form across the whole surface before you touch it and you'll get an even, golden pancake every time.
- Mix all ingredients in a bowl until just combined. If the batter is too thick, add a little water until it becomes smooth and pourable.
- Do not overmix — a few small lumps are fine and actually better than a fully smooth batter.
- Heat a pan over medium heat and add a small amount of butter or oil.
- For best shape, use a ring mold and pour the batter into it. Otherwise pour directly into the pan.
- Cook until small bubbles form across the whole surface — including the center. Remove the ring mold if using, then flip.
- Cook for another minute until the bottom is golden. Repeat with remaining batter.
Low Calorie Pancakes (~50 Calories per Serving)
Same method, completely different ingredient list. Cottage cheese and egg whites give you protein and structure, oatmeal replaces the flour, and the result is a stack that is genuinely filling without the calorie hit. Blend everything together for a smooth batter and cook exactly the same way.
- Add all ingredients into a blender and blend until completely smooth. The oats need to be fully broken down — any chunks will affect the texture.
- Heat a pan over medium heat and spray lightly with oil.
- Pour batter into the pan, using a ring mold if you have one.
- Wait for bubbles to form across the surface including the center, then flip and cook until done.
- 🔥 Pan temperature: Medium heat is the sweet spot. Too hot and the outside burns before the inside cooks. Too low and the pancake spreads flat and goes pale.
- 🧈 Butter vs oil: Butter gives better flavour but burns faster. A small amount of neutral oil keeps the pan ready between batches without smoking.
- ⭕ Ring mold: A simple metal ring mold makes a huge difference to the shape. Worth picking one up if you make pancakes regularly.
- 🥛 Batter thickness: For the classic version, the batter should pour slowly but still pour. Too thick and the pancake won't spread; too thin and it spreads too much and loses height.
- ❄️ Leftovers: Both versions reheat well in a toaster or dry pan. Stack with parchment between them and refrigerate for up to 2 days.
Frequently Asked Questions
Drop a comment below and let me know which version you tried. If you went low calorie and loved it, I really want to hear that. If you're into breakfast baking, the no knead buns are worth trying next. Tag your photos and show off that stack.