Special Diet Information

Coumadin® (Warfarin)
This recipe is safe for Coumadin (warfarin) users.

Avoid this recipe if you are lactose intolerant.

This is a low sodium recipe.

GERD / Acid Reflux
No specific GERD triggers.

Gluten Sensitivity
This recipe is NOT safe for those who are sensitive to gluten.


"Aspiring to a soufflé, he achieves a pancake at which the reader saws without much appetite."
-John Leonard, Author

The refrigerator light goes on...

This healthy recipe was originally created using sugar and eggs. I was experimenting one morning with Splenda and egg substitute and didn’t expect the changes to make a better pancake but they do. The pancakes are lighter and fluffier.

Buttermilk : Make Your Own

If you are caught without any buttermilk you can make it easily by using 1 cup of skim milk and a tablespoon of any acid. Using white vinegar or lemon juice will work and these add more tartness. Using a tablespoon of cream of tartar will work as well and this will not be quite as acidic.


Buttermilk Pancakes

Servings = 2 | Serving size =2 pancakes

Cooking Time = 30 Minutes

This recipe can be multiplied by 2,2.5,3,3..

This recipe can be divisible by 2.

Leftover pancakes aren’t very good. The batter will keep overnight but the pancakes will not be as good.

2/3 cup all purpose white flour
1 Tbsp Splenda or stevia
1 tsp baking powder
2/3 cup non-fat buttermilk
1 large egg
1 tsp pure vanilla extract
1 Tbsp (per serving) unsalted butter
1 Tbsp (per serving) pure maple syrup

Sift flour, Splenda and baking powder into a large mixing bowl.

Add buttermilk, egg and vanilla extract and blend using a large whisk until smooth.

Heat a non-stick griddle over medium-high heat. Let the batter stand for at least 2 minutes while the griddle is heating. Stir once and wait another minute before placing batter on the griddle.

When the griddle is hot enough that a few drops of water will dance on the surface, reduce the heat to medium and place about 1/4 cup of batter for each pancake on the griddle.

Allow to cook for another 1 - 2 minutes until bubbles form on the surface and burst. Turn pancake and cook for about 1/2 the time of the first side until they are golden brown.

Remove and top with one teaspoon of Promise Buttery Spread Light on each pancake and serve one tablespoon of pure maple syrup for every two pancakes.

Nutrition Facts

Serving size = 2 pancakes (without fruit), 2 tsp. Promise Buttery Spread Light, 1 Tbsp. pure maple syrup

Servings = 2


Amount Per Serving

Calories 328 Calories from Fat 74
% Daily Value
Total Fat 8g 13%
    Saturated Fat 2g 12%
    Monounsaturated Fat 3g
    Trans Fat 0g
Cholesterol 107mg 36%
Sodium 406mg 17%
Total Carbohydrates 51g 17%
    Dietary Fiber 1g 5%
    Sugars 12g
Protein 11g
Vitamin A 20% Vitamin C 2%
Calcium 28% Iron 16%
Vitamin K 7 mcg Potassium 277 mg
Magnesium 29 mg