Stack of two fluffy pancakes with butter and syrup on a small white plate

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.

Prep Time

5 minutes

Cook Time

15 minutes

Serving size

1 pancake (107g)


230 Calories


  • 2 cups all-purpose flour

  • 1 Tbsp +2 tsp Truvia Original Sweetener Spoonable**

  • 4 teaspoons baking powder

  • ¼ teaspoon baking soda

  • ½ teaspoon salt

  • 1 ¾ cups skim milk

  • ¼ cup butter, melted

  • 1 Tbsp vanilla extract

  • 1 large egg****


  • 1.

    Combine the flour, Truvia Original Sweetener, baking powder, baking soda and salt in a large-sized bowl. Whisk 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 the pan.

  • 6.

    Pour ½ cup of batter onto the 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):
  • 9.

    Try adding ½ cup of pecan or dark chocolate chips to the batter.

  • 10.

    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.

  • 11.

    Add 2 tsp of cinnamon to the batter or 1 tsp of almond extract, to spice things up.

  • 12.

    For fun fall pancakes add ⅓ cup pumpkin puree and 2 tsp of cinnamon and remove a ¼ cup of the milk.

  • 13.

    Top pancake with honey, maple syrup, jam, and/or frozen yogurt to add even more flavor.

  • 14.

    Try 1 ½ cup almond milk and ¼ cup coconut oil for a non-dairy version.

*This pancake has 230 calories and 4g of sugar per serving compared to the full-sugar version which has 250 calories and 10g 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 8g
Saturated Fat 4.5g
Trans Fat 0g
Cholesterol 45mg
Sodium 590mg
Total Carbohydrate 34g
Dietary Fiber <1g
Total Sugars 4g
Erythritol*** 3g
Protein 7g
Vitamin D 0% DV
Calcium 8% DV
Iron 10% DV
Potassium 4% DV