These sugar-free pancakes are super easy to make and go well with either sweet or savoury toppings. Start your day with a delicious and filling breakfast or enjoy them as a dessert.
Why To Make These Sugar-Free Pancakes
You will absolutely love this pancake recipe for how simple it is – you only need 5 ingredients and the batter is ready in just 5 minutes!
This recipe is easy to scale up – hosting a brunch or going big on a Pancake Day Breakfast? This recipe is perfect for occasions like these!
These pancakes are great for making ahead – you can either prepare the batter, or pre-fry the pancakes several days in advance, and serve them later. This saves you time and some cleaning up on the day!
Also, these no-sugar pancakes are very soft and fluffy, ideal for rolling and folding – add your favourite sweet or savoury fillings and toppings to create yummy breakfast wraps.
Finally, this recipe contains only naturally occurring sugars, keeping it low in calories. To keep the calories at the baseline, choose healthy and light toppings too (i.e. fruit and yogurt).
As mentioned earlier, this pancake recipe without sugar contains just 5 basic ingredients and those are:
- Plain (all-purpose) flour is the base of this beautifully light and soft pancake batter. When mixed with wet ingredients, it has just the right amount of elasticity - which means the pancakes are soft, and easy to fold and roll. Remember to sift the flour through a sieve before mixing with other ingredients to add some air between the particles and prevent lumps.
- A pinch of salt is added to enhance flavours of the pancake mix.
- A free-range egg helps bind the pancake dough together, and adds extra nutrients such as protein and vitamins B2, B12, vitamin D, iodine and selenium.
- Greek yogurt is added for a boost of protein in the pancake dough.
- Semi-skimmed (2%) milk provides moisture to the pancake mix. Add it gradually and the batter will thicken naturally when being whisked.
Lastly, you will need a small amount of sunflower or vegetable oil to fry the pancakes in.
All toppings are optional in this recipe, so you have the flexibility to serve the pancakes with anything you like – from sweet to savoury!
I served these pancakes with blueberries and sliced banana, a dollop of Greek yogurt on the side and a all of this was combined with a drizzle of honey.
See the Substitutes & Variations section below for more tasty topping ideas.
Substitutes & Variations
Missing some of the ingredients in the recipe? No need to panic, here are some tips on what items can be swapped:
- No egg – use double the amount of Greek/natural plain yogurt instead, or add ½ mashed banana.
- Milk – whole (full-fat) milk or low-sugar plant-based milk will work in this recipe too.
Pancakes are fantastic for how versatile they can be – literally anyone can make their own version with a few tasty toppings! If you are looking for inspiration, try some of these combinations:
- Banana and Nutella,
- Banana and toffee (caramel) sauce,
- Raspberries, strawberries, blackberries and jam,
- Compote fruit (canned sliced peaches, mandarines, strawberries) with maple syrup or honey,
- Hot fruit mix and ice cream of your choice, with a dollop of whipping cream.
- Bacon and maple syrup,
- Scrambled eggs and wilted spinach,
- Fried mushrooms, wilted spinach and ricotta cheese,
- Ham and cheese.
Get creative and make your own delicious variety of flavours and textures using your favourite condiments. Let me know in the comments which ones are your favourites and why!
How To Make Sugar-Free Pancakes
This easy pancake recipe is ready in just 4 simple steps:
- Sift the flour and mix all dry and wet ingredients together.
- Preheat a frying pan (skillet) with a drop of cooking oil. Add the batter and fry until firm, then flip and fry on the other side.
- Repeat until all of the batter is used. Let the pancakes to rest.
- Top the pancakes with your favourite fruit and sauces and serve.
For detailed quantities and instructions, please see the recipe card below this post.
Here are some expert thoughts on how to make this recipe perfect each time:
- To prevent lumps in the batter, sift the flour before adding it to the pancake mix.
- Does the pancake mix seem too thin (runny)? Add a little bit more flour to it and mix it thoroughly.
- Is the pancake batter too thick? Whisk in a dash of milk. Add more if needed, until you get the ideal consistency.
- Always preheat the pan. Allowing enough time for this pays off. The pancakes will cook quicker and will be easy to flip.
- Less oil is more. Do not over-grease your pan, the pancakes don’t need to ‘swim’ in the oil, it is there to prevent them from sticking to the bottom of the pan.
Storage & Reheating
These pancakes without sugar are great for making ahead. You can either prepare the batter (pancake mix) and save it for later or cook the pancakes and serve them later.
- The pancake mix (batter) will keep in a sealed container in the fridge for up to 3 days. Stir the batter before cooking it, and add a dash of milk if it seems too thick. Fry the pancakes according to the recipe instructions when ready to eat them.
- The cooked pancakes (without any toppings or fillings) willkeep fresh in an airtight food container in the fridge for up to 3 days. You can eat them hot or cold. Add your chosen toppings just before serving.
- Alternatively, the pancakes can also be stored in the freezer. Lay a baking (parchment) paper between the pancakes and transfer them into a freezer bag or freezer-safe container, seal and freeze for up to 3 months. Reheat straight from frozen, do not leave to defrost.
These pancakes without added sugar can be reheated on a stove or in a microwave.
- On the stove (from chilled or frozen): Add a drop of oil into a non-stick frying pan or a skillet, set on medium-high heat and when hot, add the pancake. Reheat it for about 1-2 minutes each side (from chilled). When reheating from frozen, add another minute each side. Repeat this with the remaining pancakes. This method is especially good for reheating from frozen, or if you have a just a couple of pancakes to reheat from chilled.
- In a microwave (from chilled): Place the pancakes onto a microwavable plate and reheat them for 90 seconds per 2 pancakes (at 700W); add more time if reheating larger quantities. This way of reheating works best for reheating a batch from the fridge.
More Delicious Breakfast Recipes
- Triple chocolate crepes
- Czech pancakes with fruit
- Pancakes with self-raising flour
- Smoked salmon quiche
- Overnight oats with oreos
📖 The Recipe
Best Sugar-Free Pancakes
- 100 g plain (all-purpose) flour
- 1 pinch salt
- 1 free-range egg
- 2 tablespoon Greek yogurt, or plain natural yogurt
- 180 ml semi-skimmed milk
- 1 tablespoon sunflower or vegetable oil, for frying
- blueberries, bananas or other fresh fruit
- honey, maple syrup, sugar-free jam or chocolate spread
- Greek yogurt, whipped cream
- In a large mixing bowl, mix flour and salt together, make a well in the middle, and add egg, and yogurt. Whisk and start gradually adding milk until the batter is smooth and lump-free.
- Add a drop of oil into a non-stick frying pan or a skillet. Set it on medium-high heat. Once the pan is hot, pour over some of the batter – just enough to cover the bottom of the frying pan. Cook for about 2 minutes and when you can see that the batter has turned firm on the top also, flip the pancake and cook from the other side for another 2-3 minutes.
- When the pancake is golden from both sides, transfer the cooked pancake on a plate with a kitchen towel (to soak up any excess oil).
- Cook the rest of the batter - repeat steps 2 and 3 until you use it all up.
- Serve the pancakes with your favourite fillings and toppings.
- No egg – 4 tablespoon Greek/natural plain yogurt or ½ mashed banana,
- Milk – whole (full-fat) milk, or plant-based milk.