Fluffy Breakfast Pancakes with Lemon & Honey {healthy-ish}

Fluffy Breakfast Pancakes

Pancakes are something I try not to indulge in on a regular basis. I prefer a nice, hot bowl of honeyed and spiced oatmeal if I’m craving some carbohydrates in the morning. Pancakes take a little more time and effort, and there’s generally a lot more washing up to do after all the mixing, frying and eating is done. Nevertheless, I do love a good stack of fluffy pancakes once in awhile and these definitely hit the spot this morning.

Lemon Wedges Flour and Sugar

Sure, the use of egg whites and unsweetened soy milk make these a much healthier version of your regular American-style pancakes, but they’re just as thick, spongy and fluffy. Even James was impressed! I used a classic combination of lemon and honey to sweeten these round discs of pan-fried goodness, but you may go the old-fashioned way and smother them in maple syrup if you wish!

Fluffy Breakfast Pancakes Fluffy Breakfast Pancakes

Just look at how gorgeously thick and pillowy these guys are on the inside! Mmmm. Nothing beats a fresh stack of pancakes in the morning, so it’s perfectly okay to indulge in them once in awhile! Especially if you put in the effort to make them (somewhat) healthy!

Fluffy Breakfast Pancakes Fluffy Breakfast Pancakes

Fluffy Breakfast Pancakes with Lemon & Honey {healthy-ish}
yield: about 8 medium-sized pancakes.


1 1/2 cups self-raising flour
1 tablespoon raw sugar
1 cup soy milk, preferably unsweetened
2 egg whites
2 tablespoons butter*, melted
Organic honey*, to drizzle
Freshly squeezed lemon juice

* I used Alce Nero’s Raw Organic Wildflower Honey.
* For a dairy-free alternative, substitute the butter with a neutral-flavoured oil such as canola oil.


  1. In a large bowl, combine the flour and sugar. Mix well, set aside.
  2. In a smaller bowl, combine the soy milk, egg whites and melted butter. Add this to the dry ingredients and mix until smooth.
  3. Let batter rest for a few minutes before cooking.
  4. Heat a lightly greased frying pan over medium-low heat. Using approximately 1/4 cup for each pancake, pour batter onto pan. Lightly brown both sides.
    TIP: When little holes start to form on the surface of the batter, carefully flip the pancake over and cook the other side for another minute or so. Remember to re-grease the pan after each pancake is done.
  5. Serve with a drizzle of honey and some freshly squeezed lemon juice.

Fluffy Breakfast Pancakes

16 thoughts on “Fluffy Breakfast Pancakes with Lemon & Honey {healthy-ish}

    1. Naw, I think getting the hang of making perfect, smooth, round, non-blotchy pancakes would be almost impossible! Sometimes, I get lucky, but a lot of the time, working with the batter is a mighty tricky art!

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