Breakfast Baking Mix Pancakes

A weekday-friendly pancake that lightens the classic stack without losing what makes pancakes worth getting up for. The trick is in the substitutions, biscuit baking mix replaces flour and most of the fat, an egg white stands in for a whole egg, and skim milk and fat-free spread keep the calories dialed back.

A teaspoon of extra baking powder beyond what the mix already contains is the difference between flat and fluffy. Boxed mixes need a boost when you’re cutting other fat out, otherwise the pancakes lay heavy on the griddle.

Whip the egg white before mixing into the batter for added lift. The aerated whites act like miniature balloons, raising the pancakes higher than the leavening alone could manage.

Pro Tips

• Use a nonstick skillet over medium heat, low-fat batters stick more readily than full-fat ones
• Wait for bubbles to break across the entire surface before flipping, flipping early gives gummy centers
• Don’t press the cooked pancakes with a spatula, you’ll squeeze out the air and end up with hockey pucks
• Keep finished pancakes warm in a 200°F (95°C) oven on a wire rack so they stay tender, not steamed soggy

Variations

• Add ½ cup fresh blueberries or sliced bananas to the batter just before cooking
• Stir in a tablespoon of cocoa powder for a chocolate variation
• Sprinkle cinnamon and chopped pecans on top before flipping for spiced pancakes