If you’ve longed for a short stack but are seriously counting carbs, these pancakes are for you. They’re light, fluffy, and subtly sweet, so anything goes when it comes to toppings: one of our favorite combinations is whipped cream and sugar-free jam.
In a large bowl, whisk together the flour, salt, baking powder, and baking sugar alternative.
In a separate bowl or large measuring cup, whisk together the eggs, milk, and oil.
Pour the wet ingredients into the dry ingredients, stirring to combine. Stir until the mixture is fairly smooth; there shouldn’t be many lumps.
Allow the batter to rest, uncovered, for 10 minutes.
While the batter is resting, heat a large skillet over medium heat or preheat a griddle to 350°F, until the surface is hot enough for a droplet of water to skitter across it. Lightly grease the pan with butter or vegetable oil.
Scoop the batter, 1/4 cup at a time, onto the hot surface, spreading it outward with a spoon (or your scoop) until the pancakes are about 4” in diameter.
Cook the pancakes on the first side until bubbles form on the tops and the bottoms are brown, about 1 to 3 minutes. Flip and cook until the bottoms are brown, 1 to 3 minutes longer.
Serve pancakes hot with the toppings of your choice.
Store any leftover pancakes, well wrapped, in the refrigerator for several days; freeze for longer storage.
This recipe was developed using King Arthur Baking Sugar Alternative. Using another sugar replacement or alternative, one with a different formulation, will yield different results. For best success, use the specific product called for: King Arthur Baking Sugar Alternative.
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