Is there a dish on the menu that, although not quite healthy, makes you think, Damn the Torpedoes, full speed ahead? For us, it means pancakes.

One serving of plain pancakes has around 250 calories, 8 grams of fat, 8 grams of protein, 37 grams of carbs, and 7 grams of sugar, with butter accounting for the majority of the calories.

So, what’s the answer? Can you make pancakes without using butter? You certainly can. Here are the best oil-free recipes and butter substitutions so you can never say goodbye to pancakes again.

Replacement for Butter in Pancakes

• Ghee
• Avocado
• Olive oil
• Coconut oil
• Canola oil

1. Ghee

Ghee is a clarified butter with a nutty taste. Because it is casein and lactose-free, it is a safe butter replacement for persons with lactose sensitivity.

When cooked at high temperatures, ghee performs best. Because it contains more water than butter, it will deliver greater moisture. As a consequence, you may need to adjust the flour-to-water ratio in your pancake mix.

For wonderful pancakes, replace butter with ghee 1:1.

2. Avocado

On toast and bread, mashed avocado has a creamy, butter-like texture. Why not use it as a butter substitute in pancakes as well?

Avocados are high in healthful fats, fiber, and vitamins, all of which help to overall wellness. They give pancakes a thick and creamy texture, and the end product is delicious. Puree the avocado before adding it to the batter for the best results.

You may use one cup of pureed avocado for two tablespoons of butter.

3. Olive Oil

The bitter scent of pure olive oil complements savory foods such as salads and shellfish. Use extra virgin olive oil to prevent bitterness from interfering with the sweetness of the pancakes.

Extra virgin olive oil is a healthy alternative to butter in pancakes. It has a fruity taste that works well with sweet meals, as opposed to the harshness of pure olive oil.

You may use 3 cups olive oil with 1 cup butter. You may also use it to spray the skillet so your pancakes don’t cling to the bottom.

4. Coconut Oil

Coconut oil may be the most delectable substitute for butter. It may be used in place of butter in muffins, cakes, cookies, and fluffy breakfast (or midnight!) pancakes.

It melts when heated and hardens when chilled, much like butter. You may notice a little change in taste, but coconut-flavored pancakes don’t sound that bad, do they?

Replace one cup of butter with one cup of coconut oil. Melt it before adding it to the batter.

5. Canola Oil

You may already have some canola oil on hand. It’s a popular cooking oil that’s high in monounsaturated and polyunsaturated fatty acids, which are good for your heart. It’s a low-cost option with little to no taste.

Canola oil is also excellent for coating pans and skillets. Although butter feels delicious, it may rapidly brown your pancake. Because canola oil has a greater smoke point than butter, you can cook numerous rounds without the oil burning.

When adding it to the butter mixture, use 3 tablespoons of canola oil for every 2 tablespoons of butter.

Tips & Tricks for Making the Perfect Pancakes

Dreams are composed of a stack of airy, fluffy pancakes. With these suggestions, you can effortlessly create the fluffiest, most delicious pancakes.

Avoid Subpar Ingredients

Old baking soda results in flat pancakes. Using a packet no more than six months old will guarantee that your pancakes are as fluffy as possible.

You may also use unbleached flour, which has more nutrients and results in a nicer, healthier pancake.

Don’t Overmix

Overmixing your pancake batter in an effort to eliminate all lumps is simple, but we advise against it.

As you mix, the gluten in the wheat is activated, resulting in tough, chewy pancakes. Stir together the ingredients until the flour is thoroughly mixed.

You must also choose the proper whisk for the operation. A balloon whisk works better than a narrower, more typical French whisk while mixing pancake batter.

Measure Ingredients

Pancake batters are fussy, and you should measure the ingredients precisely for the best results.

For example, if you use too little baking soda, your pancakes will not rise enough. If you add too much, they will rise excessively and have a little bitter taste.

To prevent uneven pancakes, pick out your beloved measuring spoons and cups and follow the recipe’s exact guidelines and amounts.

Don’t Add too Many Toppings

Keep it simple; a handful of luscious berries or chocolate chips adds more than enough richness and flare.

If you use too many fillings, your batter will become thick and uneven, and the toppings may sink through the batter and burn in the pan.

Don’t Add Butter to The Pan or Griddle

Cooking your pancakes on a skillet or griddle with butter is not the greatest choice.

Butter is made up of milk particles that burn quickly when cooked to high temperatures. Clarified butter is made by separating the milk solids from the butter, so it doesn’t burn as quickly. If you don’t have clarified butter, neutral oils such as grapeseed or canola will suffice.

Use a Ladle

It’s not a good idea to pour the batter straight into the pan. Despite the fact that you will have less dishes to clean, pouring the batter straight from the mixing bowl will result in sloppy and misshaped pancakes.

Use a ladle or small measuring cup to produce perfectly consistent pancakes.

Flip them When You See Bubbles

To prevent undercooked or overdone pancakes, you must be patient.

Don’t flip the pancakes until bubbles appear on the surface. If the bottom has already browned, the heat is too high. If the bottom isn’t golden but there are bubbles, the heat is too low. Reduce the heat to medium and keep an eye on it.

Pick the Right Syrup

Commercial pancake syrups should only be used as a last option if you want the greatest pancake experience.

These syrups are made with processed sugar and include artificial flavors. Stick to pure maple syrup to keep things delightful.

If you don’t have any on hand, try omitting the syrup entirely. Use fresh fruit, whipped cream, or honey instead.

You may also be interested in: 10 Delicious Butter Substitutes for Toast.

Conclusion

Congratulations on finishing the essay; you are now a skilled pancake maker who tries for healthy ingredients without sacrificing flavor, which we like.

So, in your pancakes, which butter replacement will you use? Do you want to enhance taste using coconut oil, or do you prefer a healthy and delightful option like avocado? You may also use ghee, which tastes like butter but has a nutty aftertaste. Another option is to use vegetable oils such as canola or extra virgin olive oil.

You have the option of trying a different one each time you prepare a fresh batch to discover your favorite.