Jenn's Perfect Pancakes

Jenn's Perfect Pancakes
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Nutritional Info
  • Servings Per Recipe: 3
  • Amount Per Serving
  • Calories: 393.2
  • Total Fat: 10.1 g
  • Cholesterol: 5.3 mg
  • Sodium: 1,004.1 mg
  • Total Carbs: 64.6 g
  • Dietary Fiber: 0.0 g
  • Protein: 12.0 g

View full nutritional breakdown of Jenn's Perfect Pancakes calories by ingredient
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This is a great way to serve a hot breakfast to your family without loosing the delicious flavors we all love. This is a great way to serve a hot breakfast to your family without loosing the delicious flavors we all love.
Number of Servings: 3


    • 2 cups Bisquick Heart Smart mix
    • 1 1/4 cup milk, 1%
    • 1/4 cup Egg Beaters (1 egg)
    • 1 1/2 tsp vanilla extract
    • 3 packets Splenda (6 tsp / 2 tbsp)
    • 2 tbsp Smucker's Sugar Free Preserves (exact information will vary, this is for the Red Raspberry)
    • 2 tbsp Blue Bonnet Margarine


  1. In a mixing bowl, add Bisquick then milk. Mix together until smooth before adding the egg.
  2. After adding the egg, don't blend yet; add the vanilla and sugar, then blend.
  3. Heat large skillet to MED-LOW heat and spray with PAM.
  4. Scoop 1/3 cups of mix out and slowly pour into the center of the pan. Slowly let the batter spread, staying thick in the middle.
  5. Let batter bubble and watch for the color change. Test the bottom by slipping your spatchula around the circumference, if everything easily moves, it's time to flip. If something sticks, leave it a little longer.
  6. Once flipped leave on for about 1 minute or less. Flipping it will help you see what color it is on the bottom, we want a golden color.
  7. After backside is golden, place on plate. Using a stick of butter, rub the end over the top of the pancake until a light coating apears. Remember, you have to do this on ALL the pancakes and there are 6.
  8. Spread 1 tsp of preserves on each pancake.
  9. Continue with rest of batch, remembering to respray the pan with each new pancake.

We make this into a 2 person meal, giving both of us 3 pancakes. I put the serving size at 2 pancakes each. Butter and preserves is about 1 tsp per pancake. If syrup is used, measure out 1 serving and distribute evenly over each pancake, but this is already sweet so you don't even really need that.

Number of Servings: 3

Recipe submitted by SparkPeople user JENNLOVESROB.

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