Do you have sour cream? My recipe uses melted butter and sour cream.

I have a low carb one that is just eggs and cream cheese. Do you have cream cheese on hand?

Jasdip, I dont have sour cream. We had some yesterday but then we used it for tacos!

DawnInCal, i do have cream cheese, and I have made those before using a recipe online but I find the taste is a little sour so I probably wouldn’t make them again.

Just use melted butter or shortening in place of the oil in this recipe:

https://www.allrecipes.com/recipe/45396/easy-pancakes/

How to substitute butter for oil (clarify it first):

https://www.leaf.tv/articles/how-to-substitute-butter-for-oil-in-pancakes/

You should be able to find any number of pancake recipes that use baking powder and regular milk. If you have self rising flour it already has the baking powder in it. In a pinch or to change things up use a package of cake mix thinned to the consistency you want. If you allow any batter to rest for about ten minutes it will become slightly thicker as the flour absorbs the liquid.

If using melted butter, let the milk and eggs come to room temperature, about 45 minutes. Then whisk the cooled, melted butter into the egg and milk mixture. Otherwise the butter will solidify when it meets the cold milk.

I used to cheat when the recipe called for liquid and butter. I would put both in a container and microwave until just melted. I stirred it a couple of times when melting so the liquid warmed evenly to just barely warm. The butter before it melted would sit on the top of the liquid so you could easily tell when it as almost completely melted. Removing and allowing to cool slightly would bring to a good temperature that helped the rise.

Bisquick, or Aunt Jemima mix, both very good !

We like this one from one of the major cookbooks--

In a large bowl, mix

1/2 c milk

1 egg

2 Tbsp melted butter

Beat lightly.

Sift together

1 c flour

2 tsp baking powder

2 Tablespoons sugar

1/2 tsp salt

Add the sifted ingredients all at once to the wet ingredients and mix just enough to moisten and evenly distribute ingredients. Be sure to serve with WARM syrup. Makes a huge difference.

I have successfully used applesauce instead of the oil in all kinds of baked goods and baking mixes. Sometimes a combo of applesauce and sour cream (low fat or non fat) or a little butter.

The other day I made a cake from a mix -- the box called for 1/3 cup oil, and 3 eggs, and water -- I used applesauce, a bit less water (because the applesauce was very wet) and only 1 egg, and it turned out very well. I'll admit that I was surprised, but it was tender, light and fluffy. I am sure not the same texture as if I had used the oil and 3 eggs, but off the top of my head I can't tell a difference.

That’s why I keep Aunt Jeminas mix, that you mix with water On hand. Surely I’ll have that ingredient on hand!

I just buy the complete mix (Hungry Jack) I do like to add buttermilk and some applesauce to mine with some water.