Throughout my childhood, many of our weekends began with Mom’s pancakes. With the recipe basically memorized, she mixed up the batter while my brother and I watched an episode of cartoons on TV and Dad quietly turned the pages of the local newspaper.
Because our favorite brunch restaurant served Mickey Mouse pancakes, my brother and I always requested those shapes. Mom would cook in two pans so we were fed at the same time, and she set out the faux maple syrup for us to pour all over the pancakes.
After adding blueberries to the bowl for her and Dad (no fruit in ours, thanks!), she poured out the rest of the batter into regular circles for the two of them and served theirs hot with a pat of butter and real maple syrup. We almost never ended up with leftovers!
In her recipe, Mom always used regular milk since that’s all we kept in the fridge. It wasn’t until I reached high school that I realized “buttermilk” pancakes were the most iconic kind.
And recently, with my guy and I going out for breakfast every so often, we started sampling the buttermilk pancakes offered by various restaurants in town. Upon feeling sluggish after one too many of those heavier recipes, I decided to create my own back at home.
After lots of flipping and mixing and flipping some more, I finally came up with a recipe for The Ultimate Healthy Buttermilk Pancakes! They’re light and fluffy and full of buttermilk flavor, and we both think that they’re better than any restaurant’s that we’ve eaten.
Nerd alert!
Because I was an organic chemist before a baking blogger, I wanted to share a little bit of the food science behind what makes these the best lightened-up buttermilk pancakes you’ll ever try. Each of the ingredients plays a key role in creating their taste and texture, so let’s go over that briefly!
Buttermilk. In addition to its iconic flavor, buttermilk is more acidic than regular milk. This acidity reacts with the leavener (hang tight, that’s coming next!) to make the pancakes light and fluffy on the inside.
If you don’t keep buttermilk in the fridge very often, I recommend these two options. (a) Powdered buttermilk. It’s a pale yellow powder that’s shelf-stable and keeps for ages. Mix it with water and you’re all set! (b) Vinegar and milk. This won’t produce the same classic buttermilk taste, but it’ll add the acidity you need.
Leavener. In this recipe, we use more baking soda than baking powder. Baking soda is stronger and reacts better with the buttermilk. When you mix those two together, they release air bubbles, which makes the pancakes fluffy.
Egg. The yolk of the egg provides tenderness, while the white acts as the binder that holds the pancakes together and gives them structure.
Butter and Greek yogurt. The butter provides both flavor and a more tender texture. (We just use a tiny bit, so don’t skip it!) The Greek yogurt adds more moisture to the batter, and it also adds a little extra tangy taste to enhance that of the buttermilk.
Vanilla. This is my secret weapon! Extra vanilla enhances the flavor of butter, so these pancakes taste much more indulgent than they really are. I know 1 ½ teaspoons looks like a lot for pancakes, but trust me. You won’t want to use any less!
Now with the batter mixed up, let’s talk about how to cook your pancakes! For the best results, use a nonstick pan or electric griddle. The griddle will yield the most even golden coloring, but with my tiny kitchen, I don’t have the space to store one. So pans it is for me! However, do not use stainless steel cookware because it will burn your pancakes. (Lesson learned the hard way!)
To make each pancake, pour a dollop of 2 tablespoons of batter onto your cooking surface lightly coated with nonstick spray. Wait until the edges near the bottom look as if they’re forming a slight skin and the tops start showing bubbles that pop; then take a peek underneath. The bottom should be golden brown!
To flip the pancakes, slide a spatula underneath, lift your hand, and just turn your wrist. Do not use your elbow or your entire arm! If you do, the pancake will skid a little in the pan as it lands and form that lacey-looking “pancake skirt.” (They’ll still taste the same; they just don’t look as pretty!)
Now all that’s left is to serve yourself a big stack with real maple syrup, fresh fruit, and anything else your heart desires! And when you make your own, remember to snap a picture and share it on Instagram using #amyshealthybaking and tagging @amyshealthybaking IN the photo itself! (That guarantees I’ll see your picture! 🙂 ) I’d love to see your healthy buttermilk pancakes!
| The Ultimate Healthy Buttermilk Pancakes | | Print |
- 1 cup + 2 tbsp (135g) whole wheat pastry flour, all-purpose flour, or gluten-free* flour (measured like this)
- 1 tsp (3g) baking soda
- ½ tsp (2g) baking powder
- ¼ tsp (2g) salt
- ½ tbsp (7g) unsalted butter, melted
- 1 large egg
- 1 ½ tsp (8mL) vanilla extract
- ½ cup (120mL) low-fat buttermilk, room temperature (see Notes!)
- 1 tsp (5mL) pure maple syrup
- ¼ cup (60g) plain nonfat Greek yogurt
- Whisk together the flour, baking soda, baking powder, and salt in a medium bowl. In a separate bowl, whisk together the butter, egg, and vanilla. Whisk in the buttermilk and maple syrup. Stir in the yogurt until no large lumps remain. Add in the flour mixture, and stir until just incorporated.
- Lightly coat a large pan or griddle with nonstick cooking spray, and preheat over low heat.
- Using 2 tablespoons of batter for each pancake, dollop onto the hot pan, and spread into a circular shape if desired. Let the pancakes cook for 2-3 minutes, or until a slight skin starts to form around the edges and the bottom is light golden brown. Slide a spatula underneath, and flip. Continue to cook for another 1-2 minutes or until light golden brown on both sides. Serve hot.
White whole wheat flour may be substituted for the whole wheat pastry flour or all-purpose flour, as well as regular whole wheat flour. However, regular whole wheat flour's heartier taste may overpower the delicate flavor of the buttermilk, so the pancakes can sometimes taste like plain whole wheat pancakes instead.
IMPORTANT BUTTERMILK NOTES: You must use buttermilk in this recipe. It’s more acidic than regular milk, which is required to react with the baking soda and baking powder.
As a buttermilk substitute, I highly recommend this powdered buttermilk. It’s shelf-stable and keeps for ages. Simply mix 2 tablespoons with ½ cup of water to yield the buttermilk required by this recipe.
Alternatively, measure out 1 ½ teaspoons of vinegar into a measuring cup, and pour in regular milk (just about any should work — nonfat, 1%, 2%, or your preferred dairy-free milk!) until you reach the ½-cup mark. However, this second method will not yield the same iconic buttermilk flavor.
IF YOUR BATTER IS TOO THICK: If the batter is too thick to pour and spread easily in the pan, stir in up to 4 additional tablespoons of buttermilk (or regular milk or water), 1 tablespoon at a time, until it reaches a normal pancake batter consistency.
PANCAKE COOKING TIPS: For tips on the type of pan to use and how to properly flip pancakes, see the text in the blog post above.
This recipe is easily doubled to make more. If you have any leftovers, they freeze really well too!
{gluten-free, clean eating, low fat}
View Nutrition Information + Weight Watchers Points
hey Amy,
Have tried pancakes so many times but this looks quite diffrent, will be trying for coming sunday breakfast,i loved the way you described how to turn it so that it looks perfect! you given importance to the visual effect too!!
I really hope you enjoy the pancakes Madhuvanti! Have a wonderful Sunday breakfast!
Just made these for me & the hubby. Have tried a few healthy pancakes but kept coming back to another recipe (http://m.allrecipes.com/recipe/162760/fluffy-pancakes/) BUT THIS RECIPE YOU HAVE RIGHT HERE IS THE ABSOLUTE BEST! I was so excited to say that I cut out 100% of the sugar & 90% of the butter from my regular recipe. I used 1/2 plus 1 tbps of whole milk & 1 tbsp of vinegar and substitute honey for the maple syrup. Great tips on cooking and just a great recipe. Thanks for sharing! I finally have a new healthy breakfast staple!
Thank you so much for your sweet comment Hallie; it made my day! I’m really glad you enjoyed the pancakes so much! 🙂
You can also use 1/2 a tablespoon of lemon juice with regular milk as a buttermilk substitute. It gives a slightly more tangy flavor.
Thanks for sharing your tip! 🙂
Just tried making these pancakes and it was FANTASTIC. like really. Thank you for posting such a wonderful recipe and i will certainly try out your other recipes. For some reason, i cant rate this 5 stars? Is there something wrong with the rate button? 🙁
I’m so glad you enjoyed the pancakes Joy! I’m not entirely sure what happened with the button and am looking into it, but I’m truly touched that you wanted to give the recipe a full 5 stars. That means a lot to me! 🙂
Hi Amy,
These pancakes are the best.! I’ve been making these four times a week. My little girl loves them. Thank you for this recipe. Do you have a healthy Belgian waffle recipe? Or, is there something I can add to this to make Belgian waffles? Thanks in advance.
I’m so glad you and your daughter are enjoying the pancakes Tasha! That means a lot to me that you make them so often — thank you for sharing that! I haven’t tried using this recipe to make Belgian waffles because I don’t own a Belgian waffle maker, but it’s on my appliance wish list. 🙂
Amy, I found your blog via Google yesterday and tried out your recipe this morning. I must say thank you, thank you, thank you. This recipe was simply delicious! This was my first time tasting whole wheat flour pancakes as I have started adopting a healthier lifestyle. They were a whole lot better than expected. I LOVED IT
I’m so glad you enjoyed the pancakes! Wishing you the best of luck with your healthy journey! 🙂
Hey Amy, those pancakes look yummy! As fellow lovers of pancakes 🙂 here’s our recipe for protein pancakes with protein powder and ricotta for a tasty but health conscious option: http://www.shapeme.com.au/weight-loss-recipes/9/Protein-Pancakes Let us know what you think!
Thanks for your kind words about my pancakes! 🙂
Hey Amy, We made your pancakes for dinner the other night and loved them!! I used AP flour because I haven’t been able to find WW Pastry flour- where do you buy it? I could order through Amazon but I have a feeling that’s a relatively expensive way to go. Love your blog and looking forward to trying other recipes!
Thanks, Abby
I actually bought mine on Amazon Abby! You should also be able to find it at most health-oriented grocery stores. There are a few near me that have a huge selection of flours from Bob’s Red Mill, so I’ve been able to buy it there as well. I hope you enjoy any recipes you try in the future too!
Thanks Amy! I even looked on King Arthur’s site and they don’t offer one, so I’ll go to Amazon- where I usually find things like this in the first place. 🙂
My pleasure Abby! I hope you’re able to find some soon!
Thanks so much for a lovely recipe. I have made it twice, once with whole spelt flour and once with just plain flour, and both times they needed heaps more liquid. Understandable with the whole wheat spelt but the regular flour should have made up runny. I added almost a cup of buttermilk to make a thick pancake batter consistency. I am in australia so perhaps there is some variation in our ingredients?
Thanks again for a lovely recipe.
I’m glad you enjoyed the pancakes Kate! The batter is supposed to be thick, closer to that of muffin batter than crêpe or cake batter, but if yours was thicker than that, I’m guessing there was too much flour. It’s really important to measure the flour using either a kitchen scale or the spoon-and-level method (I describe that more here.) I’ve found that when I scoop the flour directly from the container with a measuring cup, I end up with 1.5 times as much as when I use either of those methods, which would definitely cause the problems that you saw. 🙂
Hello Amy,
The best healthy pancakes I have ever made!! Thank you for sharing this recipe. Since I love cinnamon so much, I just added a dash 🙂 it was thick at first but I added 3 tablespoons of buttermilk (1 tablespoon at a time as you suggested) and it turned out perfect!
Thanks so much for the beautiful recipe! I am looking forward in trying more of your other recipes 🙂
I’m really glad you enjoyed the pancakes Angela, and I love the sound of your cinnamon addition! I definitely need to try that sometime. 🙂