The Ultimate Healthy Buttermilk Pancakes

By Jennifer

8 Person

25 Minutes

0 Calories

An easy recipe for the BEST light & fluffy classic buttermilk pancakes you’ll ever eat! They don’t taste lightened up or healthy at all! They’re light and fluffy and full of buttermilk flavor, and we both think that they’re better than many restaurants that we’ve eaten.

Ingredients

1/4 cup plain nonfat Greek yogurt
1 tsp. pure maple syrup
1/2 cup low-fat buttermilk, room temperature
1 1/2 tsp. vanilla extract
1 large egg
1/2 tbsp. unsalted butter, melted
1/4 tsp. salt
1/2 tsp. baking powder
1 tsp. baking soda
1 1/4 cups all-purpose or whole wheat pastry flour

Method

01

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.
02

Lightly coat a large pan or griddle with nonstick cooking spray, and preheat over low heat.
03

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.
04

Slide a spatula underneath, and flip. Continue to cook for another 1-2 minutes or until lightly golden brown on both sides. Serve hot.
05

Notes: Regular or white whole wheat flour may be substituted. However, their heartier tastes will overpower the delicate flavor of the buttermilk, so they’ll simply taste like whole wheat pancakes instead.
06

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.

Related Tags

The Ultimate Healthy Buttermilk Pancakes

4.8

( By Jennifer )

01 Information

Grade easy
Serving 8 servings
Prep Time 15 Mins
Cook Time 10 Mins
Total Time 25 Mins

02 Ingredients

1/4 cup plain nonfat Greek yogurt

1 tsp. pure maple syrup

1/2 cup low-fat buttermilk, room temperature

1 1/2 tsp. vanilla extract

1 large egg

1/2 tbsp. unsalted butter, melted

1/4 tsp. salt

1/2 tsp. baking powder

1 tsp. baking soda

1 1/4 cups all-purpose or whole wheat pastry flour

03 Method

Step 1

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.

Step 2

Lightly coat a large pan or griddle with nonstick cooking spray, and preheat over low heat.

Step 3

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.

Step 4

Slide a spatula underneath, and flip. Continue to cook for another 1-2 minutes or until lightly golden brown on both sides. Serve hot.

Step 5

Notes: Regular or white whole wheat flour may be substituted. However, their heartier tastes will overpower the delicate flavor of the buttermilk, so they’ll simply taste like whole wheat pancakes instead.

Step 6

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.

04 Author