You're going to love this recipe for Healthy Buttermilk Pancakes made with whole-grain flour, buttermilk, and Greek yogurt. These fluffy flapjacks provide a healthy source of carbohydrates and great fuel to start your day!
I love browsing Clean Eating magazine to get more healthy meal ideas. It is full of great recipes that don't use highly processed carbs and refined sugars. I found this Clean Eating Buttermilk Pancake recipe on their website and adapted it, making a few substitutions to suit my taste. I also added a little water to the original recipe. The batter seemed a bit too thick. I love how these pancakes turned out and that they provide a healthier, wholesome carbohydrate source to start the day.
What To Serve With Buttermilk Pancakes
I love serving these pancakes with a small drizzle of real maple syrup and top with fresh berries for added nutrition. I'm crazy about wild frozen blueberries for topping pancakes. I used them to make my favorite Blueberry Compote, a simple and easy recipe without refined sugar that takes pancakes to a whole new level. Raspberry Compote and Blackberry Compote are also delicious compote variations. If you haven't already, you definitely have to try homemade compote on your favorite pancakes and waffles!
More Tasty Pancake Topping Ideas
- Sliced bananas
- Homemade jam or all-fruit preserves
- Whipped Cream
- Chocolate chips
- Peanut Butter-warm in the microwave for 30 seconds and drizzle on top...heaven!
- Bacon- everything's better with bacon 😉
- Cooked apples- you definitely need to try these easy microwave-baked apples!
Buttermilk Pancake Ingredients
- Unbleached white whole-wheat flour- I love King Arthur brand for great baking results
- Coconut sugar- can also use Truvia brown sugar blend or maple sugar
- Leavening ingredients- Baking powder and baking soda
- Buttermilk
- Egg
- Egg whites
- Plain Greek yogurt- go with 2% or 5% fat for best texture and flavor
- Salt
- Olive oil cooking spray (for greasing the pan)
Recipe Steps
Step 1. In a large bowl, combine flour, Sucanat, baking powder, baking soda, and salt.
Step 2. In a separate bowl, stir together buttermilk, eggs, and sour cream with a whisk; add to flour mixture, stirring just until moist. Add water to achieve desired consistency.
Step 3. Heat a large skillet over medium heat. Mist skillet with cooking spray and heat until melted. Pour ¼ cup batter into skillet for each pancake and cook for 2 minutes or until tops are covered with bubbles and edges appear cooked. Carefully turn pancakes over and cook for 2 more minutes or until bottoms are lightly browned. Repeat with remaining batter, re-misting skillet with cooking spray between batches.
More Easy Pancake Recipes
Easy Oat Flour Protein Blender Pancakes
Wild Blueberry Protein Pancakes
Wild Blueberry Matcha Protein Pancakes
Apple Cinnamon Protein Pancakes
Healthy Buttermilk Pancakes
Ingredients
- 1 ½ cups unbleached white whole-wheat flour
- ¾ cup coconut sugar *can also use Truvia brown sugar blend or Sucanat
- 1 ¼ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon sea salt
- 1 ½ cups buttermilk
- 1 egg lightly beaten
- 1 egg white
- 1 tablespoon plain greek yogurt
- enough water to make a thick pouring consistency. Add about ⅛ cup and a bit more if necessary
- Olive oil cooking spray
Instructions
- In a large bowl, combine flour, Sucanat, baking powder, baking soda and salt.
- In a separate bowl, stir together buttermilk, eggs and sour cream with a whisk; add to flour mixture, stirring just until moist. Add water to achieve desired consistency.
- Heat a large skillet over medium heat. Mist skillet with cooking spray and heat until melted. Pour ¼ cup batter into skillet for each pancake and cook for 2 minutes or until tops are covered with bubbles and edges appear cooked. Carefully turn pancakes over and cook for 2 more minutes or until bottoms are lightly browned. Repeat with remaining batter, re-misting skillet with cooking spray between batches.
Nutrition
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