Soft and Fluffy, these healthy buttermilk pancakes are low carb, grain-free, gluten-free, and make the perfect healthy breakfast for the whole family.
I have been experimenting with a few different versions of pancake recipes, and this buttermilk one is one of my favorite around the breakfast table any day.
A few other classic and healthy breakfast recipes that I love:
- Fluffy Paleo Sweet Potato Pancakes
- Healthy Pumpkin Waffles (Paleo, Gluten Free)
- EggNog French Toast (Dairy Free)
Have you ever met anyone who doesn’t like pancakes?
The great thing about them is that once you make the batter you can add whatever extra ingredients and toppings that you like. So everyone can customize it to their likings.
Although it can sometimes be tricky to get the right texture on a healthified pancake recipe. I have tried different combinations of flours, bananas, sweet potatoes, etc.
This healthy version of buttermilk pancake recipe turns out to be soft, and fluffy just like the traditional ones you’re probably used to.
The best part? It doesn’t have all of those unnecessary preservatives you find in the store-bought mixes.
How to Make Homemade Buttermilk
Traditionally, buttermilk is the leftover after churning butter. True buttermilk ferments naturally into a tangy and thick cream.
I love the flavor of buttermilk everything 0 buttermilk fried chicken, biscuit, and pancakes. You name it!
So what if you don’t have it in hand?
Actually it is fairly easy to make buttermilk yourself that is quick and easy.
(I call it a cheat version)
You only need 2 ingredients:
- Apple cider vinegar (you could also use fresh lemon juice or white vinegar as well).
For this healthy buttermilk pancake recipe, I measured out
1/4 of milk + 1 tsp of apple cider vinegar
Stir the ingredients together and let it sit for about 5 minutes.
You will notice the “buttermilk” start to curdle, and thicken a little bit. Now it is ready to make your pancake batter!
In order to make this recipe dairy-free and paleo, you can simply substitute the regular milk with coconut milk, cashew milk, or any other dairy-free milk that you like.
How to Make Healthy Buttermilk Pancakes From Scratch
This easy buttermilk pancake recipe is gluten-free, grain-free and low carb.
Additionally, it can be made fully paleo compliant use dairy-free nut milk that was mentioned above.
You could also use your favorite keto sweetener if you want to make these healthy pancakes keto-friendly as well.
The full list of ingredients that you need for this recipe is as follows:
- Egg– gives the pancake structure since there is no gluten in this recipe.
- Almond flour – my go-to flour keeps this recipe low carb, gluten-free, and grain-free.
- Tapioca flour – gives the pancake a soft, chewy texture.
- Milk of choice- used for the homemade buttermilk.
- Apple cider vinegar or lemon juice- used for the homemade buttermilk.
- Make your buttermilk mixture first and let sit for ~5 minutes.
- Measure out all of your dry ingredients and place in a large bowl.
- Whisk together eggs and buttermilk, then combine all the ingredients well. Heat a nonstick skillet or griddle to medium heat.
- Pour batter on the cooking surface. When you see the outer edge start to brown and bubbles start to form it’s time to flip your pancake!
Tips for the best pancakes:
1. let it sit
Let the batter sit for about 5 minutes before cooking to allow time for leavening.
2. Low and Slow
Cook the pancakes low and slow to prevent any burning on the bottom, but still gives you a golden-brown crust around the edges.
Meanwhile, it will make the pancakes easier to flip.
My quick trick is to put a cap on the pan to speed up the cooking process on top so when you flip the pancakes, the raw batter on top will stay in shape.
How to Serve Healthy Buttermilk Pancakes
You can top these pancakes with any of your favorite pancake toppings.
Some of my go-to’s are
- maple syrup
- fresh fruit
You can also create variations on these pancakes by adding ingredients to the batter, such as cinnamon, chocolate chips, or blueberries to name a few.
How to Store Healthy Buttermilk Pancakes
These pancakes will store well in an airtight container in the fridge for up to 5 days.
They also freeze very well so you can easily double the recipe and meal prep a bunch ahead of time.
They pull apart quite easily from the freezer so it is not necessary to wrap all of the pancakes separately before freezing.
When you are ready to eat them, you can heat them over stop top, microwave, or pop it in your toaster.
What is your favorite kind of pancakes? Leave a comment below!
I LOOK FORWARD TO SEEING YOUR CREATIONS! YOU CAN USE “TRIED IT” ON PINTEREST OR SHARE ON INSTAGRAM BY TAGGING #SHUANGYSEATS
You may also like these other healthy breakfast recipes:
- 2 eggs
- 1/4 cup milk of choice *
- 1 tsp apple cider vinegar
- 3/4 cup almond flour
- 1/4 cup tapioca flour
- 1 tsp baking soda
- 1 pinch of sea salt
- 2 - 3 tbsp coconut sugar (optional)
- in small dish or bowl, mix milk and apple cider vinegar. Let it sit for at least 5 minutes.
- In a medium mixing bowl, add eggs and buttermilk. Then add almond flour, tapioca flour, baking soda, a pinch of salt, coconut sugar (if using any). Whisk until well combined.
- Let the batter sit for about 5 minutes before cooking to allow time for leavening
- Heat a nonstick skillet or griddle to medium heat. Use a spoon or cookie dough scooper to pour batter on the cooking surface. When you see the outer edge start to brown and bubbles start to form, carefully flip the pancakes and cook for another minute or 2.
- Serve with fruits, nut butter, maple syrup, or any of your favorite toppings.
- In order to make the same sized pancakes, I used a medium scoop here.
- *You can use full-fat milk or full-fat coconut milk for paleo option.
- You can also use this recipe to make Waffles! Enjoy!
Disclosure: Some of the links in this post are affiliate links. This does not result in any extra cost for you, but it does mean that I make a commission if you click through and make a purchase.
Serving Size:1 pancake
Amount Per Serving: Calories: 175Total Fat: 9gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 63mgSodium: 261mgCarbohydrates: 18gFiber: 2gSugar: 13gProtein: 5g
The Nutrition Facts above are specific to the ingredients I chose to use for this recipe, which may vary.