Almond Flour Buttermilk Pancakes
Soft and Fluffy, these buttermilk pancakes are made with almond flour and homemade “buttermilk” that elevates the flavor and keeps the pancakes moist and delicious. Top them with classic butter, maple syrup, fresh fruits, or whipped cream to make the perfect breakfast for the whole family to enjoy.
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.
Have you ever met anyone who doesn’t like pancakes?
I haven’t!
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 liking.
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 almond flour 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 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.
You only need 2 ingredients:
- Milk
- Apple cider vinegar (you could also use fresh lemon juice or white vinegar as well).
For this 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 slightly. Now it is ready to make your pancake batter!
To make this recipe dairy-free, you can simply substitute the regular milk with coconut milk, cashew milk, or any other dairy-free milk that you like.
How to Make Buttermilk Pancakes From Scratch
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 light and fluffy without any gluten.
- 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.
Directions:
- 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 Top Off 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
- nuts
- granola
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 Almond Flour 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
Get the recipe:Almond Flour Buttermilk Pancakes
Ingredients
Wet Ingredients
- 2 eggs
- 1/4 cup milk of choice *
- 1 tsp apple cider vinegar
Dry Ingredients
- 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
Instructions
- 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.
Notes
- 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 a dairy free option.
- You can also use this recipe to make Waffles! Enjoy!
The Nutrition Facts above are specific to the ingredients I chose to use for this recipe, which may vary.
Hello. I’m going to try this recipe. If one wants to use regular buttermilk, how much? 1/4 c?
Hi AJ. Yes, 1/4 cup of regular buttermilk will be perfect. We hope you love them!
Emmelie
These are sooo perfect! I tried with whole milk and the texture was perfect. Only used 1tbsp of coconut sugar and added 2 scoops of collagen! Def want to try with almond milk next time.