Skinny Buttermilk Pancakes
Start Your Day Right with Skinny Buttermilk Pancakes—light, fluffy, full of flavor, no guilt! Whether it’s a hearty breakfast or a healthy take on comfort food you’re after, this one will deliver on all fronts, bite after satisfying bite.
Using a mix of all-purpose and whole wheat flour, these pancakes are a happy medium between indulgent and nutritious. Egg whites and buttermilk keep them tender and airy, and a little sugar boosts their natural richness.
Great for breakfast, lunch or dinner, these pancakes are wonderfully served with fresh mixed berries. They are easy to make, can be frozen and are a delicious way to stay on track and eat well.
Skinny Buttermilk Pancakes – Ingredients
All-Purpose Flour
Gives the inherent soft texture that leaves all pancakes with a tender chew and even crumb.
Whole Wheat Flour
Adds an earthy, wholesome depth and bulks up the fiber content, too, making each stack of pancakes feel more filling.
Buttermilk
The key to tart flavor and impossibly fluffy pancakes, for a light, airy rise.
Egg Whites & Egg
They provide structure and lightness together — helping keep the pancakes moist but lean.
Canola Oil
Imparts the faintest richness without overshadowing, making sure the end result is fluffy, golden.
Skinny Buttermilk Pancakes
These Skinny Buttermilk Pancakes are light, fluffy and filled with comforting flavor with fewer calories than the original. Made with a mix of whole wheat and all-purpose flour (and boosted with buttermilk and egg whites), they are a wholesome, satisfying way to start your day — without being heavy. Whether you’re treating yourself to thing one thing they’re serving at a cozy weekend brunch, or meal-prepping for busy mornings, these pancakes are the right blend of indulgence and mindful eating.
Recipe Tips
Don’t Overmix the Batter
The secret to fluffy pancakes, though, is gentle mixing. When you mix the wet and dry ingredients, mix just until no streaks of flour are visible. A few small lumps are fine; overmixing will create gluten, causing the pancakes to be dense and tough.
Let the Batter Rest
Once mixed, allow the batter to rest for 5–10 minutes. This brief resting period gives the flour time to fully absorb moisture and the leavening agents time to work, resulting in taller, more tender pancakes with a better surface texture when they hit the griddle.
Cook Low and Slow
Medium-low heat is best for pancakes. Too hot, and they’ll burn before they’re cooked through. A lightly greased nonstick skillet or griddle is ideal. If looking for bubbles forming on the surface before flipping — ensures they’re cooked evenly and can hold their shape.
What to Serve with Skinny Buttermilk Pancakes
Fresh Fruit and Greek Yogurt
And top your pancakes with a mix of seasonal berries and a dollop of Greek yogurt, for a fresh, protein-packed finish, which works perfectly with the tangy buttermilk flavor.
Eggs Scrambled or Turkey Bacon
Pair your breakfast with a savory side, such as fluffy scrambled eggs or crispy turkey bacon, for a balanced, satisfying meal.
Drizzle of Maple Syrup or Nut Butter
A cerulean drizzle of pure maple syrup or almond butter provides sumptuous sweetness without masking the pancake’s naturally nice flavor with a load of sweetness. Choose warm syrup to get that classic diner-style experience.
Frequently Asked Questions
Can I prepare the batter in advance?
It’s best to make the batter fresh, but it can also be refrigerated for 24 hours. Stir well before using; some separation is natural.
For all whole wheat flour instead of half all-purpose?
Yes, finished product will be a bit denser. And if the batter seems a bit too thick, lighten it up with another tablespoon of buttermilk.
When do I know when to flip the pancakes?
Flip once the edges start to set and bubbles appear on the surface—about 2–3 minutes. Fry the second side until brown.
Are these pancakes freezer friendly?
Absolutely! Cool completely, separating layers with wax paper and freeze in a sealed bag. (They’re also great reheated in the oven or the microwave for a quick, delicious meal whenever.)
Skinny Buttermilk Pancakes
Ingredients
Method
- Place whole wheat flour, all-purpose flour, baking powder, baking soda, and sugar in a large mixing bowl. Be sure to whisk well so the leavening agents and sweetener are evenly distributed. Set the mixture aside.
- In another bowl, whisk the egg whites, whole egg, buttermilk and canola oil until smooth and homogenous.
- Fold the dry ingredients into the wet mixture, until just combined. Just be careful not to overmix; otherwise you might have dense pancakes.
- Add to a nonstick skillet or griddle set over medium heat and coat lightly with cooking spray. Spoon dollops of batter on a hot surface. Cook until small bubbles form on the surface of each pancake, then flip and cook until both sides are golden brown and cooked through.
- For an optional hit of brightness and freshness, serve the pancakes topped with fresh mixed berries.
