Skinny Buttermilk Pancakes
Start your day with a healthier twist on a classic favorite with these Skinny Buttermilk Pancakes. Combining all-purpose and whole wheat flour, these pancakes offer a balance of lightness and wholesome nutrition.
With a light texture from egg whites and buttermilk, these pancakes provide a deliciously satisfying breakfast without the guilt. They’re easy to make and perfect for any time of the day.
Top with fresh mixed berries for a burst of flavor, or enjoy them plain. Whether you’re meal prepping or treating yourself, these pancakes are a must-try for anyone looking for a healthier alternative.
Skinny Buttermilk Pancakes – Ingredients
The combination of all-purpose and whole wheat flours provides a perfect balance of lightness and whole grain goodness, creating a pancake that’s both tender and satisfying.
Egg whites contribute to a lighter texture, while the richness of the whole egg brings flavor and structure. Buttermilk, with its tangy depth, ensures a moist, fluffy result that elevates each bite.
Canola oil adds the right touch of richness without overwhelming, allowing the other ingredients to shine. A touch of sugar and baking powder adds a slight sweetness and lift, ensuring these pancakes cook to golden perfection.
Skinny Buttermilk Pancakes: Recipe Tips
- Use Fresh Buttermilk for Extra Fluffiness
To achieve the fluffiest pancakes possible, ensure that your buttermilk is fresh. It reacts with the baking soda and baking powder to give the pancakes the perfect rise and texture. If you don’t have buttermilk on hand, you can substitute it by adding a tablespoon of lemon juice or vinegar to regular milk and letting it sit for 5-10 minutes. - Don’t Overmix the Batter
When combining the wet and dry ingredients, mix only until they are just moistened. Overmixing can lead to dense pancakes rather than the light, fluffy texture you’re aiming for. It’s fine if there are a few lumps in the batter, so don’t worry about making it perfectly smooth. - Heat Your Griddle Properly
A well-heated griddle or pan is key to perfectly cooked pancakes. Make sure the griddle is hot before you start cooking, but not smoking. You can test it by sprinkling a few drops of water on the surface—if they sizzle, the griddle is ready. This ensures that the pancakes cook evenly and form a golden-brown crust without burning.
What to Serve with Skinny Buttermilk Pancakes
- Fresh Fruit and Yogurt
These light and healthy pancakes pair wonderfully with fresh fruit, such as strawberries, blueberries, or a mix of seasonal berries. Add a dollop of Greek yogurt on the side for an extra boost of protein and creaminess. The tang of the yogurt complements the sweetness of the pancakes perfectly. - Maple Syrup and Nut Butter
For a sweet and satisfying option, serve these pancakes with a drizzle of pure maple syrup and a spoonful of almond or peanut butter. The richness of the nut butter adds a hearty contrast to the light texture of the pancakes, while the maple syrup provides a natural sweetness. - Scrambled Eggs and Avocado
For a savory twist, pair these pancakes with scrambled eggs and sliced avocado. The creamy avocado and fluffy eggs provide a balanced, protein-packed breakfast or brunch that complements the subtle sweetness of the pancakes without overwhelming them.
FAQ About Skinny Buttermilk Pancakes
1. Can I make these pancakes gluten-free?
Yes! To make the pancakes gluten-free, substitute the all-purpose and whole wheat flour with a gluten-free flour blend that’s suitable for baking. Ensure the blend contains xanthan gum to help with structure and texture.
2. How can I store leftovers?
Leftover pancakes can be stored in the fridge for up to 3 days. To reheat, place them in the microwave for 30-45 seconds or in a preheated oven at 375°F (190°C) for 6-10 minutes, until heated through.
3. Can I use regular milk instead of buttermilk?
While buttermilk adds a unique tang and helps make the pancakes fluffy, you can substitute regular milk. To replicate the tangy flavor, add a tablespoon of lemon juice or vinegar to the milk and let it sit for a few minutes before using.
4. Can I freeze the pancakes?
Absolutely! After cooking and cooling, place the pancakes between sheets of wax paper and store them in a resealable plastic bag in the freezer. When you’re ready to enjoy them, reheat in the oven or microwave as instructed.
Skinny Buttermilk Pancakes
Ingredients
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 2 egg whites
- 1 egg
- 2 cups buttermilk
- 2 tablespoons canola oil
- Fresh mixed berries optional
Instructions
- In a large mixing bowl, whisk together the all-purpose flour, whole wheat flour, sugar, baking powder, and baking soda. Set aside.
- In a separate bowl, blend the egg whites, egg, buttermilk, and canola oil until smooth. Gradually add the dry ingredients to the wet mixture, stirring just until combined. Avoid overmixing.
- Preheat a griddle or nonstick skillet and lightly coat it with cooking spray. Pour batter onto the hot surface and cook until bubbles begin to form on top. Flip the pancakes and cook until both sides are golden brown.
- Optionally, serve with fresh mixed berries for added flavor and freshness.
