RecipeButtermilk Pancakes

Nutrition Facts
Amount per Serving
  • Calories: 175
  • Protein: 7g
  • Total Fat: 3g
    • Saturated Fat: 0g
  • Cholesterol: 0mg
  • Total Carbohydrate: 31g
  • Dietary Fiber: 2g
  • Sodium: 345mg
Take Note

Quick Meal

Contains Wheat/Gluten

Contains Dairy

Contains Egg


These fluffy buttermilk flapjacks are sure to become your family’s standard pancake recipe. Jazz up the basic batter by stirring in blueberries, diced strawberries, mango chunks…or even dark chocolate chips.

  • Prep time
  • Total Time
This recipe makes 6 Servings
  • 3/4 cup whole-wheat flour
  • 3/4 cup all-purpose flour
  • 2 tablespoons granulated sugar
  • 1.5 teaspoons baking powder
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon Kosher salt
  • 2 large egg whites
  • 1.75 cups low-fat buttermilk
  • 1 tablespoon canola oil
  • 1/2 teaspoon vanilla extract

In a large mixing bowl, whisk together the flours, sugar, baking powder, baking soda, and salt until combined.

In a medium bowl, lightly beat the egg whites.  Add the buttermilk, oil, and vanilla extract and whisk until combined.

Pour the wet ingredients over the dry ingredients and stir together gently until just combined, taking care not to overmix.  If time allows, let the batter rest for 10 minutes.

Liberally coat a large skillet or griddle with oil spray.  Preheat it over medium heat.  When the pan is nice and hot (after about 2 minutes), ladle about ¼ cup batter per pancake onto the surface.

The batter will be thick, so it may help to spread it out with the back of a spoon.

Cook the pancakes until they are golden brown, 1 to 2 minutes per side. Recoat the pan with oil spray between batches to prevent the pancakes from sticking.