Fluffy Buttermilk Pancakes
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After introducing you to the pumpkin pancakes, chocolate pancakes, banana pancakes, and blueberry pancakes, it's finally time to present our favorite buttermilk pancakes!
This buttermilk pancake recipe is truly delicious, will take you less than 10 minutes to make, and makes perfect pancakes every time! As for almost all of our recipes, we are always trying to find ways to create healthier recipes by reducing the amount of sugar in them.
There are many ways to reduce your added sugar intake. If you want to learn more, check out our detailed article "13 Ways To Reduce Your Added Sugar Intake".
We love to top these tasty pancakes with some nut butter, honey, maple syrup, chocolate spread, or a little bit of butter with fresh fruits. Here is a list of our favorite toppings:
- Homemade Nutella
- 100% Pure Vermont Maple Syrup
- Raw Organic Hazelnut Butter
- French Chestnut Spread
- Raw Manuka Honey (UMF 5+)
For more information on the benefits of Manuka honey, check out our detailed article "The Surprising Benefits of Manuka Honey".
Bon appétit!
Difficulty: 
Prep time: 5 mins / Cook time: 20 mins / Servings: 8 to 10 pancakes
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Buttermilk Pancakes
12.6 oz (360g) - All-purpose flour
1½ tsp (6g) - Baking powder
1 tsp (6g) - Baking soda
2 - Eggs
1.7 oz (50g) - Xylitol
19.5 oz (552g) - Buttermilk
4 oz (113g) - Butter
1 tbsp (15ml) - Apple cider vinegar
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We advise that you prepare all the above ingredients before starting.
You will typically need: a scale, measuring cups, mixing bowls.
Buttermilk Pancakes
1 - In a large bowl, whisk the flour, baking soda, and baking powder together.
Tip: We store our ingredients in these mixing bowls and mini glass bowls from Duralex while cooking. We love Duralex for their quality products and low prices!
2 - Crack the eggs in a large mixing bowl, add the xylitol, and whisk until well combined.
3 - Pour the buttermilk into the egg mixture and whisk until well combined.
4 - Add the flour mixture and gently stir until just combined, using a silicone spatula.
5 - Next, microwave the butter until melted and stir it into the pancake batter.
6 - Mix in the apple cider vinegar. Cover the bowl with food wrap and refrigerate for 1 hour.
Tip: Help the planet by choosing biodegradable food wrap instead of plastic :)
7 - To cook the pancakes, preheat a large cast-iron skillet over medium heat. Then, add butter and spread it around the skillet.
Tip: Staub and Le Creuset are some of the best brands money can buy. For more recommended bakeware and cookware, check out our article: "The Best Non-Toxic Pots & Pans: Our Must-Have Cookware List".
8 - Turn the heat down to medium-low and pour about ½ cup of batter into the middle of the skillet using a measuring cup.
9 - Cook the pancake for about 3 minutes, allowing the batter to rise slightly and bubbles to form on the surface. Then, gently flip the pancake with a turner spatula and allow it to cook for another 3 minutes on the other side. Remove the pancake from the pan and keep it warm under a tea towel while you make the rest.
10 - Repeat steps 8 and 9 until you have used up all the batter.
11 - To serve, stack a few pancakes on top of each other. Add a slice of butter on top of the stack and drizzle over some maple syrup or honey.
Tip: We love to use Manuka Honey for its incredible health benefits. For more information, check out our detailed article: "The Surprising Benefits of Manuka Honey".
12 - Enjoy!
Watch our video for more details!
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Disclaimer: baking/cooking times vary according to each appliance. Make sure to always control halfway through for success.
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🎬 Everything we used for this recipe:
🍶 Kitchenware: Coming soon!
🍳 Ingredients: Coming soon!
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The information provided in this recipe is not nutritional or medical advice. Please read our disclaimer.