HEALTHY BUTTERMILK PANCAKES
These healthy Buttermilk Pancakes are fluffy, thick and so delicious. You won't believe it is gluten-free, refined sugar-free and so easy to make.
Provided by Shuang Shuang Liang
Time 15m
Number Of Ingredients 8
Steps:
- 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.
Nutrition Facts : Calories 175 calories, Carbohydrate 18 grams carbohydrates, Cholesterol 63 milligrams cholesterol, Fat 9 grams fat, Fiber 2 grams fiber, Protein 5 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1 pancake, Sodium 261 milligrams sodium, Sugar 13 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 7 grams unsaturated fat
HEALTHY BUTTERMILK PANCAKES (HEALTHY PANCAKE RECIPE)
This healthy pancake recipe uses whole wheat flour, no added fat, and healthy buttermilk pancakes are sweetened only with mashed bananas! SO delicious!
Provided by Chrissie
Categories Breakfast
Time 25m
Number Of Ingredients 9
Steps:
- Measure out the flour, baking powder, baking soda and salt into a large bowl.
- In a separate bowl, mash the bananas very well (it's ok if they go a little bit liquidy...you don't want any large chunks). Add the eggs and the vanilla and beat with a fork until they're combined well.
- Measure the buttermilk into a separate liquid measuring cup and pour the buttermilk and the egg mixture into the flour mixture.
- Stir everything together carefully, making sure you don't over mix, until everything is combined.
- Heat a large non-stick skillet or griddle over medium heat.
- Let the batter sit in the bowl for about 5-6 minutes before you start frying. This will allow the leavening agents (the baking powder and baking soda) time to begin their work and you'll start to see the batter start to rise slightly as air bubbles develop below the surface.
- Once the oil has heated for a few seconds, turn the heat down to medium-low heat and carefully ladle about 1/3 cup of batter into the pan for each pancake, trying to disturb the batter as little as possible. This will help the air bubbles stay intact as the pancake cooks and create a light and fluffy texture. This is especially important when using whole wheat flour because the wheat particles in the flour actually interfere with gluten development, making baked goods made with whole wheat flour denser and generally less fluffy than their all-purpose flour counterparts.
- Once you see the edges beginning to brown slightly and a few bubbles breaking the surface of the batter, flip the pancakes over. You can check the underside by lifting up the edge of one of the pancakes using a spatula; if the underside is brown, it's time to flip!
- Repeat this process until all your batter is gone. The number of pancakes you make will vary based on the size you choose and the pan you're using, but this recipe feeds our family of four with several pancakes left over for the next day (usually around a total of 12-16 pancakes).
- Serve the pancakes hot off the griddle with some fresh berries and maple syrup!
Nutrition Facts : ServingSize 1 serving, Carbohydrate 30 g, Protein 8 g, Fat 2 g, SaturatedFat 1 g, Cholesterol 43 mg, Sodium 268 mg, Fiber 4 g, Sugar 5 g, Calories 161 kcal
THE ULTIMATE HEALTHY BUTTERMILK PANCAKES
These light & fluffy pancakes are the best I've ever had! They have a slight tang from the iconic buttermilk and lots of rich butter flavor. Serve them warm with real maple syrup, a bit of butter, fresh fruit, or anything your heart desires!
Provided by Amy's Healthy Baking
Yield 16 silver dollar sized pancakes
Number Of Ingredients 10
Steps:
- Whisk together the flour, baking soda, baking powder, and salt in a medium bowl. In a separate bowl, whisk together the butter, egg, and vanilla. Whisk in the buttermilk and maple syrup. Stir in the yogurt until no large lumps remain. Add in the flour mixture, and stir until just incorporated.
- Lightly coat a large pan or griddle with nonstick cooking spray, and preheat over low heat.
- Using 2 tablespoons of batter for each pancake, dollop onto the hot pan, and spread into a circular shape if desired. Let the pancakes cook for 2-3 minutes, or until a slight skin starts to form around the edges and the bottom is light golden brown. Slide a spatula underneath, and flip. Continue to cook for another 1-2 minutes or until light golden brown on both sides. Serve hot.
HEALTHIER BUTTERMILK PANCAKES
Martha Stewart-my way. I like using whole wheat flour in my recipes, so I did. I also like using a no carb sweetener for my daughter's sake, so I did. I like to make fluffy pancakes that are good-looking and good-tasting (is that a word?), so I did-but I used Martha's recipe (thanks Martha :). We love these pancakes, so I hope you will too!
Provided by aHardDaysNight
Categories Breakfast
Time 25m
Yield 19 1/4 c. (batter) pancakes, 6 serving(s)
Number Of Ingredients 9
Steps:
- Heat griddle to 375 degrees. Whisk together flour, baking powder, baking soda, salt, and sugar in a medium bowl. Add eggs, buttermilk, and 4 tablespoons butter; whisk to combine. Batter should have small to medium lumps.
- (I like to whisk eggs in a separate bowl, then add melted butter, then add buttermilk, which I have heated in the microwave just until warm, before adding these to the dry ingredients. Then I like to let the batter rest for 15-30 minutes. It works for me!).
- Heat oven to 175 degrees. Test griddle by sprinkling a few drops of water on it. If water bounces and spatters off griddle, it is hot enough. (I use a dry griddle to make pancakes. I think its healthier, and the pancakes never stick for me. If you want, using a pastry brush, brush remaining 1/2 teaspoon of butter or reserved bacon fat onto griddle. Wipe off excess.
- Using a 4-ounce ladle, about 1/2 cup, pour pancake batter, in pools 2 inches away from one other. When pancakes have bubbles on top and are slightly dry around edges, about 2 1/2 minutes, flip over. Cook until golden on bottom, about 1 minute.
- Repeat with remaining batter, keeping finished pancakes on a heatproof plate in oven. Serve warm.
Nutrition Facts : Calories 291.4, Fat 11.1, SaturatedFat 6.2, Cholesterol 87.2, Sodium 678.7, Carbohydrate 38.3, Fiber 2.7, Sugar 7.5, Protein 11
HOW TO MAKE THE FLUFFIEST PANCAKES RECIPE BY TASTY
Here's what you need: all-purpose flour, sugar, kosher salt, baking powder, baking soda, buttermilk, unsalted butter, eggs, unsalted butter, blueberry, chocolate chip, maple syrup
Provided by Matt Ciampa
Categories Breakfast
Yield 8 pancakes
Number Of Ingredients 12
Steps:
- In a large bowl, add the flour, sugar, salt, baking powder, and baking soda and whisk to combine.
- In a medium bowl or liquid measuring cup, add the buttermilk, melted butter, and egg yolks and whisk to combine.
- Add the buttermilk mixture to the dry ingredients and gently fold with a rubber spatula until just combined.
- Add the egg whites and fold until just combined. Be sure not to overmix. Some lumps are okay.
- Let the batter rest for 15-30 minutes at room temperature.
- Add the butter to a cast iron skillet and heat over medium low heat. Once the butter has melted and is bubbling, reduce the heat to medium-low and add ⅓ cup (75 g) of batter to the pan.
- Cook for 2-3 minutes, until bubbles start to appear on the surface. If adding any toppings like chocolate chips or blueberries, sprinkle over the pancake. Flip the pancake over and cook for another 1-2 minutes, until golden brown. Repeat with the remaining batter.
- Serve the pancakes with butter and maple syrup.
- Enjoy!
Nutrition Facts : Calories 303 calories, Carbohydrate 33 grams, Fat 15 grams, Fiber 0 grams, Protein 7 grams, Sugar 6 grams
BETTER-FOR-YOU BUTTERMILK PANCAKES
Steps:
- In a large bowl, combine the first five ingredients. Combine the egg whites, egg, buttermilk and oil; stir into dry ingredients just until moistened., Pour batter by 1/4 cupfuls onto a hot griddle coated with cooking spray. Turn when bubbles just form on top; cook until second side is golden brown. Serve with berries if desired. Freeze option: Freeze cooled pancakes between layers of waxed paper in a resealable plastic freezer bag. To use, place pancakes on an ungreased baking sheet, cover with foil and reheat in a preheated 375° oven 6-10 minutes. Or, place a stack of three pancakes on a microwave-safe plate and microwave on high for 1-1/4 to 1-1/2 minutes or until heated through.
Nutrition Facts :
HEALTHY ALTERNATIVE BUTTERMILK PANCAKES
These pancakes forgo the white flour, sugar, and oil with healthy substitutes. So good, the hubby won't even know the difference.
Provided by VickiVSN
Categories Breakfast
Time 15m
Yield 4-5 pancakes, 2 serving(s)
Number Of Ingredients 8
Steps:
- Mix together dry ingredients.
- In a separate bowl lightly beat together egg, buttermilk, and apple butter (prune puree may be substituted for any pureed fruit or fat replacement product).
- Mix dry and wet together.
- Let stand a few minutes for oat bran to absorb the liquid. Preheat griddle to medium high.
- Spray with non-stick spray, scoop about 1/3 cup of batter onto griddle. Optionally, add fresh fruit such as bananas or blueberries to pancake at this point. When starts to bubble, flip and cook a minute more.
Nutrition Facts : Calories 230.4, Fat 3.5, SaturatedFat 1.1, Cholesterol 4.9, Sodium 686, Carbohydrate 45.8, Fiber 6.8, Sugar 8.4, Protein 15.1
PERFECT BUTTERMILK PANCAKES
Pancakes are the hero of the breakfast table, and their very taste can even be described as "deeply breakfasty": eggy, salty, just this side of sweet. A little indulgent and yet still somehow appropriate first thing in the morning, those fluffy stacks with crisped edges, dripping with maple syrup, are everything you want, exactly when you want them. Here is how to get to them right every time, whether it's a lazy Sunday morning or a hurried weekday.
Provided by Alison Roman
Categories breakfast, brunch, pancakes, main course
Time 10m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Heat the oven to 325 degrees. Whisk flour, sugar, baking powder, baking soda and kosher salt together in a bowl. Using the whisk, make a well in the center. Pour the buttermilk into the well and crack eggs into buttermilk. Pour the melted butter into the mixture. Starting in the center, whisk everything together, moving towards the outside of the bowl, until all ingredients are incorporated. Do not overbeat (lumps are fine). The batter can be refrigerated for up to one hour.
- Heat a large nonstick griddle or skillet, preferably cast-iron, over low heat for about 5 minutes. Add 1 tablespoon oil to the skillet. Turn heat up to medium-low and using a measuring cup, ladle 1/3 cup batter into the skillet. If you are using a large skillet or a griddle, repeat once or twice, taking care not to crowd the cooking surface.
- Flip pancakes after bubbles rise to surface and bottoms brown, about 2 to 4 minutes. Cook until the other sides are lightly browned. Remove pancakes to a wire rack set inside a rimmed baking sheet, and keep in heated oven until all the batter is cooked and you are ready to serve.
BUTTERMILK PANCAKES RECIPE BY TASTY
Here's what you need: all-purpose flour, sugar, kosher salt, baking powder, baking soda, buttermilk, eggs, unsalted butter, unsalted butter, maple syrup
Provided by Betsy Carter
Categories Breakfast
Yield 4 servings
Number Of Ingredients 10
Steps:
- In a bowl, add the flour, sugar, salt, baking powder, and baking soda, and whisk to combine.
- In a bowl or measuring cup, whisk the buttermilk, eggs, and melted butter until smooth.
- Add the buttermilk mixture to the dry ingredients, gently incorporating with a spatula. Make sure not to overmix, as that will result in dense pancakes.
- Add the butter to a pan over medium low heat. Once the butter begins to bubble, add ⅓ cup (80 ml) of batter to the pan.
- Cook until the top side begins to bubble and the bottom is golden brown. Flip the pancake and cook until the underside is golden brown. Repeat with the remaining batter.
- Enjoy!
Nutrition Facts : Calories 449 calories, Carbohydrate 64 grams, Fat 13 grams, Fiber 1 gram, Protein 15 grams, Sugar 10 grams
HEALTHIER GOOD OLD FASHIONED PANCAKES
I loved this pancake recipe. Way better than a mix at the store but I wanted to cut a little of the fat. I make them with less butter, egg whites instead of a whole egg, and nonfat milk. They are so fluffy and tasty plus I feel great about giving them to my family.
Provided by MakeItHealthy
Categories Breakfast and Brunch Pancake Recipes
Time 20m
Yield 8
Number Of Ingredients 7
Steps:
- Sift flour, baking powder, salt, and sugar together in a large bowl. Make a well in the center and pour in milk, egg whites, and melted butter; mix until smooth.
- Heat a lightly oiled griddle or frying pan over medium-high heat. Using approximately 1/4 cup for each pancake, pour or scoop batter onto griddle. Brown on both sides and serve hot.
Nutrition Facts : Calories 134.9 calories, Carbohydrate 22 g, Cholesterol 8.4 mg, Fat 3.1 g, Fiber 0.6 g, Protein 4.7 g, SaturatedFat 1.9 g, Sodium 554.9 mg, Sugar 3.6 g
BUTTERMILK OATMEAL PANCAKES
Delicious pancakes that are a great way to start the day!
Provided by Shannon McLane
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes Whole Grain Pancake Recipes
Time 25m
Yield 4
Number Of Ingredients 10
Steps:
- Mix buttermilk and oats in a large bowl; allow to rest about 5 minutes. Stir flour, cornmeal, baking powder, sugar, baking soda, and salt into oat mixture. Add eggs and vegetable oil; mix until just combined.
- Heat a lightly oiled griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle; cook until bubbles form and the edges are dry, about 3 minutes. Flip and cook until browned on the other side, about 3 minutes more. Repeat with remaining batter.
Nutrition Facts : Calories 448.1 calories, Carbohydrate 54.4 g, Cholesterol 97.9 mg, Fat 19.6 g, Fiber 4.2 g, Protein 14.1 g, SaturatedFat 4 g, Sodium 858.8 mg, Sugar 8.3 g
More about "healthier buttermilk pancakes recipes"
24 HEALTHY PANCAKE RECIPES [IDEAS FOR KETO, GLUTEN-FREE AND MORE]
From tasteofhome.com
BUTTERMILK PROTEIN PANCAKES - PEANUT BUTTER AND FITNESS
From peanutbutterandfitness.com
BUTTERMILK PANCAKES - KIM'S CRAVINGS
From kimscravings.com
BUTTERMILK PANCAKES | AUSTRALIAN INSTITUTE OF SPORT
From ais.gov.au
FLUFFY BUTTERMILK PANCAKES - CREME DE LA CRUMB
From lecremedelacrumb.com
FLUFFY WHOLE WHEAT BUTTERMILK PANCAKES - IFOODREAL.COM
From ifoodreal.com
WHOLE-GRAIN BUTTERMILK PANCAKES RECIPE | EATINGWELL
From eatingwell.com
EASY HEALTHY BUTTERMILK PANCAKES- AMEE'S SAVORY DISH
From ameessavorydish.com
HEALTHY BUTTERMILK PANCAKES | DELICIOUS, SIMPLE RECIPE | NOW
From nowfoods.com
HEALTHIER BUTTERMILK PANCAKES RECIPE - WEBETUTORIAL
From webetutorial.com
THE ULTIMATE HEALTHY BLUEBERRY BUTTERMILK PANCAKES
From amyshealthybaking.com
HEALTHY WHOLE WHEAT BUTTERMILK PANCAKES - LIVELY TABLE
From livelytable.com
HEALTHY PANCAKES - THE BEST EASY HEALTHY PANCAKE RECIPE!
From kristineskitchenblog.com
LIGHT AND FLUFFY BUTTERMILK PANCAKES - JUST A TASTE
From justataste.com
BUTTERMILK PANCAKES RECIPE - ONLY 8 INGREDIENTS!
From showmetheyummy.com
HEALTHY GERMAN PANCAKES (FULL OF PROTEIN AND LOW IN CALORIES)
From saltandbaker.com
THE BEST FLUFFY BUTTERMILK PANCAKES - MOM ON TIMEOUT
From momontimeout.com
BUTTERMILK PANCAKES - TOM KERRIDGE
From tomkerridge.com
BEST BUTTERMILK PANCAKES RECIPE - ROCKY HEDGE FARM
From rockyhedgefarm.com
HEALTHY BUTTERMILK PANCAKES (HEALTHY PANCAKE RECIPE)
From mealplannerpro.com
THE ULTIMATE BUTTERMILK PANCAKES | CANADIAN LIVING
From canadianliving.com
LOW-SODIUM BUTTERMILK PANCAKES - TASTY, HEALTHY HEART RECIPES
From tastyhealthyheartrecipes.com
BUTTERMILK PANCAKES - LIVE WELL BAKE OFTEN
From livewellbakeoften.com
PERFECT FLUFFY BUTTERMILK PANCAKES - THE BEST SOFT AND FLUFFY …
From kristineskitchenblog.com
26 EASY HEALTHY PANCAKES - ALPHA RAGAS
From alpharagas.com
HEALTHY FLAXSEED BUTTERMILK PANCAKES RECIPE — EAT THIS NOT THAT
From eatthis.com
HEALTHY BUTTERMILK PANCAKES - DUALIT
From dualit.com
OAT FLOUR BUTTERMILK PANCAKES (GLUTEN-FREE) - CRAVING CALIFORNIA
From cravingcalifornia.com
HEALTHY OATMEAL OLIVE OIL AND BUTTERMILK PANCAKES
From missourigirlhome.com
EASY FLUFFY BUTTERMILK PANCAKES FROM SCRATCH - INSPIRED TASTE
From inspiredtaste.net
THE ULTIMATE HEALTHY BUTTERMILK PANCAKES - RECIPESRUN
From recipesrun.com
BUTTERMILK PANCAKES IHOP - THERESCIPES.INFO
From therecipes.info
FLUFFY HOMEMADE BUTTERMILK PANCAKES RECIPE
From freseniuskidneycare.com
KETO BUTTERMILK PANCAKES - LOW CARB, GLUTEN-FREE, EASY - JOY …
From joyfilledeats.com
HEALTHY PUMPKIN PANCAKES {EASY AND FLUFFY} – WELLPLATED.COM
From wellplated.com
HEALTHY BUTTERMILK PANCAKES RECIPES | EATINGWELL
From eatingwell.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#30-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #occasion #north-american #pancakes-and-waffles #breakfast #eggs-dairy #american #easy #diabetic #vegetarian #grains #eggs #dietary #high-calcium #comfort-food #oamc-freezer-make-ahead #inexpensive #high-in-something #pasta-rice-and-grains #brunch #taste-mood #sweet #from-scratch
You'll also love
Related Search