Healthy Buttermilk Pancakes Without Baking Powder
These healthy buttermilk pancakes without baking powder are light, fluffy, and easy to make with simple everyday ingredients. The tangy buttermilk adds delicious flavor and helps create tender pancakes without the need for baking powder
Ingredients
- 2 cups all-purpose flour
- 2 cups low-fat buttermilk
- 2 large eggs
- 2 tbsp melted butter or avocado oil
- 1 tbsp honey or pure maple syrup
- 1 tablespoon vanilla extract
- 1/2 tablespoon salt
- 1/2 tablespoon ground cinnamon
- 1 tablespoon butter or oil, for cooking
- Fresh berries, banana slices, Greek yogurt, or maple syrup for serving (optional)
Instructions
Mix the dry ingredients
- In a large bowl, whisk together the flour, salt, and cinnamon until evenly combined.
Prepare the wet mixture
- In another bowl, whisk the buttermilk, eggs, melted butter, honey, and vanilla until smooth.
Combine
- Slowly pour the wet mixture into the dry ingredients. Stir gently just until everything comes together. Don't overmix—the batter can have a few small lumps.
Let the batter rest
- Allow it to sit for about 5–10 minutes. This gives the flour time to absorb the buttermilk and helps produce more tender pancakes.
Heat the pan
- Place a nonstick skillet or griddle over medium heat and lightly grease it with butter or oil
Cook the pancakes
- Pour about ¼ cup of batter onto the hot pan for each pancake. Cook for about 2–3 minutes, until the edges look set and small bubbles appear on the surface.
Flip and finish
- Carefully flip and cook the other side for another 1–2 minutes, or until golden brown and cooked through.
Serve
- Continue with the remaining batter and serve the pancakes warm with fresh fruit, Greek yogurt, or a small drizzle of maple syrup.
For extra-tender pancakes, don’t press them down with your spatula after flipping. Let them cook gently on the second side so the natural air in the batter stays inside, giving you softer, more delicate pancakes.
Notes
- Don’t overmix the batter: A few small lumps are perfectly fine. Overmixing can make the pancakes chewy instead of tender.
- Use fresh buttermilk: It gives the pancakes their signature tangy flavor and helps create a softer texture.
- Keep the heat medium: Too much heat can brown the outside before the center is fully cooked.
- Let the batter rest: A 5–10 minute rest helps the flour absorb the liquid and improves the pancake texture.
- For lighter pancakes: Beat the eggs well before adding them to the buttermilk mixture.
- Make them healthier: Serve with fresh berries, banana slices, or Greek yogurt instead of using a large amount of syrup.
- Storage: Refrigerate leftover pancakes in an airtight container for up to 3 days. Reheat them in a skillet, toaster, or microwave.