ByTiffany McCauley
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These clean eating buttermilk pancakes will get your morning off to a tasty start!
Buttermilk pancakes are a beautiful thing on an lazy weekend morning.
But the truth is, most folks are used to buttermilk pancake mix. That powdered stuff you buy in a box or bag. The resulting pancakes are very sweet, and pretty much taste nothing like buttermilk.
But when you make pancakes with REAL buttermilk, you add a whole new world of flavor to your morning! And trust me, it’s so worth it.
My favorite way to eat these is with some pure maple syrup. The sweet of the syrup pairs up so nicely with the sour of the buttermilk. It’s a wonderful combination.
CLEAN EATING BUTTERMILK PANCAKES RECIPE:
Clean Eating Buttermilk Pancakes
A delicious start to your morning!
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Course: Breakfast
Cuisine: American
Prep Time: 10 minutes minutes
Cook Time: 30 minutes minutes
Total Time: 40 minutes minutes
Servings: 30 3-inch pancakes
Calories: 50kcal
Author: Tiffany McCauley
Ingredients
- 2 cups white whole wheat flour
- 2 tsp. baking powder
- 3 large egg whites
- 1 large egg
- 4 cups buttermilk
US Customary - Metric
Instructions
Combine all ingredients in a large mixing bowl and whisk until most of the lumps are gone.
Keeping the heat on low, pour batter onto a hot pan and cook on one side until you have "swiss cheese holes" come through and the top no longer looks wet (see photo below).
Flip and cook until brown. These pancakes will be a little more brown than normal pancakes when they are done. This does not affect the flavor. If they burn before you flip them, the heat is too high. These take some time to cook, so be patient.
Please Note: The key to making these is your patience. They need to cook low and slow, and remember to keep them on the thin side. They won't cook all the way through if they are too thick or if they are cooked too fast.
Notes
Please note that the nutrition data below is a ballpark figure. Exact data is not possible.
Nutrition
Serving: 1pancake | Calories: 50kcal | Carbohydrates: 7g | Protein: 2g | Fat: 1g | Cholesterol: 9mg | Sodium: 41mg | Potassium: 92mg | Sugar: 1g | Vitamin A: 60IU | Calcium: 57mg | Iron: 0.3mg
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So wish I saw this before I bought a low carb mix!!!! Will try next weekend bc I’m trying to do both clean & lower carb… Do you think I could use a whole wheat flour to lower the carbs & up the fiber? My doc said I need to not have “white” foods any more….
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Michele – Waffles and pancakes will always be high carb, regardless of what flour you use. The difference between white and whole wheat is how fast your body converts it into sugar. Your best bet is to avoid them all together. Sorry!
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Looks yummy and easy!
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Stephanie – They are! I hope you enjoy them!
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OMG this is great and from the estimated Nutritional facts if you’re a WW member that’s 6pts ojhyay total winner. making these tomorrow
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Rebecca – Awesome! Hope you enjoy them!
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So that’s 222 calories for all FIVE pancakes?! Just making sure I’m reading correct.
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Yes, if they are 3 inches in diameter. Enjoy!
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Great one. I make mine with regular whole wheat flour, 2 cups, 2 eggs, 2 cups buttermilk, 1/2 tsp salt, 1 tsp of baking soda, 2 tsp baking powder and 2 tbs brown sugar. Comes out very fluffy.
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Laurie – Switch that brown sugar to sucanat and it’s clean!
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Indeed!!! Our weekend breakfast traditions are crepe style pancakes with wholemeal flour or come check out our oat pancakes we made yesterday! WITH NO SUGAR!!!
XxDani
Sounds wonderful! 🙂
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Do you make your own buttermilk or buy ready made? I’m concerned about the ingredients in buttermilk – it doesn’t seem very clean to me.
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Teresa – I suppose it depends on the buttermilk. The buttermilk I buy is just fine.
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What flour do you recommend to make these Gluten Free?
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Amy – I’m sorry, but I don’t know the first thing about gluten free cooking. Try Elana’s Pantry or The Gluten Free Goddess. Both are wonderful sites.
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I just made these and they came out like crepes, super runny. So I just cooked them like crepes and they were delicious, but clearly not like yours. I’ll still use the recipe though, it is delicious!
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Dylan – Glad it all worked out! Enjoy!
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TThe batter is super runny. Is it suppose to be like that?
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It was for me too. Just keep the pancakes thin.
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Mine turned out gooey inside 🙁 any tips?
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Tracylea – Lower the heat and cook them longer. You have to take your time with these.
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These were freaking amazing. My dirty eating husband approve them for the make-again list, next time with blueberries. I’m going to freeze some for my son’s breakfasts and see how they stand up.
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Awesome! Glad you enjoyed them!
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Can I make these with whole wheat pastry flour?
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Yes.
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I as well prefer the mix to be thicker so I used L.K.’s suggestions posted below. I think next time I will also added 2 tbsp. of ground flax seed.
Thanks for another great recipe.
Couple questions… is turbinado sugar clean? Also is pure maple syrup clean?Reply
Pure maple syrup is clean. I’m not sure about turbinado. I know sucanat is clean if that helps.
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Sorry you didn’t like them.
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Buttermilk bread is on my list! I’m so glad you enjoyed the pancakes. Patience in cooking is definitely a must with these.
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That’s awesome!!! I’m so happy you enjoyed them!
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Could you use WHITE whole wheat flour here? In fact, can you replace whole wheat flour with white whole wheat flour in any recipe? I haven’t even started clean eating yet, but I’m making a notebook of recipes and keeping a running list of ingredients I’ll need once we do start… thank you Tiffany for all that you do!
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Yes, you can usually sub with the white version. It will give you a lighter texture.
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I’m wondering how many servings you generally get out of this (going by the 5 3″ pancakes)? Thanks!
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The recipe makes about 30 (3 inch) pancakes. The data is for 5 of those.
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Can you keep the ones you don’t eat and save them? Or should I just half the recipe.
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I would just cut the recipe in half.
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They are delicious but since everyone’s comment was how thin the batter was I only used 3 cups of buttermilk and it still made 40 thin crepe like pancakes. No way could I make them thicker unless I put them in a mold of some sort. Fortunately I like my pancakes crepe style. I froze the extras and will see how they taste after defrosting and reheating.
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mpeach – Please let me know how they turn out!
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Could you save batter in the fridge for a few days? I want to make a batch and use it for two or three days.
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Jjaeg – I haven’t tried it. I’m guessing it would be okay, but I don’t know for sure. I will have to try it to find out.
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I’m wondering if I could substitute coconut or almond flour in place of the wheat flour? I am wanting to omit wheat from our diet as well.
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Jessica – Not in this case. They would fall apart. But I do have some almond fritters that you might enjoy.
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Hi Tiffany!
My whole family loved these! I was just wondering, are they supposed to be semi soft in the middle? I cooked them low and slow like you suggested but the middle was still soft. Not pure raw, just softThanks!
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Lisa – They were, yes. As long as they are actually cooked, the softness should be fine. Glad you all enjoyed them! 🙂
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Is low fat buttermilk still eating clean? Isn’t the buttermilk modified in some way to make it low fat?
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Nicole – Yes. I only learned a while ago that low-fat/non-fat was heavily processed. These days, I would use regular buttermilk.
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