The Best Healthy Buttermilk Pancakes
Tired of trying healthy buttermilk pancakes that taste, well, healthy? It took me years, and many barely edible attempts, to perfect this recipe and I can’t to share it!
Pancakes and chocolate chip cookies. My two favorite things in this world.
Unfortunately not the healthiest of options.
I had been testing and tweaking healthy pancake recipes for YEARS before I finally got “the one”.
It took so long to get this recipe right because I’m VERY particular about my pancakes.
They must be thick and fluffy, have that signature crispy edging, and they can NOT taste like they are healthy.
Why eat a pancake if it’s not fantastic, right?
After all, pancakes are one the most indulgent mainstream breakfast items. It’s literally a cake in a pan…for breakfast.
A socially acceptable cake for breakfast.
As much as I love pancakes, I am also an advocate of moderation. So a pancake for breakfast on a regular basis is, sadly, not in the cards for me.
At least it wasn’t…until now.
This recipe was modified from my original Buttermilk Pancake recipe.
Healthy Ingredient substitutions for perfectly healthy buttermilk pancakes
These were the substitutions I made to turn this “cake in a pan” into a healthy breakfast option that I can enjoy, guilt free, on a consistent basis:
The butter was substituted with olive oil. The original pancake recipe had a fat base of equal parts olive oil and butter. Haven’t tried an olive oil pancake? It’s my secret to a moist and fluffy pancake. Try it and you’ll never go back!
2/3 of the AP flour was replaced with whole wheat pastry flour.
Oats were added for a little extra fiber.
The sugar was replaced with honey. This recipe has NO added refined sugar. It relies on honey and the natural sweetness of the blueberries for it’s sweetness.
The syrup was replaced with a homemade blueberry syrup (this stuff is amazing, read on for the juicy details).
Healthy Buttermilk Pancakes With Blueberry Sauce
By now, I hope I’ve sold you on the pure fantastic-ness of these pancakes. If not, the best is yet to come.
These pancakes are made complete with the addition of a healthy homemade blueberry syrup that I adapted from a blackberry sauce that I made for my Blackberry and Mozzarella Grilled Cheese.
I can eat this stuff by the spoonful…and have…on numerous occasions.
My best friend asked “are there chocolate chips in these healthy pancakes”?
Well, why not?
The great thing about pancakes are their versatility.
If you need a little chocolate with your healthy pancake then add a few chocolate chips. Or better yet, make it dark chocolate and you still get to call it healthy. Topped with a little almond butter would be amazing.
Healthy Banana Nut Buttermilk Pancakes
You can do a banana nut bread version by topping it with sliced bananas, walnuts, and some pure maple syrup.
Maybe a few of those chocolate chips could sneak their way it too.
So there you have it. One healthy pancake batter, two variations, and the possibilities are endless!
IN A MEDIUM BOWL COMBINE both FLOURs, quick oats, BAKING POWDER, BAKING SODA, AND SALT. STIR AND SET ASIDE. IN ANOTHER MEDIUM BOWL COMBINE THE OLIVE OIL, honey, lightly beaten EGG AND BUTTERMILK. STIR WELL. NEXT, ADD THE FLOUR MIXTURE TO THE BUTTERMILK MIXTURE. STIR UNTIL JUST COMBINED. THIS PARTICULAR BATTER will be ON THE THICKER SIDE. LET THE BATTER REST AT ROOM TEMPERATURE FOR 5-10 MINUTES. THE BATTER WILL LIGHTEN UP SLIGHTLY AS IT SITS WHICH WILL GIVE YOU A NICE FLUFFY PANCAKE.
While the batter is resting, MAKE THE BLueberry Syrup. ADD ALL OF THE INGREDIENTS FOR THE BLACKBERRY SAUCE TO A SMALL SAUCE PAN. HEAT OVER MEDIUM HEAT UNTIL THE LIQUID BEGINS TO SIMMER. TURN THE HEAT DOWN SLIGHTLY AND CONTINUE TO SIMMER FOR AN ADDITIONAL 2 MINUTES. LIGHTLY MASH THE BlueBERRIES WITH A FORK. CONTINUE SIMMERING FOR AN ADDITIONAL 3 MINUTES OR UNTIL THE SAUCE THICKENS SLIGHTLY. TURN OFF THE HEAT AND LET THE SAUCE SIT FOR ABOUT 5 MINUTES TO CONTINUE THICKENING.
WhIle the syrup sits and thickens, finish the pancakes. ADD 3/4 coconut oil and 1/10 Tbsp butter (just an itty bitty sliver) TO A SKILLET THAT HAS BEEN HEATING OVER MEDIUM HEAT and swirl to combine. The butter should sizzle when added to the pan. If it doesn’t sizzle, the pan is not hot enough (if it smokes Heavily then it’s too hot). ADD ABOUT 1/4-1/2 CUP BATTER (DEPENDING ON THE SIZE OF PANCAKE YOU WANT) TO THE PAN. The batter is thick so spread it out a bit. THE BATTER SHOULD SIZZLE WHEN IT HITS THE PAN. IF IT DOESN’T SIZZLE, THE PAN IS TOO COLD and you won’t get that crispy edge that I love so much. FLIP the pancake WHEN THERE ARE A FEW BUBBLES ON TOP AND THE BOTTOM IS A NICE GOLDEN BROWN.
Healthy Buttermilk Pancakes with Homemade Blueberry Syrup
- coconut oil and butter for the pan
- 1 cup buttermilk
- 3 tbsp olive oil
- 2 tbsp honey
- 1 egg lightly beaten
- 2/3 cup whole wheat pastry flour
- 1/3 cup all purpose flour
- 1/3 cup quick oats
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/8 tsp salt
Homemade Blueberry Pancake Syrup
- 1 pint blueberries
- 1/4 cup water
- 2 tbsp honey
- 2 tbsp freshly squeezed lemon juice
- 1/2 tsp balsamic vinegar
- 1/2 tsp salt
Make the pancake batter:
- In a medium bowl combine both flours, quick oats, baking powder, baking soda, and salt. Stir well and set aside.
- In another medium bowl combine the olive oil, honey, lightly beaten egg, and buttermilk. Stir well.
- Add the flour mixture to the buttermilk mixture. Stir until just combined.
- This particular batter will be on the thicker side. Let the batter rest at room temperature for 5-10 minutes. The batter will lighten up slightly as it sits which will give you a nice fluffy pancake.
Make the homemade blueberry syrup
- While the batter is resting, make the blueberry syrup.
- Add all of the ingredients for the blueberry sauce to a small sauce pan.
- Heat over medium heat until the liquid begins to simmer.
- Turn the heat down slightly and continue to simmer for an additional 2 minutes.
- Lightly mash the blueberries with a fork. Continue simmering for an additional 3 minutes or until the sauce thickens slightly.
- Turn off the heat and let the sauce sit for about 5 minutes to continue thickening.
Make the pancakes
- While the syrup sits and thickens, finish the pancakes.
- Add 3/4 coconut oil and 1/10 Tbsp butter (just an itty bitty sliver) to a skillet that has been heating over medium heat and swirl to combine. The butter should sizzle when added to the pan. If it doesn’t sizzle, the pan is not hot enough (if it smokes heavily then it’s too hot).
- Add about 1/4-1/2 CUP batter (depending on the size of the pancake you want) to the pan. The batter is thick so spread it out a bit. The batter should sizzle when it hits the pan. If it doesn't sizzle the pan is too cold and you won’t get that crispy edge that I love so much.
- Flip the pancake when there are a few bubbles on top and the bottom is a nice golden brown.
- Top with the blueberry syrup.