Homemade Buttermilk Pancakes

35 minutes

Prep Time: 10 minutes Cook Time: 25 minutes
Servings: 16
  • 35 minutes

    Prep Time: 10 minutes Cook Time: 25 minutes
    Servings: 16

    If you buy frozen pancakes, you’ll end up paying more and getting more of what you don’t want (like unhealthy ingredients) than if you make these pancakes at home.

  • Ingredients

    • 1 1/2 cups milk (dairy or non-dairy)
    • 4 tablespoons vinegar
    • 2 cups whole-wheat flour or oat flour
    • 2 teaspoons baking powder
    • 1 teaspoon baking soda
    • 1 teaspoon salt
    • 2 eggs
    • 3 tablespoons vegetable oil


    1. In medium-size bowl combine milk and vinegar and let sit for 5 minutes. This is making the buttermilk!
    2. While the milk and vinegar mixture sit, combine flour, baking powder, baking soda and salt in large bowl.
    3. In a separate bowl, beat the eggs.
    4. After the milk and vinegar mixture has been sitting for 5 minutes, add the eggs and oil to the mixture.
    5. Pour the milk mixture into the large bowl of dry ingredients and mix until moist. Do not over-mix (that can lead to tough, chewy pancakes).
    6. Heat a large skillet over medium heat and coat with nonstick cooking spray. Pour 1/4 cup of batter onto your skillet. Cook until bubbles appear on the surface (about 1 to 2 minutes). Flip with a spatula and cook until browned on the other side.
    7. Serve immediately or individually freeze. Have fun with the toppings. Try fresh fruit, nut or seed butter, plain yogurt (dairy or non-dairy), or the tried-and-true maple syrup (but just a little).