Clean Eating Buttermilk Pancakes Recipe

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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.

Clean Eating Buttermilk Pancakes Recipe

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.

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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
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 30 3-inch pancakes
Calories: 50kcal
Author: Tiffany McCauley


  • 2 cups white whole wheat flour
  • 2 tsp. baking powder
  • 3 large egg whites
  • 1 large egg
  • 4 cups buttermilk


  • 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.


Please note that the nutrition data below is a ballpark figure. Exact data is not possible.


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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  1. 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….

    1. graciouspantry says:

      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!

  2. Stephanie says:

    Looks yummy and easy!

    1. graciouspantry says:

      Stephanie – They are! I hope you enjoy them!

  3. Rebeccabryant562 says:

    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

    1. graciouspantry says:

      Rebecca – Awesome! Hope you enjoy them!

  4. So that’s 222 calories for all FIVE pancakes?! Just making sure I’m reading correct.

    1. graciouspantry says:

      Yes, if they are 3 inches in diameter. Enjoy!

  5. Laurie Kramer says:

    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.

    1. graciouspantry says:

      Laurie – Switch that brown sugar to sucanat and it’s clean!

  6. Dani Stevens says:

    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!!!


    1. graciouspantry says:

      Sounds wonderful! 🙂

  7. Teresa Goller says:

    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.

    1. graciouspantry says:

      Teresa – I suppose it depends on the buttermilk. The buttermilk I buy is just fine.

  8. Amy Walker says:

    What flour do you recommend to make these Gluten Free?

    1. graciouspantry says:

      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.

  9. 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!

    1. graciouspantry says:

      Dylan – Glad it all worked out! Enjoy!

  10. thestuffedflamingo says:

    TThe batter is super runny. Is it suppose to be like that?

    1. graciouspantry says:

      It was for me too. Just keep the pancakes thin.

  11. Tracylea2003 says:

    Mine turned out gooey inside 🙁 any tips?

    1. graciouspantry says:

      Tracylea – Lower the heat and cook them longer. You have to take your time with these.

  12. 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.

    1. graciouspantry says:

      Awesome! Glad you enjoyed them!

  13. Tara Jackson says:

    Can I make these with whole wheat pastry flour?

  14. 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?

    1. graciouspantry says:

      Pure maple syrup is clean. I’m not sure about turbinado. I know sucanat is clean if that helps.

  15. graciouspantry says:

    Sorry you didn’t like them.

  16. graciouspantry says:

    Buttermilk bread is on my list! I’m so glad you enjoyed the pancakes. Patience in cooking is definitely a must with these.

  17. graciouspantry says:

    That’s awesome!!! I’m so happy you enjoyed them!

  18. 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!

    1. graciouspantry says:

      Yes, you can usually sub with the white version. It will give you a lighter texture.

  19. I’m wondering how many servings you generally get out of this (going by the 5 3″ pancakes)? Thanks!

  20. Can you keep the ones you don’t eat and save them? Or should I just half the recipe.

  21. 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.

  22. 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.

    1. 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.

  23. 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.

    1. Jessica – Not in this case. They would fall apart. But I do have some almond fritters that you might enjoy.

  24. 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 soft


    1. Lisa – They were, yes. As long as they are actually cooked, the softness should be fine. Glad you all enjoyed them! 🙂

  25. Is low fat buttermilk still eating clean? Isn’t the buttermilk modified in some way to make it low fat?

    1. Nicole – Yes. I only learned a while ago that low-fat/non-fat was heavily processed. These days, I would use regular buttermilk.