Clean Eating Buttermilk Pancakes Recipe

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. 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.

    1. The Gracious Pantry says:

      mpeach – Please let me know how they turn out!

  2. 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. The Gracious Pantry says:

      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.

  3. 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. The Gracious Pantry says:

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

  4. 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. The Gracious Pantry says:

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

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

    1. The Gracious Pantry says:

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