Protein Buttermilk Pancakes

Mom's Protein Buttermilk Pancakes are famous in our family!  This classic recipe takes me right back to my childhood, with a few ingredient swaps to up the protein!  I've used extra eggs, almond flour and buttermilk that is naturally high in protein to make these buttermilk pancakes without protein powder. Light but hearty, and topped with real butter and maple syrup, this go-to pancake recipe is still a kid favorite!

Just like Mom Used to Make!

• Old Fashioned Buttermilk Pancakes - My Mom's Buttermilk Pancakes are a classic in our family! I've turned them into Protein Buttermilk Pancakes because I've always thought pancakes are too heavy on the flour and sugar and leave you hungry before lunch! I've subbed some of that flour for almond flour and added extra egg, along with the natural protein in the buttermilk to make these hearty and pretty healthy!

• Pancakes from the 80's - My mom is a fabulous cook, and as follows, my childhood was delicious! Her Homemade Spaghetti Sauce alone makes her famous in our family. Her buttermilk pancakes take me right back to the simple days of being a kid. I remember sleepovers at my cousin's house, and my aunt making us Bisquick pancakes, topped with margarine (remember when people ate margarine?) and Aunt Jemima syrup. I actually loved those too! But, my mom never jumped on the margarine bandwagon, or the Bisquick one. Sleepovers at our house always ended with real buttermilk pancakes, a big pat of real butter and in those days probably not real maple syrup, although I know my mom has since upgraded! Today, my kids love them as much as I used to!

• If you Love Pancakes, be sure to check out my Easy Protein Pancakes made with plain yogurt instead of buttermilk and my Protein French Toast Bake!

Ingredients

All simple clean ingredients here, with extra protein from the almond four, eggs, and buttermilk with no need for protein powder.

• Flour and Almond Flour - I've subbed some of the flour in my mom's original recipe with almond flour to bump up the protein. You can really use any type of flour you like, or a combination totaling 2 cups, including a gluten-free flour mix.

• Baking Powder and Baking Soda - The leveners that make your pancakes rise.

• Sugar - Mom used 2 Tablespoons but I use a less these days, since your maple syrup makes them plenty sweet.

• Buttermilk - Buttermilk gives you the classic flavor of these pancakes and provides the acid which reacts with the baking powder to make your pancakes light and fluffy.

• Eggs - I like local organic eggs for the best nutrition and flavor, and I've bumped it up to 3 eggs to increase the protein and keep you full until lunch!

• Butter - You could substitute melted coconut oil.

Instructions

Quick and easy, buttermilk pancake batter can be prepped in just a few minutes!

Step 1 - Whisk the dry ingredients together in a bowl.

Step 2 - Add all other ingredients and whisk to combine. Don't over mix, a little lumpy is fine.

Step 3 - Preheat a griddle over medium heat and add a bit of butter or oil if necessary.

Ladle the batter onto the hot griddle, and add fresh or frozen blueberries if you like.

Step 4 - When bubbles start to appear, flip with a metal spatula and cook the second side.

Serve pancakes with butter and real maple syrup.

Helpful Tips

• Just One Bowl - No need to use separate bowls, just whisk together the dry ingredients first, then add the wet and whisk together.

• Preheat the Griddle and Adjust the Temperature - It may take some adjusting to get your griddle at just the right heat, but make sure it's hot before adding the batter. I always melt my 2 Tablespoons of butter in the microwave, add it to the batter, and then scrape out what is left and spread it onto the griddle with a spatula. If you butter or oil your griddle, your first batch of pancakes will be streaky. This is totally fine, the next batch will have the golden brown even color.

• Topping and Filling Ideas - You can add fresh or frozen blueberries or chocolate chips to each pancake after you ladle the batter on the griddle. You can also top your finished pancakes with berries, banana, kiwi, peaches, whipped cream, and most often butter and real maple syrup.

• Storage - Store extra pancakes in an airtight container in the fridge for up to 2 days.  To freeze, lay pancakes on a sheet pan lined with parchment paper and place in the freezer.  When frozen, transfer to an airtight container or freezer bag and freeze up to 3 months.

If you made this recipe, I'd love to hear how you liked it! Be sure to leave a star rating by clicking the stars in the recipe card, or leave a comment below!

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