Protein Buttermilk Pancakes

5 from 1 vote

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!

Prep Time5

Cook Time15

Total Time20

Course: Breakfast

Cuisine: American

Servings: to 6

Calories: 456kcal

Author: Meryl Downing

Ingredients

1 cup flour
1 cup almond flour
1½ teaspoons baking powder
½ teaspoon baking soda
1 Tablespoon sugar
¼ teaspoon salt
2 cups buttermilk
3 eggs
2 Tablespoons butter melted

Instructions

In a bowl, whisk together the dry ingredients.
Add in the wet ingredients and whisk until just incorporated. Batter can be a bit lumpy.
Preheated a griddle or a non stick skillet over medium heat, buttered or oiled if necessary. Ladle on batter and add fresh or frozen blueberries if you like.
Flip pancakes with a metal spatula when bubbles appear. Pancakes are done when lightly golden on each side.
Serve with butter and real maple syrup.

Notes

Preheat the Griddle - Make sure your griddle is preheated before adding the batter. Adjust the temperature up or down as you make the pancakes to get it just right.
Serving Size - This recipe makes about 28 small pancakes, about 6 or 7 per person.
Gluten-Free - To make this recipe gluten-free, substitute a gluten-free flour mix.
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.

Nutrition