buttermilk protein pancakes are the perfect sunday brunch whether it's just for you or family and friends. this fluffy pancake recipe is easy to make, gluten free and absolutely delicious.
you see all these recipes about fluffy buttermilk pancakes, but let’s be honest, they don’t look that fluffy in the picture or when you make them in real life.
that's why i created these buttermilk protein pancakes! the result will be the fluffiest pancakes you have ever had.
main ingredients used
- gluten free flour
- baking powder
- baking soda
- buttermilk or kefir
- butter
- eggs
- granulated sugar
- vanilla extract
- vanilla protein powder (optional)
why is buttermilk so important?
the buttermilk in this recipe is what makes these pancakes so fluffy. when you use buttermilk AND let the batter rest. your pancakes are going to be so fluffy and delicious.
to get a little more technical, the acid in the buttermilk kickstarts the baking which will create the extra height in the pancakes.
how do i know when to flip the pancakes?
- bubbles have formed in the pancake batter
- the pancake doesn't stick to the pan (it slides around if you move the pan)
- the bottom of the pancake that's touching the pan is golden brown
frequently asked questions
a minimum of 30 minutes to 1 hour
yes! you can make your own buttermilk right at home. measure the buttermilk according to instructions and remove 2 tbsp of buttermilk. add in 2 tbsp of fresh lemon juice and mix. let sit for a few minutes then add into the batter.
the other alternative that you can use is kefir! substitute for the same amount and you'll still get a fluffy and delicious pancake.
yes! add anything you want from nuts, nut butter and fruits. my favorite mix-ins are blueberries, chocolate chunks or bananas.
i like to keep it simple and top the pancakes with butter and maple syrup but can also be enjoyed with honey, fresh fruit, nut butter and nuts.
store in an airtight container for 3-5 days in the fridge or in the freezer for up to 1 month.
related pancake recipes
- healthy pancake recipe low calorie (with banana!)
- buttermilk banana bread
- lemon poppy seed pancakes with ricotta
- pumpkin protein pancakes
- gluten free blondies (using kefir)
if you try this recipe, please consider leaving a rating and comment at the end of this blog post. it is incredibly helpful to my business and your fellow readers!
buttermilk protein pancakes
Ingredients
- 2 cups gluten free all purpose flour
- 1 ½ tsp baking soda
- 1 ½ tsp baking powder
- 3 tbsp granulated sugar or monk fruit sweetener
- 2 eggs
- 2 ½ cup buttermilk
- 3 tbsp salted butter melted
- 1 tsp vanilla extract
- 1 scoop vanilla protein powder optional
Instructions
- mix the eggs, buttermilk, melted butter and vanilla in a separate bowl. I found that using a whisk is the best tool for this.
- combine the flour, baking soda, baking powder, sugar and salt in a large bowl.
- gently fold the dry ingredients into the wet. be careful to not over mix the batter as it could make the pancakes dense.
- allow the batter to sit for 30 minutes. This is key to getting these pancakes incredibly fluffy!
- grease a pan and turn the burner on medium heat
- scoop about ⅓ cup of better into a circular shape on the pan. i usually do 2-3 pancakes at a time.
- spread the batter evenly into the level of pancake thickness you want!
- flip your pancakes when bubbles start to form. the pancakes are done when it gets to that perfect golden color on both sides.
- top with your favorite butter (i love to use a whipped cinnamon honey butter), maple syrup and enjoy!
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