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My hubby’s little brother is in the navy and is stationed in Norfolk Virginia. It has been awesome to be here in North Carolina because it is not too far away and we have been able to spend time with him. He came down this weekend and we had so much fun with him. I decided to face my fear of making pancakes and try this healthier pancake recipe.

Skinny Buttermilk pancakes in a stack of 8 with blueberries and butter between each layer.I have never been the best at making pancakes. I just can never get them to flip right or be the right thickness, so I usually don’t make them. But after making a few I really got the hang of it! So how did they turn out you ask?

Stack of 8 pancakes with butter and blueberries between layers.

They were amazing!! I was so proud of myself for making them. I have never tasted better pancakes and my boys didn’t even notice that they had whole wheat in them. My boys loved them with butter and syrup, but I had mine with fresh fruit on top. They were so yummy I couldn’t believe it! These would also be amazing with blueberries in them or even chocolate chips.

Stack of 8 pancakes with blueberries and butter between layers on a white plate.

The awesome thing about these pancakes is that they can be frozen and reheated. Which will be great for my boys before the head out to school. I was thrilled with how they turned out and I will be making them a lot more. They were to die for!

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Skinny Buttermilk Pancakes

By: Alyssa Rivers
Healthier for you pancakes that are so delicious you will want them for breakfast, lunch and dinner!
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
Servings: 8 Pancakes

Ingredients 

Instructions 

  • In a large bowl combine flours, sugar, baking powder, baking soda, and set aside.
  • In another bowl, whisk together egg whites, egg, buttermilk, and oil. Stir in dry ingredients until just moistened.
  • Spray a hot griddle with cooking spray. Turn when bubbles start to form on top. Cook until second side is brown. Serve with berries if desired.

Notes

Freeze cooled pancakes between sheets of wax paper in a resealable plastic freezer bag. To use, place pancakes on an ungreased baking sheet, cover with foil and reheat in a preheated 375 oven for 6-10 minutes. Or place a stack of three on a microwave safe plate and microwave on high for 1 to 1 1/2 minutes.

Nutrition

Calories: 202kcalCarbohydrates: 29gProtein: 7gFat: 7gSaturated Fat: 2gCholesterol: 27mgSodium: 254mgPotassium: 296mgFiber: 2gSugar: 6gVitamin A: 129IUCalcium: 133mgIron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Breakfast
Cuisine: American
Tried this recipe?Mention @alyssa_therecipecritic or tag #therecipecritic!

 

 

About Alyssa Rivers

Alyssa Rivers is the author of 'The Tried and True Cookbook', a professional food photographer and experienced recipe-developer. Having a passion for cooking, her tried and true recipes have been featured on Good Morning America, Today Food, Buzzfeed and more.

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7 Comments

  4. These are gorgeous! I love making pancakes, but I never post them because i just can’t photograph them! I love that these are skinny!

    Reply

  5. That’s awesome that your boys didn’t notice the whole grain. I swear kids can sense it from a mile away! My little cousin just looks at a baked good and assumes it has gross “wit” in it (he can’t pronounce wheat yet).

    Reply

  6. Suzanne of Simply Suzannes at Home

    Wow! Your photographs are beautiful!
    I make pancakes every Saturday for my husbands and kids.
    I would love to try this recipe. Thanks so much for sharing!
    Have a beautiful week,
    Suzanne

    Reply