Skinny Buttermilk Pancakes

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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!

Skinny Buttermilk Pancakes

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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
Author Alyssa Rivers
Servings: 8 Pancakes


  • 1 cup all purpose flour
  • 1 cup whole wheat flour
  • 2 Tbsp Sugar
  • 2 tsp. baking powder
  • 1 tsp. baking soda
  • 2 egg whites
  • 1 egg
  • 2 cups buttermilk
  • 2 Tbsp. Canola oil
  • fresh mixed berries optional


  • 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.


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 ½ minutes.


Serves: 8

Calories202kcal (10%)Carbohydrates29g (10%)Protein7g (14%)Fat7g (11%)Saturated Fat2g (10%)Cholesterol27mg (9%)Sodium254mg (11%)Potassium296mg (8%)Fiber2g (8%)Sugar6g (7%)Vitamin A129IU (3%)Calcium133mg (13%)Iron1mg (6%)

All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.

Course Breakfast
Cuisine American
Keyword buttermilk pancakes, pancake recipes
Tried this recipe?Mention @alyssa_therecipecritic or tag #therecipecritic



Alyssa Rivers

I am Alyssa and the blogger behind The Recipe Critic. I started my blog in June of 2012 as a place to share my passion for cooking. I love trying new things and testing them out with my family.

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