Try this easy buttermilk powder pancakes recipe. Powdered buttermilk has a very long shelf life, so it’s super convenient to have in the cupboard. Once opened, the buttermilk powder needs to be refrigerated, but it still lasts a long while for future buttermilk recipes.
Buttermilk Pancake Ingredients
4 Tbsp BUTTERMILK POWDER
1 cup all-purpose FLOUR
½ tsp BAKING SODA
1 tsp BAKING POWDER
1 Tbsp SUGAR (optional)
¼ tsp SALT (optional)
1 EGG
1 cup WATER (chilled)
2 Tbsp OIL
sprinkle of WALNUTS and/or FRUIT if desired
Check the current price for the Buttermilk Powder used in the video on Amazon
How to make Buttermilk Powder Pancakes
- Mix and sift the dry ingredients into a large mixing bowl.
- In another bowl prepare the wet ingredients: beat one egg, then mix in the chilled water and oil.
- Gently mix the wet ingredients in with the dry ingredients until everything is wet. DO NOT OVERMIX! Your batter should be a bit lumpy!
- Heat a lightly greased skillet on medium heat. In the video I use a Lodge cast iron skillet which is affordable and works great. Check the current price for a cast iron skillet on Amazon.
- Once the skillet is hot, add batter into the skillet in whatever size cakes you prefer.
- Bubbles will come up through the batter. Once the bubbles stop, take a peek under the cakes and give them one turn onto the other side.
- Cook on the other side until done. Do not turn pancakes multiple times to cook because this makes pancakes dense and heavy.
That’s it! Serve buttermilk powder pancakes with syrup and your favorite fruit and nuts. And for a complete twist on traditional pancakes, try this gluten-free banana pancake recipe.
Banana pancakes are delicious, so definitely give them a try. Buttermilk pancakes are super delicious, too, but I’ve been eating much better these past few years, so I don’t have heavy flour pancakes nearly as often as I used to do. As I get older, I’m finding that a well-balanced breakfast makes a big difference in my energy levels and how I feel.
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