Buttermilk Pancakes Recipe

Nothing beats warm, fluffy, homemade pancakes in the morning.  When made right, they can be full of complex (good) carbs – like the sorghum and oat flour in our mix - to give you some instant energy without spiking blood sugar and keep you full longer.  They can also be a great pre-biotic (the fiber that gut bacteria live on) which is essential to proper gut health.  Are there any improvements that can be made to this winning combo?

How about making those pancakes fluffier, moister, AND a natural probiotic as well?  Enter buttermilk, today's magic ingredient. 

Buttermilk is cultured milk, meaning that lactic acid bacteria are added after pasteurization, just like yogurt.  These bacteria eat the main sugar in milk (lactose) and produce lactic acid, giving buttermilk its signature smell!  When cooking with buttermilk, that lactic acid reacts with baking soda, causing an acid-base reaction that fills your batter with little bubbles and making your pancake perfectly spongy and fluffy while maintaining its moisture.  But that is not the only thing lactic acid does.  It also makes your pancakes more tender by breaking down strands of gluten, giving your pancake a smaller crumb!

If that food chemistry is not ‘cool’ enough, those lactic acid-producing bacteria are great for your gut health!  By eating food that supplies both probiotics and prebiotics, you are giving the healthy bacteria a place to live in your gut, so they won’t immediately die or be flushed out of your system before they can help you out.

Now that you know the benefits of a buttermilk pancake, how do you make them?  Follow the recipe below to get perfect, fluffy, and filling pancakes!

Original Buttermilk Pancakes:

2 large eggs

1 ½ cup buttermilk or 1 1/3 cup milk/non-dairy milk

2 cups of mix

¼ cup melted butter/coconut oil

1 tsp baking soda

Gluten-Free Buttermilk Pancakes:

3 large eggs

1 cup milk/or non-dairy milk or 1 ¼ cup buttermilk

1 ¾ cup of mix

¼ cup melted butter/coconut oil

1 tsp baking soda

Cook over medium to low heat until both sides are lightly browned and serve warm.  That’s it!  If you want to add even more nutrition to your pancakes, consider adding a ¼ cup of chopped nuts or 1 tsp of ground flax (whole flax cannot be digested because of its tough husk, make sure the flax is ground to get all the benefits of it!).