Powdered Buttermilk Pancakes Recipe (Vegetarian)

These powdered buttermilk pancakes have stood the test of time – light and fluffy, simple and delicious, weekend brunch is calling!   Add fruit and drizzle on real maple syrup for a weekend treat.

Brett loves pancakes, so I was super excited to be able to make him one of my family’s classic recipes. And let me tell you, these were devoured in record time.

We served these with some fresh raspberries and some Canadian maple syrup. And they were absolutely perfect.

These Family Recipe Buttermilk Pancakes Are:

• Fluffy
• Airy
• Light
• Flavorful
• Not-too-sweet
• Ready in about 15 minutes
• Great to serve as a brunch entrée or for a pancake bar

What’s In These Family Buttermilk Pancakes?

• All Purpose Flour: I normally use King Arthur organic all purpose flour for all my baking recipes, I love the consistency and texture of the crumb this flour produces. If you are gluten free, then a gluten free flour would be a nice substitute in this dish.
• Sugar: I used a organic granulated sugar for these pancakes.
• Baking Powder: I use a no sodium baking powder to keep the amount of salt down in this dish.  It’s a small change, but makes a huge difference in our health!
• Baking Soda: I used normal baking soda from my pantry
• Pink Himalayan Sea Salt: I like to use a pink Himalayan Sea Salt in my kitchen, which has more natural minerals than plain processed table salt.  It’s fairly inexpensive, so I’d recommend this salt if you’re looking for an easy way to level up your spice pantry.
• Buttermilk: you can use fresh buttermilk or this awesome powdered version!  I don’t cook with buttermilk often, so I find that keeping a bag of this buttermilk powder in the pantry for pancakes is much more cost effective than buying fresh buttermilk… which inevitably spoils in our fridge.
• Milk of choice: I used shelf-stable almond milk to keep this a pantry-friendly recipe. I love the slight nuttiness and creaminess of almond milk, so this is usually my go-to almond milk for recipes.  You can use whatever milk you would normally drink.

How Do I Make These Family Favorite Brunch Buttermilk Pancakes?

Powdered Buttermilk Recipes for the WIN!

One of the BEST Pantry Staple Pancake Recipes

These amazing family buttermilk pancakes recipe is a fantastic pantry-staple brunch!  It uses almost all ingredients you would have in your dry pantry or cupboards.  Keeping a well-stocked pantry makes it easy to come up with delicious and healthy meals using a few staples you can rotate.  I made a list of my Top 125 Plant-Based Pantry Staples that always keep on hand. And you can check out all my favorite pantry staple recipes on TheHerbeevore.com here.  By stocking up on healthy whole ingredients you can cook delicious recipes without a trip to the store!

Make This Gluten Free

Use a gluten free flour or verified gluten free baking mix to enjoy these pancakes without gluten!

Other Simple and Easy Brunch Recipes You’ll Love

Get the Same Ingredients I Use For My Pantry Staple Buttermilk Powder Pancake Recipe

As always, if you make this classic buttermilk pancake recipe be sure to leave me a comment, rate this recipe, and tag @theherbeevore on Instagram so I can feature you.  I love seeing all your photos of my recipe recreations!

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Powdered Buttermilk Pancakes

The Herbeevore

Use powdered buttermilk for light and fluffy pancakes that stand the test of time - from an old family recipe! This recipe with powdered buttermilk is simple and delicious, weekend brunch is calling!  

5 from 4 votes

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Prep Time 5 minutes mins

Cook Time 8 minutes mins

Total Time 13 minutes mins

Course Breakfast

Cuisine American

Servings 14 pancakes

Calories 118 kcal

Ingredients

  

1x2x3x

• 2 1/2 cups flour
• 1/4 cup sugar
• 1 tablespoon baking powder
• 3/4 tablespoon baking soda
• 1/4 teaspoon Himalayan sea salt
• 1 cup buttermilk follow instructions on package if using powdered buttermilk
• 1 cup regular milk

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Instructions

 

• Mix all ingredients in a bowl, stir well to ensure there are no lumps in the batter. Grease a large frying pan or griddle.
• Add 1/4 cup of batter to the pan for each pancake and cook over low heat. When little bubbles form around the pancakes (around 6 or 7 minutes on my stovetop), flip and cook for a few minutes on the second side until golden brown.
• Stack, drizzle with maple syrup, and serve with fresh fruit!

Nutrition

Calories: 118kcalCarbohydrates: 24gProtein: 4gFat: 1gSaturated Fat: 1gCholesterol: 2mgSodium: 334mgPotassium: 83mgFiber: 1gSugar: 6gVitamin A: 70IUVitamin C: 1mgCalcium: 95mgIron: 1mg

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