Healthy Buttermilk Pancakes Ready In 20 minutes

These buttermilk pancakes are a healthy breakfast alternative to morning toast and quick to make even when busy.

Making these pancakes from scratch takes less than 30 minutes from the time you take out your bowl and the ingredients to when your family is gathered around the table eating these tasty pancakes. Once you have tried this healthy pancake recipe a few times you will be amazed at how quickly you can make the batter and cook these buttermilk pancakes. I have yet to see any of our pancakes make it to the leftovers. Doubling this pancake recipe let's us have a great filling and healthy snack

On Saturday mornings our kids love to help with adding and stirring the ingredients. Adding 1/2 cup to a cup of blueberries to the remaining batter once we have cooked half of the pancakes gives a nice variation for our kids to choose between plain simple pancakes and blueberry pancakes.

I will guide you through this healthy pancake recipe so you and your family can enjoy these pancakes as much as our family does.

Recipe Step #1: The 'Dry' Ingredients

'Dry' Ingredients List

- 2 heaping 1/2 cups all purpose flour

- 2 heaping 1/2 cups whole-wheat flour

- 1 tsp baking soda

- 1 pinch(1/8 tsp) baking powder

- 1 pinch(1/8 tsp) salt

Combine all 'dry' ingredients in a large mixing bowl and set it aside.

Recipe Step #2: The 'Wet' Ingredients

'Wet' Ingredients List

- 2 full cups buttermilk

- 3 egg yolks

- 1/4 cup vegetable oil

Combining the 'wet' ingredients

1. Stir these ingredients together
2. Add the dry ingredients and stir together

Recipe Step #3: Beating The Egg Whites

Egg Whites Beating Ingredients List

- 3 egg whites

- 1 pinch(1/8 tsp) salt

- 1 1/2 cream of tartar (1 package sahnestief)

Beating the egg whites to stiff peaks with a mixer

1. Beat egg whites frothy
2. Add salt and cream of tartar
3. Continue beating on high until stiff peaks form

Fold the egg whites(step #3) into the batter(step #2). Pour or scoop batter onto a griddle or frying pan at medium heat to the desired pancakes size. Cook each side to golden brown. Watch for the air bubbles coming through to signal the time to flip over the pancake. Don't multitask or your pancakes will burn. We like to switch it up from one week to the next--one week medium to large pancakes and the next week small, 3 or 4 scoops into the frying pan at a time.

Have fun and enjoy these homemade pancakes with buttermilk. I always feel healthier when I know exactly what I have put into the foods I'm making and eating. We can get between 15-20 medium size pancakes from one batter. Small scoops will make around 25 pancakes. After a couple of trial runs you should be able to get the batter prepared in 15-20 minutes with another 10-15 minutes to get it all cooked.

Enjoy these quick and healthy buttermilk pancakes with your whole family.

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