5 Easy Buttermilk Pancakes Recipes Without Butter

Imagine waking up to the aroma of fluffy pancakes on a lazy weekend morning. Now, imagine those pancakes made with buttermilk, offering a tangy twist to your breakfast routine. What if I told you that you could make these delightful buttermilk pancakes without any butter? Yes, you can achieve that soft and tender pancake texture without butter, making it a lighter, perhaps healthier option. Let's dive into five simple buttermilk pancake recipes that replace butter with alternatives that are just as delicious!

1. Classic Buttermilk Pancakes with Oil

Starting with the classic, we replace butter with a neutral oil like vegetable or canola oil. Here’s how to make them:

• Ingredients:
  • 1 cup all-purpose flour
  • 2 tablespoons sugar
  • 1 teaspoon baking powder
  • ¹⁄₂ teaspoon baking soda
  • ¹⁄₄ teaspoon salt
  • 1 cup buttermilk
  • 1 egg
  • 2 tablespoons oil, plus more for the griddle
• Instructions:
  • Whisk together the dry ingredients in a bowl.
  • In another bowl, combine the buttermilk, egg, and oil.
  • Gently stir the wet into the dry until just mixed.
  • Heat your griddle or frying pan over medium heat, lightly oil it, and drop spoonfuls of batter onto it.
  • Cook until bubbles form on the surface, then flip and cook until golden brown on the other side.

💡 Note: To ensure light and fluffy pancakes, avoid overmixing the batter; lumps are okay!

2. Greek Yogurt Buttermilk Pancakes

Switch out butter with a rich Greek yogurt for a twist:

• Ingredients:
  • 1 cup flour
  • 1 tablespoon sugar
  • 1 teaspoon baking soda
  • ¹⁄₄ teaspoon salt
  • 1 cup buttermilk
  • ¹⁄₃ cup Greek yogurt
  • 1 egg
• Instructions:
  • Sift together flour, sugar, baking soda, and salt.
  • In another bowl, mix the buttermilk, Greek yogurt, and egg.
  • Gently combine wet and dry ingredients; stir until just mixed.
  • Heat a non-stick pan or griddle, drop batter onto it, cook until bubbles form, flip, and cook until golden.

3. Banana Buttermilk Pancakes

Here, the banana not only adds flavor but also moisture, making butter unnecessary:

• Ingredients:
  • 1 cup all-purpose flour
  • 2 tablespoons sugar
  • 1 teaspoon baking powder
  • ¹⁄₂ teaspoon baking soda
  • ¹⁄₄ teaspoon salt
  • 1 cup buttermilk
  • 1 large banana, mashed
  • 1 egg
  • 1 tablespoon oil, for cooking
• Instructions:
  • Mix the dry ingredients together.
  • In another bowl, combine buttermilk, mashed banana, and egg.
  • Add the wet ingredients to the dry, mix until just combined.
  • Cook the pancakes on a preheated, oiled griddle until bubbles appear, then flip and cook until golden.

🍌 Note: Using very ripe bananas will yield the best flavor in these pancakes!

4. Coconut Milk and Buttermilk Pancakes

For a tropical twist, we substitute some of the buttermilk with coconut milk:

• Ingredients:
  • 1 cup flour
  • 2 tablespoons sugar
  • 1 teaspoon baking powder
  • ¹⁄₂ teaspoon baking soda
  • ¹⁄₄ teaspoon salt
  • ¹⁄₂ cup buttermilk
  • ¹⁄₂ cup coconut milk
  • 1 egg
  • 2 tablespoons oil
• Instructions:
  • Combine dry ingredients.
  • Mix buttermilk, coconut milk, egg, and oil in another bowl.
  • Gently combine wet and dry ingredients; mix just until combined.
  • Cook on a preheated, oiled griddle until bubbles appear and edges are set, then flip and cook until golden.

5. Pumpkin Buttermilk Pancakes

Perfect for the fall, these pancakes harness the moisture of pumpkin:

• Ingredients:
  • 1 cup flour
  • 2 tablespoons sugar
  • 1 teaspoon baking powder
  • ¹⁄₂ teaspoon baking soda
  • ¹⁄₄ teaspoon salt
  • 1 teaspoon pumpkin pie spice
  • 1 cup buttermilk
  • ¹⁄₂ cup pumpkin puree
  • 1 egg
  • 2 tablespoons oil
• Instructions:
  • Whisk together dry ingredients, including the pumpkin pie spice.
  • In another bowl, mix buttermilk, pumpkin puree, egg, and oil.
  • Combine wet and dry ingredients, stirring just until combined.
  • Cook on a lightly oiled griddle until bubbles form and edges look set, then flip and cook until golden.

In summary, these five buttermilk pancake recipes show that you can still achieve those fluffy, delicious pancakes without the use of butter. Whether you choose to use oil, yogurt, bananas, coconut milk, or pumpkin, each alternative provides a unique flavor and texture to the pancakes, making breakfast both a treat and an opportunity to explore different tastes. The secret lies in the balance of acidity from the buttermilk which reacts with the leavening agents to create that light, tender crumb. With these recipes, you're set for some delightful mornings or cozy evenings with pancakes that are sure to please everyone at the table.

Can I use almond milk instead of buttermilk?

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Yes, you can use almond milk as an alternative to buttermilk, though the taste and texture will differ. To get closer to buttermilk’s effect, add a tablespoon of vinegar or lemon juice to almond milk and let it sit for a few minutes to curdle, creating a vegan buttermilk substitute.

How do I store leftover pancakes?

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Wrap leftover pancakes in plastic wrap or store them in an airtight container in the refrigerator for up to 3 days. They can also be frozen, separated by parchment paper, for up to 2 months. Reheat in a toaster or oven for best results.

What can I serve with these buttermilk pancakes?

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These pancakes can be served with classic toppings like maple syrup, fresh fruit, honey, or whipped cream. For something different, try a dollop of Greek yogurt, nuts, chocolate chips, or even a drizzle of nut butter for a protein-packed option.