Sugar-Free Fluffy Buttermilk Pancakes
Indulge guilt-free in the cozy comfort of **Sugar-Free Fluffy Buttermilk Pancakes**, a healthier spin on the breakfast classic that's packed with natural sweetness and irresistible texture. These pancakes are beautifully fluffy thanks to a delicate balance of buttermilk, baking powder, and baking soda, which work together to create light, airy perfection in every bite. Mashed banana lends natural sweetness to replace refined sugar, making this recipe ideal for anyone seeking a wholesome yet satisfying morning treat. Quick to prepare and easy to cook, these pancakes come together in just 30 minutes, making them perfect for busy mornings or leisurely weekend brunches. Serve them warm with your favorite sugar-free syrup, fresh fruit, or a dollop of Greek yogurt for a nourishing start to your day. Keywords: sugar-free pancakes, fluffy buttermilk pancakes, healthier breakfast recipes, naturally sweet pancakes.
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Recipe Information
Ingredients
- 1 cup All-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoon Baking soda
- 0.25 teaspoon Salt
- 1 cup Buttermilk
- 1 large Egg
- 1 teaspoon Vanilla extract
- 2 tablespoons Unsalted butter, melted
- 1 medium Banana, mashed (for natural sweetness)
- Non-stick cooking spray or extra butter for greasing
Instructions
In a large mixing bowl, sift together the flour, baking powder, baking soda, and salt to ensure there are no lumps and the dry ingredients are well combined.
In a separate bowl, whisk together the buttermilk, egg, and vanilla extract until the egg is fully incorporated.
Add the mashed banana to the wet ingredients and whisk until smooth.
Pour the wet ingredients into the bowl with the dry ingredients. Stir gently until combined. Be careful not to over-mix; a few small lumps are okay.
Stir in the melted butter to the batter until just combined.
Let the batter rest for about 5 minutes to allow the ingredients to come together for fluffier pancakes.
Heat a non-stick skillet or griddle over medium heat. Lightly grease the pan with cooking spray or a little butter.
Pour approximately 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
Flip the pancakes and cook for an additional 2 minutes, or until golden brown and cooked through.
Repeat the process with the remaining batter, greasing the skillet as necessary.
Serve the pancakes warm, optionally with your favorite sugar-free syrup or fresh fruit toppings.
Nutrition Facts
Calories |
1019 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.6 g | 52% | |
| Saturated Fat | 21.6 g | 108% | |
| Polyunsaturated Fat | 2.4 g | ||
| Cholesterol | 308 mg | 103% | |
| Sodium | 2489 mg | 108% | |
| Total Carbohydrate | 135.8 g | 49% | |
| Dietary Fiber | 6.4 g | 23% | |
| Total Sugars | 27.2 g | ||
| Protein | 28.4 g | 57% | |
| Vitamin D | 4.5 mcg | 23% | |
| Calcium | 335 mg | 26% | |
| Iron | 6.8 mg | 38% | |
| Potassium | 966 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
