These healthier Butterless Fluffy Buttermilk Pancakes for Two are the perfect addition to your weekends– only 42 calories, perfectly fluffy, and SO easy to make!

{No Butter, One Bowl, Small Batch, Healthy}

chocolate spread recipe | jump to recipe

There’s nothing like a good ol’ fluffy stack of pancake during exam seasons…

Especially these classic Buttermilk Pancakes… without the butter! I’m so excited to be sharing this recipe with you guys today!!

update: Thank you so much to everyone who shared their love for these pancakes on Pinterest! Literal dream come true 🥰🥰

Should I top serve these with maple syrup or bananas and this 30 calorie Secretly Low-Calorie PB2 Chocolate Nut Butter? Dammit. Life is so. hard. #firstworldproblems 🙂

These are 100% picky sibling approved, pinky promise.

Also, I know I turned up the contrast a little bit too much but OH MY GOD. They are So. Darn. Soft and fluffy and delishhh! They don’t even taste a single bit healthy at all!

*Full macros and nutrient info down below!*

Feeling savory? Replace half of the flour with buckwheat flour and serve with maple syrup and bacon. If you feel like adding one tsp of cinnamon to the buckwheat batter, try topping it with caramelized apple slices and whipped cream! 

Yield: 10

Butterless Fluffy Buttermilk Pancakes

Print

{No Butter, Gluten Free, Dairy Free, One Bowl, Small Batch, Healthy}

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

Ingredients

• 1/2 cup flour
• 1 tbsp stevia*
• 1 1/4 tbsp baking powder
• 1/4 tsp salt
• 1 egg, lightly beaten
• 1/2 - 1/4 cup water depending on egg size & preference**
• 1 tbsp walnut oil
• see below for optional add-ins***

Instructions

1. In a mixing bowl, combine flour, sugar, baking powder, and salt
2. Mix in egg, oil, then slowly incorporate water until the consistency is to your liking until just combined. (optional: mix in vinegar and extract of choice). Don’t overmix, small lumps are key to the fluff!
3. Add in desired mix-ins and let the batter rest for 5 to 10 minutes.
4. Grease a frying pan with butter and let preheat for 1 minute.
5. Scoop 2 to 3 tablespoons of batter onto the pan and try to make the batter stay as thick as possible, around half an inch.
6. When the batter starts to bubble, flip the pancake and cook until both sides are golden brown. The pancake should’ve risen quite a bit by now 😊
7. Repeat until all batter is used up and top generously with maple syrup or nut butter!

Notes

*can replace with sugar

**someone on Pinterest suggested that 1/4 cup of water worked better for them! feel free to replace water with milk or juices 🙂

***optional ingredients:

• 1/2 tsp apple cider vinegar for extra fluffiness!
• 1 tsp vanilla/almond extract
• micronutrient mix ins: cinnamon, berries, nut butter, chocolate chips, chia seeds…

+nutritional information based on pancakes made w/ water and stevia

Nutrition Information

Yield

10

Serving Size

1
Amount Per ServingCalories 42Total Fat 1.9gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 1gCholesterol 19mgSodium 249mgCarbohydrates 5.6gFiber 0gSugar 0.2gProtein 1.2g

+nutritional information based for 10 servings, made with water (instead of milk) and stevia (instead of coconut sugar)

This has been my go-to recipe when I need a pick me up, and I hope you’ll love it as much as I do! 

check out my recipes on youtube: 

Remember to tag me @imheatherr on Instagram or comment below if you tried this recipe out, and pin this recipe so you can make it in the future! 

Cheers!

-Heather

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your reviews

From Saf’s Life on Youtube (she used regular sugar, milk, and less salt)