Buttermilk Pancakes

Global • Vegetarian

150

kcal

—

Protein

—

Carbs

—

Fat

Log This Food

Track with App

Log this food instantly with our mobile app

Get App

How to Make Buttermilk Pancakes (Traditional & Healthy Version)

Prep: 15 min

Cook: 20 min

2 servings

easy

Buttermilk pancakes, though widely recognized in Western cuisine, have found their place in Malaysia’s vibrant breakfast tables thanks to our multicultural food scene. In Malaysia, creative home cooks infuse classic pancakes with local flavours such as pandan essence and santan (coconut milk) for a unique twist. The result is a fluffy, aromatic stack that’s perfect for breakfast or brunch, ideal for both festive gatherings and everyday enjoyment. The soft texture and subtle sweetness make it a favourite among Malaysians of all ages. This healthy buttermilk pancakes recipe uses wholesome ingredients, incorporating the richness of buttermilk and the fragrance of pandan. The addition of local fruits like pisang (banana) or kelapa parut (grated coconut) ensures you get a taste that’s quintessentially Malaysian. Whether served with a drizzle of madu (honey) or a sprinkle of fresh buah-buahan (fruits), these pancakes are a delightful treat that pays homage to Malaysia’s multicultural culinary heritage. With simple ingredients and easy steps, this recipe is perfect for anyone looking to enjoy a nutritious and authentic Malaysian pancake.

Diabetic-Friendly Weight Loss Kid-Friendly Vegan Adaptable

Allergens: gluten, dairy, egg

Ingredients(for 2 medium pancakes per serving)

1 cup Whole wheat flour (tepung gandum penuh)
3/4 cup Low-fat buttermilk (susu mentega rendah lemak)
1 Egg (telur)
1/2 teaspoon Pandan essence (perisa pandan) - optional
1 teaspoon Baking powder (serbuk penaik)
1/4 teaspoon Baking soda (soda bikarbonat)
1/4 teaspoon Sea salt (garam laut)
2 tablespoons Kelapa parut (grated coconut) (fresh or desiccated) - optional
2 tablespoons Madu (honey) (for serving) - optional
1 tablespoon Minyak kelapa (coconut oil) (for cooking)

Instructions

1
In a large bowl, whisk together whole wheat flour, baking powder, baking soda, and sea salt until well combined.
3 minutes
Sifting flour helps achieve fluffier pancakes.
2
In a separate bowl, mix low-fat buttermilk, egg, and pandan essence (if using). Stir until the mixture is smooth.
3 minutes
Use room temperature ingredients for better mixing.
3
Pour the wet ingredients into the dry mixture. Stir gently until just combined; do not overmix. Fold in grated coconut if desired.
3 minutes
A few lumps in the batter are okay and make pancakes light.
4
Heat a non-stick pan over medium heat and brush lightly with coconut oil. Scoop 1/4 cup of batter for each pancake.
2 minutes
Preheat pan fully for even cooking.

Why This Dish is Healthy

Choosing whole wheat flour over refined flour increases fibre and micronutrients, making these pancakes suitable for weight management and heart health. The lower-fat buttermilk and coconut oil reduce saturated fat levels, and natural sweeteners like madu (honey) offer antioxidants. By using local, fresh ingredients, this recipe avoids processed additives and supports a wholesome Malaysian diet. It’s easily customizable for various dietary needs, making it a great healthy breakfast or snack.

This buttermilk pancakes recipe uses whole wheat flour for added dietary fibre, supporting digestive health and keeping you fuller for longer. Low-fat buttermilk provides calcium and protein without excessive fat, while eggs contribute essential amino acids. Grated coconut adds healthy fats and manganese. The use of minimal honey as a sweetener keeps sugar content in check, and coconut oil supplies medium-chain triglycerides (MCTs). Overall, this dish is a balanced source of carbohydrates, moderate protein, and healthy fats.

Pro Tips

💡Tip 1: Use fresh pandan leaves for homemade essence if available.
💡Tip 2: Whole wheat flour adds more fibre and nutrients than white flour.
💡Tip 3: Let the batter rest for 5 minutes to allow gluten to relax, ensuring fluffier pancakes.

Storage & Serving

Store leftover pancakes in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan or microwave before serving. Avoid freezing to preserve texture.

Best served: Breakfast or Lunch