Buttermilk Pancakes

When my husband and I were first married, we used to walk to a nearby restaurant every Saturday morning and get pancakes. Well, actually I would get something flavorless like egg whites, and drool as he ate his enjoyed every bite of his buttered and syrup-y pancake. I would constantly bug him for a bite every 30 seconds, and unwillingly he would give me some.

He would always ask me, “Why don’t you just order some pancakes for yourself?” After which I would glare him down with a look of, ” Your askin’ for it buddy!” Then I would smart-assingly say, ” Pancakes aren’t healthy! Duh!”

Luckily, I’ve come a long way, and I’m not afraid of eating foods I love, especially when I enjoy them in moderation. (Except chocolate. Chocolate must never be eaten in moderation.)

More importantly I learned that when I made pancakes at home, I could make them the way I wanted, and I didn’t have to add all that nonsense (but delicious tasting) ingredients that went straight to my JLO bootay. (I’m talking to you melted butter!!)

And even more importantly, I don’t have to beg my husband for bites of his pancakes, because I’ve already made a plate for me to eat all by myself…no sharing!

Buttermilk Pancakes

*adapted from Foodnetwork

Whole Grain, Vegan, Hearty, Fiber filling, and Incredibly Delicious! Makes about 10 medium/large pancakes.


2 c. White Whole Wheat Flour**

2 1/4 tsp. Baking Powder

1/2 tsp. Baking Soda

1/2 tsp. Salt

2 TB. Chia seeds mixed w/ 6 oz. water and set aside***

2 C. almond milk mixed with 2 TB. distilled white vinegar and set aside for later

1/4 c. melted coconut oil, plus more for pan

1/4 c. liquid sweetener (honey, agave, maple syrup)

1 TB. vanilla extract

**Normally I use 100% whole wheat pastry flour, but I didn’t have any on hand. Feel free to add whole wheat pastry, spelt, or even gluten free flour in replace of white whole wheat flour.

***Using a liquid measuring glass, add 6 oz of water, then whisk in 2 TB. of the chia seeds. Set it aside. When you set it aside, all of the water won’t be absorbed into the chia seeds (the chia seeds that absorbed water will form a gel.) Don’t worry about the excess water, just dump it out after the chia seeds have set for at least 5 minutes and formed a gel.


1. In a large bowl sift together flour, baking soda, powder, and salt. (Sifting is crucial! It’s what makes these light and fluffy!) Then add in the almond milk mixture, chia gel (with the excess water discarded), melted oil, sweetener, and vanilla. Mix together, but careful not to over mix because it will make your pancakes flat and tough. 

*Side Note: Feel free to eat the batter for breakfast. Whatever floats your boat.

2. Heat griddle and add a little bit of coconut oil to melt and coat pan. Pour about 1/4-1/3 c. batter onto medium heated skillet and cook a couple minutes on each side, until they are golden brown and cooked all the way through. Top with warm 100% pure maple syrup.

These are the perfect go-to simple pancake recipe perfect for any weekend morning!

And let’s be honest, who can say no to maple syrup?! Anyone?

If your raising your hand, I don’t think we can be friends…Unless you like chocolate, then all is forgiven.

There is only one rule with these pancakes.

If your husband asks you for a bite…

Send him straight to the Dog House!!

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  1. I just had pancakes for dinner tonight–I think I like them even better for dinner. 🙂 This recipe looks fabulous! They look so light and fluffy. Good work!

    • Pancakes for dinner are seriously so much more enjoyable than breakfast? Why is that? I think it’s because they require not a lot of effort or cleanup! ahah the way I like it! 🙂

  2. Your pictures are making me drool. They look superb 🙂

  3. Ok this is x-rated chica! haha i want these so freaking bad and I just polished off a 3 course dinner 😉

    miss you!

  4. These look awesome!! I love the maple dripping, ahhhhhhhhhh! SO good!!

    Happy Wednesday love!!

  5. i can’t wait until the weekend when I have time to make these. Pinned for Saturday!

    Oh, and I agree with you on chocolate NOT being eaten in moderation. 🙂

  6. I LOVE baby boo’s hair. It’s so darn cute. Your pictures look amazing!

  7. Those look amazing!!! Holy cow, I want pancakes for dinner now! They sound incredible!

  8. We looooooove buttermilk pancakes in our house! I’m sure my hubs would love it even more if I made them with white flour, but I make them, so I make them my way 🙂

    And chocolate is never a food for moderation. Never.

  9. How many does this recipe serve?

  10. what can i use instead of chia seed?

  11. Why do you call these buttermilk pancakes, when they don’t have buttermilk in them at all, because then they wouldn’t be vegan, just call them almond milk pancakes, cos Almond Milk Pancakes sound super yummy

  12. I do not normally participate in these type comments.. but I gotta say ~ these are pretty amazing! 🙂


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