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Buttermilk Pancake
Beverages • Singapore
How to Make Buttermilk Pancake (Traditional & Healthy Version)
Buttermilk Pancakes have found their rightful place in Singapore’s vibrant food scene, blending Western breakfast traditions with local kopitiam (coffee shop) culture. While the classic version traces its roots to Western cuisine, Singaporean hawker stalls and artisanal cafés have embraced this fluffy delight, often infusing it with regional flavors and serving it alongside familiar local beverages such as kopi or teh. These pancakes are beloved for their pillowy, light texture, slight tanginess from buttermilk, and versatility in toppings, making them a popular choice for a wholesome breakfast or a leisurely brunch. In Singapore, pancakes are more than just a Western import—they symbolize our openness to fusion and creativity. It’s not uncommon to find buttermilk pancakes paired with local fruits like pisang (banana) or topped with gula melaka syrup, offering a unique twist that appeals to both locals and tourists. Health-conscious Singaporeans appreciate this dish for its balanced macros and the opportunity to customize with nutritious add-ons. Enjoying Buttermilk Pancakes at a neighborhood kopitiam or weekend café is now part of our urban dining experience, making it a delightful way to start the day.
Ingredients(for 2 medium pancakes per serving)
- 1 cup Whole wheat flour (use atta for more fiber)
- 3/4 cup Low-fat buttermilk (freshly made or store-bought)
- 1 large Egg (omega-3 enriched if preferred)
- 1 teaspoon Baking powder (for extra fluffiness)
- 1/2 teaspoon Baking soda
- 1/4 teaspoon Sea salt
- 1 tablespoon Raw sugar (or use gula melaka for local flavour)
- 1 teaspoon Vanilla essence - optional
- 1 tablespoon Coconut oil (for greasing pan, use minimal)
- for topping Fresh fruits (e.g. banana, berries) - optional
Instructions
- 1
In a large mixing bowl, whisk together whole wheat flour, baking powder, baking soda, sea salt, and raw sugar until well combined.
3 minutes
Sift flour for an airier batter.
- 2
In a separate bowl, beat the egg lightly, then add low-fat buttermilk and vanilla essence (if using). Mix until smooth.
2 minutes
Ensure buttermilk and egg are at room temperature for better blending.
- 3
Pour the wet ingredients into the dry ingredients. Stir gently until just combined; avoid overmixing to keep pancakes fluffy.
2 minutes
A few lumps in the batter are okay—do not over-mix!
- 4
Heat a non-stick pan or griddle over medium-low heat and brush lightly with coconut oil.
2 minutes
Use a silicone brush to control oil usage for a healthier option.
Why This Dish is Healthy
This Buttermilk Pancake recipe is a healthier alternative to traditional versions due to whole wheat flour, less sugar, and low-fat dairy. It contains complex carbs for sustained energy, quality protein for muscle maintenance, and minimal added fat. The recipe is adaptable for various diets and is suitable for calorie-conscious individuals looking for a tasty, satisfying breakfast.
Whole wheat flour boosts dietary fiber and supports digestive health, while low-fat buttermilk offers protein, calcium, and probiotics. Using minimal coconut oil reduces saturated fat. Fresh fruits add vitamins C and A, antioxidants, and natural sweetness without excess calories. This balanced combination keeps the pancakes heart-healthy, energizing, and suitable for an active Singaporean lifestyle.
Pro Tips
- 💡Tip 1: For extra fluffiness, let the batter rest for 5 minutes before cooking.
- 💡Tip 2: Try adding a pinch of cinnamon or nutmeg for a fragrant twist.
- 💡Tip 3: Use fresh buttermilk for the best tangy flavor and rise.
Storage & Serving
Store leftover pancakes in an airtight container in the refrigerator for up to 2 days. Reheat on a non-stick pan or in the microwave for best texture. Avoid freezing to maintain fluffiness.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 180.0 kcal |
