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
- 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
- 1 tablespoon Coconut oil (for greasing pan, use minimal)
- for topping Fresh fruits (e.g. banana, berries)
Step-by-step instructions
Step 1 · In a large mixing bowl
In a large mixing bowl, whisk together whole wheat flour, baking powder, baking soda, sea salt, and raw sugar until well combined.
Step 2 · In a separate bowl
In a separate bowl, beat the egg lightly, then add low-fat buttermilk and vanilla essence (if using). Mix until smooth.
Step 3 · Pour the wet ingredients into the dry ingredients
Pour the wet ingredients into the dry ingredients. Stir gently until just combined; avoid overmixing to keep pancakes fluffy.
Step 4 · Heat a non-stick pan or griddle over medium-low heat and brush ligh...
Heat a non-stick pan or griddle over medium-low heat and brush lightly with coconut oil.
Step 5 · Pour 1/4 cup portions of batter onto the pan for each pancake
Pour 1/4 cup portions of batter onto the pan for each pancake. Cook for 2–3 minutes until bubbles form on the surface and edges look set.
Step 6 · Flip pancakes gently and cook for another 2 minutes until golden br...
Flip pancakes gently and cook for another 2 minutes until golden brown and cooked through.
Step 7 · Serve warm
Serve warm, topped with fresh fruits or a drizzle of gula melaka syrup for a Singaporean twist.
Why this recipe 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.
A note on tradition
Buttermilk Pancakes, while not originally from Singapore, have become a staple in many modern kopitiams and brunch spots across the island. Their popularity reflects Singapore’s multicultural palate and penchant for adapting global classics with local ingredients and toppings. Enjoyed especially during leisurely weekends or festive brunch gatherings, these pancakes are often customized with tropical fruit or gula melaka for a truly Singaporean touch.