Buttermilk Pancakes

This is a by-product of homemade yogurt cheese. After making yogurt cheese, I had a jarful of whey and I was wondering what to do. I did a little bit of Googling and found that I can make delicious pancakes using it.

If I call it “Whey Pancakes”, it does not sound as good as “Buttermilk Pancakes” yeah?

So I have added a bit of milk to the whey to made buttermilk.

Here is the recipe.


  • 1 1/4 cups of all-purpose flour,
  • 1 cup of whey and 1/4 cup of milk/for vegan 1 and 1/4 cups of thick coconut milk also works well,
  • 1/4 cup sugar(Optional),
  • 2 teaspoons of baking powder
  • 1 table spoon of butter or any cooking oil of your choice,
  • Dash of salt to taste,
  • 1 teaspoon of vanilla extract (Optional).


Mix all these ingredients in a blender/food processor. Don’t over mix. A couple of minutes blending is enough.

Heat your pancake griddle or a nonstick pan. Add a dash of butter or oil to avoid sticking.

Raw Pancake

Raw Pancake

Pour a spoonful of the batter to the hot girdle and cook until soft and fluffy. Once underside of the pancake is golden brown, flip it and cook until other-side also is golden brown. Take off from the pan and continue until the batter is over.

Serve hot pancakes with pureed fruits, jam, cream, ice cream, banana, nuts, maple syrup or honey.

I have tried it with treacle, a local delicacy we find in Sri Lanka. If you like it savory, try with hot coconut chutney, spicy broths or gravy.

Buttermilk Pancake

Buttermilk Pancake

Makes 3 or 4 pancakes, depending on the size of the pancakes.  This quantity is just enough for  one person.

I simply devoured the whole stack of hot pancakes in a few minutes. This is a must try.


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