How to Make Buttermilk Pancakes (Traditional & Healthy Version)
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.
Ingredients
- 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)
- 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)
- 2 tablespoons Madu (honey) (for serving)
- 1 tablespoon Minyak kelapa (coconut oil) (for cooking)
Step-by-step instructions
Step 1 · In a large bowl
In a large bowl, whisk together whole wheat flour, baking powder, baking soda, and sea salt until well combined.
Step 2 · In a separate bowl
In a separate bowl, mix low-fat buttermilk, egg, and pandan essence (if using). Stir until the mixture is smooth.
Step 3 · Pour the wet ingredients into the dry mixture
Pour the wet ingredients into the dry mixture. Stir gently until just combined; do not overmix. Fold in grated coconut if desired.
Step 4 · Heat a non-stick pan over medium heat and brush lightly with coconu...
Heat a non-stick pan over medium heat and brush lightly with coconut oil. Scoop 1/4 cup of batter for each pancake.
Step 5 · Cook pancakes for 2-3 minutes
Cook pancakes for 2-3 minutes, until bubbles form on the surface. Flip and cook another 2 minutes until golden brown.
Step 6 · Repeat with remaining batter
Repeat with remaining batter, oiling the pan as needed. Keep pancakes warm in a covered dish.
Step 7 · Serve pancakes warm
Serve pancakes warm, topped with madu (honey) or fresh Malaysian fruits like pisang or mangga.
Why this recipe 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.
A note on tradition
Pancakes have become popular in urban Malaysian homes, especially during weekends as a special breakfast or brunch treat. Local adaptations often incorporate pandan and coconut, reflecting Malaysia’s love for aromatic and tropical ingredients. They’re sometimes enjoyed during school holidays or festive gatherings, bringing families together over a shared meal. The use of local fruits and sweeteners highlights Malaysia’s agricultural abundance.