Fluffy Buttermilk Pancakes for Dinner with Maple Syrup (High-Protein, Wholesome Stack)
There is something deeply satisfying about sitting down to a stack of tall, golden pancakes when the evening light is fading outside. Pancakes for dinner is not a guilty pleasure, it is a smart, comforting choice when you build them right. These fluffy buttermilk pancakes for dinner with maple syrup are designed to fill you up without the sugar crash that comes with traditional versions. We use a blend of oat flour and whole wheat flour to bump up the fibre, stir in Greek yogurt for creaminess and extra protein, and keep the added sugar low so the real maple syrup you drizzle on top really gets to shine.
The secret to getting genuinely fluffy pancakes every single time comes down to two things: resting the batter and not overmixing. When buttermilk meets baking soda, tiny bubbles form throughout the batter. Overmixing pops those bubbles before they can do their job in the pan. A few gentle folds until just combined, then a five-minute rest on the counter, and you have a batter that cooks up into thick, airy rounds with a tender crumb. The Greek yogurt adds a subtle tanginess that works beautifully alongside the buttermilk, and the whole wheat and oat flour combo gives each pancake a slightly nutty, satisfying flavour without feeling dense or heavy.
For the maple syrup, please use the real thing. Pure maple syrup contains antioxidants, zinc and manganese, and it has a genuinely complex flavour that means you naturally use less of it. A modest two tablespoons per serving goes a long way here because every drop tastes like something. We also add a small amount of pure vanilla extract and a pinch of cinnamon to the batter itself, which layers in warmth and makes the whole kitchen smell incredible while these cook. Pair these pancakes with a couple of scrambled eggs or a handful of fresh berries on the side, and you have a well-rounded dinner that covers your protein, complex carbs and natural sugars in one satisfying meal.
These pancakes come together in about twenty minutes from start to finish, which makes them ideal for a relaxed weeknight dinner or a laid-back Sunday evening when you want something cosy without a lot of washing up. The batter keeps in the fridge for up to two days, so you can mix it in the morning and have fresh pancakes ready in minutes after work. Leftovers stack and reheat brilliantly in the toaster, making them genuinely useful for meal prep too. Once you try this healthier version, the boxed mixes and heavy traditional recipes will feel like a thing of the past.
Ingredients
- 1 cup oat flour (certified gluten-free if needed, or blitz rolled oats in a blender)
- 0.5 cup whole wheat flour (adds fibre and a subtle nutty flavour)
- 1.5 tsp baking powder
- 0.5 tsp baking soda
- 0.3 tsp fine sea salt
- 0.5 tsp ground cinnamon
- 1 cup low-fat buttermilk (shake well before measuring)
- 0.5 cup plain non-fat Greek yogurt (adds creaminess and protein)
- 2 large eggs (room temperature)
- 2 tbsp pure maple syrup (plus extra for serving, use 100% pure)
- 1 tsp pure vanilla extract
- 1 tbsp coconut oil (melted and cooled slightly, plus a little extra for the pan)
Instructions
- 1
Whisk together the oat flour, whole wheat flour, baking powder, baking soda, salt and cinnamon in a large mixing bowl until evenly combined. Make a well in the centre.
Sifting the oat flour first helps it blend more smoothly into the batter and avoids any clumping.
- 2
In a separate medium bowl or large jug, whisk together the buttermilk, Greek yogurt, eggs, maple syrup, vanilla extract and melted coconut oil until smooth.
Make sure your coconut oil is cooled enough before adding it to avoid cooking the eggs when they mix.
- 3
Pour the wet ingredients into the well of the dry ingredients. Use a spatula or wooden spoon to fold gently until just combined. A few small lumps in the batter are completely fine and actually desirable.
Stop mixing the moment you no longer see dry flour streaks. Overmixing develops gluten and deflates the air bubbles that make these pancakes fluffy.
- 4
Let the batter rest on the counter for five minutes. You will see it puff up slightly as the leavening reacts with the buttermilk and yogurt. This is exactly what you want.
Do not stir the batter again after this rest period.
- 5
Heat a large non-stick skillet or griddle over medium-low heat. Lightly brush with a small amount of coconut oil. Once the pan is warm, drop approximately a quarter cup of batter per pancake onto the surface.
Test the heat with a small drop of batter first. It should sizzle gently, not aggressively. Too high a heat browns the outside before the inside cooks through.
- 6
Cook until bubbles form across the surface of each pancake and the edges look set and matte rather than glossy, about 2 to 3 minutes. Flip carefully and cook for a further 1 to 2 minutes until golden on the second side.
Only flip once. Repeated flipping leads to denser pancakes.
- 7
Transfer cooked pancakes to a baking tray in a low oven at 90 degrees Celsius or 200 degrees Fahrenheit to keep warm while you cook the remaining batches.
Place them in a single layer rather than stacking while warm to prevent them going soggy.
- 8
Serve three pancakes per person, drizzled with pure maple syrup and your choice of toppings such as fresh berries, sliced banana, a spoonful of Greek yogurt or a light dusting of cinnamon.
Warming the maple syrup briefly in a small jug in the microwave for 20 seconds makes it pour more easily and feels extra indulgent.
Nutrition per serving
285kcal
Calories
14g
Protein
38g
Carbs
7g
Fat
4g
Fibre
8g
Sugar
360mg
Sodium
Pro Tips
- ✓
Use room temperature eggs and buttermilk for a smoother batter that cooks more evenly.
- ✓
Do not press down on the pancakes with a spatula after flipping. Let them puff up naturally.
- ✓
A consistent medium-low heat throughout cooking gives you even golden colour without burning.
- ✓
If your batter thickens too much as it sits, stir in a tablespoon of buttermilk to loosen it before the next batch.
- ✓
For extra protein, serve alongside two scrambled eggs or a portion of turkey sausage.
- ✓
Real 100% pure maple syrup is key here. Imitation syrups are mostly high-fructose corn syrup and will not deliver the same flavour or nutritional benefit.
Frequently Asked Questions
Variations
- •
Blueberry Lemon Stack
Fold 80g of fresh or frozen blueberries and the zest of one lemon into the finished batter before cooking. The blueberries burst as they cook and add a sweet, tart contrast to the maple syrup drizzle.
- •
Banana Oat Pancakes
Mash one ripe medium banana into the wet ingredients before combining. This adds natural sweetness so you can reduce or even skip the maple syrup in the batter itself, while adding potassium and extra creaminess.
- •
Protein-Boosted Chocolate Chip
Stir one scoop of unflavoured or vanilla whey protein powder into the dry ingredients and add two tablespoons of dark chocolate chips to the batter. This variation pushes the protein per serving higher and satisfies chocolate cravings without excess sugar.
- •
Spiced Apple Dinner Pancakes
Add half a teaspoon of mixed spice or pumpkin spice to the dry ingredients and fold in half a cup of finely grated apple to the wet mixture. Serve with warm maple syrup and a sprinkle of toasted pecans for an autumn-inspired dinner stack.
Substitutions
- •Low-fat buttermilk → Dairy-free buttermilk (Use one cup of unsweetened oat milk or almond milk with one tablespoon of apple cider vinegar. Stir and rest for five minutes before using.)
- •Plain non-fat Greek yogurt → Dairy-free coconut yogurt (Choose an unsweetened plain variety. The texture and protein content will vary slightly but the pancakes will still be fluffy and flavourful.)
- •Whole wheat flour → Spelt flour or certified gluten-free oat flour (Spelt flour behaves very similarly to whole wheat in this recipe. For a fully gluten-free version, use certified gluten-free oat flour in place of both flours.)
- •Coconut oil → Light olive oil or avocado oil (Both work well and have a neutral enough flavour that they will not overpower the vanilla and maple notes in the batter.)
- •Eggs → Flax eggs (Mix one tablespoon of ground flaxseed with three tablespoons of water per egg. Rest for five minutes until gel-like. This makes the recipe vegan but the pancakes will be slightly less fluffy.)
🧊 Storage
Allow leftover pancakes to cool completely before stacking with a small square of baking paper between each one to prevent sticking. Store in an airtight container in the fridge for up to 3 days. Reheat in a toaster, a dry non-stick pan over medium heat for 1 to 2 minutes per side, or in the oven at 160 degrees Celsius for 5 minutes. For longer storage, freeze in a single layer on a baking tray until solid, then transfer to a freezer bag. They keep well in the freezer for up to 2 months. Toast from frozen directly in the toaster.
📅 Make Ahead
The dry ingredient mix can be prepared and stored in an airtight jar for up to one week. The wet ingredients can be whisked together and refrigerated for up to 24 hours. When ready to cook, simply combine the two, rest for five minutes and cook as directed. Alternatively, cook the full batch in advance and refrigerate or freeze for quick weeknight dinners throughout the week.
