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There’s something deeply comforting about a warm stack of pancakes — especially when they’re lightly scented with cardamom and made extra tender with real buttermilk. I’ve been making pancakes for years because my husband is a huge pancake lover. Over time, I’ve tried several different pancake recipes, tweaking ingredients and testing new flavors… but this one has become his absolute favorite. It’s also the pancakes recipe I get the most compliments on whenever I serve them.
While pancakes are often seen as a treat, this recipe uses simple, wholesome ingredients and natural spice for flavor, making them both satisfying and balanced. And the best part? They’re completely beginner-friendly. No complicated techniques, no hard-to-find ingredients — just a straightforward batter that comes together easily and cooks up beautifully every time.
Whether you’re new to making pancakes from scratch or simply looking for a cozy twist on a classic breakfast, this is the recipe that never fails in our kitchen — and I hope it becomes a favorite in yours too.
Easy Healthy Buttermilk Pancake Recipe
6
servings10
minutes20
minutes270
kcalThese Buttermilk and Cardamom Pancakes are soft, fluffy, and gently spiced, with a subtle warmth that makes them feel both nourishing and indulgent. Cardamom adds a delicate aromatic note that elevates them beyond classic pancakes, while buttermilk creates a tender crumb and light texture without needing excess fat. The result is a stack that feels cozy and comforting, yet not overly heavy.
Ingredients
2 cups (250g) All-purpose flour
3 tablespoons Sugar
2 teaspoons Baking powder
1/2 teaspoon Baking soda
1/2 teaspoon Salt
1 teaspoon Cardamom
11/2 cups Buttermilk
2 Eggs
1 teaspoon Vanilla extract
2 tablespoons Butter
Directions
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cardamom until well combined.
- In a separate bowl, whisk together the buttermilk, eggs, and vanilla extract until smooth and fully combined.
- Pour the wet mixture into the dry ingredients and gently fold with a large spoon just until combined. Then whisk lightly to break up any remaining clumps in the batter. Let the batter rest for about 5 minutes before cooking the pancakes.
- Preheat your skillet over medium heat for 3 to 5 minutes. When you can feel the warmth by hovering your hand a few inches above the skillet, it’s ready for the batter. Add butter and let it melt, coating the entire surface.
- Scoop 1/2 cup of batter into the skillet and let it spread naturally. Cook until bubbles form and pop on the surface and the edges begin to set and turn lightly crisp. Carefully flip with a wide spatula and cook for another few minutes, until golden brown on both sides. Adjust the heat as needed to prevent over-browning.
- Repeat with the remaining batter until it is all used. For efficiency, consider using two skillets or a griddle. Be sure to add a little butter to the skillet between each pancake.
- Serve warm, drizzled with maple syrup or a generous spoonful of Nutella.
Notes
- I love how cardamom adds a unique, cozy flavor to these pancakes. However, if you don’t have it on hand or prefer not to use it, the recipe works beautifully without it. You can also substitute nutmeg, cinnamon, or a blend of both for a lovely warm spice note.
- You can certainly substitute regular milk for the buttermilk, but the flavor won’t be quite the same. These pancakes are noticeably richer and more flavorful when made with buttermilk.
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