Goat Milk Buttermilk Pancakes
These soft and tender pancakes are everything you want in a feel-good breakfast—lightly golden, just the right amount of chewy, and full of comforting flavour. Made with a homemade goat milk buttermilk and a handful of pantry staples, this recipe is a reliable go-to for slow mornings or quick midweek meals. Using Good Goat Milk Powder in place of fresh milk gives you all the creamy richness of dairy, but with a gentler, easier-to-digest option that the whole family can enjoy.
PREP TIME: 10 mins
COOK TIME: 15 mins
TOTAL TIME: 25 mins
YIELD: 10–12 pancakes
INGREDIENTS
- 2 cups all-purpose flour
- 3 tablespoons brown sugar
- 1½ teaspoons baking powder
- 1½ teaspoons baking soda
- 1¼ teaspoons kosher salt
- 2½ cups buttermilk*
- 2 large eggs
- 3 tablespoons olive oil
- Butter or vegetable oil (for cooking)
*To make buttermilk using Good Goat Milk Powder:
Mix 2½ cups of water with 2½ scoops (70g) of goat milk powder. Add 2½ tablespoons of lemon juice or white vinegar, stir, and let sit for 5–10 minutes to curdle slightly.
METHOD
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In a large mixing bowl, whisk together the flour, brown sugar, baking powder, baking soda, and salt.
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Make a well in the center and pour in the goat milk buttermilk mixture. Add eggs and olive oil.
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Whisk from the center outward until just combined. A few lumps are fine—don’t overmix.
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Preheat a non-stick skillet or cast-iron pan over low heat for about 5 minutes. Add butter or oil to coat the surface.
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Pour about ⅓ cup of batter into the pan for each pancake. Cook until bubbles form and the bottom is golden—about 2–4 minutes. Flip and cook for another 1–2 minutes.
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Serve warm with maple syrup, butter, and your favourite toppings like fresh fruit or a sprinkle of cinnamon.
TIP: Make a double batch and freeze extras for a quick, delicious breakfast during the week.
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Posted in
Breakfast
