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Healthy Pancake Recipe That Starts Your Day Off Right

by Khadija Tahir
Healthy Pancake Recipe That Starts Your Day Off Right

You’ll see my go-to healthy pancake recipe in the post underneath. Some exhibit new natural products, others call for entire grain flour, nevertheless, others are made without grains by any means. They’re all comparative in that they depend on basic, healthy fixings, they’re not difficult to combine as one, and they’re totally delightful. In the event that you’re searching for a pleasant method for starting off the morning, look at them! I’m certain you’ll find one you love.

Berry Healthy Pancakes

Does anyone else wake up craving fresh berries? On busy weekdays, I blend them into a breakfast smoothie or top them with oatmeal. But when I happen to have them on hand on a weekend, I use them to make these healthy pancake recipes. Pass the maple syrup!

Blueberry Healthy Pancake Recipe

Greek yogurt adds protein, moisture, and richness to these healthy pancakes. Studded with juicy, bursty berries, they’re a crave-worthy breakfast or brunch.

Banana Pancakes

These fluffy pancakes deliver everything you love about banana bread. They’re moist, tender, warmly spiced, and full of rich banana flavor.

Pumpkin Pancakes

Of course, these healthy pancakes are perfect for fall, but they’re so moist, fluffy, and flavorful that I’d be happy eating them at any time of year! Flax steps in for an egg here, so this recipe is totally vegan.

Vegan Banana Healthy Pancake Recipe

Healthy Pancake Recipe That Starts Your Day Off Right

Made with a combo of oat flour and whole wheat pastry flour, these plant-based pancakes are undeniably wholesome. Warm spices like cinnamon and nutmeg fill them with yummy banana bread flavor.


  • 1 tablespoon ground flaxseed
  • 3 tablespoons water
  • ½ cup mashed banana, about 1 large
  • 2 tablespoons extra-virgin olive oil, more for brushing
  • 1 teaspoon vanilla
  • ¾ cup + 2 tablespoons almond milk, more if needed
  • 1½ cups whole wheat pastry flour
  • ½ cup oat flour
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon cinnamon
  • ½ teaspoon nutmeg
  • Heaping ¼ teaspoon sea salt
  • Maple syrup, banana slices, and pecans, for serving


In a large bowl, combine the flaxseed, water, and banana. Mash and stir until well combined. Let the mixture sit for 5 minutes to thicken.

Add the olive oil, vanilla, and almond milk and whisk. Add the flour and sprinkle the baking powder, baking soda, cinnamon, nutmeg, and salt evenly over the top. Stir until all the ingredients are combined, but the batter is still a bit lumpy. The batter should be a bit thick, but if it’s too thick to scoop, stir in an additional 1 tablespoon of almond milk.

Heat a nonstick skillet or griddle to medium heat. Brush the skillet with a little olive oil and use a ⅓-cup measuring cup to pour the batter onto the pan. Use the back of the cup to gently spread the batter a little more.

Cook the pancakes until bubbles appear about 1½ minutes, then flip and cook for another 1½ minutes, or until the pancakes are golden brown. Turn the heat to low as needed so that the middles cook without burning the outsides. I usually start with medium heat and move to low heat as my pan starts to hold residual heat after each batch.

Serve with maple syrup, sliced bananas, and pecans, if desired.

Almond Flour Healthy Pancake Recipe

These gluten-free, grain-free pancakes are light, fluffy, and filled with maple-vanilla flavor. The almond flour and eggs make them fairly high in protein, but you could top them with Greek yogurt or a slather of peanut butter for an even heartier breakfast! I have also written an article on How to Eat Healthy on a Low-Carb Diet?

Gluten-Free Healthy Pancake Recipe

Using a mix of oat flour and almond flour gives these pancakes an amazing light and delicate texture. Tip: Seek out certified gluten-free oat flour (or oats) to guarantee that this recipe is gluten-free.

Greek Yogurt Healthy Pancake Recipe

This Greek yogurt pancake recipe has become our new favorite! Greek yogurt makes pancakes tender, moist and fluffy, with a subtle tang. Really, they’re the best pancakes you can make. And if you’re like us, you might already have all of the ingredients in your pantry or fridge! Even better: add Greek yogurt flavored with a bit of maple syrup as a topping.

Lemon Ricotta Pancakes

Need a show-stopping healthy pancake recipe? Look no further than these Lemon Ricotta Pancakes! They’re impossibly fluffy and light, with a pop of citrus flavor on the finish. Even better: they’re packed with protein: a whopping 9.6 grams per pancake! They might sound fancy, but they’re so easy to whip up and perfect for impressing friends and family at a lazy breakfast or brunch.

Protein Chocolate Pancakes

This easy pancake recipe asks you to throw a bunch of ingredients in a blender for a chocolaty, protein-rich pile of pancakes. Typically the only breakfast you’re getting out of a blender is a smoothie, so warm fluffy pancakes will be a delightful surprise.

Buttermilk Spelt Pancakes

Healthy Pancake Recipe That Starts Your Day Off Right

You’re likely already familiar with buttermilk pancakes. But Naturally, Ella likes to use spelled flour in this recipe because she says it’s naturally a lot sweeter than other flours.

Whole Wheat Zucchini Healthy Pancake Recipe

Two Peas & Their Pod makes these pancakes super moist by mixing zucchini into the batter. Think of them as zucchini bread in pancake form.

Green Smoothie Healthy Pancake Recipe

You’re probably thinking, What?! But trust us, these are great. Spinach is blended into the batter, but it hardly affects the flavor. We won’t blame you if you break these back out for St. Patrick’s Day.

Gluten-Free Pancakes

I’ve made these gluten-free pancakes dozens of times since being diagnosed with Celiac disease. My kids like them best with chocolate chips (of course!) and maple syrup. Another on Healthy Fast Food Options You Love to Eat.

Zucchini Healthy Pancake Recipe

Made with nutrient-dense zucchini, these are a tasty change of pace from ordinary potato pancakes. Add a little shredded onion to give them a savory kick. 

Keto-Friendly Protein Healthy Pancake Recipe

On the keto diet? These protein pancakes rely on bananas, Greek yogurt, olive oil, and almond flour for a tasty morning meal that’s low in carbs. Top off your stack with a keto-friendly option, like berries, nuts, or monk fruit-sweetened syrup

Hearty Multigrain Pancakes

Oats and whole wheat flour make these tasty pancakes extra hearty. Try them with applesauce spooned on top!

Upside-Down Pear Healthy Pancake Recipe

There’s a pear tree in my yard that inspires me to bake with its fragrant fruit. This upside-down pancake works best with a firm pear, not one that is fully ripe.

Flaxseed Oatmeal Healthy Pancake Recipe

I came up with this healthy and really tasty recipe because my husband loves pancakes. They have a great texture and cinnamon taste.

Buttermilk Buckwheat Healthy Pancake Recipe

This buckwheat pancake recipe uses buckwheat flour instead of the wheat-based variety. The light and tender buckwheat pancakes offer a nutty flavor and hearty texture.

Raspberry Peach Puff Pancake

Healthy Pancake Recipe That Starts Your Day Off Right

Here’s a simple, satisfying treat that’s perfect when you have company for brunch. It’s loaded with healthy fresh fruit!

Pumpkin Pancakes

These pumpkin pancakes are also delicious and served with butter or whipped topping and a sprinkle of pumpkin pie spice. Freeze any extras in a single layer on a cookie sheet, then store them in a freezer bag. They’re great fresh out of the toaster!

Alternatives to Pancakes

Whole-wheat pancakes provide extra fiber and a serving of whole grains. Anyone with an intolerance to wheat gluten should avoid pancakes made with wheat flour, but you can make changes to put pancakes back in your meal plan.

With a few tweaks to your recipe (or purchasing a pre-made mix), you can have pancakes made of flour from gluten-free grains such as quinoa, rice, and corn. These alternatives offer good texture and protein and they should not trigger symptoms of celiac disease, a medical condition marked by an intolerance to wheat gluten. Buckwheat is also gluten-free and can be made into delicious pancakes, despite the “wheaty” sounding name.

Benefits of Eating Pancakes

Rich in Carbs

Pancakes are rich in starch, which is why many people believe they are harmful. You can eat healthily while still loving pancake day if you cook whole-wheat pancakes. 200 kcal of buttermilk pancakes have 38 grams of carbohydrates.

Whole-wheat pancakes contain 30 grams, saving you 8 grams of fat in your diet. Whole-wheat pancakes also have fiber. Another benefit of eating pancakes is that they help in maintaining blood sugar levels.


The additional benefit of eating pancakes in the morning is that it provides iron. Iron is essential for carrying o2 to your lungs via red blood tissues, and it also aids in the operation of your immunological cells. Whole-wheat pancakes contain around 3mg of iron (16-38 percent of your daily intake).

Iron is present in 2mg of buttermilk pancakes. Iron offers you energy, so it’s essential for providing you with the energy you need to get over the day.

If you want to know more then watch this video.

Calcium For Healthy Bones

Pancakes may not seem like a bone-building meal, but they’re an unexpectedly rich amount of calcium. A plate of whole-wheat pancakes has approximately 250 milligrams of calcium or approximately one-quarter of the calcium you require for the day. Whereas buttermilk pancakes have approximately 180 milligrams or approximately 18 % of your daily requirements.

Calcium, in addition to its apparent bone-friendly effects, aids in the normal functioning of your muscular system, and it may also aid in the regulation of your hypertension.


Sugar is something you should be cautious about; a teaspoon of sugar on your pancakes is 50 calories and 13 grams of glucose (approximately 4% of your daily consumption); this may not seem like much, but if you go beyond your sugar tablespoons.

It may rapidly become overkill. Refined sugar in your diet has been linked to weight, heart problems, and diabetes. You can add sugar to your pancakes, but only a little at a time. This contains maple syrup, which has 52 calories and 12 grams of sugar per spoonful.

What is the most important ingredient in pancakes?

Flour is the main ingredient in any pancake. It provides the structure. Different types of flours alter the structure because some flours absorb more moisture or create more gluten (which binds the structure together) than others.

So what is the secret to great, healthy pancakes?

If you think about it, homemade pancakes are super versatile and incredibly tasty pretty much any way you make them. You can spruce up the pancake batter with nutrient-dense ingredients (like quinoa, chia seeds, and nuts), you can top them with fiber-rich fruit or protein-packed nut butter, and then you can cover the whole thing in syrup.
So when it comes to making a great, healthy pancake, it really depends on your preferences. In the following list, we rounded up everything from gluten-free pancake recipes and vegan pancake recipes to nutrient-rich twists on the classic buttermilk pancake recipe.

What can you add to pancakes to make them taste even better?

This is another matter of preference, but you’ll find tons of ideas in this list of recipes. Think lemon zest, vanilla, cinnamon, berries, coconut, and so much more. Many of the recipes also call for baking powder, which brings the fluffy factor. And when in doubt, add chocolate chips.

Does pancake batter need to rest?

You’ll notice that some of these recipes suggest letting the pancake batter rest for anywhere from a few minutes to a few hours. But others just tell you to mix up the batter and pour it out.
So what’s the deal with resting pancake batter? Letting pancake batter rest can help the flour soften and the leavening agent (like baking powder) distribute throughout the batter, according to Kitchn, which can result in fluffier stacks.
So if the recipe calls for flour and baking soda, it could be worth letting your batter rest for a bit, whereas you can skip this if you’re using a recipe that calls for tweaks on the traditional ingredients.

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