20 Healthy Pancake Recipes That Will Blow Your Mind

Whether your favorite ingredients are almonds, coconuts, or carrots, there’s a pancake recipe here for you.

Mix up your meal plan with a whole new twist like gingerbread pancakes, bump up the protein by swapping protein powder for half of the flour, and if you’re looking for more flavor without a lot of butter or sugar, add in a dash of cinnamon, a little lemon zest, or a sprinkle of candied ginger.

Oh and a little pancake protip: get some silicone pancake rings for making thick, moist flapjacks.

Enjoy!

The Ultimate Buttermilk Pancakes

Picture courtesy of Amy’s Healthy Baking

Sometimes you just need thick pancakes with simple buttery flavor. No fruit, no healthy substitutes like seeds, just fluffy pancakes to drizzle with real maple syrup.

These buttermilk pancakes are even better than what you’ll get in a diner, and you don’t need ready-made mix. The batter is a simple mix of flour, buttermilk, and an egg. A dollop of Greek yogurt makes them thick. Then, a touch of butter, maple syrup, and vanilla extract round out the classic pancake flavors.

Serves 4 / Makes 16

Ingredients

1 cup + 2 Tbsp. whole-wheat pastry flour

1 tsp. baking soda

1/2 tsp. baking powder

1/4 tsp. salt

1/2 Tbsp. unsalted butter, melted

1 large egg

1 1/2 tsp. vanilla extract

1/2 cup low-fat buttermilk, room temp.

1 tsp. pure maple syrup

1/4 cup nonfat plain Greek yogurt

Nutrition Facts (Per Serving)

Calories: 188

Protein: 8 grams

Carbs: 31 grams

Fat: 3 grams

 

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Healthy Pumpkin Pancakes

Picture courtesy of Baker by Nature

Here’s proof that healthy pancakes don’t have to be flavorless, just better balanced to ensure they deliver plenty of nutrition.

Whole-wheat flour and ground oats are always a good choice since they add complex carbs, digesting slowly so your blood sugar won’t spike. These pancakes have both Greek yogurt and pumpkin in place of oil, and almond milk shaves off a few calories.

Serves 4

Ingredients

3 large eggs, separated

1/2 cup plain Greek yogurt

1/2 cup pumpkin puree

3 Tbsp. unsweetened almond milk

2 Tbsp. pure maple syrup

1/2 tsp. salt

1 tsp. pumpkin pie spice

1 tsp. vanilla extract

2 tsp. baking powder

1/2 cup oat flour

1/2 cup whole-wheat flour

2 Tbsp. coconut oil or butter

Nutrition Facts (Per Serving)

Calories: 283

Protein: 11 grams

Carbs: 32 grams

Fat: 13 grams

 

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Greek Yogurt Pancakes

Picture courtesy of Le Crème de la Crumb

Pancakes don’t need to be full of simple carbs and empty calories. Make a thick batter using Greek yogurt and whole-wheat flour, and you’ll wind up with pancakes that are tastier and better for you than Bisquick.

And the sugar is optional, so you can leave it out or substitute a sprinkle of stevia. Top with a dollop of Greek yogurt and a handful of fresh fruit, and you won’t even need the maple syrup.

Serves 4

Ingredients

1 1/2 cups whole-wheat flour

2 tsp. baking powder

2 Tbsp. granulated sugar (optional)

1/2 tsp. salt

2 Tbsp. oil

2 large eggs

1 tsp. vanilla extract

3/4 cup plain nonfat Greek yogurt

3/4 cup milk

Nutrition Facts (Per Serving)

Calories: 344

Protein: 12 grams

Carbs: 50 grams

Fat: 11 grams

 

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Fluffy Oatmeal Chocolate Chip Pancakes

Picture courtesy of The Healthy Maven

You’re an adult, which means you can have chocolate chips for breakfast whenever you want to. Adding a few to your pancake batter is hardly going to wreck your morning nutrition. Just take it easy on the maple syrup, or go for an alternative like PB2 syrup.

Instead of slathering on thick peanut butter, mix up a pourable peanut syrup with 1/4 cup PB2, a teaspoon of honey, and cinnamon to taste. Add enough water to reach the desired thickness, about 2 to 3 tablespoons.

Serves 4 / Makes 8

Ative Ingredients

2 cups oat flour

2 tsp. baking powder

1/4 tsp. salt

1/2 tsp. ground cinnamon

3/4 cup plain Greek yogurt

1 cup unsweetened almond milk

1 large egg

1 tsp. vanilla extract

1 Tbsp. pure maple syrup

1/3 cup semisweet chocolate chips

1 Tbsp. coconut oil

Nutrition Facts (Per Serving)

Calories: 391

Protein: 10 grams

Carbs: 52 grams

Fat: 17 grams

 

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Dutch Pancakes

Picture courtesy of The Haute Mess

These pancakes aren’t exactly health conscious, but they are traditional and – more importantly – super delicious. And since they’re small, they’re awesome to add to any brunch spread so that everyone can get a taste of pancakes without having a whole stack.

It’s also fun to pile on other breakfast favorites like bacon, cheese, or fruit salad, treating these baby pancakes like finger food.

Serves 16

Ingredients

4 cups flour

1/8 cup vanilla sugar (or 2 Tbsp. sugar + 1 Tbsp. vanilla extract)

7 oz. (about 3/4 cup) custard

2 large eggs

1 3/4 sticks (7/8 cup) butter

2 cups milk

Nutrition Facts (Per Serving)

Calories: 259

Protein: 6 grams

Carbs: 30 grams

Fat: 13 grams

 

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Gingerbread Pancakes with Lemon Syrup 

Picture courtesy of The Food Charlatan

Pancakes don’t always have to be a fallback brunch entrée. This recipe proves that pancakes can be stellar enough to serve on Christmas morning.

They’re inspired by a traditional winter dessert: gingerbread. And although these would taste great with maple syrup, making a lemon-buttermilk syrup from scratch is a tasty alternative, and a drizzle makes these pancakes instantly gourmet.

The recipe makes a ton of lemon syrup, so be sure to serve with no more than a quarter of the batch. Keep the rest in the fridge for up to a week.

Serves 5 / Makes 15

Ingredients

Lemon Syrup:

1 cup (2 sticks) salted butter

2/3 cup fresh lemon juice (about 2 lemons)

1/2 cup buttermilk

1 1/2 cups granulated sugar

1 1/2 tsp. baking soda

3–5 tsp. lemon zest

Gingerbread Pancakes:

1 1/2 cups flour

5 Tbsp. brown sugar

1 1/2 tsp. baking powder

3/4 tsp. baking soda

1/4 tsp. salt

2 tsp. ground cinnamon

1 tsp. ground ginger

1/4 tsp. ground cardamom

1 tsp. freshly grated nutmeg

1/2 tsp. ground cloves

1 1/2 cups buttermilk

1/4 cup molasses

1 large egg

1 egg yolk

1/4 cup butter, melted and divided

1 tsp. vanilla extract

Nutrition Facts (Per Serving)

Calories: 634

Protein: 11 grams

Carbs: 89 grams

Fat: 27 grams

 

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Ricotta Pancakes with Blueberry Maple Syrup

Picture courtesy of The Healthy Chef

You can add blueberries to any pancake batter by gently folding them in at the very end. But for optimum blueberry flavor, it’s best to make a syrup from scratch.

Syrup can seem intimidating if you start with granulated sugar because it can get grainy, but you can skip it and cook the blueberries in a mixture of apple juice and maple syrup. Serve with half the blueberry syrup, and you can save the rest for dessert.

Serves 4 / Makes 8

Ingredients

Ricotta Pancakes:

4 large eggs

1 cup milk

1 cup old-fashioned oats

1/2 tsp. ground cinnamon

1 tsp. baking powder

2 Tbsp. chia seeds (or flaxseed)

1/2 cup ricotta cheese

Blueberry Syrup:

3 cup blueberries, frozen

1 cup apple juice

1 cup organic maple syrup

1 tsp. cornstarch (or arrowroot powder)

Nutrition Facts (Per Serving)

Calories: 350

Protein: 14 grams

Carbs: 53 grams

Fat: 11 grams

 

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Apple Cinnamon Paleo Pancakes

Picture courtesy of Paleo Newbie

Apple pancakes are a delicious way to celebrate harvest season.

In this recipe, almond butter enhances the flavor of the apples while adding some depth. But maybe the best part is what isn’t in these pancakes: flour or oats. So you’re able to indulge while actually eating a big stack of fresh fruit, eggs, and almonds with no added sugar – except maybe some pure maple syrup.

Serves 2

Ingredients

2 large eggs

2 bananas, mashed

1 peeled apple, diced small

2 Tbsp. almond butter

1 1/2 tsp. ground cinnamon

1/2 tsp. freshly grated nutmeg

1 tsp. vanilla extract

1 tsp. coconut oil

Nutrition Facts (Per Serving)

Calories: 342

Protein: 11 grams

Carbs: 40 grams

Fat: 17 grams

 

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Oatmeal Blender Pancakes

Picture courtesy of Simple as That

These oatmeal pancakes are lean with whole oats, low-fat cottage cheese, and egg whites. When you’re running low on time in the morning, dump all these ingredients in a blender. Then you just have to heat the pan, flip the pancakes, and eat.

Just be sure to soak the blender bowl before you run out the door, or you’ll have a mess on your hands later.

Serves 4 / Makes 8 pancakes

Ingredients

1 cup old-fashioned oats

1 cup low-fat cottage cheese

1 cup egg whites

2tsp. baking powder

1 tsp. granulated sugar

1/2 tsp. vanilla extract

Nutrition Facts (Per Serving)

Calories: 128

Protein: 16 grams

Carbs: 12 grams

Fat: 2 grams

 

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Banana Protein Pancakes

Picture courtesy of The Deseret Housewife

These could not be easier or better for you. All you need to do is mash a banana with a couple ingredients, and you’ll be eating in mere minutes.

Once you see how easy these are to make, you’ll never go without a well-balanced breakfast again. These pancakes are also the perfect base for mix-ins: crushed nuts, ground flax, blueberries – you name it.

Serves 1 / Makes 2

Ingredients

1 ripe banana

1 scoop protein powder

1 large egg

Dash of cinnamon (optional)

1 tsp. coconut oil

Nutrition Facts (Per Serving)

Calories: 298

Protein: 33 grams

Carbs: 32 grams

Fat: 10 grams

 

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Healthy Black Forest Pancakes

Picture courtesy of Hungry Healthy Happy

These chocolate pancakes are so rich they’re like having chocolate cake for breakfast. Yet you’ll find no added sugar in these chocolate pancakes, just the natural sweetness in the Natvia and cherries.

All you have to do to turn the fresh fruit into a cake-worthy topping is mash them with the back of a spoon while you cook the cherries in a skillet.

Serves 2

Ingredients

1 cup whole-wheat flour

2 Tbsp. unsweetened cocoa powder

2 Tbsp. Natvia (or sweetener of choice)

1 tsp. baking soda

1/2 tsp. baking powder

3/4 cup skim milk

1 egg white

4 Tbsp. nonfat plain yogurt

20 cherries (about 1 cup)

Nutrition Facts (Per Serving)

Calories: 363

Protein: 14 grams

Carbs: 72 grams

Fat: 2 grams

 

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Cheesy Mashed Potato Pancakes

Picture courtesy of Just a Taste

Leftover mashed potatoes from dinner can be repurposed for tomorrow’s breakfast, and if they’re loaded with sour cream and herbs, all the better.

This doesn’t mean just sticking them in the microwave and grabbing a spoon, but using them as the base for a savory pancake batter. Just add an egg, shredded cheese, and a bit of flour. Then shape the potato pancakes, and fry them up.

Serves 6 / Makes 12

Ingredients

3 cups mashed potatoes, chilled

2/3 cup shredded cheddar cheese

2 Tbsp. chopped scallions, green and white parts

1 large egg, lightly beaten

1/2 cup + 3 Tbsp. all-purpose flour, divided

2 Tbsp. vegetable oil

1/2 cup low-fat sour cream, for serving

Nutrition Facts (Per Serving)

Calories: 297

Protein: 9 grams

Carbs: 32 grams

Fat: 15 grams

 

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Wheat Germ Pancakes

Picture courtesy of Blogging Over Thyme

These taste like a traditional pancake, but they have an added crunch on the outside from the wheat germ. But that extra ingredient lends more than texture; wheat germ is chock full of vitamin B, fiber, and more.

Serves 6 / Makes 12

Ingredients

1 cup whole wheat pastry flour

1 1/2 scoops vanilla whey protein isolate

1 Tbsp. baking powder

1/2 tsp. salt

1 large banana

1/2 cup almond milk (more if needed to thin batter)

2 Tbsp. honey

2 Tbsp. coconut oil, melted

2 eggs

6 tsp. wheat germ

Nutrition Facts (Per Serving)

Calories: 268

Protein: 12 grams

Carbs: 29 grams

Fat: 11 grams

 

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Swedish Pancakes

Picture courtesy of Jeanette’s Healthy Living

Somewhere in between pancakes and crepes land Swedish pancakes. That means you get the best of both, a very thin pancake that’s still light and fluffy.

They have less flour than standard pancakes, which is good news if you’re watching carb intake. And this are a gluten-free pancakes since they use ground oats rather than wheat flour.

Serves 2

Ingredients

2 large eggs

1 cup milk

1/4 cup oat flour

1 tsp. granulated sugar

Dash of salt

1 Tbsp. unsalted butter, melted and divided

1 tsp. vanilla extract

Cooking spray

Nutrition Facts (Per Serving)

Calories: 242

Protein: 12 grams

Carbs: 17 grams

Fat: 14 grams

 

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 Red Velvet Pancakes

Picture courtesy of The Body Department

Can you believe these red velvet pancakes are made with bananas and beets? So you can enjoy cake for breakfast while getting in plenty of nutrients, including vitamins and fiber from the beets.

The pancake batter only needs a touch of sugar because of the natural sweetness, but you can reduce the added sugar even more with protein frosting. Rather than using maple syrup, add vanilla whey to the cream cheese frosting, and thin with milk.

Serves 2

Ingredients

Pancakes:

1 medium beet, washed and trimmed

1 ripe banana

1/2 cup milk

1 cup oat flour

1 large egg

3 Tbsp. raw cacao powder

1 Tbsp. pure maple syrup

1 tsp. vanilla extract

1 tsp. baking powder

Squeeze of lemon juice

Cream Cheese Frosting:

2 oz. low-fat cream cheese, room temp.

1/4 cup nonfat plain Greek yogurt

1 Tbsp. pure maple syrup

Nutrition Facts (Per Serving)

Calories: 526

Protein: 19 grams

Carbs: 74 grams

Fat: 18 grams

 

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Vegan Carrot Cake Pancakes

Picture courtesy of Minimalist Baker

Cake for breakfast? Yes, you can . . . as long as you keep this vegan recipe on hand.

With only 7 grams of sugar, there’s no reason to feel bad about sitting down to a decadent brunch when you’re having these pancakes topped with coconut whipped cream or whipped mascarpone and a dash of cinnamon.

Take it totally over the top with a garnish of thin carrot chips and plump raisins.

Serves 3

Ingredients

1 cup whole wheat pastry flour

2 Tbsp. turbinado sugar

1/4 cup desiccated coconut

1/2 Tbsp. baking powder

Pinch of sea salt

1 cup unsweetened almond milk

1 Tbsp. Earth Balance buttery spread, melted

1/2 cup finely grated carrot

1 tsp. pure vanilla extract

2 Tbsp. crushed walnuts (topping)

Nutrition Facts (Per Serving)

Calories: 277

Protein: 6 grams

Carbs: 40 grams

Fat: 10 grams

 

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Coconut Flour Pancakes

Picture courtesy of Bob’s Red Mill

Anything with coconut is all the rage. With coconut water, sugar, oil, milk and flour now readily available, it would seem coconut has conquered all the staple ingredients.

But what makes coconut flour so much better than traditional all-purpose? It has a lot of fiber, contains few carbs, and compared to almond flour, has surprisingly little fat. The two tablespoons in this recipe add 4 grams of fat, 5 grams of protein, and 17 grams of carbohydrates – 11 grams of which are insoluble fiber.

Serves 2 / Makes 2

Ingredients

3/4 cup vanilla protein powder

2 Tbsp. coconut flour

2 packets stevia

1/4 tsp. cinnamon

3/4 cup egg whites

1/4 cup water

Nutrition Facts (Per Serving)

Calories: 180

Protein: 31 grams

Carbs: 12 grams

Fat: 3 grams

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Whole Wheat Pancakes

Picture courtesy of Babble

These are pretty much the version of Saturday morning breakfast that you grew up with, but there are a few key changes to make them a lot less guilt-inducing.

Most importantly, swap the white flour for whole wheat. If you don’t like the rougher texture, look for the bag labeled “whole wheat pastry flour.” Ground from the soft wheat berry, it has lower protein content but makes a fluffier pancake.

Serves 3 / Makes 6

Ingredients

1 cup low-fat milk

1 Tbsp. vinegar

1 cup whole wheat pastry flour

1 packet Stevia

1/2 tsp. baking powder

1/4 tsp. baking soda

1/4 tsp. salt

1 egg

2 Tbsp. non-fat Greek yogurt

1 Tbsp. unsalted butter

Nutrition Facts (Per Serving)

Calories: 249

Protein: 11 grams

Carbs: 36 grams

Fat: 7 grams

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Fluffy Almond Flour Pancakes

Picture courtesy of Elana’s Pantry

This is a Paleo pancake recipe, but really it’s for anyone who enjoys almonds or unbelievably pillowy pancakes. And if you can never get enough of your favorite nut, take this recipe one step further by spreading roasted almond butter all over the top.

Serves 4 / Makes 20 small pancakes

Ingredients

3 large eggs, room temperature

1/4 cup unsweetened almond milk (more if desired for thickness)

1 Tbsp. coconut oil, melted

1 Tbsp. pure maple syrup

1 tsp. pure vanilla extract

1 1/2 cups blanched almond flour

1/2 tsp. baking soda

1/4 tsp. sea salt

Nutrition Facts (Per Serving)

Calories: 386

Protein: 14 grams

Carbs: 13 grams

Fat: 31 grams

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Carrot Cake Pancakes

Picture courtesy of Seasonal & Savory

Have cake for breakfast with these low-carb pancakes. Since the recipe uses a mix of almond flour and coconut flour, most of the carbohydrates come from the carrots and a touch of maple syrup.

To keep the carbs low, you’ll want to choose a different topping. The cream cheese frosting from the red velvet pancakes would be the perfect finishing touch.

Serves 8

Ingredients

1 cup grated carrots

2 large eggs

1 Tbsp. pure maple syrup

1/2 cup coconut milk

1 tsp. vanilla extract

1/2 cup arrowroot

1/2 cup almond flour

1/4 cup coconut flour

1 tsp. ground cinnamon

1/2 tsp. baking powder

1/8 tsp. salt

1/2 cup chopped pecans (optional)

Nutrition Facts (Per Serving)

Calories: 154

Protein: 4 grams

Carbs: 9 grams

Fat: 12 grams

 

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What did you think of these healthy pancake recipes? Have anything else to share? Let me know in the comments below!