Fluffy, golden pancakes don’t have to be a guilty pleasure—these 11 healthy pancake recipes prove it. Packed with wholesome ingredients, they’re a delicious way to start your day with energy and flavor. From nutty whole grains to sweet bursts of fruit, each bite offers a satisfying mix of textures and tastes. Best of all, they’re ready in just 25 minutes, making them perfect for busy mornings or lazy weekends.
Whether you’re craving something rich and indulgent or light and refreshing, these recipes have you covered. Think crispy edges, tender centers, and a drizzle of natural sweetness that’ll leave you smiling. With options for every dietary need, these pancakes are as nourishing as they are delightful. Whip up a stack today and savor the joy of a breakfast that’s both healthy and utterly satisfying.
Healthy Pancake Ingredients
- 1 tablespoon ground flaxseed (acts as a binder)
- 3 tablespoons water (to activate the flaxseed)
- ½ cup mashed banana (about 1 large banana, adds natural sweetness)
- 2 tablespoons extra-virgin olive oil, plus more for brushing (or substitute with melted coconut oil)
- 1 teaspoon vanilla extract
- ¾ cup + 2 tablespoons almond milk, plus more if needed (or substitute with any plant-based milk)
- 1½ cups whole wheat pastry flour* (or substitute with all-purpose flour)
- ½ cup oat flour (or grind rolled oats in a blender)
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- Heaping ¼ teaspoon sea salt
- Optional for serving: Maple syrup, banana slices, pecans
Step-by-Step Instructions
- In a large bowl, combine the ground flaxseed, water, and mashed banana. Mash and stir until well combined. Let the mixture sit for 5 minutes to thicken.
- Add the olive oil, vanilla extract, and almond milk to the bowl. Whisk until smooth.
- Add the whole wheat pastry flour and oat flour to the bowl. Sprinkle the baking powder, baking soda, cinnamon, nutmeg, and sea salt evenly over the top. Stir until all ingredients are combined, but the batter is still a bit lumpy. If the batter is too thick, stir in an additional 1 tablespoon almond milk.
- Heat a nonstick skillet or griddle to medium heat. Brush the skillet with a little olive oil.
- Use a ⅓-cup measuring cup to pour the batter onto the pan. Gently spread the batter with the back of the cup. Cook until bubbles appear on the surface, about 1½ minutes, then flip and cook for another 1½ minutes, or until the pancakes are golden brown. Adjust the heat to low as needed to prevent burning.
- Serve warm with maple syrup, banana slices, and pecans, if desired.
Creative Toppings to Elevate Your Pancakes
While maple syrup and banana slices are classic, try experimenting with other toppings for a fun twist. Spread a dollop of almond butter or Greek yogurt for added protein, or drizzle with honey or agave for a natural sweetener. Fresh berries, shredded coconut, or a sprinkle of dark chocolate chips can also add a burst of flavor and texture.
Perfect Pairings for a Balanced Breakfast
Serve these pancakes with a side of scrambled eggs or a smoothie for a well-rounded meal. A cup of fresh fruit salad or a handful of mixed nuts can also complement the dish beautifully. For a cozy touch, pair with a warm cup of herbal tea or coffee.
How to Store and Reheat Leftover Pancakes
Store cooled pancakes in an airtight container in the fridge for up to 3 days or freeze them for up to 2 months. To reheat, pop them in the toaster or warm them in a skillet over medium heat for 1-2 minutes per side. This keeps them fluffy and delicious, just like fresh off the griddle!
Quick Tips for Flawless Pancakes Every Time
Use a nonstick skillet or griddle and keep the heat at medium to avoid burning. Let the batter rest for a few minutes before cooking to allow the flaxseed to thicken. If the batter feels too thick, add an extra tablespoon of almond milk for the perfect consistency. Flip the pancakes only when bubbles form on the surface for even cooking.
Simple Variations to Mix It Up
Swap out the mashed banana for unsweetened applesauce or pumpkin puree for a different flavor profile. You can also replace the almond milk with oat milk or coconut milk if preferred. For a nut-free version, skip the pecans and top with sunflower seeds or granola instead.
11 Healthy Pancake Recipes
Ingredients
- 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 extract
- ¾ cup + 2 tablespoons almond milk more if needed
- 1½ cup 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, pecans for serving
Instructions
- 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 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.