Have your (pan)cake, and eat it, too! Made with wholesome ingredients, these healthy pancake recipes are perfect for a fun breakfast or brunch.
On a weekend morning, I love starting my day with a stack of healthy pancakes. Pancakes, because it’s the weekend. And healthy (or healthy-ish), because they leave me feeling satisfied, energized, and ready to take on the day.
You’ll find my go-to healthy pancake recipes in the post below. Some showcase fresh fruit, others call for whole grain flour, and still others are made without grains at all. They’re all similar in that they rely on simple, wholesome ingredients, they’re easy to mix together, and they’re absolutely delicious. If you’re looking for a fun way to kick off the morning, check them out! I’m sure you’ll find one you love.
Very Berry Healthy Pancakes
Does anyone else wake up craving fresh berries? On busy weekdays, I blend them into a breakfast smoothie or top them onto 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!
Greek yogurt adds protein, moisture, and richness to these healthy pancakes. Studded with juicy, bursty berries, they’re a crave-worthy breakfast or brunch.
Raspberry Lemon Dutch Baby, page 49 of The Love & Lemons Cookbook
Traditional Dutch baby recipes call for butter and heavy cream. I make this one dairy-free by using coconut oil and almond milk instead. It tastes every bit as decadent and delicious!
Your Favorite Quick Bread in Pancake Form
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.
Whole Grain Healthy Pancakes
Skip the all-purpose flour! Instead, make one of these healthy pancake recipes to pack your breakfast with a whole grain punch.
Lemon Cornmeal Pancakes, page 37 of Love & Lemons Every Day
These cornmeal and whole wheat pancakes are a HUGE breakfast favorite around here! I like to serve them with squeezes of lemon juice in addition to maple syrup to make them extra-lemony and bright.
Vegan Banana Pancakes
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.
Nutty Healthy Pancake Recipes
If you’ve been following Love & Lemons for a while, you probably know that I love almond flour. It adds moisture, richness, and complexity to baked goods like muffins and quick breads, and it’s great in pancakes, too! Try using it in these healthy pancake recipes.
Almond Flour Pancakes
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!
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.
Healthy Pancakes: Vegan Banana Pancakes
These vegan banana pancakes are one of our favorite healthy pancake recipes!
- 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 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
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.
*I like Bob’s Red Mill Whole Wheat Pastry Flour.