These Healthy Pancakes are the ultimate breakfast staple—fluffy, wholesome, and endlessly customizable.
With just one simple base pancake batter, you can create six delicious flavor combinations ranging from fruity to savory.
Whether you’re making them for a cozy weekend brunch or meal prepping for the week, these pancakes always hit the spot.
Why You’ll Love This Recipe
One base, many flavors – Choose from sweet, spiced, or savory
Nutritious ingredients – Made with whole wheat flour, fruit, and healthy fats
Quick & easy – Minimal prep and ready in under 30 minutes
Freezer-friendly – Make ahead and reheat as needed
Perfect for all ages – Kid-approved and great for customizing
What You’ll Need (Ingredient Highlights)
Base Dry Ingredients
White whole wheat flour – Adds fiber and a nutty flavor
Baking powder – Makes the pancakes rise and stay fluffy
Salt – Enhances overall flavor
Base Wet Ingredients
Eggs – Help bind and lift the batter
Almond milk – Dairy-free moisture
Coconut oil – Keeps the pancakes tender
Flavor-Specific Add-ins
Choose your favorite combination to mix into the base batter:
Peanut Butter Banana:Mashed banana, vanilla extract, peanut butter, coconut sugar
Apple Cinnamon: Grated apples, cinnamon, coconut sugar, coconut oil
Pumpkin Spice: Pumpkin puree, maple syrup, vanilla extract, pumpkin pie spice
Lemon Ricotta: Lemon zest, ricotta cheese, almond extract, honey
Chocolate Banana: Mashed banana, cocoa powder, chocolate chips, maple syrup, vanilla
Scallion Potato (Savory): Grated potato, green onion, garlic + onion powder, smoked paprika, salt
Pro Tips Before You Start
Don’t overmix the batter – Just stir until combined for fluffier pancakes
Use ripe bananas – For extra sweetness and easy mashing
Let the batter rest – 5 minutes helps hydrate the flour
Use a 1/3 cup scoop – For evenly sized pancakes
Make extras – Freeze leftovers for quick weekday breakfasts
How to Make Healthy Pancakes
Step 1: Mix Dry Ingredients
Whisk together flour, baking powder, salt, and any dry flavor add-ins.
Step 2: Mix Wet Ingredients
Whisk eggs, almond milk, and flavor-specific wet ingredients.
Step 3: Combine Batter
Stir dry into wet until just combined. Mix in melted coconut oil.
Step 4: Cook Pancakes
Scoop 1/3 cup batter onto greased skillet.
Cook 2–3 mins per side, flipping when bubbles form.
Step 5: Serve and Enjoy
Top with fruit, yogurt, syrup, or nut butter, and enjoy warm!
What to Serve With Healthy Pancakes
Fresh berries or bananas – Natural sweetness and color
Greek yogurt or nut butter – Creamy protein boost
Maple syrup or honey – Classic topping
Chopped nuts or seeds – For crunch and nutrients
Scrambled eggs or avocado – Great with the savory version
Variations / Substitutions
Flour – Swap for oat or gluten-free blend if needed
Milk – Any dairy or plant-based milk works
Sweeteners – Use maple syrup, honey, or coconut sugar
Add-ins – Try blueberries, nuts, or shredded coconut
Vegan – Use flax eggs and plant-based milk
Storage & Freezing Tips
Fridge – Store cooked pancakes in an airtight container for up to 4 days
Freezer – Freeze in layers with parchment, store for up to 3 months
Reheat – Warm in toaster, microwave, or skillet
Make ahead tip – Mix dry ingredients and store in a jar for future batches
FAQs
Can I make the batter ahead of time?
Yes, store in the fridge for up to 24 hours. Stir before cooking.
Can I freeze these pancakes?
Absolutely! Let cool, freeze flat, then store in a bag or container.
How do I make them gluten-free?
Use a certified gluten-free flour blend at a 1:1 ratio.
Which flavor is best for kids?
Banana chocolate chip and apple cinnamon are always a hit.
Can I make them without eggs?
Yes—replace each egg with 1 tbsp flaxseed + 3 tbsp water.
What’s the best oil to cook them in?
Use coconut oil or avocado oil for a neutral, healthy fat.
How do I avoid soggy pancakes?
Cook on medium heat until bubbles form before flipping. Don’t overcrowd the pan.
Final Thoughts
These Healthy Pancakes are a go-to breakfast you’ll never tire of.
With one base and endless options, you can satisfy sweet cravings or whip up something savory—all from the same recipe.
Meal-prep friendly, freezer-safe, and guaranteed to please every palate at the table.
Healthy Pancakes
Ingredients
Dry:
- 1.5 cups white whole wheat flour
- 2 tsp baking powder
- 1/8 tsp salt
- dry flavor add-ins
Wet:
- 2 large eggs
- 1 cup almond milk
- 2 tbsp melted coconut oil
- wet flavor add-ins
Flavor Add-Ins (Pick One)
- Peanut Butter Banana:
- 1 banana ¼ cup peanut butter, 1 tsp vanilla, 2 tbsp coconut sugar
- Apple Cinnamon:
- 1.5 cups grated apples 1 tsp cinnamon, 2 tbsp coconut sugar, 1 tbsp coconut oil
Pumpkin Spice:
- 1 cup pumpkin 2 tbsp maple syrup, 1 tsp vanilla, 1 tsp pie spice
- Lemon Ricotta:
- 2 tbsp zest ½ cup ricotta, 1 tsp almond extract, 2 tbsp honey
- Chocolate Banana:
- 1 banana ¼ cup cocoa powder, ⅓ cup chocolate chips, ¼ cup maple syrup, 1 tsp vanilla
- Scallion Potato Savory:
- 1.5 cups grated potato ½ cup green onion, 1 tsp garlic powder, ½ tsp onion powder, ¼ tsp paprika, salt, 1 tbsp coconut oil
Instructions
- Mix base and flavor dry ingredients.
- Whisk eggs, milk, and flavor wet ingredients.
- Combine wet and dry, stir in coconut oil.
- Heat skillet, scoop 1/3 cup batter per pancake.
- Cook 2–3 minutes per side.
- Serve warm with toppings of choice.
- See full steps with tips & photos → https://wimpysdiner.net/healthy-pancakes/
Notes
- Don't Overmix: Mix the batter until just combined to ensure fluffy pancakes.
- Use Ripe Bananas: For flavors involving bananas, use ripe bananas for natural sweetness and easier mashing.
- Let Batter Rest: Allow the batter to rest for 5 minutes to hydrate the flour, resulting in better texture.
