10+ Healthy Pancake Recipes to Start Your Day Right

Pancakes—who doesn’t love ’em? They’re warm, tasty, and honestly, not that hard to whip up.

Most folks think pancakes are just an indulgence, but honestly, you can make versions that are way better for your body and still taste great.

Healthy pancake recipes let you enjoy a classic meal while using ingredients that fuel your day in a better way. Whether you need something quick, gluten-free, or just want to sneak in some nutrition, these recipes have you covered.

Ingredients

• Flour (whole wheat, oat, or gluten-free)
• Eggs or egg substitute
• Milk or dairy-free milk
• Baking powder
• Sweeteners like honey or mashed banana
• Optional add-ins like Greek yogurt or oats

Cooking Instructions

1. Mix dry ingredients in one bowl.
2. Beat eggs and milk in another bowl.
3. Combine wet and dry ingredients until smooth.
4. Heat a non-stick pan over medium heat (about 350°F/175°C).
5. Pour batter to form pancakes. Cook until bubbles form on top, about 2-3 minutes.
6. Flip and cook for another 2 minutes or until golden brown.
7. Serve warm with your favorite toppings.

1) 3-Ingredient Banana Pancakes

You can make healthy pancakes in a flash with just three ingredients. These banana pancakes turn out soft, naturally sweet, and honestly, they’re perfect for a quick breakfast or snack.

Grab some ripe bananas, eggs, and a bit of flour—whole wheat, oat, or buckwheat all work.

Feel free to toss in a pinch of cinnamon or a splash of vanilla if that’s your thing. They cook up fast and, honestly, don’t even need syrup.

Ingredients

• 2 medium-to-large ripe bananas
• 4 large eggs
• ½ cup whole wheat flour, oat flour, or buckwheat flour

Cooking Instructions

1. Mash bananas in a bowl until smooth.
2. Beat eggs and mix with the bananas.
3. Stir in flour until you get a smooth batter.
4. Heat a non-stick pan over medium heat (about 350°F / 175°C).
5. Pour small amounts of batter onto the pan.
6. Cook for 2-3 minutes per side or until golden brown.
7. Serve warm and enjoy your easy, healthy pancakes.

You can find more details on these pancakes at 3-Ingredient Banana Pancakes.

2) Healthy Greek Yogurt Pancakes

Greek yogurt pancakes are a solid way to start your day with something that’s both tasty and filling. They’re soft, fluffy, and have enough protein to actually keep you full.

Greek yogurt adds a slight tang, which makes these pancakes a little different from the usual.

You can mix everything in one bowl, which is a win for cleanup. They’re healthier than standard pancakes thanks to the yogurt and extra protein.

Eat them plain or toss on some berries or banana slices. They brown up nicely on both sides, just like regular pancakes.

Ingredients

• 1 cup Greek yogurt
• 2 eggs
• 3/4 cup flour
• 1 tsp baking powder
• 1 tbsp honey (optional)
• Pinch of salt

Cooking Instructions

1. Mix Greek yogurt and eggs in a bowl until smooth.
2. Add flour, baking powder, salt, and honey. Stir gently.
3. Heat a non-stick pan over medium heat (about 350°F / 175°C).
4. Pour batter in small circles and cook until bubbles form on top.
5. Flip and cook for another 1-2 minutes until golden brown.
6. Serve warm with your favorite toppings.

More tips and recipes can be found for Greek Yogurt Pancakes.

3) Banana Oatmeal Pancakes

Banana oatmeal pancakes are super simple and pretty healthy. You just need a few things: ripe bananas, oats, and eggs.

Blend the oats into flour if you want, or leave them whole for a little more texture. Bananas add all the sweetness, so you can skip the sugar.

They cook fast and come out fluffy. Perfect for busy mornings.

Serve them with fresh fruit or a drizzle of maple syrup. The blender makes prep a breeze, and it’s a great way to use up bananas that are on their last leg.

Ingredients

• 2 ripe bananas
• 1 cup oats
• 2 eggs
• 1/2 teaspoon baking powder (optional)
• 1/4 cup almond milk or any milk

Cooking Instructions

1. Blend oats until fine.
2. Add bananas, eggs, milk, and baking powder. Blend until smooth.
3. Heat a non-stick pan over medium heat.
4. Pour 1/4 cup batter for each pancake.
5. Cook for 2-3 minutes until bubbles form, then flip.
6. Cook another 1-2 minutes.
7. Serve warm with your favorite toppings.

Find more tips at Ambitious Kitchen.

4) Whole Grain Pancakes

Whole grain pancakes are perfect if you want a breakfast that actually sticks with you. Using whole wheat flour or a mix of grains adds fiber and nutrients.

You can throw in oats or a bit of cornmeal for extra texture. Cinnamon and a splash of maple syrup bring sweetness without overdoing it.

Yogurt or milk keeps the batter soft and fluffy. These pancakes freeze well, so you can make a big batch and reheat as needed.

Ingredients

• 1 cup whole wheat flour
• ¾ cup all-purpose flour
• ½ cup rolled oats
• 2 teaspoons baking powder
• 1 teaspoon cinnamon
• 1 tablespoon maple syrup
• 1 cup milk or dairy-free milk
• 1 egg
• 1/4 cup yogurt

Cooking Instructions

1. Mix dry ingredients in a bowl.
2. In another bowl, whisk milk, egg, yogurt, and maple syrup.
3. Combine wet and dry ingredients. Stir gently.
4. Heat a griddle to 350°F (175°C).
5. Pour ¼ cup batter for each pancake.
6. Cook 2-3 minutes until bubbles form, then flip.
7. Cook 2 more minutes until golden.

5) Vegan Almond Flour Pancakes

These vegan almond flour pancakes are light, fluffy, and naturally gluten-free. No eggs or dairy here.

Almond flour gives them a nice nutty flavor. You can top them with maple syrup or fruit—whatever you like.

They’re a bit more filling than regular pancakes, thanks to the almond flour. Keep the heat at medium so they get golden without burning.

Ingredients

• 1 cup almond flour
• 1/2 cup gluten-free flour
• 1 tbsp ground flaxseed
• 1 cup plant-based milk
• 1 tbsp maple syrup
• 1 tsp baking powder
• 1/2 tsp vanilla extract

Cooking Instructions

1. Mix ground flaxseed with 3 tbsp water and let sit 5 minutes.
2. In a bowl, combine almond flour, gluten-free flour, and baking powder.
3. Add flaxseed mixture, plant milk, maple syrup, and vanilla. Stir until smooth.
4. Heat a non-stick pan over medium heat.
5. Pour 1/4 cup batter for each pancake. Cook 2-3 minutes per side until golden brown.
6. Serve warm with toppings you like.

Learn more about this recipe at Vegan Almond Flour Pancakes.

6) Gluten-Free Rolled Oats Pancakes

You can make fluffy, filling pancakes using gluten-free rolled oats. These pancakes are packed with whole grains and fiber.

Just blend the oats into a flour-like texture and mix with milk, eggs, and a little oil. The batter gets thick but cooks up easily on a non-stick skillet.

Add a bit of vanilla or cinnamon if you want extra flavor. These stay soft even after reheating—nice for meal prep.

Ingredients:

• 2 cups gluten-free rolled oats
• 2 cups milk of choice
• 2 large eggs
• 1/4 cup oil (like vegetable or coconut)
• 3/4 cup gluten-free flour
• 1 tsp baking powder

Cooking Instructions:

1. Blend the oats until fine.
2. Mix oat flour, gluten-free flour, and baking powder in a bowl.
3. Whisk eggs, milk, and oil in another bowl.
4. Combine wet and dry ingredients until smooth.
5. Heat skillet over medium heat.
6. Pour batter to form pancakes and cook for 2-3 minutes each side until golden.
7. Serve warm.

7) Buckwheat Crêpe Madames

Buckwheat crêpe Madames are a fun, savory twist for breakfast or brunch. Buckwheat flour gives them a nutty taste and more minerals than regular flour.

Fill these crêpes with eggs, cheese, and ham for a satisfying meal that doesn’t feel heavy.

They cook fast and are great for weekends when you want something different. You can swap in your favorite veggies or proteins if you want to mix it up.

Ingredients

• 1 cup buckwheat flour
• 1 ¼ cups water
• 2 large eggs
• 1 pinch salt
• Ham slices
• Cheese (such as Gruyère or Swiss)
• 2 eggs for topping
• Butter for cooking

Cooking Instructions

1. Mix buckwheat flour, water, eggs, and salt to form a smooth batter.
2. Heat a non-stick pan and add butter. Pour batter to make a thin crêpe.
3. Cook for 1-2 minutes, flip and cook another minute.
4. Place ham and cheese on one half of the crêpe.
5. Crack an egg on top and cook until the egg white is set.
6. Fold the crêpe over the filling and serve warm.

8) Spinach and Tuna Pancakes

Spinach and tuna pancakes sneak in veggies and protein for a meal that’s both tasty and filling. They’re quick enough for breakfast, lunch, or even dinner.

These pancakes use fresh spinach and canned tuna—super simple. Eat them solo or with your favorite dip.

You’ll get spinach’s vitamins and tuna’s omega-3s in every bite.

Ingredients

• 1 can (120g) tuna in spring water, drained
• 250g fresh spinach, chopped
• 2 large eggs
• 1 tbsp flour
• Salt and pepper, to taste
• 1 tbsp olive oil or cooking spray

Cooking Instructions

1. Crack the eggs into a bowl and beat them well.

2. Toss in the chopped spinach, drained tuna, flour, salt, and pepper. Mix everything together until combined.

3. Pour a bit of oil into a pan and set it over medium heat (about 350°F/175°C).

4. Scoop spoonfuls of batter into the pan to make small pancakes.

5. Let them cook for 3-4 minutes on each side. Flip when the bottoms look golden and the tops start to set.

6. Serve these up while they’re still warm.

If you’re in a hurry but want something healthy, this recipe’s a solid pick.

For more details, see Spinach & tuna pancakes recipe.

9) Low Calorie Protein Pancakes

You don’t have to give up pancakes just because you’re watching calories. Using egg whites, protein powder, and fruit, you can make pancakes that taste good and actually fill you up.

Mashed banana or blueberries add a bit of natural sweetness, so you won’t miss the sugar. These cook up surprisingly light and fluffy.

You can use dairy-free or regular milk to get the texture you want. Honestly, they’re simple to throw together and won’t wreck your calorie budget.

Ingredients

• 8 egg whites
• 2 scoops vanilla protein powder
• 1 banana, mashed
• 1/4 cup fresh or frozen blueberries
• 1/4 cup dairy-free or regular milk

Cooking Instructions

1. Whisk the egg whites, protein powder, and mashed banana until you get a smooth batter.

2. Gently fold in the blueberries.

3. Warm up a non-stick pan over medium heat.

4. Pour in the batter to make small pancakes—don’t crowd the pan.

5. Cook for 2-3 minutes on each side, flipping when you see bubbles and the bottoms look golden.

6. Serve them warm. Maybe top with a few extra berries if you feel like it.

For more details, see low calorie protein pancakes.

10) Refined Sugar-Free Blueberry Pancakes

You can actually make pancakes without dumping in refined sugar. Just lean on natural sweetness—think mashed banana or maybe a splash of maple syrup.

This recipe throws together whole wheat flour, oats, and a bunch of fresh blueberries. The result? Breakfast that’s both tasty and a little better for you.

They’re really easy to whip up, honestly. If you’re trying to skip added sugar, these pancakes are a solid pick.

Milk and eggs help keep them fluffy and satisfying—nobody likes a flat, sad pancake.

Ingredients:

• 1 cup whole wheat flour
• 1/2 cup oats
• 1 ripe banana, mashed
• 1 cup milk
• 1 egg
• 1 tsp baking powder
• 1/2 tsp cinnamon
• 1 cup fresh blueberries

Cooking Instructions:

1. Mix the flour, oats, baking powder, and cinnamon in a bowl.
2. In another bowl, whisk together the egg, milk, and mashed banana.
3. Pour the wet stuff into the dry stuff and stir until just combined.
4. Gently fold in the blueberries so they don’t get squished.
5. Heat a non-stick pan over medium heat, about 350°F (175°C) if you want to be precise.
6. Pour the batter to make pancakes. Cook each side for 2-3 minutes, or until they turn golden brown.