24 Delicious Healthy Pancake Recipes Nutritious

Zesty mornings call for something special, and what better way to start your day than with a stack of delicious, healthy pancakes? Whether you’re craving something light and fruity or rich and indulgent without the guilt, we’ve gathered 24 nutritious recipes that promise to delight your taste buds and fuel your body. Dive into our roundup and discover your next breakfast favorite!

Banana Oat Pancakes

You know those mornings when you want something hearty but don’t want to spend forever in the kitchen? These banana oat pancakes are your answer—fluffy, filling, and packed with natural sweetness.

Ingredients

• 1 cup rolled oats
• 1 ripe banana
• 1 cup milk
• 1 egg
• 1 tbsp honey
• 1 tsp baking powder
• 1/2 tsp cinnamon
• 1 tbsp butter

Instructions

1. Blend 1 cup rolled oats in a blender until they reach a flour-like consistency.
2. Add 1 ripe banana, 1 cup milk, 1 egg, 1 tbsp honey, 1 tsp baking powder, and 1/2 tsp cinnamon to the blender. Blend until smooth.
3. Heat a non-stick skillet over medium heat and add 1 tbsp butter, letting it melt and coat the pan.
4. Pour 1/4 cup of the batter onto the skillet for each pancake. Cook until bubbles form on the surface, about 2-3 minutes.
5. Flip the pancakes and cook for another 2-3 minutes, until golden brown and cooked through.
6. Repeat with the remaining batter, adding more butter to the skillet as needed.

Enjoy these pancakes warm, with a drizzle of maple syrup or a sprinkle of nuts for extra crunch. The oats give them a satisfying texture, while the banana keeps them moist and sweet.

Blueberry Almond Flour Pancakes

Craving something sweet yet wholesome for breakfast? These blueberry almond flour pancakes are your go-to. They’re fluffy, packed with juicy blueberries, and have that nutty almond flavor you’ll love.

Ingredients

• 1 cup almond flour
• 2 tbsp coconut sugar
• 1 tsp baking powder
• 1/4 tsp salt
• 2 large eggs
• 1/4 cup almond milk
• 1 tsp vanilla extract
• 1/2 cup fresh blueberries
• 1 tbsp coconut oil

Instructions

1. In a large bowl, whisk together almond flour, coconut sugar, baking powder, and salt.
2. In another bowl, beat the eggs, then mix in almond milk and vanilla extract.
3. Pour the wet ingredients into the dry ingredients, stirring until just combined. Tip: Don’t overmix to keep the pancakes fluffy.
4. Gently fold in the blueberries.
5. Heat a non-stick skillet over medium heat and melt coconut oil. Tip: Ensure the skillet is properly heated to avoid sticking.
6. Pour 1/4 cup of batter for each pancake onto the skillet.
7. Cook for 2-3 minutes until bubbles form on the surface, then flip. Tip: Wait for the edges to look set before flipping.
8. Cook for another 2-3 minutes until golden brown.
9. Repeat with the remaining batter.

Zesty and satisfying, these pancakes have a delightful texture that’s both tender and slightly crisp around the edges. Serve them stacked high with extra blueberries and a drizzle of maple syrup for a breakfast that feels like a hug.

Spinach and Cottage Cheese Pancakes

Very few things beat starting your day with something delicious and nutritious. These spinach and cottage cheese pancakes are just that—packed with flavor and goodness, they’re perfect for a lazy weekend breakfast or a quick weekday meal.

Ingredients

• 1 cup spinach, finely chopped
• 1 cup cottage cheese
• 2 eggs
• 1/2 cup all-purpose flour
• 1/4 tsp salt
• 1/4 tsp baking powder
• 1 tbsp olive oil
• 1/2 cup milk

Instructions

1. In a large bowl, whisk together the eggs and milk until smooth.
2. Add the flour, salt, and baking powder to the bowl. Mix until just combined.
3. Fold in the chopped spinach and cottage cheese gently to keep the batter light.
4. Heat a non-stick skillet over medium heat and add the olive oil.
5. Pour 1/4 cup of batter for each pancake onto the skillet. Cook for 2-3 minutes until bubbles form on the surface.
6. Flip the pancakes carefully and cook for another 2-3 minutes until golden brown.
7. Tip: Keep the heat medium to avoid burning. The pancakes should be golden, not dark.
8. Tip: Let the batter rest for 5 minutes before cooking to allow the flour to hydrate.
9. Tip: Serve immediately for the best texture, as they tend to soften over time.

Perfectly fluffy with a slight tang from the cottage cheese, these pancakes are a delight. Try them with a dollop of sour cream or a drizzle of honey for an extra treat.

Whole Wheat Pumpkin Pancakes

Mornings just got better with these fluffy whole wheat pumpkin pancakes. You’ll love how the warm spices and pumpkin puree make them taste like fall in every bite.

Ingredients

• 1 cup whole wheat flour
• 1 tbsp baking powder
• 1/2 tsp salt
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1 cup milk
• 1/2 cup pumpkin puree
• 1 large egg
• 2 tbsp maple syrup
• 1 tbsp vegetable oil

Instructions

1. In a large bowl, whisk together 1 cup whole wheat flour, 1 tbsp baking powder, 1/2 tsp salt, 1 tsp ground cinnamon, and 1/2 tsp ground nutmeg.
2. In another bowl, mix 1 cup milk, 1/2 cup pumpkin puree, 1 large egg, 2 tbsp maple syrup, and 1 tbsp vegetable oil until smooth.
3. Pour the wet ingredients into the dry ingredients and stir until just combined. Tip: Don’t overmix to keep the pancakes fluffy.
4. Heat a non-stick skillet over medium heat and lightly grease it with oil or butter.
5. Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
6. Flip the pancakes and cook for another 1-2 minutes until golden brown. Tip: Adjust the heat if the pancakes are browning too quickly.
7. Repeat with the remaining batter. Tip: Keep cooked pancakes warm in a 200°F oven while you finish the batch.

Kind of amazing how these pancakes turn out so tender and packed with flavor. Serve them stacked high with a drizzle of maple syrup and a sprinkle of pecans for extra crunch.

Apple Cinnamon Quinoa Pancakes

Waking up to the aroma of apple cinnamon quinoa pancakes is like a hug for your soul. You’ll love how these pancakes pack a nutritious punch without skimping on flavor, perfect for a cozy morning in.

Ingredients

• 1 cup quinoa flour
• 1 tbsp baking powder
• 1/2 tsp cinnamon
• 1/4 tsp salt
• 1 cup almond milk
• 1 egg
• 2 tbsp maple syrup
• 1/2 cup grated apple
• 1 tbsp coconut oil, for cooking

Instructions

1. In a large bowl, whisk together quinoa flour, baking powder, cinnamon, and salt.
2. In another bowl, mix almond milk, egg, and maple syrup until well combined.
3. Pour the wet ingredients into the dry ingredients, stirring until just combined. Fold in the grated apple.
4. Heat a non-stick skillet over medium heat and add coconut oil.
5. Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface, about 2-3 minutes.
6. Flip the pancakes and cook for another 2 minutes, or until golden brown.
7. Repeat with the remaining batter, adding more coconut oil to the skillet as needed.

Out of the skillet, these pancakes are fluffy with a slight crunch from the quinoa, and the apple cinnamon combo is a match made in heaven. Try topping them with a dollop of Greek yogurt and a drizzle of honey for an extra treat.

Chocolate Avocado Pancakes

Who knew that blending avocado into your pancake batter could turn your breakfast into a creamy, dreamy delight? These Chocolate Avocado Pancakes are the perfect twist on your morning routine, offering a rich flavor and a boost of healthy fats to start your day right.

Ingredients

• 1 cup all-purpose flour
• 2 tbsp cocoa powder
• 1 tbsp sugar
• 1 tsp baking powder
• 1/2 tsp salt
• 1 ripe avocado
• 1 cup milk
• 1 large egg
• 1 tbsp vegetable oil
• 1/2 tsp vanilla extract

Instructions

1. In a large bowl, whisk together 1 cup all-purpose flour, 2 tbsp cocoa powder, 1 tbsp sugar, 1 tsp baking powder, and 1/2 tsp salt.
2. In a separate bowl, mash 1 ripe avocado until smooth. Tip: A fork works best for getting rid of lumps.
3. To the avocado, add 1 cup milk, 1 large egg, 1 tbsp vegetable oil, and 1/2 tsp vanilla extract. Whisk until well combined.
4. Pour the wet ingredients into the dry ingredients. Stir just until combined; overmixing can make the pancakes tough.
5. Heat a non-stick skillet over medium heat (about 350°F). Tip: Test the heat by sprinkling a few drops of water—if they dance, it’s ready.
6. Pour 1/4 cup batter for each pancake onto the skillet. Cook until bubbles form on the surface, about 2-3 minutes.
7. Flip the pancakes and cook for another 1-2 minutes, until golden brown. Tip: Keep cooked pancakes warm in a 200°F oven while you finish the batch.

These pancakes come out incredibly fluffy with a subtle richness from the avocado. Drizzle with maple syrup and a sprinkle of sea salt for a sweet and salty finish that’ll have you reaching for seconds.

Sweet Potato Pancakes

Oh, you’re going to love these sweet potato pancakes. They’re the perfect blend of sweet and savory, and just the thing to spice up your breakfast routine.

Ingredients

• 1 cup mashed sweet potatoes
• 1 cup all-purpose flour
• 2 tbsp sugar
• 1 tsp baking powder
• 1/2 tsp salt
• 1 egg
• 3/4 cup milk
• 2 tbsp melted butter
• 1/2 tsp vanilla extract

Instructions

1. In a large bowl, whisk together the mashed sweet potatoes, egg, milk, melted butter, and vanilla extract until smooth.
2. In another bowl, mix the flour, sugar, baking powder, and salt.
3. Gradually add the dry ingredients to the wet ingredients, stirring just until combined. Tip: Overmixing can make the pancakes tough.
4. Heat a non-stick skillet over medium heat and lightly grease it with butter or cooking spray.
5. Pour 1/4 cup of batter onto the skillet for each pancake. Tip: Wait until bubbles form on the surface before flipping to ensure they’re cooked through.
6. Cook for 2-3 minutes on each side, or until golden brown. Tip: Keep the pancakes warm in a low oven (200°F) while you finish the batch.

Expect these pancakes to be wonderfully fluffy with a hint of sweetness from the potatoes. Serve them with a drizzle of maple syrup and a sprinkle of pecans for an extra crunch.

Coconut Flour Pancakes with Chia Seeds

Let’s dive into making some fluffy, nutrient-packed pancakes that’ll kickstart your morning with a tropical twist. These coconut flour pancakes with chia seeds are not just delicious but also gluten-free and packed with fiber.

Ingredients

• 1/2 cup coconut flour
• 1/4 cup chia seeds
• 4 large eggs
• 1 cup almond milk
• 1 tbsp honey
• 1 tsp vanilla extract
• 1/2 tsp baking powder
• 1/4 tsp salt
• 2 tbsp coconut oil, for cooking

Instructions

1. In a large bowl, whisk together the coconut flour, chia seeds, baking powder, and salt.
2. In another bowl, beat the eggs, then mix in the almond milk, honey, and vanilla extract.
3. Pour the wet ingredients into the dry ingredients. Stir until just combined. Let the batter sit for 5 minutes to thicken.
4. Heat a non-stick skillet over medium heat and add 1/2 tbsp of coconut oil.
5. Pour 1/4 cup of batter for each pancake onto the skillet. Cook for 2-3 minutes until bubbles form on the surface.
6. Flip the pancakes and cook for another 2-3 minutes until golden brown.
7. Repeat with the remaining batter, adding more coconut oil to the skillet as needed.

Craving something sweet yet wholesome? These pancakes are delightfully light with a subtle coconut flavor and a satisfying crunch from the chia seeds. Serve them stacked high with a drizzle of maple syrup and fresh berries for a breakfast that feels like a treat.

Protein Pancakes with Greek Yogurt

Hey, you’re going to love these protein-packed pancakes that are as fluffy as they are nutritious. Perfect for a quick breakfast or a post-workout snack, they’re easy to whip up with ingredients you probably already have.

Ingredients

• 1 cup all-purpose flour
• 1 scoop vanilla protein powder
• 1 tsp baking powder
• 1/2 tsp salt
• 1 cup Greek yogurt
• 1/2 cup milk
• 1 large egg
• 1 tbsp honey
• 1 tsp vanilla extract
• 1 tbsp unsalted butter, for cooking

Instructions

1. In a large bowl, whisk together 1 cup all-purpose flour, 1 scoop vanilla protein powder, 1 tsp baking powder, and 1/2 tsp salt.
2. In another bowl, mix 1 cup Greek yogurt, 1/2 cup milk, 1 large egg, 1 tbsp honey, and 1 tsp vanilla extract until smooth.
3. Pour the wet ingredients into the dry ingredients and stir until just combined. Let the batter sit for 5 minutes to thicken.
4. Heat a non-stick skillet over medium heat and add 1 tbsp unsalted butter, swirling to coat the pan.
5. Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
6. Flip the pancakes and cook for another 1-2 minutes until golden brown and cooked through.
7. Tip: Don’t overmix the batter to keep the pancakes fluffy. Tip: Adjust the heat if the pancakes are browning too quickly. Tip: Keep cooked pancakes warm in a 200°F oven while you finish the batch.

Craving something sweet yet healthy? These pancakes are delightfully tender with a slight tang from the Greek yogurt. Serve them stacked high with fresh berries and a drizzle of maple syrup for an extra treat.

Flaxseed Pancakes with Berries

Looking for a breakfast that’s both nutritious and delicious? These flaxseed pancakes with berries are your go-to. They’re easy to whip up and packed with flavors that’ll make your morning brighter.

Ingredients

• 1 cup all-purpose flour
• 2 tbsp flaxseed meal
• 1 tbsp sugar
• 1 tsp baking powder
• 1/2 tsp salt
• 1 cup milk
• 1 large egg
• 2 tbsp melted butter
• 1 cup mixed berries

Instructions

1. In a large bowl, whisk together 1 cup all-purpose flour, 2 tbsp flaxseed meal, 1 tbsp sugar, 1 tsp baking powder, and 1/2 tsp salt.
2. In another bowl, beat 1 large egg, then mix in 1 cup milk and 2 tbsp melted butter.
3. Pour the wet ingredients into the dry ingredients. Stir until just combined; a few lumps are okay. Tip: Overmixing makes pancakes tough.
4. Heat a non-stick skillet over medium heat. Pour 1/4 cup batter for each pancake.
5. Cook until bubbles form on the surface and edges look set, about 2-3 minutes. Tip: Wait for bubbles before flipping for perfect pancakes.
6. Flip and cook until golden brown, about 1-2 minutes more.
7. Repeat with remaining batter. Tip: Keep cooked pancakes warm in a 200°F oven.
8. Serve pancakes topped with 1 cup mixed berries.

Craving something sweet yet wholesome? These pancakes are fluffy with a slight nuttiness from flaxseed, balanced by the fresh burst of berries. Try drizzling with honey or a dollop of yogurt for extra delight.

Zucchini Pancakes

Perfect for using up that summer zucchini bounty, these zucchini pancakes are a breeze to make and packed with flavor. You’ll love how they crisp up on the outside while staying tender inside.

Ingredients

• 2 cups grated zucchini
• 1/2 cup all-purpose flour
• 1/4 cup grated Parmesan cheese
• 1 large egg
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp vegetable oil for frying

Instructions

1. Place the grated zucchini in a clean kitchen towel and squeeze out as much moisture as possible. This step is crucial for crispy pancakes.
2. In a large bowl, combine the zucchini, flour, Parmesan, egg, olive oil, salt, and pepper. Mix until just combined; overmixing can make the pancakes tough.
3. Heat the vegetable oil in a large skillet over medium heat until shimmering. A drop of batter should sizzle upon contact.
4. Drop 1/4 cup portions of the batter into the skillet, flattening slightly with the back of a spoon. Cook for 3-4 minutes per side, until golden brown and crispy.
5. Transfer the cooked pancakes to a paper towel-lined plate to drain any excess oil. Repeat with the remaining batter, adding more oil to the skillet as needed.

Here’s the best part: these pancakes are incredibly versatile. Serve them with a dollop of sour cream or applesauce for a delightful contrast, or enjoy them straight off the skillet for a quick snack.

Buckwheat Pancakes with Honey

Oh, you’re going to love these buckwheat pancakes with honey. They’re the perfect blend of nutty and sweet, and just the thing for a lazy weekend morning.

Ingredients

• 1 cup buckwheat flour
• 1 tbsp sugar
• 1 tsp baking powder
• 1/2 tsp salt
• 1 cup milk
• 1 large egg
• 2 tbsp melted butter
• 1 tbsp honey

Instructions

1. In a large bowl, whisk together 1 cup buckwheat flour, 1 tbsp sugar, 1 tsp baking powder, and 1/2 tsp salt.
2. In another bowl, beat 1 large egg, then mix in 1 cup milk and 2 tbsp melted butter.
3. Pour the wet ingredients into the dry ingredients and stir until just combined. Tip: Don’t overmix to keep the pancakes fluffy.
4. Heat a non-stick skillet over medium heat and lightly grease it with butter.
5. Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface, about 2-3 minutes. Tip: Wait for the bubbles to pop and leave small holes before flipping.
6. Flip the pancakes and cook for another 1-2 minutes until golden brown. Tip: Adjust the heat if the pancakes are browning too quickly.
7. Drizzle 1 tbsp honey over the stack of pancakes before serving.

Craving something different? These pancakes have a hearty texture from the buckwheat and a subtle sweetness from the honey. Try topping them with fresh berries or a dollop of Greek yogurt for an extra treat.

Carrot Cake Pancakes

Oh, you’re going to love these carrot cake pancakes—they’re like having dessert for breakfast but totally acceptable because, well, carrots. Fluffy, spiced, and topped with a creamy glaze, they’re a cozy morning treat that feels special without any fuss.

Ingredients

• 1 cup all-purpose flour
• 1 tbsp baking powder
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp salt
• 1 cup milk
• 1 large egg
• 2 tbsp melted butter
• 2 tbsp brown sugar
• 1 tsp vanilla extract
• 1 cup grated carrots
• 1/4 cup chopped walnuts
• 1/2 cup cream cheese
• 2 tbsp maple syrup
• 1 tbsp milk

Instructions

1. In a large bowl, whisk together 1 cup all-purpose flour, 1 tbsp baking powder, 1 tsp ground cinnamon, 1/4 tsp ground nutmeg, and 1/4 tsp salt.
2. In another bowl, mix 1 cup milk, 1 large egg, 2 tbsp melted butter, 2 tbsp brown sugar, and 1 tsp vanilla extract until smooth.
3. Pour the wet ingredients into the dry ingredients and stir until just combined. Tip: Don’t overmix to keep the pancakes fluffy.
4. Fold in 1 cup grated carrots and 1/4 cup chopped walnuts.
5. Heat a non-stick skillet over medium heat and lightly grease it. Pour 1/4 cup batter for each pancake.
6. Cook for 2-3 minutes until bubbles form on the surface, then flip and cook for another 1-2 minutes until golden. Tip: Keep the heat medium to avoid burning.
7. Repeat with the remaining batter.
8. For the glaze, whisk together 1/2 cup cream cheese, 2 tbsp maple syrup, and 1 tbsp milk until smooth. Tip: If the glaze is too thick, add a little more milk.
9. Drizzle the glaze over the warm pancakes.

Now, these pancakes are wonderfully moist with a hint of spice and crunch from the walnuts. Serve them stacked high with extra glaze on the side for dipping, and maybe even a sprinkle of extra walnuts for good measure.

Oatmeal Pancakes with Peanut Butter

Feeling like you need a breakfast that’s both hearty and a little indulgent? These oatmeal pancakes with peanut butter are your answer. They’re easy to whip up and packed with flavors that’ll keep you satisfied till lunch.

Ingredients

• 1 cup rolled oats
• 1 cup all-purpose flour
• 2 tbsp sugar
• 1 tsp baking powder
• 1/2 tsp salt
• 1 cup milk
• 1 large egg
• 2 tbsp peanut butter
• 1 tbsp vegetable oil

Instructions

1. In a large bowl, mix 1 cup rolled oats, 1 cup all-purpose flour, 2 tbsp sugar, 1 tsp baking powder, and 1/2 tsp salt.
2. In another bowl, whisk together 1 cup milk, 1 large egg, and 2 tbsp peanut butter until smooth.
3. Pour the wet ingredients into the dry ingredients. Stir until just combined. Let the batter sit for 5 minutes to thicken.
4. Heat 1 tbsp vegetable oil in a non-stick skillet over medium heat (350°F).
5. Pour 1/4 cup of batter for each pancake onto the skillet. Cook until bubbles form on the surface, about 2 minutes.
6. Flip the pancakes and cook for another 1-2 minutes until golden brown.
7. Repeat with the remaining batter, adding more oil to the skillet as needed.

Craving something extra? Drizzle with maple syrup or top with banana slices for a sweet twist. The pancakes are fluffy with a slight chew from the oats, and the peanut butter adds a rich, nutty depth.

Gluten-Free Pancakes with Almond Milk

Kickstart your morning with these fluffy, gluten-free pancakes that are surprisingly easy to whip up. You’ll love how the almond milk adds a subtle nuttiness, making them a hit for anyone, gluten-free or not.

Ingredients

• 1 cup gluten-free flour blend
• 2 tbsp sugar
• 1 tsp baking powder
• 1/2 tsp salt
• 1 cup almond milk
• 1 large egg
• 2 tbsp melted butter
• 1 tsp vanilla extract

Instructions

1. In a large bowl, whisk together 1 cup gluten-free flour blend, 2 tbsp sugar, 1 tsp baking powder, and 1/2 tsp salt.
2. In another bowl, beat 1 large egg, then mix in 1 cup almond milk, 2 tbsp melted butter, and 1 tsp vanilla extract.
3. Pour the wet ingredients into the dry ingredients and stir until just combined. Let the batter sit for 5 minutes to thicken slightly.
4. Heat a non-stick skillet over medium heat (350°F) and lightly grease with butter or oil.
5. Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
6. Flip the pancakes and cook for another 1-2 minutes until golden brown.
7. Repeat with the remaining batter, greasing the skillet as needed.

Now, these pancakes come out light and airy with a delightful crisp edge. Try stacking them high with fresh berries and a drizzle of maple syrup for an extra special touch.

Pumpkin Spice Pancakes with Walnuts

So, you’re craving something cozy and autumnal for breakfast? These pumpkin spice pancakes with walnuts are your ticket to a flavorful morning. They’re fluffy, spiced just right, and packed with crunchy walnuts for that perfect texture.

Ingredients

• 1 cup all-purpose flour
• 2 tbsp sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 tsp pumpkin pie spice
• 3/4 cup milk
• 1/2 cup pumpkin puree
• 1 large egg
• 2 tbsp melted butter
• 1/2 cup chopped walnuts

Instructions

1. In a large bowl, whisk together 1 cup all-purpose flour, 2 tbsp sugar, 1 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp salt, and 1 tsp pumpkin pie spice.
2. In another bowl, mix 3/4 cup milk, 1/2 cup pumpkin puree, 1 large egg, and 2 tbsp melted butter until smooth.
3. Pour the wet ingredients into the dry ingredients and stir until just combined. Tip: Overmixing can make the pancakes tough.
4. Gently fold in 1/2 cup chopped walnuts.
5. Heat a non-stick skillet over medium heat and lightly grease it with butter or cooking spray.
6. Pour 1/4 cup of batter for each pancake onto the skillet. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
7. Flip the pancakes and cook for another 1-2 minutes until golden brown. Tip: Adjust the heat if the pancakes are browning too quickly.
8. Serve warm with maple syrup and extra walnuts on top. Tip: For an extra indulgent touch, add a dollop of whipped cream.

These pancakes are wonderfully moist with a hint of spice and a satisfying crunch from the walnuts. Try stacking them high with layers of syrup and walnuts for a show-stopping breakfast plate.

Chickpea Flour Pancakes

Let’s talk about chickpea flour pancakes—a game-changer for your breakfast routine. They’re gluten-free, packed with protein, and surprisingly easy to whip up.

Ingredients

• 1 cup chickpea flour
• 1 cup water
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp turmeric
• 1/4 tsp cumin
• 1 tbsp chopped cilantro

Instructions

1. In a large bowl, whisk together 1 cup chickpea flour, 1 cup water, 1/2 tsp salt, 1/4 tsp turmeric, and 1/4 tsp cumin until smooth. Let the batter rest for 10 minutes to thicken.
2. Heat 1 tbsp olive oil in a non-stick skillet over medium heat. Tip: The skillet is ready when a drop of water sizzles.
3. Pour 1/4 cup of batter into the skillet, swirling to form a thin pancake. Cook for 2-3 minutes until edges lift easily.
4. Flip the pancake and cook for another 2 minutes until golden brown. Tip: Use a wide spatula for easy flipping.
5. Transfer to a plate and repeat with remaining batter. Tip: Keep pancakes warm in a low oven.
6. Sprinkle with 1 tbsp chopped cilantro before serving.

Fluffy yet sturdy, these pancakes have a nutty flavor that pairs well with avocado or a drizzle of hot sauce. Try stacking them with your favorite toppings for a hearty breakfast.

Rice Flour Pancakes with Coconut

Unbelievably light and fluffy, these rice flour pancakes with coconut are your new go-to breakfast. They’re gluten-free, subtly sweet, and have a delightful texture that’ll make you forget all about traditional pancakes.

Ingredients

• 1 cup rice flour
• 1/4 cup shredded coconut
• 1 tbsp sugar
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1 cup coconut milk
• 1 egg
• 1 tbsp coconut oil, melted

Instructions

1. In a large bowl, whisk together 1 cup rice flour, 1/4 cup shredded coconut, 1 tbsp sugar, 1/2 tsp baking powder, and 1/4 tsp salt.
2. In another bowl, beat 1 egg, then mix in 1 cup coconut milk and 1 tbsp melted coconut oil.
3. Pour the wet ingredients into the dry ingredients. Stir until just combined; a few lumps are okay. Tip: Overmixing can make the pancakes tough.
4. Heat a non-stick skillet over medium heat (350°F). Lightly grease with coconut oil.
5. Pour 1/4 cup batter for each pancake. Cook until bubbles form on the surface and edges look set, about 2 minutes. Tip: Wait for bubbles to ensure they’re ready to flip.
6. Flip and cook for another 1-2 minutes until golden brown. Tip: Keep pancakes warm in a 200°F oven while you finish the batch.

Light, with a hint of coconut in every bite, these pancakes are perfect with a drizzle of honey or fresh fruit on top. The edges crisp up nicely, while the inside stays tender and moist.

Low-Carb Pancakes with Stevia

Breakfast just got a whole lot easier with these fluffy low-carb pancakes sweetened with stevia. You won’t miss the sugar or the carbs, promise.

Ingredients

• 1 cup almond flour
• 2 tbsp coconut flour
• 1 tsp baking powder
• 1/4 tsp salt
• 2 eggs
• 1/4 cup unsweetened almond milk
• 1 tbsp melted coconut oil
• 1/2 tsp vanilla extract
• 1/4 tsp stevia powder

Instructions

1. In a large bowl, whisk together 1 cup almond flour, 2 tbsp coconut flour, 1 tsp baking powder, and 1/4 tsp salt.
2. In another bowl, beat 2 eggs, then mix in 1/4 cup unsweetened almond milk, 1 tbsp melted coconut oil, 1/2 tsp vanilla extract, and 1/4 tsp stevia powder.
3. Pour the wet ingredients into the dry ingredients and stir until just combined. Let the batter sit for 5 minutes to thicken.
4. Heat a non-stick skillet over medium heat (350°F) and lightly grease with coconut oil.
5. Pour 1/4 cup of batter onto the skillet for each pancake. Cook for 2-3 minutes until bubbles form on the surface.
6. Flip the pancakes and cook for another 1-2 minutes until golden brown.
7. Tip: Keep the heat medium to avoid burning. Tip: Don’t overmix the batter to keep the pancakes fluffy. Tip: Use a measuring cup for evenly sized pancakes.

You’ll love how these pancakes are light yet satisfying, with a subtle sweetness that pairs perfectly with fresh berries or a drizzle of sugar-free syrup. Yet, they’re versatile enough to enjoy with savory toppings too.

Vegan Pancakes with Flax Egg

Just when you thought pancakes couldn’t get any better, here comes a vegan version that’s fluffy, delicious, and easy to whip up. You’ll love how the flax egg adds a nutritious twist without compromising on taste.

Ingredients

• 1 cup all-purpose flour
• 2 tbsp sugar
• 1 tbsp baking powder
• 1/4 tsp salt
• 1 cup almond milk
• 1 tbsp vegetable oil
• 1 tbsp flaxseed meal
• 3 tbsp water

Instructions

1. In a small bowl, mix 1 tbsp flaxseed meal with 3 tbsp water. Let it sit for 5 minutes to thicken.
2. In a large bowl, whisk together 1 cup all-purpose flour, 2 tbsp sugar, 1 tbsp baking powder, and 1/4 tsp salt.
3. Add 1 cup almond milk and 1 tbsp vegetable oil to the flax mixture. Stir well.
4. Pour the wet ingredients into the dry ingredients. Stir until just combined; a few lumps are okay.
5. Heat a non-stick skillet over medium heat. Wait until a drop of water sizzles to test the heat.
6. Pour 1/4 cup batter onto the skillet for each pancake. Cook until bubbles form on the surface, about 2 minutes.
7. Flip the pancake and cook for another 1-2 minutes, until golden brown.
8. Repeat with the remaining batter, adjusting the heat as needed to prevent burning.

Warm, fluffy, and slightly nutty from the flax, these pancakes are perfect with maple syrup and fresh berries. Try stacking them high with layers of banana slices for an extra treat.

Spelt Flour Pancakes with Maple Syrup

Absolutely nothing beats the cozy comfort of homemade pancakes, especially when they’re made with wholesome spelt flour and drizzled with pure maple syrup. You’ll love how these come together with simple ingredients for a breakfast that feels both nourishing and indulgent.

Ingredients

• 1 cup spelt flour
• 1 tbsp sugar
• 1 tsp baking powder
• 1/2 tsp salt
• 1 cup milk
• 1 large egg
• 2 tbsp melted butter
• 1 tsp vanilla extract
• Maple syrup for serving

Instructions

1. In a large bowl, whisk together 1 cup spelt flour, 1 tbsp sugar, 1 tsp baking powder, and 1/2 tsp salt.
2. In another bowl, beat 1 large egg, then mix in 1 cup milk, 2 tbsp melted butter, and 1 tsp vanilla extract.
3. Pour the wet ingredients into the dry ingredients and stir until just combined. Tip: Don’t overmix; a few lumps are okay for fluffier pancakes.
4. Heat a non-stick skillet over medium heat and lightly grease it with butter or oil.
5. Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
6. Flip the pancakes and cook for another 1-2 minutes until golden brown. Tip: Adjust the heat if the pancakes are browning too quickly.
7. Serve warm with maple syrup. Tip: For an extra touch, add a sprinkle of cinnamon or fresh berries on top.

Kind of magical how these spelt flour pancakes turn out—light yet hearty, with a subtly nutty flavor that pairs perfectly with the sweetness of maple syrup. Try stacking them high with a dollop of yogurt and a handful of toasted nuts for a delightful twist.

Cornmeal Pancakes with Blueberries

Just imagine waking up to the aroma of golden, fluffy pancakes with bursts of juicy blueberries in every bite. You’re in for a treat with these cornmeal pancakes that bring a delightful twist to your breakfast table.

Ingredients

• 1 cup all-purpose flour
• 1 cup cornmeal
• 2 tbsp sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 cup buttermilk
• 1 large egg
• 2 tbsp unsalted butter, melted
• 1 cup fresh blueberries

Instructions

1. In a large bowl, whisk together 1 cup all-purpose flour, 1 cup cornmeal, 2 tbsp sugar, 1 tsp baking powder, 1/2 tsp baking soda, and 1/2 tsp salt.
2. In another bowl, beat 1 large egg, then mix in 1 cup buttermilk and 2 tbsp melted unsalted butter.
3. Pour the wet ingredients into the dry ingredients and stir until just combined. Tip: Overmixing can make the pancakes tough.
4. Gently fold in 1 cup fresh blueberries. Tip: Tossing the blueberries in a little flour before adding can prevent them from sinking to the bottom.
5. Heat a non-stick skillet over medium heat and lightly grease it with butter or oil.
6. Pour 1/4 cup of batter for each pancake onto the skillet. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
7. Flip the pancakes and cook for another 1-2 minutes until golden brown. Tip: Keep the cooked pancakes warm in a 200°F oven while you finish the batch.

Enjoy these cornmeal pancakes with a drizzle of maple syrup or a dollop of whipped cream for an extra indulgent breakfast. The cornmeal adds a lovely crunch, while the blueberries offer a sweet, tangy contrast. Perfect for a lazy weekend morning or a special brunch with friends.

Sourdough Pancakes with Cinnamon

Unbelievably fluffy and with just the right hint of tang, these sourdough pancakes are your new weekend brunch staple. You’ll love how the cinnamon adds a warm, cozy touch to every bite.

Ingredients

• 1 cup sourdough starter, unfed
• 1 cup all-purpose flour
• 1 tbsp sugar
• 1 tsp ground cinnamon
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 large egg
• 2 tbsp melted butter
• 1/2 cup milk

Instructions

1. In a large bowl, whisk together the sourdough starter, flour, sugar, cinnamon, baking soda, and salt.
2. Add the egg, melted butter, and milk to the bowl. Stir until just combined; a few lumps are okay.
3. Heat a non-stick skillet or griddle over medium heat (350°F) and lightly grease with butter.
4. Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
5. Flip the pancakes and cook for another 1-2 minutes, until golden brown.
6. Tip: Let the batter rest for 5 minutes before cooking to allow the baking soda to activate, making the pancakes extra fluffy.
7. Tip: Keep the pancakes warm in a 200°F oven while you finish cooking the rest.
8. Tip: For even cooking, make sure your skillet is at the right temperature before adding the batter—it should sizzle lightly.

You’ll adore the light, airy texture and the perfect balance of tangy and sweet. Try stacking them high with a drizzle of maple syrup and a sprinkle of extra cinnamon for a show-stopping breakfast.

Kefir Pancakes with Lemon Zest

Breakfast just got a whole lot more exciting with these fluffy kefir pancakes, brightened up with a touch of lemon zest. They’re the perfect way to start your day with a little zing and a lot of comfort.

Ingredients

• 1 cup all-purpose flour
• 2 tbsp sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 cup kefir
• 1 large egg
• 2 tbsp unsalted butter, melted
• 1 tbsp lemon zest

Instructions

1. In a large bowl, whisk together 1 cup all-purpose flour, 2 tbsp sugar, 1 tsp baking powder, 1/2 tsp baking soda, and 1/4 tsp salt.
2. In another bowl, mix 1 cup kefir, 1 large egg, and 2 tbsp melted unsalted butter until well combined.
3. Gently fold the wet ingredients into the dry ingredients until just combined. Tip: Overmixing can lead to tough pancakes.
4. Stir in 1 tbsp lemon zest for that bright flavor.
5. Heat a non-stick skillet over medium heat and lightly grease it with butter or oil.
6. Pour 1/4 cup of batter for each pancake onto the skillet. Tip: Wait for bubbles to form on the surface before flipping to ensure they’re ready.
7. Cook for about 2-3 minutes on each side, or until golden brown. Tip: Keep the heat at medium to avoid burning.

Out of the skillet, these pancakes are irresistibly light with a subtle tang from the kefir and a refreshing hint of lemon. Serve them stacked high with a drizzle of honey or a dollop of Greek yogurt for an extra special touch.

Conclusion

Feasting on pancakes doesn’t have to mean skipping on health! Our roundup of 24 nutritious recipes proves you can enjoy fluffy, delicious pancakes that are good for you too. We’d love to hear which recipes become your morning favorites—drop us a comment below. Loved this article? Share the pancake love by pinning it on Pinterest for your friends to discover!

Bella Bacinos