Homemade Healthy Pancake Recipe (2024)

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If you’re looking for wholesome breakfast ideas, keep a batch of this homemade Healthy Pancake Recipe mix in the pantry. Whenever the mood strikes, mix up batter for as few as 3 to 4 pancakes at a time. It’s and ideal scenario for weekday breakfast with kids or a big family brunch on the weekend.

In that everlasting battle to feed my kids more nutrient-dense food, I was looking for easy breakfast options beyond the cereal box. We do a lot of scrambled eggs with fruit on the side, but kids get antsy when it’s always the same thing.

Pancakes always felt like a weekend indulgence, but I wanted to change that. I already had this fantastic pancake mix recipe, but I needed to make it approachable for a random weekday morning.

I scaled the recipe down so it would make just 3 to 4 pancakes around 4 inches each. This is perfect for right before school; everybody gets a hot and fresh pancake! I keep the dry mix in the pantry and it only takes a minute or two to whip up the batter. I even created a handy-dandy Healthy Pancake Mix Label that you can print out and tape on your container. That way, you never have to look up how many eggs, milk, etcetera, to make pancakes.

Now, more days than not, I’m making pancakes for breakfast. Even if I cannot control what they eat at lunch, at least I know they started off the day with a full belly.

Making pancakes for the whole family on Saturday morning? Just double (or triple!) the batch and you’ll be good to go.

Recipe ingredients

Ingredient notes

• Whole wheat flour: 4 cups whole wheat pastry flour may be substituted for the 3 cups whole wheat flour + 1 cup all-purpose flour.

Step-by-step instructions

To make the dry pancake mix:

1. In a large bowl, whisk together wheat flour, all-purpose flour, and the other dry ingredients you choose. Store in an airtight container at room temperature (grab the Healthy Pancake Mix Label pictured below).

To make the pancakes:

1. In a medium bowl, add dry pancake mix, milk, eggs, baking powder, and olive oil. Whisk to combine, then thin with water to desired consistency.

2. Preheat a large skillet over medium-high heat. Add pancake batter ¼ cup at a time. Cook until the batter starts to set at the edges and the pancake is lightly browned on the skillet side, about 3 to 4 minutes.

3. Flip and continue cooking until the second side is browned and the pancake is cooked through, about 2 to 3 minutes longer.

4. Transfer to a plate and repeat with remaining batter. Serve with butter and maple syrup or strawberries and whipped cream.

Do I need a pancake dispenser?

Although a pancake dispenser isn’t completely necessary for making delicious pancakes at home, after testing a bunch, I loved how easy the Norpro Batter Dispenser made making breakfast. It has an even pour and was way less messy getting my batter into the pan, and I am now a pancake dispenser convert! You can get it for $20.66 at Amazon, and you can use it for dispensing cupcake batter and sauces, too.

Recipe tips and variations

• Yield: The dry mix yield depends on how many different dry ingredients you add and in which amounts. Making pancakes with ¾ cups dry mix plus associated ingredients yields enough batter for 3 to 4 pancakes, about 4 inches each. Double or triple the batch for large weekend batches for the whole family.
• Storage: Store leftover pancakes covered in the refrigerator for up to 4 days.
• Freezer:Arrange cooled pancakes in a single layer, not touching, on a small baking sheet or plate. Freeze until the pancakes are individually frozen, then transfer to a freezer-safe bag. Freeze up to 2 months. Reheat in the microwave or toaster from frozen (yes, you can just pop them in the toaster!).
• Oiling the skillet:If you love crispy edges on your pancakes, you’ll want to lightly grease your skillet with oil or butter before adding the batter. If using a non-stick skillet, you can skip the fat and cook the flapjacks in a dry skillet for a smooth, brown surface.
• Keep them warm:To keep pancakes warm while you’re preparing them, or to store them for an imminent brunch, preheat the oven to 200 degrees. Set a rack over a baking sheet and place in the oven, then transfer cooked pancakes to the rack until serving time.
• Mix-ins: For more fun, add fresh blueberries, strawberries, or chocolate chips to your pancakes. I usually just sprinkle mix-ins on the exposed side of a pancake while the first side cooks; that keeps it easy and ensures even distribution.
• Classic Homemade Pancakes: For standard white-flour pancakes better than anything you’d get at the diner, try my beloved Homemade Pancake Recipe. It’s ready in 20 minutes or less, and they are so good! Definitely a family and reader favorite.
• Buttermilk pancakes: Whip up a batch of tall, fluffy Buttermilk Pancakes for your next breakfast, brunch, or brinner.
• Vegan Pancakes:For a hearty plant-based breakfast, try my Vegan Pancakes made with oat milk, flax seeds, and coconut oil.
• Lemon Ricotta Pancakes:These luscious pancakes are lemon-scented, light as air, and make every day a little sunnier. Make them as-is, or add blueberries for the best breakfast ever.
• Waffles: This Healthy Pancake Mix can also be used for making waffles. Just preheat a waffle iron and proceed according to the manufacturer’s instructions.