11 Healthy Pancake Recipes

Have your (pan)cake, and eat it, too! Made with wholesome ingredients, these healthy pancake recipes are perfect for a fun breakfast or brunch.

healthy pancakes

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!

healthy blueberry pancakes

Blueberry Pancakes

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 in a skillet

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

If a thick slice of banana bread or pumpkin bread makes your mouth water, these healthy pancakes are the ones for you!

Healthy banana pancakes recipe

Banana Pancakes

These fluffy pancakes deliver everything you love about banana bread. They’re moist, tender, warmly spiced, and full of rich banana flavor.

Vegan pumpkin pancakes

Pumpkin Pancakes

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.

Oatmeal pancakes

Oatmeal Pancakes

Step aside, mixing bowls! In this recipe, the pancake batter comes together in the blender. That’s because it’s not made with flour. Instead, whole rolled oats create the base of these healthy pancakes.

Lemon Cornmeal Pancake recipe

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 pancakes

Vegan Pancakes

These vegan pancakes are made with a short list of pantry ingredients like whole wheat flour, almond milk, and apple cider vinegar. They’re the perfect way to satisfy a pancake craving without a last-minute trip to the store.

Vegan whole wheat banana pancakes

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.

Buckwheat pancake recipe

Buckwheat Pancakes

These whole grain pancakes are made with 100% buckwheat flour, which I love for two reasons. 1) It gives them a delicious earthy, nutty flavor. 2) It makes them totally gluten-free! Enjoy them with a drizzle of maple syrup and strawberry compote on top.

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.

Healthy almond flour pancakes

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!

Healthy Gluten Free Pancakes

Gluten-Free Pancakes

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 to guarantee that this recipe is gluten-free.

healthy pancake recipes

Get This Recipe In Your Inbox
Share your email, and we'll send it straight to your inbox. Plus, enjoy daily doses of recipe inspiration as a bonus!

Healthy Pancakes: Vegan Banana Pancakes

rate this recipe:
5 from 10 votes
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Serves 4
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 extract
  • ¾ cup + 2 tablespoons almond milk, more if needed
  • 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. 


5 from 10 votes (9 ratings without comment)

Leave a comment:

Your email address will not be published. Required fields are marked *

Rate this recipe (after making it)

  1. Karin

    5 stars
    My husband loved these! I added more almond milk and it still made thick, fluffy pancakes. I also added chopped toasted pecans and another small banana. Very good!

    • Phoebe Moore (L&L Recipe Developer)

      Hi Karin, I’m so glad they were a hit!

  2. Leigh

    Any thoughts on substitutions for making without the banana?

    Looking forward to trying these, thanks!!

    • Jeanine Donofrio

      Hi Leigh, the banana is part of the structure – I’d try one of the other pancake recipes listed here instead!

  3. Sabrina from newkitchenlife.com

    thank you, one of the most favorite things I miss when skipping the kind of carbs that come from all purpose flour, but I’m unsure about the best ratios for almond flour and similar swap ingredients, so I appreciate these pancake recipes

A food blog with fresh, zesty recipes.
Photograph of Jeanine Donofrio and Jack Mathews in their kitchen

Hello, we're Jeanine and Jack.

We love to eat, travel, cook, and eat some more! We create & photograph vegetarian recipes from our home in Chicago, while our shiba pups eat the kale stems that fall on the kitchen floor.