Healthy Pancake Recipe

A stack of healthy pancakes with strawberries, whipped cream and powdered sugar.

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.

Course Breakfast, Pantry

Cuisine American

Prep Time 5

Cook Time 15

Total Time 20

Servings (1 pancake each)

Calories 120kcal

Author Meggan Hill

Equipment

Electric Griddle (Perfect for when you don't have room on the stovetop)
Frying Pan
Pancake Dispenser (I tested out this one from Norpro and LOVE it!)

Ingredients

For the dry pancake mix:

3 cups whole wheat flour (see note 1)
1 cup all-purpose flour
1/2 cup of any or all of the following: wheat germ and/or powdered milk, corn meal, bran
1/4 cup of any or all of the following: buckwheat flour and/or potato flour, oat flour, coconut flour

For the pancakes:

3/4 cup dry pancake mix
1/2 cup milk
1 egg
1 teaspoon baking powder
1 teaspoon olive oil
water as needed

For serving:

butter and maple syrup or whipped cream and strawberries

US Customary - Metric

Instructions

To make the dry pancake mix:

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.

To make the pancakes:

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.
Preheat a large skillet over medium-high heat. Add pancake batter 1/4 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.
Flip and continue cooking until the second side is browned and the pancake is cooked through, about 2 to 3 minutes longer.
Transfer to a plate and repeat with remaining batter. Serve with butter and maple syrup or strawberries and whipped cream.

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.
Yield: The dry mix yield depends on how many different dry ingredients you add and in which amounts. Making pancakes with 3/4 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.

Nutrition