What are the healthiest pancakes to eat?

Top 20 healthy pancake recipes Banana oat pancakes. Buckwheat crêpe madames. Easy pancakes. Spinach & tuna pancakes. Coconut & banana pancakes. Keto pancakes. Easy protein pancakes. Spinach crespolini. More items...

What is the healthiest flour to use for pancakes?

To make healthy pancakes, use whole-wheat or another whole-grain (cornmeal, oats or buckwheat) flour instead. Whole-wheat flour has 16 grams of fiber per cup compared to 3 grams of fiber in white flour.

Which pancake syrup is the healthiest?

No matter if it is light and delicate or dark and robust, 100% pure maple syrup is the healthy all-natural choice.

Can you eat pancakes and be healthy?

First, you can make them with whole grains, like whole-wheat flour, which will add heart-healthy filling fiber . You can also add healthy toppings, like yogurt, nuts and fruit, to boost protein, vitamins and fiber to transform pancakes into a nutritious breakfast that will help you stay full through the morning.

Is it better to make pancakes with milk or water?

Can I Use Water Instead of Milk in Pancakes? Milk adds both flavor and texture to pancake batter , so if you are looking to make pancakes without milk, a simple swap to water doesn't always do the trick. For pancakes made without milk, you'll want to add some flavor through melted butter and vanilla extract.

What makes restaurant pancakes taste so good?

Restaurants tend to use real, farm-fresh eggs and real milk when making their pancakes, which as you might guess, adds to a richer, higher-quality eating experience.

What makes pancakes unhealthy?

Are pancakes healthy? Pancakes are made from these main ingredients: eggs, butter, milk, and flour. Traditional pancakes, like the ones you order at your favorite diner, consist of mostly empty calories without many nutrients .

What oil is best for pancakes?

"This also allows the pancakes to get an even color and cook all the way through without burning." The key is to use an oil with a neutral flavor, like vegetable oil , and use it sparingly, so the pancakes maintain a nice texture and aren't too hard on either side.

Should you let pancake batter rest in the fridge?

A – If you are going to let your batter rest, leave it for at least 30 minutes in the fridge . If you've got time, leave it for longer – even overnight in the fridge. Some say that there is no point in letting the batter rest and there's certainly no harm in using it straight away. Go ahead if you're in a rush.

Are store-bought pancakes healthy?

Tip. Pancakes definitely aren't the healthiest breakfast option available, due largely to their fat, salt and sodium content . But with some planning, you may be able to include them as an occasional breakfast treat in your nutrition plan.

Are protein pancakes healthier than regular pancakes?

This is because protein pancakes tend to be made with healthier ingredients , such as protein powder, oats, and egg whites. In contrast, regular pancakes are often made with refined flour, sugar, and butter. As a result, protein pancakes tend to be lower in calories and fat, and higher in protein and fiber.

Are whole wheat pancakes healthier than regular pancakes?

The first thing you should know about whole wheat pancakes is that they tend to be healthier than traditional pancakes made with white flour . How might this be, you ask? It all has to do with the difference in grain within the mix. Wheat pancake mixes are good sources of carbohydrates.

Can I eat pancakes while trying to lose weight?

However, it does not mean that pancakes are off-limits for those wanting to shed some pounds . In order to effectively use pancakes in a weight loss plan, and to get the most out of them, it's important to make sure that you are consuming healthy pancakes made with minimal processed ingredients and healthier sugars.

Healthy Pancakes - The Best Easy Healthy Pancake Recipe! (2024)

These Healthy Pancakes are the best! These whole wheat pancakes are quick to make using simple, wholesome ingredients. They are deliciously fluffy and perfect for a weekend breakfast!

I originally shared this pancake recipe over four years ago and my family has been making these healthy pancakes ever since! These pancakes are still one of our very favorite breakfast recipes. They have become a reader favorite with many glowing reviews, too!

This is my best easy healthy pancake recipe. These whole wheat pancakes have the perfect fluffy texture and crave-worthy flavor. They are especially delicious served with a drizzle of maple syrup and some fresh fruit.

I have tested this recipe many, many times, with all sorts of adaptations. In the end, the simplest recipe is the one my family likes best.

These healthy pancakes don’t require any fancy ingredients, and you can mix up the batter in just five minutes. My daughter has been making these homemade pancakes for our family since she was 9 years old – the recipe is that easy!

Every weekend we make a big breakfast, and we alternate between these healthy pancakes, my best Buttermilk Pancakes and our favorite light and crispy Waffle Recipe. If you love pancakes, you’ll also enjoy my Greek Yogurt Pancakes and these Healthy Pancake Recipes.

Are Pancakes Healthy?

When you make them with wholesome ingredients, pancakes can be a healthy breakfast option.

These healthy pancakes are made with whole wheat flour, which has fiber to keep you full. They won’t spike your blood sugar the way that pancakes made from all-purpose flour might. I use white whole wheat flour because we prefer the lighter texture compared to regular whole wheat flour.

I tested this recipe with varying amounts of melted butter. I found that you can get away with just 2 tablespoons of butter in the whole batch and still have great-tasting pancakes. Adding unsweetened applesauce to the batter allows us to use less butter and sugar in these whole wheat pancakes.

How to Make Healthy Pancakes

Here’s an overview of the steps to making this pancake recipe. Find the full recipe with ingredient amounts and instructions in the recipe card below.

Whisk together the dry ingredients: white whole wheat flour, baking powder, baking soda and salt.
In another bowl, whisk together the wet ingredients: eggs, applesauce, milk, honey and vanilla.
Whisk melted butter into the wet ingredients.
Combine wet and dry ingredients and mix until just combined. The batter may be a little lumpy.
Cook the pancakes on a hot griddle or skillet. You’ll know the pancakes are ready to flip to cook on the second side when bubbles form on the top and the first side is lightly golden brown.

How to Freeze and Reheat

Pancakes freeze and reheat wonderfully for quick meals later on. To freeze pancakes, first let them cool completely on a wire rack. Once cool, wrap them airtight in a zip-top bag or other container. Freeze for up to 3 months.

Tips for making this Pancake Recipe:

The pancake batter will be thick. Resist adding extra milk, as that will create thinner pancakes. For light and fluffy pancakes, you need a thick batter.
Don’t over-mix the pancake batter when you combine the wet and dry ingredients, or your pancakes may turn out flat or dense instead of light and fluffy.
I recommend using white whole wheat flour in these pancakes. White whole wheat is made from a different kind of wheat berry and has a lighter color and a more mild, sweeter flavor than regular whole wheat. You can also use all-purpose flour.
The applesauce is important in this recipe. It helps to flavor and sweeten the pancakes, and gives them the best texture. I’ve tried substituting Greek yogurt for the applesauce and the pancakes did not taste as good. If you need a substitute for the applesauce, I recommend using mashed banana.
You can add 1/2 teaspoon of ground cinnamon to the batter for extra flavor.
My trick to deciding when pancakes are cooked through on the second side (besides a golden color) is to lift them up with a spatula and feel how heavy they are. The pancakes feel lighter when they are cooked through.

5 from 31 ratings