By: Denise Bustard3 Comments
Posted: 8/13/21Updated: 8/13/21
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7 homemade pancake recipes, made with healthier ingredients including white whole wheat flour, coconut oil, and naturally sweetened with maple syrup. Tips for perfect pancakes every time, and how to meal prep pancakes!
I look forward to Pancake Sunday all week long! Today I'm sharing seven homemade pancake recipes that are meal prep friendly - so you can enjoy them any day of the week. For more meal prep friendly pancakes that are easy and healthy - check out my sheet pan protein pancakes (a reader favorite)!
Jump to:
- Reasons you'll ♡these recipes
- Ingredient notes
- Step by step directions
- FAQ
- Meal prep + storage
- 7 flavor variations
- More healthy breakfast recipes
- 7 Homemade Pancake Recipes
The whole family will love these seven delicious homemade pancake recipes! They are perfectly fluffy and delicious, yet made with healthier ingredients. Best of all, they can be made ahead and frozen, which means they are perfect for meal prep!
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Reasons you'll ♡these recipes
- each of these homemade pancake recipes can be mixed together in one bowl, which means very little clean up!
- they are meal prep friendly, so you can enjoy pancakes any day of the week.
- there is a flavor variation for everyone in this post - from bacon, to cottage cheese, classic blueberry and even zucchini chocolate chip! The base of each recipe is made with the same ingredients, to keeps things simple!
Ingredient notes
- Coconut oil - I recommend using refined coconut oil if you prefer a neutral flavor. You can swap the coconut oil for an equal amount of butter or neutral oil (avocado oil or vegetable oil) if you prefer.
- Maple syrup - maple syrup sweetens this recipe and adds a hint of caramel vanilla flavor. Go for the real deal, no fake maple syrup!
- Milk - you can use dairy or non-dairy such as almond or coconut milk.
- White wheat flour - these homemade pancake recipes use white whole wheat flour (Canadians- I pick mine up at Bulk Barn), but you can swap with 100% all purpose flour or a mixture of 50% all purpose/ 50% whole wheat if preferred. Gluten-free and other alternative flours have not been tested.
- Eggs - these pancake recipes use eggs to thicken and bind everything together. If swapping for flax eggs, note that it really does change the texture of these pancakes. You can get by with it, but they are not as amazing.
- Spray oil - spray oil makes cooking these pancakes that much easier. It's not 100% necessary, but I find that it makes for the perfect pancake and easy flipping.
Step by step directions
The process of making these homemade pancake recipes is pretty well the same for each variation. Follow these basic step by step directions, and refer to the recipe card for specific add-ins:
1. Wet ingredients - Melt coconut oil in large microwave-safe bowl. Stir in all wet ingredients, including the milk, maple syrup, vanilla extract and eggs. If the recipe variation you are following includes wet ingredients (eg ricotta, pumpkin puree or sweet potato puree), stir them in as well.
2. Dry ingredients - Stir in the dry ingredients, and fold in any extras like blueberries or lemon zest.
3. Cook - Heat a non-stick pan over medium heat. Spray with oil. Using a ¼ measuring cup to measure, cook the pancakes in a non-stick pan for approximately 2 minutes on the first side - until you see bubbles in the middle of the pancakes and the edges are dry enough to get a spatula under the pancake. Cook for about 1 minute on the second side.
FAQ
Can I change the flour out in these recipes?
These homemade pancake recipes can be made with all purpose flour or white whole wheat. 100% whole wheat flour ends up dense and gummy and is not good. Almond or coconut flour may not be subbed in these recipes. Gluten-free flour has not been tested.
Can I thin the pancakes out?
Yes! Simply stir in some dairy or non-dairy milk, 2 tablespoons at a time. Be sure you don't over-mix your batter in the process of thinning it out.
Can I bake these pancakes?
The recipe needs to be modified considerably to be baked up. See these Sheet Pan Pancakes instead!
Meal prep + storage
- fridge-cool completely before portioning out into meal prep containers. I like to portion out with some yogurt and berries (as pictured above) for easy breakfasts on the go. Refrigerate for up to 4 days.
- freezer-cool completely, then wrap individually in parchment paper. Store the portions in a larger freezer bag, meal prep container, or reusable silicone bag. Freezer for up to 3 months.
- thaw-overnight in the fridge
- reheat-reheat in toaster or heat in the microwave until warmed through. Serve with maple syrup, yogurt, or other ingredient variations mentioned in this post!
Favorite Meal Prep Containers
Our tried and true favorite meal prep containers and jars that will keep your food fresh, help you reheat it evenly, and withstand the test of time. No more wasting your money, these are the absolute best containers out there!
Keep reading
7 flavor variations
Fluffy Blueberry Pancakes
These blueberry pancakes are fluffy, mildly sweet, and made with wholesome ingredients. Bursting with juicy fresh blueberries and zesty lemon flavor, they are sure to be your new favorite pancake recipe.
Check out this recipe
Bacon Pancakes Recipe
This bacon pancakes recipe is sweet and savory and so simple to make! Made with white whole wheat flour, coconut oil, and naturally sweetened with maple syrup - this recipe is sure to become a family favorite.
Check out this recipe
Lemon Ricotta Pancakes
Lemon ricotta pancakes are light and fluffy, slightly sweet, and tangy. Easy to prep, and perfect for a special brunch!
Check out this recipe
Zucchini Chocolate Chip Pancakes
Zucchini chocolate chip pancakes are so easy to make and the perfect way to sneak some veggies into your kid’s breakfast! Perfectly fluffy, slightly sweet and so delicious!
Check out this recipe
Sweet Potato Pancakes
These sweet potato pancakes are lightly sweetened with maple syrup, and so fluffy! With cinnamon and nutmeg, these are a delicious and healthy breakfast enjoyed by kids and adults.
Check out this recipe
Cottage Cheese Pancakes
These cottage cheese pancakes are light and fluffy, with pockets of gooey cottage cheese. With 6 g of protein per pancake, they will actually fill you up, and they are simple to mix up in one bowl.
Check out this recipe
Pumpkin Pancakes (perfect & fluffy!)
The best pumpkin pancakes recipe that is tender, fluffy, and tastes just like fall! With delicious pumpkin spice flavors from cinnamon, nutmeg, and ginger, these pancakes are naturally sweetened with maple syrup.
Check out this recipe
More healthy breakfast recipes
- Crispy Buttermilk Waffles
- Perfect Fluffy Protein Pancakes (no banana!)
- Instant Pot Protein Pancake Bites
- 21 Breakfast Meal Prep Ideas
Did you make this? Tag me on social @sweetpeasandsaffron and be sure to leave a comment and rate the recipe!
7 Homemade Pancake Recipes
5 from 2 votesPrep Time: 10 minutes mins
Cook Time: 20 minutes mins
Total Time: 30 minutes mins
Print Rate
7 homemade pancake recipes, made with healthier ingredients including white whole wheat flour, coconut oil, and naturally sweetened with maple syrup. Tips for perfect pancakes every time, and how to meal prep pancakes!
14 pancakes
Ingredients
Fluffy Blueberry Pancakes (makes 14)
- ¼ cup coconut oil 52 g
- ¼ cup maple syrup 78 g; honey may be swapped
- 1 cup milk 232 g; non dairy milk works
- 1 teaspoon vanilla extract
- 2 eggs
- 2 cups white whole wheat flour 250 g; fluffed, spooned & levelled; all purpose flour may be used
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 lemon zested
- 2 cups blueberries fresh or frozen; see *
Bacon Pancakes (makes 14)
- 2 cups bacon cooked & chopped
- ¼ cup coconut oil 52 g
- ¼ cup maple syrup 78 g; honey may be swapped
- 1 cup milk 232 g; non dairy milk works
- 1 teaspoon vanilla extract
- 2 eggs
- 2 cups white whole wheat flour 250 g; fluffed, spooned & levelled; all purpose flour may be used
- 1 teaspoon baking powder
- 1 teaspoon baking soda
Lemon Ricotta Pancakes (makes 16)
- ¼ cup coconut oil 52 g
- 1 cup ricotta 244 g
- 2 eggs
- ¼ cup maple syrup 78 g
- 1 cup milk dairy or almond
- 1 teaspoon vanilla extract
- 2 cups all purpose flour or white whole wheat; 250 g; fluffed, spooned & levelled
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 lemon zested (roughly 1 tablespoon lemon zest)
Zucchini Chocolate Chip Pancakes (makes 13)
- 2 tablespoons coconut oil 26g
- 2 tablespoons maple syrup 39 g
- ½ cup milk dairy or non-dairy are both fine
- 1 egg
- ½ teaspoon vanilla extract
- 1 cup all purpose flour 125g; fluffed, spooned & levelled
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon cinnamon
- 2 tablespoons mini chocolate chips
- 1 cup shredded zucchini moisture pressed out
Sweet Potato Pancakes (makes 13)
- 2 tablespoons coconut oil 26 g
- ½ cup sweet potato puree 130 g; *see note 1
- 1 egg
- 2 tablespoons maple syrup 39 g
- 1 cup milk dairy or non-dairy; 245 g
- ½ teaspoon vanilla extract
- 1 cup all purpose flour 125 g; white whole wheat works great
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
Cottage Cheese Pancakes (makes 8)
- 1 cup cottage cheese
- 2 eggs
- 2 tablespoons maple syrup
- ½ teaspoon vanilla
- 1 cups white whole wheat flour 250 g; fluffed, spooned & levelled
- 1 teaspoons baking powder
- ¼ teaspoon salt
- ¼ cup milk as needed to thin out
Pumpkin Pancakes (makes 18)
- ¼ cup coconut oil 52 g
- 1 cup pumpkin puree 226 g
- 2 eggs
- ½ cup maple syrup 156 g
- 2 cups milk 490 gnon dairy milk works fine
- 1 teaspoon vanilla extract
- 2 cups all purpose flour 250 g; fluffed, spooned & levelled
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 4 teaspoons cinnamon
- 1 teaspoon ground ginger
- 1 teaspoon nutmeg
Instructions
Wet ingredients- Melt coconut oil in large microwave-safe bowl. Stir in all wet ingredients, including the milk, maple syrup, vanilla extract and eggs. If the recipe variation you are following includes wet ingredients (eg ricotta, pumpkin puree or sweet potato puree), stir them in as well.
Dry ingredients- Stir in the dry ingredients, and fold in any extras like blueberries or lemon zest.
Cook- Heat a non-stick pan over medium heat. Spray with oil. Using a ¼ cup to measure, cook the pancakes in a non-stick pan for approximately 2 minutes on the first side - until you see bubbles in the middle of the pancakes and the edges are dry enough to get a spatula under the pancake. Cook for about 1 minute on the second side.
Tips:
1 - I highly recommend cooking your sweet potatoes in an Instant Pot. If you don't own one, here's my tutorial onHow to Bake Sweet Potatoes. Cook, cool slightly and mash into a puree. Make sure your puree is cool when you make the pancakes.
Storage
fridge- cool completely before portioning out into meal prep containers. I like to portion out with some yogurt and berries (as pictured above) for easy breakfasts on the go. Refrigerate for up to 4 days. Reheat in the toaster.
freezer- cool completely, then wrap individually in parchment paper. Store the portions in a larger freezer bag, meal prep container, or reusable silicone bag. Freezer for up to 3 months.
thaw-overnight in the fridge
reheat- reheat in toasted or heat in the microwave until warmed through. Serve with maple syrup, yogurt, or other ingredient variations mentioned in this post!
Nutrition Information
Serving: 1pumpkin pancake, Calories: 139kcal, Carbohydrates: 20g, Protein: 3g, Fat: 5g, Saturated Fat: 3g, Cholesterol: 25mg, Sodium: 95mg, Potassium: 108mg, Fiber: 2g, Sugar: 6g, Vitamin A: 75IU, Vitamin C: 2.6mg, Calcium: 55mg, Iron: 0.6mg
Author: Denise Bustard
Course: Breakfast
Cuisine: American
© Sweet Peas & Saffron - Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.
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non-stick frying pan
Meet Denise Bustard
Denise Bustard is the creator of Sweet Peas and Saffron, a meal prep-focussed food blog. With a PhD in biochemistry, Denise takes a scientific approach to perfecting her recipes. You can find Denise's work featured on Huffington Post, MSN, Self and more.
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Reader Interactions
Leave a Comment
granny says
Yummy! I can’t wait to try it!Reply
vicky says
I have not try it but I will very soon! thanks for all the yummy recipes they are all delightful!Reply
Denise says
I hope you find one you enjoy, Vicky!
Reply
