The Healthy Pancake Recipe You Need to Know

Your favorite breakfast can be good for you! Loaded with whole wheat flour, this healthy pancake recipe is a great way to start the day.

You want to start your morning with a good-for-you meal. This healthy pancake recipe makes it easy! Whole wheat flour and wheat germ give these crowd-pleasing cakes a nutritious boost, while classic ingredients like buttermilk and eggs ensure your stack is nice and fluffy. Plus, these pancakes freeze beautifully, making them the perfect breakfast for hectic mornings.

Check out our fluffiest pancake recipes ever.

But wait…are there any healthy pancakes?

Yes! Pancakes don’t have to be the diner staple, drowning in chocolate chips, butter and syrup. With a few tweaks, you can have good-for-you cakes that clock in under 160 calories and contain 9 grams of protein per serving.

What You Need:

  • 2 cups whole wheat flour
  • 1/2 cup toasted wheat germ
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 large eggs
  • 3 cups buttermilk
  • 1 tablespoon canola oil

Step 1: Mix Dry Ingredients

In a large bowl, combine the flour, wheat germ, baking soda and salt. If you haven’t used wheat germ before, it’s a nutrient-dense part of the wheat grain that adds a little crunch to your recipes. You can find it in the cereal aisle of the supermarket or on Amazon.

Step 2: Combine Wet Ingredients

In another bowl, whisk the eggs, buttermilk and oil. Then, coat a griddle with cooking spray and preheat to a medium-high temperature.

Leftover buttermilk? Here are some yummy ways to use it up.

Step 3: Finish Batter

Stir the wet ingredients into the dry ingredients just until blended. A few lumps are okay, so be careful not to overwork the batter. Stirring too much can result in a dense, chewy pancake.

Step 4: Make Pancakes

Test to see if the griddle is hot by placing a drop of water on the surface. If it sizzles and evaporates, the griddle is ready to go. Spoon ¼ cupfuls of the prepared pancake batter onto the griddle. When bubbles form on top of the pancakes, flip them. Cook the second side of the cakes until golden brown. Repeat until all of the batter is gone. Serve pancakes immediately, and cool leftovers on a wire rack.

Step 5: Freeze (If Desired)

For a quick, easy-to-eat breakfast, freeze cooled pancakes between layers of wax paper in an airtight freezer container. When you’re ready to use, place pancakes on a baking sheet, cover with foil and reheat in a 375° oven for 6-10 minutes. Or, place three pancakes on a microwave-safe plate and heat on high for 45-90 seconds.

Find more healthy grab-and-go breakfast ideas here.

How do you make healthy pancakes?

Healthy pancakes start with healthy ingredients, so make sure you’re using good-for-you flours and mix-ins. Whole wheat flour is a good replacement for all-purpose flour. And berries or nuts are better toppings than chocolate chips or butter. Small tweaks can make a big difference!

How do you make healthy banana pancakes?

Try these whole grain banana cakes that benefit from whole wheat flour and fat-free milk. A mashed banana gives the pancakes moisture, so it’s easy to cut down on heavy ingredients, like oil and buttermilk.

How do you make healthy protein pancakes?

For an extra protein boost, try adding extra eggs or a few tablespoons of protein powder to your pancakes. These mix-ins can give your pancakes the perfect blend of carbs, fat and protein to fuel your morning.

You can make healthy breakfast casseroles, too!

Note: Every product is independently selected by our editors. If you buy something through our links, we may earn an affiliate commission.

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Katie Bandurski
Katie is an Associate Editor for Taste of Home, specializing in writing and email newsletters. When she’s out of the office, you’ll find her exploring Wisconsin, trying out new vegetarian recipes and combing through antique shops.