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)!
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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
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.
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.
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!
7 flavor variations
More healthy breakfast recipes
Did you make this? Tag me on social @sweetpeasandsaffron and be sure to leave a comment and rate the recipe!
7 Homemade Pancake Recipes
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:
Nutrition Information
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granny says
Yummy! I can’t wait to try it!
vicky says
I have not try it but I will very soon! thanks for all the yummy recipes they are all delightful!
Denise says
I hope you find one you enjoy, Vicky!