7 homemade pancake flavors that are made with healthier ingredients and are easy to prepare! Plus tips for getting perfect pancakes every time.
I look forward to Pancake Sunday all week long! Today I’m sharing seven homemade pancake recipes that are going to get you really excited for Pancake Sunday, too!
I’ve been testing and retesting for months and it’s finally here…pancake palooza!
I’m sharing seven delicious homemade pancake recipes that the whole family loves. Not only that but they can be made ahead and frozen, which means they are perfect for meal prep!
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This post covers a LOT! Click on any of the links below to go directly to that section
Tools & Ingredients
Here are some of my favorite tools and ingredients that I use to make homemade pancakes:
- Microwave Safe Measuring Bowl
- Non Stick Skillet
- Coconut Oil
- White Whole Wheat Flour (Canadians- I pick mine up at Bulk Barn)
- Spray Oil
(Canadians- I pick mine up at Bulk Barn)
How to make these recipes
The process of making these seven pancake recipes is all pretty well the same for all of them:
- Melt coconut oil in large microwave-safe bowl.
- Stir in all wet ingredients. If you need, you can pop the bowl back in the microwave and heat on 30 second increments to melt the coconut oil again.
- Stir in the dry ingredients.
- Fold in the add-ins.
- Using a 1/4 cup to measure, cook the pancakes in a non-stick pan for approximately 2 minutes on the first side and 1 minute on the second side.
- Enjoy!
Pancakes FAQ
Can I change the flour out in these recipes? These 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 skip the coconut oil? Yes, but swap for an equal amount of butter or neutral oil (like vegetable or avocado).
Can I omit the eggs? Unfortunately flax eggs really change the texture of these pancakes. You can get by with it but they are not amazing.
Can I freeze these pancakes? Yes! To freeze, you can stack them in a reusable container separating each pancake with a bit of parchment. You can also store in a freezer bag, make sure to get as much air out as possible. Pancakes may be frozen for 1-2 months. To re-heat, thaw partially in the microwave and crisp up in a toaster or frying pan.
Can I bake these pancakes? I have not tested. I would use this Sheet Pan Pancakes recipe instead!
Meal prep + storage
Before we jump into the individual pancake recipes, let’s talk meal prep!
Pancakes can be meal prepped in one of two ways:
- refrigerated– I like to portion out with some yogurt and berries (as pictured ahead) for easy breakfasts on the go.
- frozen– freeze in a glass container (wrapped in parchment) or freezer bag. Thaw partially in the microwave and pop in the toaster or a frying pan to crisp up.
7 flavor variations
1. Fluffy Blueberry Pancake Recipe
Click here for the printable fluffy blueberry pancakes recipe or scroll to the bottom of the post for the recipe card!
A classic and personal favorite, these fluffy blueberry pancakes have a touch of lemon zest and fresh (or frozen) blueberries for a burst of berry flavor!
Serve these blueberry pancakes with
- more blueberries
- maple syrup
- sliced almonds
2. Bacon Pancake Recipe
Click here for the printable bacon pancakes recipe or scroll to the bottom of the post for the recipe card!
Who can resist sweet and savory? Not me…these bacon pancakes are another popular option at our house!
Serve these bacon pancakes with
- extra bacon (we bake ours in the oven!)
- fresh berries
- maple syrup
3. Lemon Ricotta Pancake Recipe
Click here for the printable lemon ricotta pancakes recipe or scroll to the bottom of the post for the recipe card!
Sweet and citrussy, but light and fluffy from the ricotta. These lemon ricotta pancakes are easy to prep but are fancy enough for a special brunch.
Serve these lemon ricotta pancakes with
- powdered sugar
- fresh berries
- maple syrup
4. Zucchini Chocolate Chip Pancake Recipe
Click here for the printable zucchini chocolate chip pancakes recipe or scroll to the bottom of the post for the recipe card!
These pancakes were inspired by this Zucchini Bread Recipe! With little bites of chocolate chips, and a sneaky dose of veggies in your breakfast.
Serve these zucchini chocolate chip pancakes with
- walnuts
- extra chocolate chips
- maple syrup
5. Sweet Potato Pancake Recipe
Click here for the printable sweet potato pancakes recipe or scroll to the bottom of the post for the recipe card!
Slightly sweet, with cinnamon and nutmeg, these sweet potato pancakes are something just a little different!
Serve these sweet potato pancakes with
- fresh or frozen raspberries
- an extra dusting of cinnamon
- maple syrup
6. Cottage Cheese Pancake Recipe
Click here for the printable cottage cheese pancakes recipe or scroll to the bottom of the post for the recipe card!
These cottage cheese pancakes give your morning an extra boost with 6 grams of protein per pancake!
Serve these cottage cheese pancakes with
- fresh or frozen strawberries
- a dollop of greek yogurt
- maple syrup
7. Pumpkin Pancake Recipe
Click here for the printable pumpkin pancakes recipe or scroll to the bottom of the post for the recipe card!
Who says pumpkin is just a ‘fall thing’? We love these pumpkin pancakes year round!
Serve these pumpkin pancakes with
- pecans
- steamed apples
- maple syrup
Recipe Card
7 Homemade Pancakes Recipes
Ingredients
Fluffy Blueberry Pancakes (makes 14)
- 1/4 cup coconut oil 52 g
- 1/4 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
- 1/4 cup coconut oil 52 g
- 1/4 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)
- 1/4 cup coconut oil 52 g
- 1 cup ricotta 244 g
- 2 eggs
- 1/4 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 tbsp coconut oil 26g
- 2 tablespoons maple syrup 39 g
- 1/2 cup milk dairy or non-dairy are both fine
- 1 egg
- 1/2 teaspoon vanilla extract
- 1 cup all purpose flour 125g; fluffed, spooned & levelled
- 1/2 teaspoon baking powder
- 1/2 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
- 1/2 cup sweet potato puree 130 g; see note *
- 1 egg
- 2 tablespoons maple syrup 39 g
- 1 cup milk dairy or non-dairy; 245 g
- 1/2 teaspoon vanilla extract
- 1 cup all purpose flour 125 g; white whole wheat works great
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
Cottage Cheese Pancakes (makes 8)
- 1 cup cottage cheese
- 2 eggs
- 2 tablespoons maple syrup
- 1/2 teaspoon vanilla
- 1 cups white whole wheat flour 250 g; fluffed, spooned & levelled
- 1 teaspoons baking powder
- 1/4 teaspoon salt
Pumpkin Pancakes (makes 18)
- 1/4 cup coconut oil 52 g
- 1 cup pumpkin puree 226 g
- 2 eggs
- 1/2 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
- In a large microwave safe measuring bowl, melt the coconut oil. Stir in the wet ingredients: eggs, milk, maple syrup and vanilla (and ricotta, pumpkin puree or sweet potato puree) until smooth. If coconut oil begins to solidify, pop it back into the microwave for a few 20 second increments.
- Add the flour, baking powder, salt and any extra spices the recipe may call for and mix until no clumps of flour remain. Do not over-mix.
- Fold in any extras like blueberries or lemon zest.
- Heat a non-stick pan over medium heat. Spray with oil.
- Using a 1/4 cup measuring cup, spoon the batter into the pan.
- Cook for roughly 2 minutes, or until you see bubbles in the middle of the pancakes and the edges are dry enough to get a spatula under the pancake.
- Flip and cook for another 1 minute on the other side, or until cooked through.
To serve
- Serve with berries and yogurt or pecans and maple syrup!
Storage
- Fridge- These pancakes can be stored in a sealed container in the fridge for up to 4 days. Reheat in the toaster.
Freezer- wrap in cling wrap and place in a storage container. Freeze for up to 3 months. Thaw completely, then reheat in the toaster.
