Go Back
+ servings
Collage image of seven homemade pancake recipes featuring stacks of pancakes on plates with flavor labels
Print Recipe
5 from 2 votes

7 Homemade Pancake Recipes

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!
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Breakfast
Cuisine: American
Servings: 14 pancakes
Calories: 139kcal

Equipment

  • non-stick frying pan

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.
    cottage cheese pancake batter
  • Dry ingredients - Stir in the dry ingredients, and fold in any extras like blueberries or lemon zest.
    wet and dry ingredients for pancakes in large glass mixing bowl, from overhead
  • 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.

Notes

1 - I highly recommend cooking your sweet potatoes in an Instant Pot. If you don't own one, here's my tutorial on How 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

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