This Healthy Pancake Recipe has golden edges, a soft & fluffy center, and the BEST flavor. Toss everything in a blender, give it a quick whirl, and pour straight into the pan.
author’s note
These Blender Pancakes Are So Good I Skip Syrup Sometimes
These pancakes are one of the recipes I’m most proud of. And no, they’re not something you suffer through in the name of “better health.” They’re genuinely so good. Like honestly good even without syrup good.
And trust me, I’ve endured plenty of “healthy” (cardboard?) pancakes while testing and tweaking this one. This version finally nailed it!
They’re made with simple, all-natural ingredients you can find at any grocery store. No specialty items and no extra stops. (Always a win in my book.)
And somehow, they’re also incredibly straightforward. Just blend the batter and pour straight from the blender onto the griddle. That’s it!
P.S. If you make pancakes often, I swear nothing beats an electric griddle. I physically cannot go back to using pans.
Healthy Pancake Recipe Ingredients
| Ingredient | Swap or Tip |
|---|---|
| Old-fashioned oats | If needed, you can use quick oats. |
| Cashews | Use roasted, lightly salted for the best flavor with no extra effort on your end. |
| Plant-based milk | Almond, oat, or cashew milk all work great! |
| Coconut oil | Melted butter can be used instead if you prefer. |
| Honey or maple syrup | Either works. Maple syrup gives a slightly deeper flavor, but I usually use honey! |
| Cornstarch | Helps create that crisp outside without drying out the inside. |
How To Make This Healthy Pancake Recipe
- Add all ingredients to a blender. No separate bowls needed; blend till smooth.
- Heat a well-greased griddle or skillet over a medium burner.
- Pour the batter directly from the blender onto the hot pan.
- Cook until bubbles form and edges look set, then flip.
- Cook the second side until lightly golden and cooked through.
Healthy Pancake Recipe Toppings
These pancakes are great plain, but toppings take them to the next level.
- a reliable: Fresh berries and pure maple syrup
- Extra filling: Nut butter drizzle
- Sweet & simple: Sliced bananas with a drizzle of peanut butter
- Crunch: Toasted coconut
- Boost: Chia or flax seeds
- Make Em Decadent: from-scratch blueberry, vanilla, or buttermilk syrup
- My kids’ rule: There must be lots of from-scratch whipped cream.
Storage
Yes, These Pancakes Freeze Like a Dream!
It is satisfying to making extra pancakes to freeze for straightforward breakfasts or quick dinners. They keep well in the freezer for up to 3 months.
- To freeze: Let pancakes cool fully on a wire rack. Freeze in a single layer on a parchment-lined tray for 1 to 2 hours, then move to a freezer-safe bag or container.
- To reheat: Warm in the microwave, toaster, or oven. I usually use the toaster for the best crisp edges.
More Filling Breakfast Options:
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Egg SkilletHealthy Pancake Recipe Tips
- Watch the heat closely. If pancakes brown too fast, lower the heat slightly.
- Grease the pan well before each batch. This helps create crisp edges.
- Use a wire rack after cooking. This keeps the outside crisp instead of soggy.
- Using basically the same ingredients give this healthy waffle recipe a try next!
