There’s nothing better than a short stack (or tall stack!) of good old fashioned pancakes for a weekend breakfast. With these healthy and fun variations on classic pancakes, you can mix up the perfect batch for an easy, satisfying meal that will get your day started right!
One of the best things about pancakes is how versatile they are. A pancake batter recipe can become vegan, paleo, keto, or whole wheat with just a few substitutions and variations. Even better, adding mix-ins like nuts, seeds, chocolate chips, or fruit can keep a favorite pancake batter recipe feeling fresh and exciting no matter how many times you make it. Some of the best-loved mix-in combinations are blueberries, banana slices, chocolate chips, walnut pieces, and even raspberry jam with swirled peanut butter for a DIY PB&J flavor.
How to Make Pancake Mix
Pancake mix might be easy to buy at the store, but it’s even easier to make at home and keep on hand for lazy mornings. With a homemade pancake mix, you know the ingredients you’re using are free from preservatives and chemicals, and you can make any tweaks that you might prefer. This pancake mix recipe from Holly Nilsson is cost-effective and delicious, making enough dry mixture for about 20 pancakes with ingredients that you probably already have in the pantry.
Homemade Pancake Mix Ingredients:
- 4 cups all-purpose flour
- 3 tablespoons baking powder
- 2 teaspoons baking soda
- 1 teaspoon salt
- 3 tablespoons sugar
Mix together all the dry ingredients. Store tightly sealed in a cool, dry place once combined. When ready to use, combine 1 cup dry pancake mixture with 1 egg, 1 cup of milk (of choice), and 1 tablespoon melted butter or oil. Pour batter into a lightly greased skillet over medium heat, and flip when the edges bubble and the underside is light golden brown. Each cup of the dry mix will make approximately 5 pancakes.
Calories 152, Carbohydrates 24 g, Protein 5g, Fat 3g, Saturated Fat 2g, Cholesterol 41 mg, Sodium 281 mg, Potassium 291 mg, Sugar 4g, Vitamin A 210iU, Calcium 146 mg, Iron 1.5mg
Homemade Pancake Batter
Looking to change up the classic pancake? These tasty recipes are twists on the usual pancake batter recipe that will shake up your brunch game. Even though they may seem like an indulgent treat, different kinds of pancakes can be made to suit any diet and still satisfy your cravings.
This pancake recipe without baking powder, flour, or added sugar makes delicious tasting pancakes with only two ingredients. It couldn’t be easier, cheaper, or better for you. The secret to it? Bananas!
- 1 large banana (about ⅓ to ½ cup when mashed)
- 2 eggs
Mash one large, ripe banana together with two whole eggs. For extra smooth batter, try food processing the banana and egg together. You can also combine the banana and egg in a regular bowl with a fork, but mix well to avoid large lumps of banana. Grease your skillet with a little coconut oil or non-stick spray, and then pour the batter in over low heat. You can also mix in a little nut butter or nut flour to help keep the consistency of the batter smooth and add even more protein. Chocolate chips go especially well with these pancakes – but try using mini-chocolate chips, and keeping your pancakes small, like silver dollars.
Calories 248.5, Total Fat 10.6g (Saturated Fat 3.3g, Polyunsaturated Fat 2.2g, Monounsaturated Fat 4.2g), Cholesterol 370mg, Sodium 141.2 mg, Potassium 607.3 mg, Total Carbohydrate 27.7mg, Dietary Fiber 2.8g, Sugars 14.6g, Protein 13.6g
Are you searching for a recipe for pancakes that taste like dessert, but are still healthy enough to have breakfast? Look no further than these protein-packed cinnamon roll pancakes made with Greek yogurt and almond milk!
- ¼ cup plain Greek yogurt
- ½ cup rolled oats (you can use gluten-free)
- ½ tsp baking powder
- 1 large egg (or 2 egg whites, for fluffier pancakes)
- 1 ½ to 2 ½ tbsps unsweetened almond milk
- ½ tsp vanilla extract
- 1 tbsp coconut oil (melted) or butter
- 1 tbsp coconut palm sugar (or brown sugar)
- ½ tsp ground cinnamon
- 1 tbsp vanilla protein powder
For the Pancakes
Blend the Greek yogurt, rolled oats, baking powder, eggs, and vanilla extract until frothy. Slowly add 1 to 2 tbsps unsweetened almond milk, depending on the dryness of your batter. Let the batter sit and thicken slightly while you make the cinnamon filling and the icing.
For the Cinnamon Filling
Mix the melted coconut oil or butter, coconut palm sugar or brown sugar, and the ground cinnamon until they form a paste. Set aside and make the icing.
For the Icing
Combine the vanilla protein powder with about ½ tbsp unsweetened almond milk, depending on the desired consistency of your icing. More milk will make for a thinner icing.
Cook the pancakes one at a time in a well-greased skillet over medium heat, flipping them when bubbles appear. Assemble the finished pancakes in a stack, with cinnamon sugar filling spread between each layer. Drizzle the finished stack with icing, and serve warm.
Calories 440, Total Fat 15.1g, Saturated Fat 12.5g, Cholesterol 6mg, Sodium 171.3mg, Total Carbohydrate 46.4g, Dietary Fiber 5.7g, Sugars 14.8g, Protein 23.6g
Nothing beats having a stack of pancakes for breakfast. Making your own pancake mix at home can save you time in the mornings and money, and it is easy to get right. Adding different mix-ins like chocolate, berries, nuts, or seeds can help keep classic pancakes fresh. Whipping up pancakes without baking powder, added sugar, gluten, or dairy is still entirely possible and offers a healthy alternative to standard mixes. Pancakes are a versatile, yummy breakfast food that can be made to suit any diet!