8 Healthier Twists on the Classic Pancake Recipe
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8 Healthier Twists on the Classic Pancake Recipe

With a few tweaks, you can turn an otherwise unhealthy stack of pancakes into a nutritious breakfast. Here are several recipes to get you started.
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Updated on April 27, 2025
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Stack of healthy pancakes with fresh blueberries, nuts and honey on white plate.
Garnish your flapjacks with fruit for a serving of produce.

When they’re made with refined white flour, smothered in butter, and drowning in sugary syrup, pancakes are better suited for the dessert cart than the breakfast table. But what if you could rethink tradition and make a dish that’s as nutritious and energizing as it is tasty and fun to eat?

To build a healthier pancake recipe, start by using whole grains in place of refined flour to increase the fiber content, and opt for applesauce with no added sugar, or mashed banana instead of sugar. You can pack in even more fiber by adding shredded zucchini or carrots, says Sonya Angelone, RDN, a registered dietitian-nutritionist who practices in the San Francisco Bay area. “And if you’re looking to bring in some protein to a typically lower-protein breakfast, try adding cottage cheese, Greek yogurt, or protein powder to the mix,” she says.

Finally, look for healthier toppings. Great options include fresh-cut fruit, warmed berries, no-sugar-added nut butter, and spices like cinnamon. Intrigued? Try one of these healthier takes on classic pancakes.

1

Sweet Potato Pancakes

Sweet-Potato-Pancakes
This light and fluffy pancake recipe from Sweet Peas and Saffron blends sweet potato puree, coconut oil, all-purpose or whole-wheat flour, cinnamon, and nutmeg. Sweet potatoes are a rich source of vitamin A, a key nutrient for vision, immune function, and reproduction. One baked sweet potato contains roughly 1,403 micrograms (mcg), or 156 percent of your daily value (DV) of vitamin A.

Nutrition per serving (serves 13; 1 pancake per serving): 89 calories, 3g total fat (2g saturated fat), 2g protein, 12g carbohydrates, 0g fiber, 3g sugar, 59mg sodium

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2

Easy Fluffy Buckwheat Pancakes

Easy-Fluffy-Buckwheat-Pancakes
Buckwheat flour lends these pancakes from Inspired Taste a slightly nutty flavor and has 12 gram (g) of fiber and 15 g of protein per cup, making it an excellent source of both nutrients.

 Despite its name, buckwheat isn’t a type of wheat; it’s a gluten-free seed.

Nutrition per serving (serves 10; 1 pancake per serving): 135 calories, 6.5g total fat (3.7g saturated fat), 3.8g protein, 16g carbohydrates, 1.4g fiber, 3.2g sugar, 233mg sodium

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3

Flaxseed Meal Pancakes

Flaxseed-Meal-Pancakes
These gluten-free pancakes from Slender Kitchen feature flaxseed meal, which offers a rich source of fiber and omega-3 fatty acids.

 Omega-3s are a type of polyunsaturated fatty acid that may lower cholesterol and support heart health.

 Three of these pancakes provide 8 g of fiber, making them an excellent source.

Nutrition per serving (serves 4; 3 pancakes per serving): 235 calories, 14g total fat (2g saturated fat), 12g protein, 10g carbohydrates, 8g fiber, 2g sugar, 476mg sodium

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4

Blueberry Protein Pancakes

Blueberry-Protein-Pancakes
This recipe from Fit Foodie Finds combines protein powder, mashed banana, whole-wheat flour, and fresh blueberries. These berries may be small, but don’t underestimate them: Each cup offers 3.6 g of fiber and 14.6 milligrams (mg) of vitamin C, making it a good source of both nutrients.

 Plus, landmark research shows that berries in general offer some of the highest levels of antioxidants among common fruits and vegetables.

 Antioxidants scavenge damaging free radicals, which are often found in pollutants like cigarette smoke and industrial chemicals. Free radicals are associated with a higher risk of chronic disease, according to another landmark study.

 One serving of these pancakes provides 6 g of fiber, making them an excellent source.

Nutrition per serving (serves 4; 1 pancake per serving): 305 calories, 11g total fat, 17g protein, 34g carbohydrates, 6g fiber, 9g sugar

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5

Lemon Greek Yogurt Pancakes

Lemon-Greek-Yogurt-Pancake
These thick, soft, lightly zesty pancakes from Kristine’s Kitchen get a protein boost from Greek yogurt. Indeed, just 1 cup of plain nonfat Greek yogurt offers 25.2 g of protein, along with 272 mg of calcium, and 333 mg of phosphorus, making it an excellent source of all three nutrients.

 Calcium plays a key role in vascular and muscle function, and phosphorus pairs with calcium to keep bones and teeth strong.

Nutrition per serving (serves 8; 2 pancakes per serving): 164 calories, 2g total fat, 8g protein, 28g carbohydrates, 3g fiber, 6g sugar, 249mg sodium

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6

No Added Sugar Blueberry Pecan Pancakes

No-Added-Sugar-Blueberry-Pecan-Pancakes
Banana and vanilla extract lend natural sweetness to these pancakes from Greenletes — no added sugar needed. Meanwhile, blueberries (choose frozen or fresh) and unsalted pecans add texture and nutrients. A 1-ounce serving of unsalted pecans provides 1.24 mg of zinc, making them a good source.

 Zinc is an essential mineral that supports immune function, normal growth and development, and wound healing.

Nutrition per serving (serves 3; 1 pancake per serving): 209 calories, 8.5g total fat (1g saturated fat), 6.5g protein, 24.5g carbohydrates, 4g fiber, 4g sugar, 170.5mg sodium

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7

Paleo Pancakes

Paleo-Pancakes
Thanks to the blend of almond flour, coconut flour, banana, and eggs, these pancakes from Delicious Meets Healthy offer protein and carbs — without grains, dairy, or sugar, making them a good fit for anyone on a paleo diet or Whole30. Plus, the eggs provide the essential nutrients vitamin B12 and vitamin D, which affect, among other things, red blood cell formation and central nervous system function, along with mood and bone health, respectively. One large egg offers 0.5 mcg, making ita good source of vitamin B12, and 1.1 mcg (6 percent DV) of vitamin D.

Nutrition per serving (serves 12; 1 pancake per serving): 103 calories, 6g total fat (1g saturated fat), 4g protein, 8g carbohydrates, 2g fiber, 3g sugar, 26mg sodium

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8

Ricotta Pancakes With Wild Blueberry Reduction

Ricotta-Pancakes-With-Wild-Blueberry-Reduction
This recipe from Plant Based With Amy features protein-rich ricotta (a ½ cup serving of part-skim ricotta has 14.1 g of protein), low-fat milk, eggs, lemon juice, and blueberries.

 Make the accompanying blueberry reduction sauce and drizzle it over the pancakes for even more berry flavor.

Nutrition per serving (serves 6; 3 pancakes per serving): 280 calories, 7g total fat (4g saturated fat), 10g protein, 45g carbohydrates, 3g fiber, 21g sugar, 175mg sodium

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EDITORIAL SOURCES
Everyday Health follows strict sourcing guidelines to ensure the accuracy of its content, outlined in our editorial policy. We use only trustworthy sources, including peer-reviewed studies, board-certified medical experts, patients with lived experience, and information from top institutions.
Resources
  1. Vitamin A and Carotenoids. National Institute of Health. March 10, 2025.
  2. Buckwheat Flour, Whole-Groat. U.S. Department of Agriculture. April 1, 2019.
  3. Organic Buckwheat Groats. Bob’s Red Mill.
  4. Zeratsky K. Does Ground Flaxseed Have More Health Benefits Than Whole Flaxseed? Mayo Clinic. January 31, 2023.
  5. Gordon B. Choose Healthy Fats. Academy of Nutrition and Dietetics. June 18, 2024.
  6. Blueberries, Raw. U.S. Department of Agriculture. October 28, 2022.
  7. Wu X et al. Lipophilic and Hydrophilic Antioxidant Capacities of Common Foods in the United States. Journal of Agriculture and Food Chemistry. May 19, 2004.
  8. Lobo V et al. Free Radicals, Antioxidants and Functional Foods: Impact on Human Health. Pharmacognosy Reviews. July-December 2010.
  9. Yogurt, Greek, Nonfat Milk, Plain. U.S. Department of Agriculture. October 28, 2022.
  10. Calcium. National Institutes of Health. July 24, 2024.
  11. Phosphorous. National Institutes of Health. May 24, 2023.
  12. Pecans, Unsalted. U.S. Department of Agriculture. October 28, 2022.
  13. Zinc. National Institutes of Health. September 28, 2022.
  14. Vitamin B12. National Institutes of Health. March 26, 2024.
  15. Vitamin D. National Institutes of Health. July 26, 2024.
  16. Cheese, Ricotta, Part Skim Milk. U.S. Department of Agriculture. April 1, 2019.
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Lynn Grieger, RDN, CDCES

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Lynn Grieger is a registered dietitian-nutritionist, certified diabetes care and education specialist, certified personal trainer, and certified health and wellness coach. She completed requirements to become a registered dietitian at Valparaiso University in 1987 and completed a dietetic internship at Ingalls Memorial Hospital in Harvey, Illinois, in 1988. 

Lynn brings her expertise in nutrition, exercise, and behavior change to her work in helping people reach their individual health and fitness goals. In addition to writing for Everyday Health, she has also written for websites and publications like Food and Health Communications, Today's Dietitian, iVillage.com, and Rodale Press. She has a passion for healthy, nutrient-dense, great-tasting food and for being outdoors as much as possible — she can often be found running or hiking, and has completed a marathon in every state.

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