These Healthy Pancakes are the best! These whole wheat pancakes are quick to make using simple, wholesome ingredients. They are deliciously fluffy and perfect for a weekend breakfast!
I originally shared this pancake recipe over four years ago and my family has been making these healthy pancakes ever since! These pancakes are still one of our very favorite breakfast recipes. They have become a reader favorite with many glowing reviews, too!
This is my best easy healthy pancake recipe. These whole wheat pancakes have the perfect fluffy texture and crave-worthy flavor. They are especially delicious served with a drizzle of maple syrup and some fresh fruit.
I have tested this recipe many, many times, with all sorts of adaptations. In the end, the simplest recipe is the one my family likes best.
These healthy pancakes don’t require any fancy ingredients, and you can mix up the batter in just five minutes. My daughter has been making these homemade pancakes for our family since she was 9 years old – the recipe is that easy!
Every weekend we make a big breakfast, and we alternate between these healthy pancakes, my best Buttermilk Pancakes and our favorite light and crispy Waffle Recipe. If you love pancakes, you’ll also enjoy my Greek Yogurt Pancakes and these Healthy Pancake Recipes.
Are Pancakes Healthy?
When you make them with wholesome ingredients, pancakes can be a healthy breakfast option.
These healthy pancakes are made with whole wheat flour, which has fiber to keep you full. They won’t spike your blood sugar the way that pancakes made from all-purpose flour might. I use white whole wheat flour because we prefer the lighter texture compared to regular whole wheat flour.
I tested this recipe with varying amounts of melted butter. I found that you can get away with just 2 tablespoons of butter in the whole batch and still have great-tasting pancakes. Adding unsweetened applesauce to the batter allows us to use less butter and sugar in these whole wheat pancakes.
How to Make Healthy Pancakes
Here’s an overview of the steps to making this pancake recipe. Find the full recipe with ingredient amounts and instructions in the recipe card below.
- Whisk together the dry ingredients: white whole wheat flour, baking powder, baking soda and salt.
- In another bowl, whisk together the wet ingredients: eggs, applesauce, milk, honey and vanilla.
- Whisk melted butter into the wet ingredients.
- Combine wet and dry ingredients and mix until just combined. The batter may be a little lumpy.
- Cook the pancakes on a hot griddle or skillet. You’ll know the pancakes are ready to flip to cook on the second side when bubbles form on the top and the first side is lightly golden brown.
How to Freeze and Reheat
Pancakes freeze and reheat wonderfully for quick meals later on. To freeze pancakes, first let them cool completely on a wire rack. Once cool, wrap them airtight in a zip-top bag or other container. Freeze for up to 3 months.
Thaw pancakes on the counter or in the microwave on low power. Reheat in the microwave until warm.
Tips for making this Pancake Recipe:
- The pancake batter will be thick. Resist adding extra milk, as that will create thinner pancakes. For light and fluffy pancakes, you need a thick batter.
- Don’t over-mix the pancake batter when you combine the wet and dry ingredients, or your pancakes may turn out flat or dense instead of light and fluffy.
- I recommend using white whole wheat flour in these pancakes. White whole wheat is made from a different kind of wheat berry and has a lighter color and a more mild, sweeter flavor than regular whole wheat. You can also use all-purpose flour.
- The applesauce is important in this recipe. It helps to flavor and sweeten the pancakes, and gives them the best texture. I’ve tried substituting Greek yogurt for the applesauce and the pancakes did not taste as good. If you need a substitute for the applesauce, I recommend using mashed banana.
- You can add 1/2 teaspoon of ground cinnamon to the batter for extra flavor.
- My trick to deciding when pancakes are cooked through on the second side (besides a golden color) is to lift them up with a spatula and feel how heavy they are. The pancakes feel lighter when they are cooked through.
- 2 tablespoons unsalted butter
- 2 cups white whole wheat flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 eggs
- ½ cup unsweetened applesauce
- 1 ¼ cups milk (whole milk is best in this recipe)
- 2 tablespoons honey (or pure maple syrup)
- 1 teaspoon vanilla extract
- Melt the butter and set it aside to cool slightly.
- In a large bowl, whisk together the white whole wheat flour, baking powder, baking soda and salt.
- In a medium bowl, combine the eggs, applesauce, milk, honey and vanilla. Whisk until smooth. Whisk in the melted butter.
- Pour the wet ingredients into the dry and whisk until just incorporated. It's ok if a few lumps remain; try not to over-mix. The batter will be thick, but avoid adding more milk or your pancakes may turn out flat rather than light and fluffy.
- Heat a griddle or skillet over medium heat. Spray lightly with cooking spray. Scoop batter by scant ¼ cup onto the heated griddle. Cook on the first side until bubbles begin to form and the bottom side of the pancakes are lightly brown, about 2-3 minutes. Flip pancakes and cook until the second side is browned, about 2 minutes more. Serve immediately or keep warm in a 200 degree oven while you cook the rest of the pancakes.
- I recommend using white whole wheat flour in these pancakes. White whole wheat is made from a different kind of wheat berry and has a lighter color and a more mild flavor than regular whole wheat.
- You can add 1/2 teaspoon of ground cinnamon to the dry ingredients for extra flavor.
- Pancakes keep well in the freezer for up to 3 months. Let cool completely and then freeze in a zip-top plastic bag or other airtight container.
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