These healthy pancakes are quick to make using simple, wholesome ingredients. They are deliciously fluffy and perfect for a weekend breakfast!

If you love pancakes as much as I do, you might also enjoy my Oatmeal Pancakes, Blueberry Pancakes and Banana Pancakes!

Pouring syrup onto stack of pancakes with a bowl of raspberries and cup of coffee in the background.

The Best Healthy Pancakes

I originally shared this recipe over 7 years ago and I’ve been making these healthy pancakes for my family ever since! These pancakes are one of our very favorite breakfast recipes. They have become a reader favorite with many glowing reviews, too!

Wow this recipe is amazing. The fluffed up so beautifully and have a great flavor!!!! Such an awesome more nutritious pancake recipe.


Every weekend we make a big breakfast, and we alternate between these healthy pancakes, my Buttermilk Pancakes and our favorite light and crispy Waffle Recipe. While I’ve shared numerous breakfast recipes on Kristine’s Kitchen over the years, these are the ones I make most often for my family.

These healthy 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 pancakes for our family since she was 9 years old – the recipe is that easy!

Stack of healthy pancakes served with sliced banana, raspberries and a fork.

Healthy Pancakes Ingredients & Substitutions

Here’s what you’ll need to make these healthy pancakes. The full recipe with ingredient amounts is below.

  • Whole Wheat Flour: These healthy pancakes are made with whole wheat flour, which has more fiber than all-purpose flour to keep you full. I use white whole wheat flour because we prefer the lighter texture compared to regular whole wheat flour. 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 substitute all-purpose flour if that’s what you have on hand.
  • Baking Powder and Baking Soda: To make the pancakes rise and fluff up as they cook.
  • Salt: Enhances the pancakes’ flavor.
  • Eggs: Help to bind the ingredients together and add flavor and richness to the batter.
  • Butter: 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.
  • Unsweetened Applesauce: Adding applesauce to the batter allows us to use less butter and sugar in these whole wheat pancakes.
  • Milk: I usually use whole milk, but you can also use 2%, skim, or non-dairy milk.
  • Honey or Pure Maple Syrup: Adds a bit of sweetness.
  • Vanilla: Adds flavor.

What Can I Use Instead of Applesauce?

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 don’t have applesauce on hand, mashed banana works great as a substitute.

A bite cut out of four stacked pancakes.

How to Make Healthy Pancakes

  1. Whisk together the dry ingredients: white whole wheat flour, baking powder, baking soda and salt.
  2. In another bowl, whisk together the wet ingredients: eggs, applesauce, milk, honey and vanilla.
  3. Whisk the melted butter into the wet ingredients.
  4. Combine wet and dry ingredients and mix until just combined. The batter may be a little lumpy.
  5. 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 start to form and pop on the top and the bottom 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.

Recipe Tips

  • 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.
  • 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.
  • You can even cook this batter as waffles! I’ve done it, as have many readers, with great results.
Healthy pancakes stacked on a plate topped with raspberries and sliced banana.
Pouring syrup onto stack of healthy pancakes served with raspberries and banana slices.
5 from 34 ratings

Healthy Pancakes

Servings: 14 pancakes
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
These Healthy Pancakes are the best! I've tested this recipe time and again and it's our very favorite healthy pancake recipe. The pancakes are light and fluffy and have delicious flavor.


  • 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.
Serving: 1pancake, Calories: 108kcal, Carbohydrates: 17g, Protein: 4g, Fat: 3g, Saturated Fat: 2g, Cholesterol: 30mg, Sodium: 141mg, Potassium: 123mg, Fiber: 2g, Sugar: 4g, Vitamin A: 122IU, Vitamin C: 1mg, Calcium: 65mg, Iron: 1mg
Nutrition information is an estimate.
Cuisine: American
Course: Breakfast
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