19 Delicious Healthy Pancake Recipes Flavorful

Who says pancakes can’t be both indulgent and good for you? Whether you’re craving a cozy weekend breakfast or a sneaky-nutritious treat, these 19 healthy pancake recipes prove that flavor doesn’t have to take a backseat. From fluffy whole-grain stacks to protein-packed twists, get ready to flip your way to delicious mornings—no guilt required. Let’s dig in!

Banana Oat Pancakes

Fluffy, naturally sweetened, and packed with wholesome oats, these pancakes are a breakfast game-changer—no fancy ingredients required!

Ingredients:

• 1 cup rolled oats
• 1 ripe banana, mashed (about 1/3 cup)
• 2 large eggs
• 1/2 cup milk (dairy or plant-based)
• 1 tbsp maple syrup
• 1 tsp vanilla extract
• 1 tsp baking powder
• 1/2 tsp cinnamon
• 1/4 tsp salt
• 1 tbsp butter or oil (for cooking)

Instructions:

1. Blend the oats in a food processor until finely ground (like flour). Transfer to a bowl.
2. Whisk together the mashed banana, eggs, milk, maple syrup, and vanilla extract in a separate bowl until smooth.
3. Stir in the ground oats, baking powder, cinnamon, and salt until just combined. Let the batter rest for 5 minutes to thicken.
4. Heat a nonstick skillet over medium-low heat and melt 1/2 tbsp butter. Pour 1/4 cup batter per pancake, cooking for 2–3 minutes until bubbles form on top. Flip and cook for another 1–2 minutes until golden. Repeat with remaining batter, adding more butter as needed.

The oats give these pancakes a hearty texture, while the banana keeps them irresistibly moist—no syrup needed (though we won’t judge if you drizzle extra!).

Tip: For extra-fluffy pancakes, separate the eggs: whip the whites to soft peaks and fold them into the batter last.

Blueberry Quinoa Pancakes

These fluffy blueberry quinoa pancakes pack a protein punch and a burst of juicy sweetness—perfect for a weekend brunch that feels indulgent but stays wholesome.

• 1 cup cooked quinoa (cooled)
• 1 cup all-purpose flour
• 1 tbsp granulated sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 cup buttermilk
• 1 large egg
• 2 tbsp melted butter (plus extra for cooking)
• 1 tsp vanilla extract
• 3/4 cup fresh blueberries

1. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
2. In another bowl, whisk the buttermilk, egg, melted butter, and vanilla until smooth. Gently fold in the cooked quinoa.
3. Pour the wet ingredients into the dry ingredients and stir until just combined (small lumps are okay). Fold in the blueberries.
4. Heat a griddle or skillet over medium heat and lightly grease with butter. Pour 1/4 cup batter per pancake and cook for 2–3 minutes until bubbles form on the surface. Flip and cook for another 1–2 minutes until golden.

The quinoa adds a subtle nutty crunch, while the blueberries melt into jammy pockets—no syrup needed! Tip: For extra-fluffy pancakes, let the batter rest for 5 minutes before cooking.

Whole Wheat Spinach Pancakes

These Whole Wheat Spinach Pancakes are a sneaky way to pack greens into breakfast—fluffy, wholesome, and just sweet enough to win over picky eaters.

• 1 cup whole wheat flour
• 1 tbsp coconut sugar (or brown sugar)
• 1 tsp baking powder
• 1/2 tsp cinnamon
• 1/4 tsp salt
• 1 cup milk (dairy or plant-based)
• 1 large egg
• 1 tbsp melted butter or coconut oil
• 1/2 cup finely chopped fresh spinach (packed)
• Butter or oil, for greasing the pan

1. In a bowl, whisk together 1 cup whole wheat flour, 1 tbsp coconut sugar, 1 tsp baking powder, 1/2 tsp cinnamon, and 1/4 tsp salt.
2. In another bowl, beat 1 large egg with 1 cup milk and 1 tbsp melted butter. Stir in 1/2 cup chopped spinach until evenly distributed.
3. Pour the wet ingredients into the dry mix, stirring just until combined (small lumps are okay). Let batter rest 5 minutes.
4. Heat a nonstick skillet over medium-low and lightly grease with butter or oil. Pour 1/4 cup batter per pancake. Cook 2–3 minutes until bubbles form, then flip and cook 1–2 minutes more until golden.

The spinach melts into the batter, giving these pancakes a vibrant green hue and earthy sweetness—no blender required!

Tip: For extra tenderness, swap half the whole wheat flour with all-purpose.

Chia Seed Protein Pancakes

Fluffy, protein-packed pancakes with a subtle crunch from chia seeds—these are the ultimate breakfast upgrade that’ll keep you full for hours.

Ingredients

• 1 cup all-purpose flour
• 1 scoop (30g) vanilla protein powder
• 2 tbsp chia seeds
• 1 tbsp granulated sugar
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• 1 cup milk (dairy or plant-based)
• 1 large egg
• 1 tbsp melted butter or oil, plus extra for cooking
• ½ tsp vanilla extract

Instructions

1. In a large bowl, whisk together 1 cup all-purpose flour, 1 scoop protein powder, 2 tbsp chia seeds, 1 tbsp sugar, 1 tsp baking powder, ½ tsp baking soda, and ¼ tsp salt.
2. In another bowl, mix 1 cup milk, 1 egg, 1 tbsp melted butter, and ½ tsp vanilla extract until smooth. Pour wet ingredients into dry ingredients and stir until just combined (small lumps are okay). Let batter rest 5 minutes to thicken.
3. Heat a nonstick skillet over medium-low heat and lightly grease with butter or oil. Pour ¼ cup batter per pancake. Cook 2–3 minutes until bubbles form on top, then flip and cook 1–2 minutes more until golden.

The chia seeds add a fun texture, while the protein powder gives these pancakes a boost without sacrificing that classic fluffy bite. Serve with maple syrup and fresh berries for the perfect balance!

Tip: For extra-thick pancakes, let the batter rest 10 minutes—the chia seeds will absorb more liquid.

Gluten-Free Almond Flour Pancakes

Fluffy, nutty, and naturally gluten-free, these almond flour pancakes are a weekend breakfast game-changer—no one will guess they’re grain-free!

• 1 ½ cups blanched almond flour
• 2 tbsp coconut sugar (or maple syrup)
• 1 tsp baking powder
• ¼ tsp fine sea salt
• 3 large eggs
• ¼ cup unsweetened almond milk
• 1 tsp vanilla extract
• 1 tbsp coconut oil (for cooking)

1. In a bowl, whisk together 1 ½ cups blanched almond flour, 2 tbsp coconut sugar, 1 tsp baking powder, and ¼ tsp fine sea salt.
2. Add 3 large eggs, ¼ cup almond milk, and 1 tsp vanilla extract. Stir until just combined (batter will be thick).
3. Heat a skillet over medium-low and melt 1 tbsp coconut oil. Scoop ¼ cup batter per pancake, spreading gently into circles. Cook for 2–3 minutes until edges set and bubbles form.
4. Flip and cook another 1–2 minutes until golden. Repeat with remaining batter, adding more oil if needed.

The secret? Almond flour gives these pancakes a rich, buttery flavor and tender crumb—no gluten required. Serve with fresh berries and a drizzle of maple syrup for the ultimate bite.

Tip: Keep pancakes warm in a 200°F oven while cooking the batch, or freeze extras for quick weekday breakfasts!

Vegan Pumpkin Spice Pancakes

Fluffy, warmly spiced, and packed with pumpkin flavor, these pancakes are a cozy morning treat—no eggs or dairy needed!

Ingredients

• 1 ½ cups all-purpose flour
• 2 tbsp brown sugar
• 1 tbsp baking powder
• 1 tsp pumpkin pie spice
• ½ tsp salt
• 1 cup unsweetened almond milk (or any plant-based milk)
• ¾ cup canned pumpkin puree
• 1 tbsp apple cider vinegar
• 1 tsp vanilla extract
• 2 tbsp melted coconut oil (plus extra for cooking)

Instructions

1. In a large bowl, whisk together the flour, brown sugar, baking powder, pumpkin pie spice, and salt.
2. In another bowl, mix the almond milk, pumpkin puree, apple cider vinegar, vanilla extract, and melted coconut oil until smooth.
3. Pour the wet ingredients into the dry ingredients and stir until just combined (a few lumps are okay—overmixing makes tough pancakes).
4. Heat a nonstick skillet over medium-low heat and lightly grease with coconut oil. Pour ¼ cup batter per pancake and cook for 2–3 minutes until bubbles form on the surface. Flip and cook for another 1–2 minutes until golden.

The apple cider vinegar reacts with the baking powder for extra lift, giving these pancakes an irresistibly airy texture.

Tip: Keep pancakes warm in a 200°F oven while cooking the rest—they’ll stay perfectly fluffy.

Coconut Flour Pancakes with Berries

These fluffy, grain-free pancakes are lightly sweet with a hint of coconut, perfect for topping with fresh berries and a drizzle of maple syrup.

Ingredients:

• 1/2 cup coconut flour
• 4 large eggs
• 1/2 cup unsweetened almond milk (or milk of choice)
• 2 tbsp pure maple syrup, plus extra for serving
• 1 tsp vanilla extract
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1 tbsp coconut oil (for cooking)
• 1 cup mixed fresh berries (strawberries, blueberries, raspberries)

Instructions:

1. In a large bowl, whisk together coconut flour, baking powder, and salt.
2. Add eggs, almond milk, 2 tbsp maple syrup, and vanilla extract. Stir until smooth (the batter will be thick). Let sit for 5 minutes to thicken slightly.
3. Heat a nonstick skillet over medium-low heat and melt 1 tsp coconut oil. Scoop 1/4 cup batter per pancake, spreading gently into a 4-inch circle. Cook for 3–4 minutes until edges set, then flip and cook for another 2–3 minutes until golden.
4. Repeat with remaining batter, adding more coconut oil as needed.
5. Serve warm topped with fresh berries and extra maple syrup.

The coconut flour gives these pancakes a delicate, almost custardy texture that pairs beautifully with juicy berries. They’re sturdy enough to hold toppings but still melt-in-your-mouth tender!

Tip: For extra coconut flavor, toast shredded coconut and sprinkle it over the pancakes before serving.

Sweet Potato Pancakes with Maple Syrup

These fluffy sweet potato pancakes are a cozy twist on breakfast, with a hint of cinnamon and a drizzle of maple syrup for the perfect morning treat.

Ingredients:

• 1 cup mashed cooked sweet potato (about 1 medium)
• 1 cup all-purpose flour
• 1 tbsp brown sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp ground cinnamon
• 1/4 tsp salt
• 3/4 cup buttermilk
• 1 large egg
• 2 tbsp melted butter, plus extra for cooking
• Maple syrup, for serving

Instructions:

1. In a large bowl, whisk together the flour, 1 tbsp brown sugar, 1 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp cinnamon, and 1/4 tsp salt.
2. In another bowl, mix the mashed sweet potato, 3/4 cup buttermilk, egg, and 2 tbsp melted butter until smooth.
3. Pour the wet ingredients into the dry ingredients and stir until just combined (small lumps are okay).
4. Heat a griddle or skillet over medium heat and lightly grease with butter. Pour 1/4 cup batter per pancake and cook for 2–3 minutes until bubbles form on the surface. Flip and cook for another 2 minutes until golden.
5. Serve warm with a generous drizzle of maple syrup.

The sweet potato keeps these pancakes extra moist, while the cinnamon adds a warm, spiced aroma that pairs perfectly with maple syrup.

Tip: For extra-fluffy pancakes, let the batter rest for 5 minutes before cooking.

Keto-Friendly Avocado Pancakes

These creamy, fluffy pancakes swap out flour for avocado, making them a dreamy low-carb breakfast that’s packed with healthy fats.

Ingredients:

• 1 medium ripe avocado, mashed (about ½ cup)
• 2 large eggs
• 2 tbsp almond flour
• 1 tbsp coconut oil, melted (plus extra for cooking)
• ½ tsp baking powder
• ¼ tsp salt
• 1 tsp lemon juice
• Optional toppings: sugar-free syrup, berries, or whipped cream

Instructions:

1. In a bowl, whisk together the mashed avocado, eggs, almond flour, 1 tbsp melted coconut oil, baking powder, ¼ tsp salt, and lemon juice until smooth.
2. Heat a nonstick skillet over medium-low heat and lightly grease with coconut oil. Pour ¼ cup batter per pancake, spreading slightly with the back of a spoon.
3. Cook for 3–4 minutes until edges set and bubbles form, then flip and cook another 2–3 minutes until golden and firm.
4. Serve warm with your favorite keto-friendly toppings.

The secret here? The avocado keeps these pancakes unbelievably moist while adding a subtle richness—no one will guess they’re flourless!

Tip: For extra-fluffy pancakes, let the batter rest for 5 minutes before cooking—the baking powder needs time to work its magic.

Flaxseed and Apple Cinnamon Pancakes

These fluffy pancakes pack a wholesome punch with nutty flaxseed and cozy apple cinnamon warmth—perfect for lazy weekend mornings.

Ingredients:

• 1 cup all-purpose flour
• 1/4 cup ground flaxseed
• 1 tbsp granulated sugar
• 1 tsp baking powder
• 1/2 tsp ground cinnamon
• 1/4 tsp salt
• 3/4 cup milk (dairy or plant-based)
• 1 large egg
• 1 tbsp melted butter (plus extra for cooking)
• 1/2 cup finely grated apple (about 1 small apple)

Instructions:

1. In a bowl, whisk together 1 cup all-purpose flour, 1/4 cup ground flaxseed, 1 tbsp sugar, 1 tsp baking powder, 1/2 tsp cinnamon, and 1/4 tsp salt.
2. In another bowl, beat 3/4 cup milk, 1 egg, and 1 tbsp melted butter. Stir in grated apple.
3. Pour wet ingredients into dry ingredients, mixing just until combined (small lumps are okay).
4. Heat a skillet over medium-low and brush with butter. Pour 1/4 cup batter per pancake. Cook for 2–3 minutes until bubbles form, then flip and cook 1–2 minutes more until golden.

The flaxseed adds a subtle crunch, while the apple keeps every bite tender and lightly sweet—no syrup needed!

Tip: Grate the apple just before mixing to prevent browning, and use a box grater’s large holes for the best texture.

Oatmeal and Greek Yogurt Pancakes

These fluffy, protein-packed pancakes are a dreamy way to start your day—with a hint of tangy yogurt and hearty oats in every bite.

Ingredients:

• 1 cup rolled oats
• 1 cup all-purpose flour
• 1 tbsp baking powder
• 1/2 tsp salt
• 1 cup plain Greek yogurt
• 1 cup milk (any kind)
• 1 large egg
• 2 tbsp honey
• 1 tsp vanilla extract
• 2 tbsp melted butter (plus extra for cooking)

Instructions:

1. In a blender, pulse the rolled oats until finely ground (like flour). Transfer to a bowl and whisk with flour, baking powder, and salt.
2. In another bowl, whisk together Greek yogurt, milk, egg, honey, vanilla, and melted butter until smooth.
3. Gently fold the wet ingredients into the dry mix until just combined—don’t overmix; a few lumps are fine.
4. Heat a nonstick skillet over medium-low and melt a pat of butter. Pour 1/4 cup batter per pancake. Cook for 2–3 minutes until bubbles form on top, then flip and cook another 1–2 minutes until golden.

The Greek yogurt keeps these pancakes extra tender, while the oats add a subtle nutty texture that’s irresistible with maple syrup.

Tip: For fluffier pancakes, let the batter rest for 5 minutes before cooking—this gives the oats time to soften slightly.

Carrot Cake Pancakes with Cream Cheese Drizzle

These fluffy, spiced pancakes taste just like carrot cake—but in breakfast form, topped with a dreamy cream cheese drizzle.

Ingredients

• 1 cup all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp salt
• 1 large egg
• 3/4 cup buttermilk
• 2 tbsp brown sugar
• 1 tsp vanilla extract
• 1 cup finely grated carrots
• 2 tbsp melted butter
• 4 oz cream cheese, softened
• 1/4 cup powdered sugar
• 2 tbsp milk

Instructions

1. In a bowl, whisk together 1 cup all-purpose flour, 1 tsp baking powder, 1/2 tsp baking soda, 1 tsp cinnamon, 1/4 tsp nutmeg, and 1/4 tsp salt.
2. In another bowl, beat 1 egg with 3/4 cup buttermilk, 2 tbsp brown sugar, and 1 tsp vanilla. Stir in grated carrots and 2 tbsp melted butter.
3. Fold wet ingredients into dry until just combined (small lumps are okay).
4. Heat a greased skillet over medium-low. Pour 1/4 cup batter per pancake; cook 2–3 minutes until bubbles form, then flip and cook 1–2 minutes more.
5. For the drizzle, beat 4 oz cream cheese, 1/4 cup powdered sugar, and 2 tbsp milk until smooth. Drizzle over warm pancakes.

The secret? Finely grated carrots keep the pancakes tender while packing every bite with cozy spice. The drizzle? Pure brunch magic.

Tip: Grate carrots on the smallest holes of your box grater—they’ll blend seamlessly into the batter.

Zucchini and Walnut Pancakes

These savory pancakes are a brilliant way to sneak in veggies—crispy-edged, nutty, and packed with fresh flavor.

Ingredients:

• 2 cups grated zucchini (about 1 medium)
• 1/2 cup chopped walnuts
• 1/4 cup grated Parmesan cheese
• 2 large eggs, lightly beaten
• 1/4 cup all-purpose flour
• 2 tbsp olive oil, divided
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions:

1. Squeeze excess moisture from the grated zucchini using a clean kitchen towel or paper towels.
2. In a bowl, combine zucchini, walnuts, Parmesan, eggs, flour, garlic powder (1/2 tsp), salt (1/2 tsp), and black pepper (1/4 tsp). Mix until just combined.
3. Heat 1 tbsp olive oil in a large skillet over medium heat. Drop 1/4-cup portions of batter, flattening slightly. Cook for 3–4 minutes per side until golden and crisp. Repeat with remaining 1 tbsp olive oil and batter.

The walnuts add a delightful crunch, while the Parmesan gives these pancakes a salty, umami kick—perfect for a lazy brunch or a veggie-packed side.

Tip: Serve with a dollop of Greek yogurt or applesauce for a tangy contrast.

Chocolate Protein Pancakes

Fluffy, protein-packed, and secretly good for you—these pancakes taste like dessert but keep you full all morning.

Ingredients:

• 1 cup oat flour (or whole wheat flour)
• 1 scoop (30g) chocolate protein powder
• 1 tbsp unsweetened cocoa powder
• 1 tsp baking powder
• 1/4 tsp salt
• 1 large egg
• 3/4 cup milk (dairy or plant-based)
• 1 tbsp maple syrup
• 1 tsp vanilla extract
• 1 tbsp melted coconut oil (plus extra for cooking)

Instructions:

1. In a bowl, whisk together 1 cup oat flour, 1 scoop chocolate protein powder, 1 tbsp cocoa powder, 1 tsp baking powder, and 1/4 tsp salt.
2. In another bowl, beat 1 large egg, then stir in 3/4 cup milk, 1 tbsp maple syrup, 1 tsp vanilla extract, and 1 tbsp melted coconut oil.
3. Pour wet ingredients into dry ingredients and mix until just combined (small lumps are okay). Let batter rest 5 minutes.
4. Heat a nonstick skillet over medium-low and lightly grease with coconut oil. Pour 1/4 cup batter per pancake. Cook 2–3 minutes until bubbles form, then flip and cook 1–2 minutes more.

The protein powder gives these pancakes a rich, brownie-like depth—no one will guess they’re packed with 15g of protein per serving!

Tip: For extra fluffiness, fold in 1/4 cup whipped egg whites before cooking.

Peanut Butter and Banana Pancakes

Peanut Butter and Banana Pancakes

Fluffy, nutty, and just sweet enough, these pancakes turn a classic breakfast into something extra special—no fancy ingredients required.

Ingredients

• 1 cup all-purpose flour
• 1 tbsp granulated sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 cup buttermilk
• 1/4 cup creamy peanut butter
• 1 large egg
• 1 tbsp melted butter, plus extra for cooking
• 1 ripe banana, mashed (about 1/2 cup)
• Maple syrup, for serving

Instructions

1. In a large bowl, whisk together 1 cup all-purpose flour, 1 tbsp sugar, 1 tsp baking powder, 1/2 tsp baking soda, and 1/4 tsp salt.
2. In another bowl, mix 1 cup buttermilk, 1/4 cup peanut butter, the egg, and 1 tbsp melted butter until smooth. Stir in the mashed banana.
3. Pour the wet ingredients into the dry ingredients and stir just until combined (small lumps are okay).
4. Heat a nonstick skillet over medium-low heat and brush with a little melted butter. Pour 1/4 cup batter per pancake and cook for 2–3 minutes until bubbles form on top. Flip and cook for another 1–2 minutes until golden.
5. Serve warm with maple syrup.

The peanut butter adds richness without overpowering the banana, while the buttermilk keeps the pancakes tender—no dry, dense stacks here!

Tip: For extra peanut flavor, drizzle melted peanut butter over the finished pancakes instead of syrup.

Spinach and Feta Pancakes

These savory pancakes are a delicious twist on breakfast—packed with fresh spinach and tangy feta, they’re just as good for brunch or a quick dinner!

Ingredients:

• 1 cup all-purpose flour
• 1 tsp baking powder
• 1/2 tsp salt
• 1 large egg
• 3/4 cup milk
• 1 tbsp melted butter, plus extra for cooking
• 1 cup fresh spinach, finely chopped
• 1/2 cup crumbled feta cheese
• 1/4 tsp black pepper

Instructions:

1. In a bowl, whisk together 1 cup all-purpose flour, 1 tsp baking powder, and 1/2 tsp salt.
2. In another bowl, beat 1 large egg, then stir in 3/4 cup milk and 1 tbsp melted butter. Pour into the dry ingredients and mix until just combined.
3. Fold in 1 cup fresh spinach, 1/2 cup crumbled feta, and 1/4 tsp black pepper.
4. Heat a nonstick skillet over medium heat and lightly grease with butter. Pour 1/4 cup batter per pancake, cooking for 2–3 minutes until bubbles form. Flip and cook for another 1–2 minutes until golden.

The salty feta and earthy spinach create a perfect balance, while the fluffy texture makes these pancakes irresistible. Serve with a dollop of Greek yogurt for extra creaminess!

Tip: For extra flavor, add a pinch of dried oregano or a squeeze of lemon juice to the batter.

Blueberry and Lemon Ricotta Pancakes

Fluffy, tangy, and bursting with juicy blueberries, these pancakes are a sunny weekend breakfast dream.

Ingredients

• 1 cup all-purpose flour
• 2 tbsp granulated sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 3/4 cup whole milk
• 1/2 cup ricotta cheese
• 1 large egg
• 1 tbsp lemon zest
• 2 tbsp fresh lemon juice
• 1 cup fresh blueberries
• Butter or oil, for cooking

Instructions

1. In a large bowl, whisk together 1 cup all-purpose flour, 2 tbsp sugar, 1 tsp baking powder, 1/2 tsp baking soda, and 1/4 tsp salt.
2. In another bowl, mix 3/4 cup whole milk, 1/2 cup ricotta, 1 egg, 1 tbsp lemon zest, and 2 tbsp lemon juice until smooth.
3. Gently fold the wet ingredients into the dry mix—don’t overmix; lumps are fine. Fold in 1 cup blueberries.
4. Heat a skillet over medium-low and melt a pat of butter or oil. Pour 1/4 cup batter per pancake. Cook for 2–3 minutes until bubbles form, then flip and cook 1–2 minutes until golden.

The ricotta keeps these pancakes incredibly tender, while the lemon brightens every bite. Serve with maple syrup for the perfect sweet-tart balance.

Tip: For extra-fluffy pancakes, let the batter rest for 5 minutes before cooking.

Matcha Green Tea Pancakes

These fluffy, earthy-sweet pancakes are a vibrant twist on the classic—perfect for a weekend brunch with a touch of zen.

Ingredients:

• 1 cup all-purpose flour
• 1 tbsp high-quality matcha powder
• 2 tbsp granulated sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 3/4 cup buttermilk
• 1 large egg
• 2 tbsp melted unsalted butter, plus extra for cooking
• 1 tsp vanilla extract

Instructions:

1. In a bowl, whisk together 1 cup all-purpose flour, 1 tbsp matcha powder, 2 tbsp sugar, 1 tsp baking powder, 1/2 tsp baking soda, and 1/4 tsp salt.
2. In another bowl, whisk 3/4 cup buttermilk, 1 egg, 2 tbsp melted butter, and 1 tsp vanilla extract until smooth.
3. Pour wet ingredients into dry ingredients and stir until just combined (small lumps are okay).
4. Heat a nonstick skillet over medium-low heat and brush with butter. Pour 1/4 cup batter per pancake. Cook for 2–3 minutes until bubbles form, then flip and cook for 1–2 more minutes.

The matcha gives these pancakes a subtle grassy sweetness and a gorgeous jade hue—no food coloring needed!

Tip: For extra fluffiness, let the batter rest for 5 minutes before cooking.

Pumpkin and Pecan Pancakes

Fluffy, spiced pumpkin pancakes studded with toasted pecans—these taste like autumn mornings in every bite.

Ingredients:

• 1 cup all-purpose flour
• 1 tbsp brown sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• 1/4 tsp salt
• 3/4 cup milk
• 1/2 cup pumpkin puree
• 1 large egg
• 1 tbsp melted butter
• 1/2 tsp vanilla extract
• 1/3 cup chopped pecans, toasted
• Butter or oil, for greasing the pan

Instructions:

1. In a large bowl, whisk together 1 cup flour, 1 tbsp brown sugar, 1 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp cinnamon, 1/4 tsp nutmeg, and 1/4 tsp salt.
2. In another bowl, mix 3/4 cup milk, 1/2 cup pumpkin puree, 1 egg, 1 tbsp melted butter, and 1/2 tsp vanilla until smooth. Pour wet ingredients into dry ingredients and stir just until combined (small lumps are okay). Fold in 1/3 cup toasted pecans.
3. Heat a skillet or griddle over medium heat and lightly grease with butter or oil. Pour 1/4 cup batter per pancake. Cook for 2–3 minutes until bubbles form on the surface, then flip and cook another 1–2 minutes until golden.

The toasted pecans add a delightful crunch against the tender, spiced pumpkin batter—no syrup needed, though we won’t judge if you drizzle some!

Tip: For extra warmth, swap the cinnamon for pumpkin pie spice.

Conclusion

With 19 delicious and healthy pancake recipes, there’s something here for every taste and dietary need! Whether you’re craving classic fluffy stacks or creative twists, these recipes make breakfast both nutritious and exciting. Give them a try, and don’t forget to share your favorites in the comments or pin this roundup for later. Happy flipping!