November 17, 2017

Healthier Pancakes

Healthier Pancakes |

The boys LOVE pancakes, so I make them at least twice a week.   These are a healthier version that we all enjoy.  I tried putting quinoa in them, but the boys noticed and did NOT appreciate the “grit”.   Anyway, they’re nice, fluffy and wholesome.  And the perfect breakfast for a cold Saturday morning!

Healthier Pancakes |

Sometimes I use 2 cups of freshly milled soft white wheat flour instead of the flours mentioned in the recipe, but am careful to add the milk slowly so that the batter isn’t too thin.  And either way, these pancakes always come out great!


This is a regular batch for me, but if your family doesn’t need this much, feel free to cut the recipe in half.  I usually have a few pancakes left and I either put them in the fridge for the next morning, or freeze them for whenever.  You won’t regret making too many, I promise!

You can also make waffles using this recipe by following the steps here.

Here’s to a happy and healthy breakfast!


  1. Here is a pancake recipe I make for my crew. I have a houseful too, so I double the recipe:) This is really a nice, healthy, delicious way to start the day!

    Whole Wheat Gingerbread Pancakes

    35 min | 15 min prep SERVES 6


    2 cups whole wheat flour, 1 cup white flour

    1 1/2 teaspoons baking soda

    1 1/2 teaspoons ground ginger

    1 1/2 teaspoons ground cinnamon

    1/2 teaspoon salt

    1/4 teaspoon ground cloves

    1 (12 ounce) can frozen apple juice concentrate, thawed

    1 can water

    1/4 cup butter, melted

    2 large eggs

    Whisk first 6 ingredients in a large bowl to blend.

    Whisk apple juice concentrate, water, butter and eggs in a medium bowl to blend.

    Add to dry ingredients, wisk batter just until blended.

    Heat griddle or skillet over medium-high heat; brush with some oil or butter.

    Pour batter by 1/3 cupfuls onto griddle, spacing 2 inches apart.

    Cook until pancakes are golden brown, about 3 minutes per side.

    Transfer to plate and keep warm in low oven while making the rest of the pancakes.

    We eat them with peanut butter or butter and maybe a fresh berry sauce (when there is time). Enjoy!!

  2. These sound great as my boys LOVE pancakes too! I have a question…I may have missed it somewhere, but what kind of sugar do you use? I’ve been looking for a healthier sugar that I can get at the store (not having to order).

    • Hi Tara! Great question. I have experimented with using different “kinds” of sugar in the past, including honey, turbinado sugar, and organic raw sugar and use a combination of all these in my kitchen for different things. I will work on a more in-depth article on this topic soon. Thanks for asking! 🙂

  3. Thanks, Brandy! I’m kind of new to cooking healthier so I still have lots to learn. I do use honey and have been using turbinado sugar. It’s just hard to know what’s the best!

  4. I made these this morning for breakfast and we loved them! thanks for sharing!

  5. I am making these for my boys! I am doubling the recipe, hoping to freeze any leftovers. We usually don’t have leftovers, though. I once quadrupled a batch…NO LEFTOVERS!!!! If they see it, they will eat it!! HAHA. If you look at my family pictures, you’ll notice they are all quite thin, fit and muscular.
    What are your thoughts about sucanat? Could you substitute the cane sugar for that? Or maybe even honey? I’m always trying to think of healthier versions. Have you tried putting out flour (oats grinded up with a food processor) in this recipe, too?

    • Hey Holly! Let me know how doubling the recipe goes. The recipe already makes enough for me to freeze. Your boys must really eat a lot. 🙂 I have never used sucanat, although Laura at does all the time. I use honey sometimes, though, and it always works just as well as sugar. And no, I haven’t use oat flour yet, either. 🙂

  6. My kiddos LOVE pancakes! I probably make them once a week, and they ask for them every other day, LOL! This is my recipe:

    1 cup quick oats
    2 cups milk

    let this sit for a few minutes, then add:

    2 eggs
    1/4 cup melted butter or oil
    1 Tbsp sugar (optional)
    1 cup flour (you can use white or whole wheat. white will be fluffier)
    1 Tbsp baking powder
    1/2 tsp salt

    Mix it up and fry pancakes til your heart’s content! This recipe also works really well for waffles.

  7. Hi Brandy,

    Just made these this morning and they are fantastic! My whole family and guests thought they were great and we still had 4 for leftovers – a great mid-week breakfast. Thanks for the recipe. 🙂

  8. I replace all of the butter with unsweetened applesauce and I think they are just as good, or better. My husband does, too!

  9. Have you ever tried white whole wheat flour? I was AMAZED by it. I can use it 100% now and rarely notice a difference. Now all my cookies, pancakes, breads, crusts, etc are all 100% whole wheat and light & fluffy!

  10. Jeanetta Andrews says:

    hi Brandy,
    I made pancakes this morning using 100 percent whole wheat flour, and they came out great! Our family is transitioning to a healthy diet since my husband found out he has diabetes. I have always been interested in healthy eating since my husband and I first got married (22 years ago). We now have 10 children and it is a little difficult to get everyone to want to eat healthy, but I am finding ways to make food taste great and healthy. My husband lost 10 pounds since last month (40 more to go) and he is eating whole grains, homemade whole wheat bread, salads, etc. And has ditched the Little Debbie snack cakes, ice cream, cookies, etc. that he used to eat, and the white bread, white flour products. He is doing great and feels better. When we first got married, he didn,t eat anything healthy. To him, healthy meant canned corn and French fries! He had to pray to ask God to help him eat salads! There is hope for anyone if my husband can change his eating habits completely. Praise God!

    Here is a great egg substitute that is healthy AND inexpensive with today’s food prices rising:
    For each egg you want to replace in a recipe use:
    1TBL ground flaxseed
    3TBL water
    Whip together for about 10 seconds and let sit for 2 minutes. Should have the consistency of raw egg after 2 minutes. If not, whip with a fork or whisk until it is the right consistency. Use in any recipe the you would use eggs in (except omelets or scrambled eggs, of course!)

  11. So good. Used coconut milk and coconut oil. So, so, so good. Next time I will change the proportion of AP and white whole wheat.


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