This Healthy Pancake Recipe has golden edges, a soft & fluffy center, and the BEST flavor. Toss everything in a blender, give it a quick whirl, and pour straight into the pan.
author’s note
These Blender Pancakes Are So Good I Skip Syrup Sometimes 🤫
These pancakes are one of the recipes I’m most proud of. And no, they’re not something you suffer through in the name of “better health.” They’re genuinely so good. Like honestly good even without syrup good.
And trust me, I’ve endured plenty of “healthy” (cardboard?) pancakes while testing and tweaking this one. This version finally nailed it!
They’re made with simple, all-natural ingredients you can find at any grocery store. No specialty items and no extra stops. (Always a win in my book.)
And somehow, they’re also incredibly easy. Just blend the batter and pour straight from the blender onto the griddle. That’s it!
P.S. If you make pancakes often, I swear nothing beats an electric griddle. I physically cannot go back to using pans.
Healthy Pancake Recipe Ingredients
| Ingredient | Swap or Tip |
|---|---|
| Old-fashioned oats | If needed, you can use quick oats. |
| Cashews | Use roasted, lightly salted for the best flavor with no extra effort on your end. |
| Plant-based milk | Almond, oat, or cashew milk all work great! |
| Coconut oil | Melted butter can be used instead if you prefer. |
| Honey or maple syrup | Either works. Maple syrup gives a slightly deeper flavor, but I usually use honey! |
| Cornstarch | Helps create that crisp outside without drying out the inside. |
How To Make This Healthy Pancake Recipe
- Add all ingredients to a blender. No separate bowls needed; blend till smooth.
- Heat a well-greased griddle or skillet over medium heat.
- Pour the batter directly from the blender onto the hot pan.
- Cook until bubbles form and edges look set, then flip.
- Cook the second side until lightly golden and cooked through.
If pancakes get stacked straight from the pan, steam builds up and they get soggy.
To keep them crisp:
1. Preheat the oven to 200°F.
2. Place a wire rack on a sheet pan.
3. Set pancakes in a single layer on the rack.
4. Keep warm in the oven until ready to serve.
If you’re eating right away, placing them on a wire rack at room temp works great too.
Healthy Pancake Recipe Toppings
These pancakes are great plain, but toppings take them to the next level.
- My favorite: Fresh berries and pure maple syrup
- Extra filling: Nut butter drizzle
- Sweet & simple: Sliced bananas with a drizzle of peanut butter
- Crunch: Toasted coconut
- Boost: Chia or flax seeds
- Make Em Decadent: Homemade blueberry, vanilla, or buttermilk syrup
- My kids’ rule: There must be lots of homemade whipped cream.
Storage
Yes, These Pancakes Freeze Like a Dream!
I love making extra pancakes to freeze for easy breakfasts or quick dinners. They keep well in the freezer for up to 3 months.
- To freeze: Let pancakes cool fully on a wire rack. Freeze in a single layer on a parchment-lined tray for 1 to 2 hours, then transfer to a freezer-safe bag or container.
- To reheat: Warm in the microwave, toaster, or oven. I usually use the toaster for the best crisp edges.
More Filling Breakfast Options:
Breakfast
Avocado Toast Recipes
Breakfast
Overnight Oats
Shakes And Smoothies
Green Smoothie
Breakfast
Egg Skillet
Healthy Pancake Recipe
Video
Equipment
- Blender such as Blendtec or Vitamix
- Electric griddle or large skillet
Ingredients
- Cooking spray or butter
- 1 cup old-fashioned oats
- 1/2 cup cashews see note 1
- 2 large eggs
- 3/4 cup plant-based milk see note 2
- 1/4 cup melted coconut oil see note 3
- 1/4 cup honey or pure maple syrup
- 2 teaspoons vanilla extract
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 tablespoons cornstarch
- 1/2 teaspoon ground cinnamon optional
- 1/4 teaspoon ground nutmeg optional
- Serving suggestions see note 4
Instructions
- Preheat an electric griddle to 375°F or use a stovetop. Place a wire cooling rack on a tray next to the cooking pan.
- Add all ingredients (except cooking spray) in a powerful blender as listed. Blend until completely smooth, about 90–120 seconds. Scrape down sides and blend longer if necessary until no oat or cashew chunks remain. Don't let batter sit for long, you want to use it right after blending!
- If you’re not using an electric skillet, heat a large nonstick skillet or griddle over medium heat. The pan is ready when a drop of water sizzles. Generously spray with cooking spray or rub butter across the surface. Pour pancake batter from blender into a small measuring cup, aiming for 3 tablespoons per pancake.
- Pour batter onto hot surface, leaving space between pancakes to allow for expansion. Cook until small bubbles form and the edges turn matte, about 2–3 minutes. Flip with a metal spatula and cook until lightly golden, about 1–2 minutes.
- Wipe skillet clean with a paper towel and repeat, adding more butter or cooking spray as needed. Adjust heat if pancakes brown too quickly (lower heat) or not enough (increase heat).
- Immediately transfer pancakes from heat to the prepared wire rack to crisp edges. Serve promptly or keep warm in the oven (see note 5). Enjoy with favorite toppings like pure maple syrup and fresh fruit!
Recipe Notes
- Preheat the oven to 200°F.
- Place a cooling rack on a large sheet pan. As soon as you pull the pancake from the heat source, place it on the cooling rack in a single layer.
- Place that sheet pan in the oven until ready to eat.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Healthy Pancake Recipe Tips
- Watch the heat closely. If pancakes brown too fast, lower the heat slightly.
- Grease the pan well before each batch. This helps create crisp edges.
- Use a wire rack after cooking. This keeps the outside crisp instead of soggy.
- Using basically the same ingredients give this healthy waffle recipe a try next!
