Best Pancakes Recipe


Best Pancakes are the very best way to start your day

Best Pancakes Recipe

We have the ancient Greeks to thank for the first pancake and ever since then, nearly every country and culture has developed some version of this breakfast favorite. In England, they even have “Pancake Day,” celebrated on Shrove Tuesday, the day before Lent when people often give up eating rich foods (think butter, sugar, eggs) and what better way to be sure those ingredients don’t go to waste than to whip up a batch of delicious pancakes!

What’s in a name? Pancakes may go by many of them–Hot Cakes, Flapjacks, Hoe Cakes, Johnny Cakes…just to name a few–but they all share the fluffy texture and signature slightly sweet taste that we crave. Just as there are many names for pancakes, there are different ways to make them but we think this recipe for Best Pancakes is…well, the best!

These pancakes, with their crispy edges and light-as-air interior, will melt in your mouth. Whether you use honey or pure maple syrup to sweeten them, they will be perfect with Microwave Bacon and a side of Fried Eggs in the Oven or any of your other favorite breakfast items.

Are Best Pancakes Healthy?

The health benefits in Best Pancakes come from the use of whole wheat flour, which contains more iron, calcium, and vitamins than white flour, and from the almond milk (or any plant-based milk you choose), which is higher in heart-healthy unsaturated fats than dairy milk.

Can pancakes be made gluten-free?

They certainly can! There are many substitutes for the whole wheat flour, such as almond flour, coconut flour, or oat flour, as well as many rice flours on the market now. Any of these can easily replace the whole wheat flour in this recipe and your gluten-free pancakes will come out perfectly.


  • 2 cups whole wheat flour
  • 4 teaspoons baking powder
  • 2 tablespoons honey or pure maple syrup
  • 1 teaspoon sea salt
  • 2 large eggs
  • 1½ cups almond milk or another plant-based milk
  • 2 tablespoons coconut oil
  • Cooking spray
Best Pancakes Recipe



Whisk together dry ingredients, then mix in the wet ingredients until just combined, ensuring not to overmix for tender pancakes.


Heat your skillet and cook the batter until bubbles form and edges set, then flip to achieve that perfect golden brown.


Enjoy warm with your choice of healthy toppings like fresh fruit or a touch of maple syrup for a delicious start to your day.


Freeze any leftovers between wax paper and reheat for a quick, satisfying breakfast.


Best Pancakes Recipe

FAQs & Tips

How to Make Ahead and Store?

In addition to being able to store leftover pancakes in the freezer (between wax paper, as noted above), they can be kept in an airtight container in the refrigerator for up to 4 days. You can also store leftover pancake batter in an airtight container in the refrigerator for up to 2 days or in the freezer for up to a month (let the batter thaw in the refrigerator before using it).

Know when to flip

Your pancakes let you know when they’re ready to be flipped! Bubbles will form in the batter and you’ll be able to see the edges getting lightly browned and then you know it’s time to flip them over.

Don’t go stir crazy

Once you’ve added the wet ingredients to the sifted dry ones, stir them together very gently until they are thoroughly combined. Over-stirring can create a tough batter and no one wants a tough pancake!

What’s the deal with the first pancake?

That first pancake…while you could (and should) eat it because it will be delicious, it’s usually not as perfectly presentable as the ones that follow. Sometimes it’s because the heat of the pan isn’t yet quite right or the fat hasn’t been distributed equally but all of those things right themselves after the first pancake, and the rest will be beautiful.

Best Pancakes Recipe

Serving Suggestions

While the classic pancake breakfast usually comes with eggs and some kind of breakfast meat–bacon or ham or sausage–so many other things pair beautifully with these puffy clouds of deliciousness, including healthier options. I love serving these pancakes with a side of Pomegranate Persimmon Salad or Coconut Milk Quinoa Fruit Salad . And if you want to get some additional vegetables on the table, try these pancakes paired with Roast Pumpkin with Maple Syrup.

And speaking of maple syrup, we all love to drizzle it over pancakes. But other kinds of syrups, such as blueberry or strawberry, are just as good. Fresh fruit is a great topping for pancakes, too. And if you like a sweet and savory combination (and who doesn’t?), try topping your pancakes with crumbled up Million Dollar Bacon.

Best Pancakes Recipe
Best Pancakes Recipe


Best Pancake Recipe

Course Breakfast
Cuisine American
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 12 pancakes
Calories 114kcal
Author FoodFaithFitness


  • 2 cups whole wheat flour
  • 4 teaspoons baking powder Aluminium-free
  • 2 tablespoons organic raw honey or pure maple syrup
  • 1 teaspoon sea salt
  • 2 large eggs
  • cups almond milk or another plant-based milk
  • 2 tablespoons coconut oil plus more for cooking
  • Cooking spray


  • In a large mixing bowl, whisk together the whole wheat flour, baking powder, honey or maple syrup, and sea salt.
    Best Pancakes Recipe
  • In a separate medium bowl, beat the eggs and almond milk together until well combined.
    Best Pancakes Recipe
  • Gradually pour the wet mixture and the melted coconut oil into the dry ingredients, whisking until just combined. If the batter appears too thick, Add a tablespoon of almond milk.
    Best Pancakes Recipe
  • Preheat a griddle or nonstick skillet over medium heat. Lightly coat with cooking spray or a small amount of coconut oil. Once hot, pour about ¼ cup of batter for each pancake onto the griddle.
    Best Pancakes Recipe
  • Cook until the edges look set and bubbles form on the surface of the pancake, about 2-3 minutes. Flip the pancakes and cook for another 2 minutes.
  • Serve the pancakes warm with toppings.


Calories: 114kcal | Carbohydrates: 18g | Protein: 4g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.003g | Cholesterol: 27mg | Sodium: 247mg | Potassium: 219mg | Fiber: 2g | Sugar: 3g | Vitamin A: 41IU | Vitamin C: 0.02mg | Calcium: 107mg | Iron: 1mg

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