Seven Healthy Pancake Recipes for Pancake Tuesday

Servings: 4 serving(s)

Prep time: 15 minutes

Total time: 45 minutes

Cooking time: 30 minutes

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Seven healthy pancake recipes for pancake Tuesday

May be you can tell from the number of pancake recipes on this website that I love pancakes, and healthy pancake recipes in particular. In fact, I made a double batch of our family favourite recipe (Old Black Witch’s Blueberry Pancakes) on the weekend for my daughter and her friends. The leftovers went into the fridge and we ate them for breakfast again today.

Although we have pancakes often enough for breakfast, they’re still a treat if we eat them for supper. That’s why we all delight in Pancake Tuesday. Shrove Tuesday is one of the few days of the year that we have pancakes at suppertime and I suppose that’s why we always look forward to it.

  • Easy pumpkin molasses pancakes are healthy and delicious.
    Easy pumpkin molasses pancakes make a healthy breakfast

Make your pancakes healthier

Plain pancakes with regular white flour don’t offer the body a whole lot of sustenance but the options for adding nutrition (and extra flavour) to your pancakes are limitless. As my kids can attest, I’m known for stuffing my pancakes with everything from chia, flax meal and wheat germ to barley flour, vegetables, yogurt and more.

Whatever the season and whatever you’re craving, there is a healthy pancake recipe to suit everyone.

Seven Healthy Pancake Recipes:

Family Favourite Blueberry Pancakes

Buckwheat Flapjacks with Molasses Maple Syrup

Cornmeal Blueberry Pancakes

Banana Oat Pancakes

Whole Wheat Zucchini Pancakes

Pumpkin Pancakes

Oatmeal Apple Pancakes

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Whole Wheat Zucchini Pancakes Recipe

Servings: 4 serving(s)

Prep time: 10 minutes

Total time: 30 minutes

Cooking time: 20 minutes

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Whole wheat zucchini pancakes are hearty and wholesome and include one serving of vegetables in each portion. 

Whole wheat zucchini pancakes are hearty and wholesome and include one serving of vegetables in each portion.
Whole wheat zucchini pancakes are hearty and wholesome and include one serving of vegetables in each portion. 

I’m a proponent of pancakes for supper. And it isn’t just a Shrove Tuesday thing. Some days, having breakfast for supper is just what everyone needs.

But then there is always the question of vegetables, as in “How do you pair vegetables with pancakes and syrup?” It’s a good question since suppertime is usually the only time of day that my kids eat vegetables.

Whole wheat zucchini pancakes are hearty and wholesome and include one serving of vegetables in each portion.

The solution: Whole wheat zucchini pancakes (for breakfast, brunch or supper). It’s an easy way to slip a few vegetable into a comfort food meal.

Pancakes make a great lunchbox meal too. Just cut the pancakes into bite-sized pieces and pack in a reusable container with a serving of maple syrup (or a molasses-maple syrup blend) on the side. Here’s how to make a molasses-maple syrup blend: 3 Tbsp. maple syrup and 1 Tbsp. molasses.

This recipe is adapted from the wonderful website, Pinch of Yum.

Whole Wheat Zucchini Pancakes Recipe

Serves 4 (makes 8 pancakes)

Ingredients:

  • ½ cup + 2 Tbsp. flour
  • ½ cup  whole wheat or spelt flour
  • 3/4 tsp. baking soda
  • 1/4 tsp. salt
  • 2 Tbsp.  flax meal (ground flaxseed)
  • 2 eggs
  • 2 Tbsp. oil
  • 1 cup milk
  • 1 Tbsp. Crosby’s Fancy Molasses
  • 1 cup coarsely shredded zucchini

Instructions:

  1. In a large bowl whisk the dry ingredients.
  2. In a medium bowl whisk the eggs then add the oil, milk and molasses.
  3. Add the wet to the dry and stir until almost incorporated.
  4. Stir in the zucchini and mix until combined.
  5. Drop by 1/3 cup measure on a medium-hot, well-greased frying pan.
  6. Flip when the batter is set and the edges lose their wet look.
  7. Keep warm until ready to eat.
  8. Drizzle with a maple syrup, or a molasses maple syrup blend (3 Tbsp. maple syrup and 1 Tbsp. molasses)

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Buckwheat Flapjacks with Molasses Maple Syrup

Servings: 14-16 pancakes serving(s)

Prep time: 10 minutes

Total time: 50 minutes

Cooking time: 40 minutes

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Buckwheat Flapjacks with Molasses Syrup

Enjoy hearty buckwheat flapjacks (another name for pancakes) for your Pancake Tuesday celebration.

When I was growing up, Shrove Tuesday was always a thrill. It was the only time we ever had breakfast for supper and the upside-down-ness of the day made it all the more exciting.

Then when I moved to France in my early 20s the couple I lived with often made crepes for supper. Marie-France, my landlady, would make a huge stack and we’d begin the meal eating them with cheese and Dijon mustard. Halfway through the stack the plate of cheese would be replaced by jars of jam and honey and onto dessert we’d move.

Buckwheat Flapjacks with Molasses Maple Syrup

Pancake Tuesday is still a thrill in our house. In the past I have always made Old Black Witch’s Blueberry Pancakes, the recipe I grew up with, but I recently came across a recipe for buckwheat flapjacks with molasses so that’s what I’ll make tonight. The buckwheat flour gives them more of a substantial flavour and they’re not as fluffy as my old recipe so don’t feel as dessert-like.

Buckwheat Flapjacks with Molasses Maple Syrup

The recipe is from Deborah Madison’s terrific cookbook, Vegetarian Cooking for Everyone. She serves them with molasses butter, a combination of melted butter and molasses.

I top Buckwheat Flapjacks with a molasses maple syrup, real maple syrup mixed with a little molasses. The combination makes the syrup taste like late-season maple syrup and that’s my favourite.

Be sure to let the batter sit for a few minutes before you start to cook the pancakes. You’ll find this tip and more in The Kitchn’s 10 Pancake Commandments.

Buckwheat Flapjacks with Molasses Maple Syrup Recipe

Makes 14-16 pancakes

Ingredients:

  • ¾ cup buckwheat flour
  • ¾ cup all-purpose flour, spelt flour or whole wheat*
  • 1 tsp. baking powder
  • ½ tsp. baking soda
  • ½ tsp. salt
  • ¼ cup Crosby’s Fancy Molasses
  • 2 eggs
  • 3 Tbsp. oil or melted butter (plus more for the pan)
  • 1 ¾ cups buttermilk

Instructions:

  1. Whisk dry ingredients together in a bowl.
  2. In another bowl whisk the molasses, eggs, oil, and buttermilk.
  3. Add wet to dry and combine well.
  4. Warm a fry pan over medium and brush lightly with oil. Using a ¼ cup measure pour batter into hot pan.
  5. Cook until covered with bubbles then flip.

*If you’re using stone ground whole wheat or spelt flour the batter may feel thin but the pancakes will cook up just fine.

Molasses Maple Syrup

  • 1/3 cup real maple syrup
  • 1 Tbsp. Crosby’s Fancy Molasses

Combine in a pitcher and stir well.

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Cornmeal Molasses Pancakes

Servings: 4 serving(s)

Prep time: 15 minutes

Total time: 45 minutes

Cooking time: 30 minutes

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cornmeal molasses pancakes Only seven more days of school before summer vacation officially begins. My son is in the midst of exams and my daughter has no more homework.

Although their bodies are in the classroom each day I’m pretty sure their minds are already on vacation. cornmeal molasses pancakes Which brings me to breakfast — Both of my kids have been extra sluggish in the mornings these past few weeks. The cool rainy weather here in Southern New Brunswick hasn’t helped but it’s really school fatigue that has set in. They’re tired of the routine. We’re all tired of the routine… cornmeal molasses pancakes To add a little pizazz to our morning I have been serving pancakes. They give the impression of a leisurely weekend morning on a busy weekday.

Handy Tips:

Pancakes make good lunchbox food. Cut cooked pancakes into chunks and put in a lunchbox-size storage container. Pack a bit of syrup or applesauce for dipping or to serve on the side.

Freeze extra pancakes and reheat them in the toaster for speedy breakfast prep or afterschool snacks.

Cornmeal Molasses Pancakes Recipe

Serves 4

Ingredients:

  • 1 cup flour
  • ½ cup cornmeal (fine ground)
  • 2 tsp. baking powder
  • 1 tsp. baking soda
  • ½ tsp. salt
  • 1 cup milk, plain yogurt or a combination of the two
  • 2 eggs
  • 3 Tbsp. oil or melted butter
  • 2 Tbsp. Crosby’s Fancy Molasses
  • ½ cup blueberries

Instructions:

  1. In a large bowl whisk the flour, cornmeal, baking powder, baking soda and salt.
  2. In another bowl whisk the milk, eggs, oil and molasses.
  3. Add the milk mixture to the flour mixture and stir lightly until half combined. Stir in the blueberries. (Be careful not to overmix.)
  4. Heat griddle or fry pan. Drop 2-3 Tbsp. of batter onto oiled pan and cook until bubbles start to form and burst. Flip gently and continue cooking until done (this won’t take very long).

Molasses Flax Waffles – an old Norwegian recipe updated

Servings: 4-6 serving(s)

Prep time: 15 minutes

Total time: 50 minutes

Cooking time: 35 minutes

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An old Norwegian recipe recipe that I have adapted to include ground flax, molasses, and whole wheat flourMolasses flax waffles

We were a pancake family growing up, and for years the only waffles I was familiar with were Eggos. Not that I ever tasted them mind you (my mom would never buy them) but I can still recite part of the TV commercial.

Real waffles always seemed exotic, which is funny considering I grew up in a house that actually had an ebelskivers pan.

One year my Mom bought my siblings and I each a stovetop waffle iron for Christmas. They were a big hit and for years I put away the family pancake recipe and experimented with waffles.

molasses flax waffles

My favourite recipe by far has always been an old family recipe from my brother-in-law, Phil. This is his Norwegian grandmother’s recipe for waffles (slightly adapted). They’re delicious but I also love this recipe because it’s so easy to mix up:

  • no separating eggs
  • no yeast
  • and the texture is lovely and soft.

To the original recipe I have added ground flax, molasses (reduced the granulated sugar), and I use a mixture of stoneground whole white flour and spelt or whole wheat flour for some added flavour and nutrition. And I have replace the old stovetop waffle iron with a handy electric number.

Molasses Flax Waffles Recipe

  • 2 beaten eggs
  • ¼ cup sugar
  • 3 Tbsp. Crosby’s Fancy Molasses
  • 2/3 cup butter, melted (or oil or a combination of the two)
  • 1 tsp. vanilla
  • 3 cups milk
  • 3 cups flour (stoneground if you have it)
  • ¼ cup ground flax or wheat germ
  • 1 tsp. salt
  • 4 tsp. baking powder
  1. In a large bowl whisk together eggs and sugar.
  2. Add molasses and vanilla.
  3. Whisk in melted butter then milk.
  4. In a separate bowl stir together flour, flax, salt and baking powder.
  5. Carefully whisk dry ingredients into wet, taking care not to get any lumps. (If it does get lumpy just keep whisking until the batter is smooth).
  6. Bake waffles according to directions on your waffle iron.

Makes about 14 waffles

I’m still a fan of blueberry pancakes. Here’s my family’s favourite pancake recipe:

Fluffy blueberry pancakes, made extra healthy with whole grain flour

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Family Favourite Molasses Blueberry Pancakes

Servings: 4 serving(s)

Prep time: 15 minutes

Total time: 45 minutes

Cooking time: 30 minutes

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blueberry pancakes

All-time-favourite-blueberry-pancake-recipe

There’s nothing I love more than fluffy blueberry pancakes.

This is my childhood recipe for pancakes, with a touch of molasses added for a little oomph.

The original recipe is from a children’s book we had when I was growing up, called

Old Black Witch.

books

In the story, the grumpy old witch ends up being nicer than she looks. She makes excellent pancakes and she turns the bad guys into toads.

No matter how many other pancake recipes I try, this is the one I always come back to. The pancakes are fluffy and the recipe doubles well. Leftover pancakes can be frozen and come in handy on weekday mornings when breakfast is sometimes rushed. In fact, I always double the recipe and often mix in some whole wheat or spelt flour.

If you double the recipe you can also replace ½ cup of the milk with plain yogurt.

Old Black Witch’s Blueberry Pancakes Recipe

(Slightly adapted)

  • 1 ¼ cups flour (can use up to ½ cup of whole grain flour)
  • 2 ½ tsp baking powder
  • 2 Tbsp sugar
  • ¾ tsp salt
  • 1 egg, beaten
  • ¾ cup of milk
  • 1 to 2 Tbsp Crosby’s Fancy Molasses
  • 3 Tbsp oil
  • ½ cup blueberries (optional)
  1. Combine dry ingredients in a medium bowl.
  2. In a larger bowl combine the wet ingredients.
  3. Add the dry to wet then stir in the blueberries (if using).
  4. Then chant Old Black Witch’s incantation: “Gobble dee gook with a wooden spoon. The laugh of a toad at the height of the moon.”
  5. Drop by ¼ cup measure on a medium-hot, well-greased frying pan.
  6. Flip when the batter is set and the edges lose their wet look.
  7. Keep warm until ready to eat.
  8. Drizzle with a maple syrup, or a molasses maple syrup blend (3 Tbsp maple syrup and 1 Tbsp molasses)

*From the book Old Black Witch, by Wende and Harry Devlin, published in 1963.

One more thing…

If you’re in search of family-friendly food that’s easy to prepare, healthy and tastes good, then sign up to receive blog posts by email.

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