Are you looking for the fluffiest, most delicious diner-style pancake ever, but within the comfort of home? This recipe for Healthy Diner Style Pancakes is clean-eating and contains almond milk, coconut sugar, and coconut oil — rather than the typical processed options at the local diner.
For as long as I can remember, I’ve absolutely LOVED pancakes.
Well, I suppose you get the point. Banana pancakes.
Okay, I think I’m done now!
One thing that always bugged me was that I couldn’t make diner style pancakes at home. Sure — I can make a mean banana oat blender pancake for the family to enjoy on a Sunday morning, but I’ve never been able to perfect the luscious, thick, fluffy and springy kind of pancake they serve to you when you order breakfast out. I just love those!
You’d think they were super easy to make, right?
Well…good news. They are!
Here’s my recipe for quick diner pancakes that is the closest I’ve been able to get to the real thing. They are very yummy.
Dustin even likes them, and he doesn’t particularly care for pancakes, so that was quite a feat.
If you love pancakes like I do — or if you’re needing a born-again-pancake-experience, please try this recipe for yourself. While you’re at it, top them off with some tasty Blueberry Compote!
WHAT ARE DINER STYLE PANCAKES?
Diner style pancakes are delicious, that’s what they are! They are thick and dense, yet fluffy at the same time. They are melt-in-your-mouth scrumptious. The key to getting your pancakes to be the right texture after they cook is to let the batter, once made, to sit for 15 minutes. This allows the batter to thicken, which means they will fluff up when cooked.
HOW TO STORE AND REHEAT HEALTHY DINER STYLE PANCAKES
In my house, there are rarely leftovers! After all, healthy diner pancakes are best served fresh right off the grill. But, on the rare occasion that there is a leftover pancake or two, you can store them in the refrigerator (once cooled) in an airtight container. To reheat, lay the pancakes on a plate and reheat for 10 to 20 seconds. If using the oven, preheat to 375F. Stack the pancakes, cover with foil, and heat for about 10 minutes.
Healthy Diner Style Pancakes can be frozen, too. Lay the pancakes on a cookie sheet and place in the freezer. Once frozen, layer them with wax paper and place them in an airtight container for up to six months.
HOW TO MAKE HEALTHY DINER STYLE PANCAKES VEGAN, VEGETARIAN, AND GLUTEN-FREE
- To make pancakes vegan and vegetarian: This recipe can be made without the eggs. The baking powder allows the pancakes to fluff up nicely. You can either omit the eggs entirely or replace with some unsweetened applesauce or mashed banana for more oompf.
- To make the recipe gluten-free: Simply replace the whole wheat pastry flour with flours like cassava or almond flours at a 1:1 ratio.
WHAT ARE THE BEST HEALTHY FLOURS FOR DINER STYLE PANCAKES?
The list of the best healthy flours to make diner style pancakes is pretty long. Enjoy the slight change of flavor and texture when trying these flours:
WHAT ARE THE BEST TOPPING FOR HEALTHY DINER STYLE PANCAKES?
Toppings for pancakes are the best! Keep the toppings good-for-you to make an all-around tasty meal any time of day. Pancakes ← Any time! Here are some of my favorite toppings:
- Blueberry compote
- Homemade chia jam
- Coconut flakes
- Pure maple syrup
- All-natural peanut butter
- Healthy cinnamon apples
MISTAKES TO AVOID WHEN COOKING PANCAKES
Some people think that cooking pancakes is almost like an art form. I do agree that making the best pancake ever can sometimes be tricky. Avoid problems with these points:
- Always rest the batter. Allowing it to rest and thicken makes for fluffier pancakes.
- Don’t overmix the batter. Combine the ingredients until there is no more visible flour. If the batter is a bit lumpy, no problem.
- Start with a hot pan to avoid a soggy or greasy pancake. Make sure the griddle or cast iron pan is evenly heated up before adding any batter.
- Don’t set the heat too high. A medium-high setting makes for a golden-brown pancake.
- Be patient. Don’t be tempted to flip the pancakes too soon. It’s best if you only have to flip the pancakes once. Too many flips can mean a flat pancake.
HOW TO COOK HEALTHY DINER PANCAKES
To make these pancakes fluffy and light, follow these steps:
- Prepare your tools: I like to use a whisk to mix the ingredients in a large mixing bowl. To cook the pancakes, I use either my favorite cast iron skillet or the griddle. Lastly, you will need a spatula.
- Mix the wet ingredients: In a large bowl, mix the wet ingredients (eggs, almond milk, melted coconut oil, and vanilla extract).
- Mix the dry ingredients: In a separate bowl, mix the dry ingredients (flour, sea salt, baking, powder, coconut sugar).
- Combine and let sit: Mix the wet and dry ingredients just until combined and let sit to thicken for at least 15 minutes.
- Preheat the griddle: Make sure the griddle is heated to medium-high. The oil in the pan should be hot but not smoking. You can always test a mini-pancake before going full-out in pancake flipping mode.
- Flip just once at the ideal time: When cooking your pancakes, cook one side until bubbly, and the edges of the pancake turn from glossy to dull. This is typically about 2 minutes. Flip and cook the other side until the pancake is a golden brown, about another 1 ½ to 2 minutes.
MORE HEALTHY PANCAKES RECIPES
If you’re like me and you could enjoy homemade pancakes all day every day, grab one of the recipes below and keep tis pancake party hopping!
- Lemon Blueberry High Protein Pancakes
- Apple Cinnamon Oat Bran Pancakes
- Banana Oat Blender Pancakes
- Healthy Pumpkin Pancakes
- Protein Pancakes
Are you looking for the fluffiest, most delicious pancake ever? This recipe for Healthy Diner Style Pancakes is clean-eating and contains almond milk, coconut sugar, and coconut oil.
- 2 eggs
- 1 1/4 cup unsweetened almond milk
- 2 tbsp melted and cooled coconut oil, plus more for greasing pan
- 1 tsp vanilla extract
- 1 1/2 cups whole wheat pastry flour
- 1/4 tsp sea salt
- 2 tsp baking powder
- 1/4 cup coconut sugar
In a large mixing bowl, combine eggs and almond milk, and beat together using a whisk or fork until frothy. Add the cooled, melted coconut oil and vanilla extract, and stir to combine.
In a separate mixing bowl, combine the whole wheat pastry flour, sea salt, baking powder, and coconut sugar.
Combine the ingredients without overmixing.
Let the batter rest for at least 15 minutes. (The batter will thicken as it sets.)
Drop batter by 1/3 cup portions onto a lightly greased griddle or skillet, heated over medium-high heat.
Cook on one side until bubbly and the edges of the pancake turn from glossy to dull, about 2 minutes.
Flip quickly using a spatula, and cook the other side until golden brown, about 1 1/2 to 2 minutes.
This post contains affiliate links for products I use often and highly recommend.