Homemade Healthy Diner Style Pancakes | Bring The Diner To You Any Day Of The Week!

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.

Side view of a stack of Healthy Diner Pancakes on a white plate, with a large dab of butter on top and topped with pure maple syrup.

For as long as I can remember, I’ve absolutely LOVED pancakes.

Blueberry pancakes.  Buttermilk pancakes.  Mickey Mouse pancakes.  Pumpkin Pancakes.  Pancakes for breakfast.  Pancakes for lunch.  Pancakes for dinner.  Pancakes for snacks.

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!

Overhead view of ingredients for Healthy Diner Style Pancakes, including eggs, almond flour, coconut sugar, coconut oil, sea salt, baking powder, and vanilla extract.


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.

Overhead view of the bowl of dry and wet ingredients for diner style pancakes, including eggs, coconut sugar, and almond flour.

Overhead view of the bowl of ingredients, with almond milk being poured into the mix.


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.

Overhead view of a hand whisking together the batter in a glass bowl as preparation for Healthy Diner Style Pancakes,


  • 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.

Side image of a Healthy Diner Style Pancake on the griddle being slid onto a spatula, ready to be flipped.


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:

  • Oat 
  • Buckwheat
  • Almond
  • Chickpea
  • Spelt
  • Coconut
  • Cassava

Overhead view of a stack of Healthy Diner Pancakes on a white plate, topped with butter.


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:

Side view of a stack of 5 pancakes on a white plate, topped with butter and pure maple syrup.


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.

Overhead view looking down on a stack of Healthy Diner Style Pancakes, on a white plate, topped with butter and pure maple syrup.


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.

Close up side view of a stack of Healthy Diner Style Pancakes, topped with pure maple syrup and butter, ready to be eaten.


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!

4.5 from 2 votes
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. Not only do they taste divine, but these pancakes are also guilt-free, too!
Homemade Healthy Diner Style Pancakes
Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins

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.

Categories: Breakfast, Clean Eating, No Refined Flour, Refined Flour Free
Difficulty: Easy
Keyword: diner pancake recipe, diner pancake recipes, diner pancakes, healthy diner style pancakes
Servings: 10 pancakes
Calories: 117 kcal
Author: Lacey Baier
  • 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
  1. 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.

  2. In a separate mixing bowl, combine the whole wheat pastry flour, sea salt, baking powder, and coconut sugar.

  3. Combine the ingredients without overmixing.

  4. Let the batter rest for at least 15 minutes. (The batter will thicken as it sets.)

  5. Drop batter by 1/3 cup portions onto a lightly greased griddle or skillet, heated over medium-high heat.

  6. Cook on one side until bubbly and the edges of the pancake turn from glossy to dull, about 2 minutes.

  7. Flip quickly using a spatula, and cook the other side until golden brown, about 1 1/2 to 2 minutes.

  8. Serve immediately.

Nutrition Facts
Homemade Healthy Diner Style Pancakes
Amount Per Serving (1 pancake)
Calories 117 Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 3g15%
Cholesterol 33mg11%
Sodium 120mg5%
Potassium 158mg5%
Carbohydrates 17g6%
Fiber 2g8%
Sugar 3g3%
Protein 4g8%
Vitamin A 48IU1%
Calcium 83mg8%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

This post contains affiliate links for products I use often and highly recommend.

Lacey Baier

Hey y’all, I’m Lacey Baier and I’m so glad you’re here! I’m a healthy lifestyle influencer and the creator of this clean-eating blog and YouTube channel, A Sweet Pea Chef. My recipes have been published on Food Network, Good Morning America, FoxNews, Tastemade, Fitness Magazine, and much more. I live in Dallas, Texas with my husband and four kiddos. Let’s get started!

14 thoughts on “Homemade Healthy Diner Style Pancakes | Bring The Diner To You Any Day Of The Week!

  1. 4 stars
    So quick and easy to whip up. My toddler ate about half her serving, which is a pretty big accomplishment! I might add a bit less sugar next time, but will definitely come back to this recipe again and again.

    1. You should be able to see us here http://www.pinterest.com/laceybaier/ we also added a pin it button on the posts. Hope that helps!

  2. love your food can’t seem to get your cook book , would love to have it Chef thanks

  3. I love pancakes, especially with a homemade fruit syrup or compote on top. I’ve also heard that some diners add malted milk powder to their batter, which I just happen to have in the pantry. I think it’s time for a pancake supper. These are gorgeous, Lacey!

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