A classic weekend breakfast gets reworked for busy weekdays with this Easy 3-Ingredient Pancakes recipe.
When I was growing up, we seldom used the word pancakes. In my home, we requested that mom make griddle cakes, flapjacks, or hotcakes. No matter what you call them, pancakes are an American icon and often make their way to the table for any meal—not just breakfast.
Now, with children of my own, I love trying different versions of pancakes so we can enjoy them morning, noon, or night. Pancakes are often my solution to “What’s for dinner?” The kids think they are a fun treat, and I feel confident knowing I am feeding them a healthy meal when I use this whole-wheat 3-ingredient pancake recipe.
Although I have tried all kinds of pancake recipes, I constantly return to this one, not only for its simplicity, but for its taste. I think it’s the combo of almond milk and whole-wheat flour that gives the cakes a rich, sweet flavor, which pairs well with tons of different traditional pancake toppings. These fluffy pancakes are easy, tasty, and simple enough to whip up anytime.
Are These Easy 3-Ingredient Pancakes Healthy?
With only three ingredients—whole wheat-flour, almond milk, and eggs—these 3-ingredient pancakes are a fairly healthy choice. The eggs give these pancakes some protein, and the whole-wheat flour lends some fiber to the stack. Overall, they are suitable for a dairy-free or vegetarian diet. However, you can create a vegan or gluten-free 3-ingredient pancake easily. To make vegan pancakes, replace the eggs with 1/2 cup applesauce or smashed bananas. For a gluten-free stack of pancakes, replace the whole-wheat flour with one of your favorite gluten-free flour blends.
Mix-Ins And Toppings Galore
If you don’t mind that your 3-ingredient pancakes have more than three ingredients, consider mixing a few things into your pancake batter or putting some fun ingredients on top of the cooked pancakes. Here are a few pancake additions I love!
- Mashed ripe banana: Adding a scoop of this to your pancake batter or to the top of your pancakes gives them a naturally-derived sweetness.
- Fresh berries: Strawberries and blueberries are classic pancake mix-ins and toppings.
- Cinnamon: Add some cinnamon to your batter for a snickerdoodle-like flavor!
- Chocolate chips: A sprinkle of chocolate chips in your pancake batter turns breakfast into dessert!
- Whipped cream: Why not skip the syrup and add a dollop of whipped cream to your pancakes instead?
- Greek yogurt: Trying to maintain a healthy lifestyle? Skip the whipped cream and add some protein-rich Greek yogurt to the top of your stack instead.
- Sprinkles: Making these pancakes for children? A few sprinkles on top while the pancake is cooking never hurt anyone!
- Savory additions: If you’re like me and feel like pancakes are often too sweet, try leaning into savory pancakes. I like to add cheese, green onions, garlic powder, and cooked crumbled bacon to my pancake batter. Serve with sour cream.
How Do I Store Leftovers?
You can wrap cooked and cooled pancakes in aluminum foil or put them in a zip-top plastic bag, and store them in the refrigerator for 3-4 days. You can also freeze pancakes for up to 3 months. If you’re freezing them, make sure to store them in freezer-safe bags or containers, and separate them with slips of wax or parchment paper so they don’t stick together. Thaw overnight in the fridge, and reheat on a hot skillet, in an air fryer, or in the microwave.
Serving Suggestions
Pancakes are so delicious on their own, so you can enjoy their simple goodness with a little maple syrup or fresh fruit on top. Still, they work well as a main attraction to a bigger breakfast spread. If you’re feeding a crowd, serve these pancakes alongside Baked Maple Bacon, Air-Fryer Breakfast Sausage, Baked Scrambled Eggs, and Cinnamon French Toast (for the folks who don’t want pancakes).
Ingredients
- 2 large eggs
- 2 cups unsweetened almond milk
- 2¼ cups whole-wheat flour
- Neutral-flavored oil for cooking the pancakes
Instructions
- In a large mixing bowl, whisk together the eggs and almond milk until well combined.
- Gradually sift in the whole-wheat flour, whisking continuously to prevent any lumps from forming.
- Preheat a nonstick skillet over medium heat. Lightly grease the pan with a small amount of oil.
- Pour approximately ¼ cup of batter for each pancake onto the skillet. Cook for 1-2 minutes, or until small bubbles form on the surface and the edges appear set.
- Flip each pancake and cook for an additional 1-2 minutes on the other side, until golden brown and cooked through. Adjust the heat if needed.
- Transfer the cooked pancakes to a plate and cover with a clean kitchen towel to keep warm. Repeat with the rest of the batter. Grease the skillet as needed.
- Serve the warm pancakes topped with a drizzle of maple syrup, a few fresh berries, or Greek yogurt.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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