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Making Pancakes Even Healthier

I have been experimenting with making my overnight pancakes healthier for a while now. I have tried several versions using different amounts of whole wheat and/or ten grain flour. They have all been really good.

The basic version of this pancake recipe has become one of my favorites because you make the batter up ahead of time. It is so nice when I don’t have to do anything in the morning, but cook something. I also like this recipe because leaving the batter to sit overnight helps soften the wheat and make the whole wheat less noticeable.

My sister has recently been telling me that she is adding ground flax to many of her recipes in order to make them healthier. She said adding it to pancakes worked great. I decided to give it a try. I added 1 tablespoon of ground flax to the batter when I added the flour.( I did not use the ten grain flour just ww and regular) When we had the pancakes the next day no one noticed that they had flax in them. It worked great and I will definitely be putting it in my pancakes again.

I think this is a great way to make my pancakes even healthier.

For more kitchen tips see Tammy’s Recipes.

Lynn's Kitchen Adventures


  1. That’s a great idea. Yesterday I made granola bars that called for wheat germ, but I didn’t have any, so I used ground flaxseed instead. They came out great plus I gave my family some good Omega-3’s.

    Thanks for the tip. I love pancakes!

  2. I love the overnight pancake idea! I’ll be trying it for sure! One question how long will it last in the fridge? In case I don’t get to cook the whole batch. And do you think if I did cook them I could freeze them and heat in the toaster or toaster oven?

  3. Tasha, I have only let the batter sit up to 12 hours. You could probably go a little longer but not over 24. The longer it sits it will have a sourdough taste. I have frozen cooked pancakes and it works well.

  4. Pancakes are a huge hit with my son. I definitely want to try the overnight batter. To make his pancakes healthier, I add ground pecans and pumpkin puree. Both of these items give the pancakes a wonderful flavor, but he doesn’t notice.

  5. Pancakes are one of my favorite foods. I love your healthy version. Thanks so much!

  6. Thanks for the comment on my food blog!
    You can also try adding applesauce or another fruit/veggie puree in your batter.
    If you do add applesauce, be aware that it tends to sweeten the pancakes quite a bit.
    Adding sliced bananas before you flip the pancakes is a nice addition too.
    Hope this helps a little!

  7. I’m going to have to try that with pancakes. I have some ground flax seed in the fridge. 😀

  8. I make my pancakes healthier by adding wheat germ and lots of berries. (Blueberries are my favorite) It adds more fiber, and the blueberries displace the pancake batter, so you’re not eating quite as much with each pancake.

  9. Hi Lynn! I saw this recipe on Money Saving Mom yesterday, and we tried it this morning. It was great except for one thing….the batter separated a bit overnight. Is it supposed to do that? I just mixed it back together and cooked up the pancakes. It was yummy! It also wasn’t very sweet, so I think I will take one of your reader’s suggestions and add applesauce to it. We like a sweet pancake so we don’t have to use syrup.

    I loved your post on Money Saving Mom and plan to visit here regularly now!

  10. Amiyrah, I am so glad you liked them. Yes, mine does separated a bit. So I do stir them in the morning before I make them. I guess I should have added that to the directions.

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