These fluffy Flaxseed Pancakes offer a nutritious twist on the classic breakfast favorite, packing each bite with omega-3 fatty acids, fiber, and protein while maintaining the tender, satisfying texture you crave in a perfect pancake. The ground flaxseed adds a subtle nutty flavor and creates pancakes that are both hearty and light, with a beautiful golden color and soft interior. Unlike heavy health food alternatives, these pancakes are genuinely delicious and will please the whole family. They’re naturally gluten-free when made with the right flour blend and work perfectly for those following low-carb or high-protein diets. The best part is that they cook up just like traditional pancakes but keep you fuller for longer, making them an ideal way to start your day with sustained energy.
Serves: 3-4 people (makes about 12 medium pancakes)
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Ingredients
For the Pancakes:
- 1/2 cup ground flaxseed (flax meal)
- 1 cup all-purpose flour (or gluten-free flour blend)
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1 1/4 cups milk of choice
- 2 large eggs
- 3 tablespoons melted butter or coconut oil
- 1 teaspoon vanilla extract
- 1 tablespoon honey or maple syrup
- Butter or oil for cooking
For Serving:
- Maple syrup
- Fresh berries
- Sliced banana
- Chopped nuts
- A dusting of powdered sugar
- Greek yogurt
Instructions
Mix the Dry Ingredients
In a large mixing bowl, whisk together the ground flaxseed, flour, sugar, baking powder, salt, and cinnamon until well combined. Make sure there are no lumps and everything is evenly distributed. The mixture should have a slightly speckled appearance from the flaxseed.
Prepare the Wet Ingredients
In a separate medium bowl, whisk together the milk, eggs, melted butter or coconut oil, vanilla extract, and honey or maple syrup. Beat until the mixture is smooth and well combined. If using coconut oil, make sure it’s not too hot when you add it, or it might cook the eggs.
Combine Wet and Dry
Pour the wet ingredients into the bowl with the dry ingredients. Using a whisk or wooden spoon, gently stir until just combined. The batter should be slightly lumpy – don’t overmix, as this can make the pancakes tough. If the batter seems too thick, add milk one tablespoon at a time until you reach the right consistency. The batter should pour easily but not be too thin.
Rest the Batter
Let the batter rest for 5 minutes while you heat the pan. This allows the flaxseed to absorb some moisture and the baking powder to activate, resulting in fluffier pancakes.
Heat the Pan
Heat a large non-stick skillet or griddle over medium heat. Lightly grease with butter or oil. To test if the pan is ready, sprinkle a few drops of water on the surface – they should sizzle and evaporate quickly.
Cook the First Side
Pour about 1/4 cup of batter onto the hot pan for each pancake, leaving space between them. Cook for 2-3 minutes, or until bubbles form on the surface and the edges look set. The bottom should be golden brown when you lift the edge slightly to check.
Flip and Finish
Carefully flip the pancakes using a wide spatula and cook for another 1-2 minutes on the second side until golden brown. The pancakes should spring back lightly when touched in the center. Flaxseed pancakes may take slightly longer to cook than regular pancakes due to the added fiber.
Keep Warm
Transfer cooked pancakes to a plate and cover with a clean kitchen towel to keep them warm while you cook the remaining batter. You can also keep them warm in a 200°F oven on a baking sheet.
Adjust Heat as Needed
If the pancakes are browning too quickly or burning, reduce the heat to medium-low. If they’re taking too long to cook, increase the heat slightly. The goal is even, golden browning.
Serving Suggestions
Serve these Flaxseed Pancakes hot with a drizzle of pure maple syrup and fresh berries for a classic combination. They’re also delicious topped with sliced bananas and a sprinkle of chopped walnuts or pecans. For an extra special treat, try them with Greek yogurt and a drizzle of honey, or dust with powdered sugar for a more indulgent presentation.
Storage Tips
Leftover pancakes can be stored in the refrigerator for up to 3 days or frozen for up to 2 months. To freeze, layer the cooled pancakes between parchment paper and store in a freezer bag. Reheat frozen pancakes directly from the freezer in a toaster, toaster oven, or microwave until heated through.
Recipe Notes
Ground flaxseed is essential for this recipe – whole flaxseeds won’t provide the right texture. If you only have whole flaxseeds, grind them in a coffee grinder or high-speed blender until they form a fine meal.
For gluten-free pancakes, substitute the all-purpose flour with your favorite gluten-free flour blend that’s designed for baking. The texture may be slightly different but will still be delicious.
These pancakes have a slightly nuttier flavor and denser texture than traditional pancakes due to the flaxseed, but they should still be light and fluffy when cooked properly.
Don’t overmix the batter – lumps are okay and actually help create tender pancakes. Overmixing develops the gluten too much and results in tough, chewy pancakes.
The batter will thicken as it sits due to the flaxseed absorbing liquid. If it becomes too thick after resting, thin it with a little extra milk.
For extra nutrition, you can add a handful of fresh blueberries or chocolate chips to the batter just before cooking. Fold them in gently to avoid bursting the berries.
Store ground flaxseed in the refrigerator to keep it fresh, as the oils can go rancid at room temperature. It should be used within a few months of opening for the best flavor and nutritional benefits.
