Fluffy Homemade Pancakes

Hey everybody! So sorry for making you wait until this morning for this yummy recipe. I had a bunch of stuff going on over the weekend and a tiny health issue on Sunday so I was unable to blog. All is good now and you will have this recipe for the upcoming holiday weekend to impress all your friends and family with!!


So light, fluffy, with the perfect hint of vanilla. Mmmmm. I want some now. It is SO incredibly simple I almost feel stupid posting this. But that would truly be a disservice to you all because I have tried many different recipes for healthier versions of standard buttermilk pancakes over the years and these are the absolute BEST replication of that. I found this recipe from Home Grown and Healthy’s blog if you want to see the original.


Here are some tips to ensure you get the best pancakes:

  • The secret to really amazing pancakes is to let the batter sit after mixing so that it gets frothy and bubbly again. Those bubbles create pockets in the batter that adds to the fluffy and light texture you want in the end result.
  • As seen below, make sure to wait until the tops begin to bubble prior to flipping so your pancakes don’t break apart and are cooked through. Do not over crowd the pan.They should be perfectly golden brown!


Let me know if you enjoyed these as much as I did!

Homemade Pancakes

Serves: Approximately 8 pancakes


  • 3/4 cup milk
  • 2 Tbsp. apple cider vinegar (organic preferably)
  • 1 cup white whole-wheat flour
  • 1 Tbsp. pure organic maple syrup
  • 1 tsp. vanilla extract
  • 1/2 tsp. baking soda
  • 1 tsp. baking powder
  • 1/2 tsp. salt
  • 1 egg
  • Organic butter for cooking


  1. In a small bowl, combine milk and vinegar. Let stand for 10 minutes to sour.
  2. In a larger bowl, combine the rest of the ingredients. Add the milk mixture and stir well to combine. Important: Let stand for approximately 10 more minutes, do not stir any further prior to adding to pan!!
  3. Heat skillet over medium heat. Add a small amount of butter to pan and let melt. Ladle 1/4 cup of pancake batter at a time into pan (can fit ~ 2 pancakes worth in smaller skillet at a time, do not overcrowd).
  4. When the top begins to bubble (~2-3 minutes), flip and cook an additional 2-3 minutes.
  5. Remove from heat, top with organic raw honey, pure maple syrup, or fresh fruit and enjoy!

Gluten Free Pumpkin Pancakes

I looooove me some pumpkin’ in the Fall!! Expect many a pumpkin recipe to come your way now that we are in full Fall swing here in Virginia! These pumpkin pancakes are everything you want in a pancake..fluffy, flavorful, and healthy! I adapted this recipe from one I found online here.

Although I am not gluten intolerant, I do try to eat gluten-free occasionally for good measure. These pancakes use coconut flour – which is gluten free and has a nice nutty flavor that I love. It can be a bit gritty in texture so if you wanted it smoother I would suggest halving the coconut flour and replacing it with white whole-wheat flour.

pumpkin pancakes

With coconut flour you typically need to use more eggs in the recipe to account for the dryness it tends to have. The flour soaks up a ton of moisture so be sure to account for that when creating/testing recipes and exchanging coconut flour for regular!

pumpkin pancakes

This recipe does make a very small amount so be sure to increase it as needed!! Enjoy!

Gluten Free Pumpkin Pancakes

Servings: 6 small pancakes


  • 1/4 cup 100% pure pumpkin puree
  • 4 Tbsp. water (or milk of choice)
  • 1 Tbsp. honey
  • 3 eggs
  • 1 Tbsp. coconut oil, melted, plus additional for pan
  • 1/4 cup coconut flour
  • 1 Tbsp. pumpkin pie spice
  • 1/2 tsp. salt
  • 1/4 tsp. baking soda


  1. In a large bowl, combine all dry ingredients (coconut flour, baking soda, salt, and pumpkin pie spice). In separate bowl, whisk together wet ingredients (eggs, honey, coconut oil, pumpkin puree, and water (or milk)). Add in the dry ingredients to the wet mixture. Stir just until combined.
  2. Heat non-stick pan or griddle over medium heat. Coat the pan with coconut oil. Pour in batter in about 1/4 cup increments.
  3. Cook 2-4 minutes, until cooked through and bubbles start to appear in the tops, flip and cook an additional 2-4 minutes or until lightly browned. Repeat with remaining batter.
  4. Serve warm with unsalted & unsweetened nut butter, fruit preserves, or 100% pure maple syrup and enjoy!


pumpkin pancakes


Lemon-Blueberry Muffins

Hey there!! I have been MIA recently due to lots and lots of vacations and transitioning into a new position at work. Rough life I know. We visited Charleston recently for my husband and I’s one year anniversary and fell in love with the city! The food is absolutely incredible there. While I wish I could say that we ate healthy the entire time there we absolutely did not. But that is what this life is about, for me at least. Moderation. Eating unhealthy foods will not make you fat. Eating unhealthy foods ALL the time will make you fat.

blueberry muffins3One of the breakfast items I tend to want more often than others is blueberry muffins. There’s just something about the warm, fluffy morsels that is so comforting and makes my soul happy. Also, coffee + muffins makes for a great day! Just sayin’.

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Unfortunately the ones sold in many coffee and breakfast bistros are calorie bombs loaded with sugar and saturated fat. So what’s a girl to do? Luckily, with this recipe you can have your muffin and eat it too!! See what I did there? =) I really like this one because the lemon really brings a freshness and zip to the sweetness of the honey and blueberries.Try this recipe out and let me know if you ever buy a regular muffin again. Promise they are deeee-licious!

blueberry muffins1


 LemonBlueberry Muffins 

Serves: 12


  • 2 cups white whole wheat flour
  • 2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 2 eggs
  • 3/4 cup milk or almond milk
  • 1/4 cup unsweetened applesauce
  • 1/4 cup honey
  • 1/4 tsp. Stevia extract (or 1/4 cup sugar)
  • 1 1/4 cups fresh blueberries, rinsed and dried
  • 1/2 lemon’s zest
  • 1/2 lemon juice


  1. Preheat oven to 350 degrees F. Line muffin tin with paper liners or grease with coconut oil.
  2. In large bowl, whisk together the dry ingredients: flour, baking powder, baking soda, and stevia.
  3. In separate smaller bowl, beat the eggs. Add in the milk, applesauce, and honey, lemon juice and zest.
  4. Combine the wet ingredients into the dry, stirring until flour is completely incorporated. Then gently fold in the blueberries.
  5. Add mixture to greased or lined muffin tin until about 3/4 the way full. Pop in the oven and bake for 18-20 minutes or until tops turn golden brown.
  6. Let cool and enjoy!


Whole Wheat Pancakes

I made the fluffiest, most amazing pancakes this weekend and can’t wait to share with you all! I can’t think of a better way to start a lazy Sunday morning than with a stack of delicious, warm pancakes topped with fruit and pure maple syrup (stay away from the highly processed brands and go for all natural 100% pure syrup!). Try it this weekend…it really sets the tone of the rest of the day.

wholewheatpancakes 3

wholewheatpancakes 4I found a great recipe online for whole wheat pancakes that sounded too tempting to pass up.I got about halfway through the recipe when I realized I was out of skim milk. Oh no!! So, I substituted water at a 1:1 ratio for the milk in the recipe. I was skeptical how they would turn out with the water but they were PERFECT!

wholewheatpancakes 2

They turned out very light and fluffy as normal pancakes typically are but are chock full of good-for-you ingredients and tons of fiber to keep you full long past lunch time!


Whole Wheat Pancakes:

Serves: 5 pancakes


  • 1/3 cup whole wheat flour
  • 2 egg whites
  • 3 tsp. baking powder
  • 2/3 cup white whole wheat flour (I used Baker Joe’s)
  • 1 Tbsp. light brown sugar, lightly packed
  • 1/2 cup water (skim milk may be substituted)
  • 1/2 tsp. cinnamon
  • 1/4 tsp. nutmeg
  • Dash of salt
  • 2 Tbsp. coconut oil, for pan


  1. In non-stick skillet over medium heat, add a tiny amount of coconut oil just to coat bottom of pan.
  2. Pour batter into pan about 2 Tbsp. full at a time. Cook approximately 2-3 minutes.
  3. Flip pancakes once bubbles appear in top of batter and you can slide a spatula under the bottom of the pancake without it sticking, allowing to cook an additional 2-3 minutes on second side.
  4. Remove from heat and set aside. Continue through steps 2-3 until all batter is used up. Serve warm with pure maple syrup and fresh berries!

Nutritional Information per 1 serving: 102 calories, 0g fat, 20g carbs, 4.7g protein, 2.5g sugar, 3.1g fiber

Greek Yogurt & Honey Blueberry Muffins


Happy Saturday!! It is a gorgeous day outside and I woke up with lots of energy for some reason. While I was bounding around the house singing and dancing, my husband was still sleeping peacefully. So, I decided as any good wife would do (yeah, right!), to surprise my husband with some healthy homemade blueberry muffins for him to wake up to. I adapted this recipe from the Baker By Nature website which is an incredible website with tons of awesome recipes that I found on Pinterest!

blueberry muffins3

These are hands down one of the BEST muffins I’ve ever had. I have a low tolerance for sugar – or added sugars for that matter – since changing to a healthier eating lifestyle. Eating foods high in sugars makes me feel sick so I try to avoid them. That said, if you love bakery blueberry muffins that are over-sized and loaded with sugar, these muffins might not be for you. The muffins are not super sugar-y and that is the exact reason they are so delectable!

blueberry muffins1

You can pop one after the other with bursts of fresh blueberries surprising you at every bite. They do have a lightly sweet flavor but not overly so. Add a touch of honey on top and you will be in heaven! It took extreme restraint to not eat 10 in one sitting. Since these are healthier you won’t feel bad eating 3 muffins (yes,  THREE!) for breakfast. Or at least that’s what I am currently telling myself and I’m sticking to it!

These took almost no time at all to whip together and it makes a ton of muffins so we will have breakfast, or snacks, for a few days! Try it out and let me know how you like them!

blueberry muffins 5

Blueberry Muffins

Serves: 25 muffins


  • 1 cup white whole wheat flour
  • 2 cups whole wheat flour
  • 2 eggs
  • 1 Tbsp. baking powder
  • 1/2 tsp. baking soda
  • 1/4 tsp. salt
  • 1/2 tsp. cinnamon
  • 1/2 cup + 3 Tbsp. light brown sugar
  • 1/2 cup skim (or any type) milk
  • 1/4 cup honey
  • 1 cup 0% fat greek yogurt
  • 1 tsp. vanilla extract
  • 1 cup fresh blueberries
  • 1/2 cup olive oil (or coconut oil at room temp.)


  1. Pre-heat oven to 400 degrees (F).
  2. Line a 12-cup muffin tin with paper liners; set aside.
  3. In large bowl, whisk together all dry ingredients: flours, sugar, baking soda, baking powder, salt and cinnamon.
  4. In separate medium bowl, whisk together egg, milk, vanilla extract, yogurt, honey, and olive oil.
  5. Slowly add in wet ingredients in medium bowl to the dry ingredients in the large bowl. Stirring only until flour disappears. Fold in the blueberries gently.
  6. Pour batter into muffin liners, filling 3/4 way full. Place pan in the oven and bake for 18 minutes, reducing temperature to 375 degrees (F) after about 9 minutes of baking.
  7. Allow muffins to cool in pan for 5 minutes after cooking before transferring to a cooling rack to finish cooling completely.

 NUTRITION FACTS per 1 muffin: 112 calories, 3g fat, 19.3g carbs, 3.4g protein, 1.8g fiber