40+ Delicious Sunday Diabetic Griddle Recipes for Every Palate

Sunday mornings are a perfect opportunity to enjoy a leisurely breakfast, and if you’re managing diabetes, it’s important to choose meals that are both delicious and blood sugar-friendly.

Griddle recipes offer a versatile and quick way to prepare tasty dishes that satisfy your cravings without compromising your health goals.

Whether you’re looking for savory or sweet options, low-carb or high-protein, there’s something for everyone in this collection of 40+ Sunday diabetic griddle recipes.

These recipes are designed with wholesome ingredients that help maintain steady blood sugar levels while offering a flavorful start to your day.

From vegetable-packed griddle cakes to fluffy, sugar-free pancakes, these dishes are both satisfying and nutritious.

So, get your griddle ready and prepare to enjoy a Sunday morning full of flavor and wellness.

40+ Delicious Sunday Diabetic Griddle Recipes for Every Palate

Embracing a healthy breakfast doesn’t have to mean sacrificing flavor, especially when it comes to diabetic-friendly griddle recipes.

With these 40+ recipes, you can indulge in a variety of low-carb, high-protein, and nutrient-packed options that cater to your dietary needs.

Each recipe offers wholesome ingredients designed to keep your blood sugar levels in check, while still providing the satisfaction and enjoyment of a delicious meal.

Whether you prefer savory veggie cakes, hearty pancake alternatives, or creative uses of healthy grains and flours, these recipes will help you start your Sunday on the right foot.

Make these dishes a regular part of your morning routine, and you’ll be able to savor each bite knowing you’re nourishing your body for the day ahead.

Fluffy Almond Flour Pancakes

Perfect for a relaxed Sunday morning, these almond flour pancakes are low in carbs and high in flavor. Light and fluffy, they’re a great choice for diabetics looking for a hearty breakfast without a blood sugar spike. Packed with fiber and protein, they’ll keep you full and satisfied until lunch.

Ingredients

• 1 cup almond flour
• 2 large eggs
• ¼ cup unsweetened almond milk (or any low-carb milk)
• 1 tsp vanilla extract
• 1 tsp baking powder
• 1 tbsp erythritol or another sugar substitute
• Pinch of salt
• Butter or coconut oil for cooking

Instructions

1. In a mixing bowl, whisk together almond flour, baking powder, erythritol, and salt.
2. In a separate bowl, beat the eggs and mix with almond milk and vanilla extract.
3. Gradually add the wet ingredients to the dry ingredients, stirring until just combined.
4. Heat a non-stick griddle or skillet over medium heat and lightly grease with butter or coconut oil.
5. Pour ¼ cup of batter onto the griddle for each pancake. Cook until bubbles form and edges are set, then flip and cook until golden.
6. Serve warm with a dollop of Greek yogurt, fresh berries, or a drizzle of sugar-free syrup.

These almond flour pancakes are the perfect way to kick off a Sunday morning. Their nutty flavor and fluffy texture make them a crowd-pleaser, even among non-diabetics. Plus, the recipe is versatile—add a pinch of cinnamon or some sugar-free chocolate chips for variety.

Savory Spinach and Cheese Griddle Cakes

Switch up your Sunday breakfast routine with these savory griddle cakes. Loaded with spinach and cheese, they’re a diabetic-friendly, protein-rich option that’s perfect for those who prefer a savory start to their day.

Ingredients

• 1 cup chickpea flour (besan)
• 1 cup fresh spinach, chopped
• ½ cup grated mozzarella or cheddar cheese
• 1 egg
• ½ cup water
• ½ tsp garlic powder
• ¼ tsp black pepper
• Pinch of salt
• Olive oil for cooking

Instructions

1. In a mixing bowl, combine chickpea flour, garlic powder, pepper, and salt.
2. Add the egg and water, whisking to form a smooth batter.
3. Stir in chopped spinach and grated cheese.
4. Heat a griddle over medium heat and lightly coat with olive oil.
5. Spoon 2–3 tablespoons of batter per griddle cake and spread slightly. Cook for 2–3 minutes per side until golden and set.
6. Serve hot with a side of sugar-free ketchup or plain Greek yogurt.

These savory spinach and cheese griddle cakes are a fantastic way to sneak some greens into your breakfast. They’re easy to customize—try adding chopped bell peppers or a sprinkle of chili flakes for extra flavor. These cakes are a satisfying, guilt-free choice for your Sunday brunch lineup.

Coconut Flour Waffles with Berries

Who says waffles can’t be diabetic-friendly? These coconut flour waffles are light, crispy, and full of tropical flavor. Paired with fresh berries, they’re a delightful way to enjoy a Sunday morning treat without worrying about your blood sugar.

Ingredients

• ¼ cup coconut flour
• 3 large eggs
• ¼ cup unsweetened almond milk
• 1 tsp vanilla extract
• 1 tbsp melted butter or coconut oil
• 1 tbsp erythritol or another sugar substitute
• ½ tsp baking powder
• Pinch of salt
• Fresh berries and sugar-free whipped cream for topping

Instructions

1. Preheat your waffle iron and grease lightly with cooking spray or melted butter.
2. In a bowl, whisk together coconut flour, baking powder, erythritol, and salt.
3. In another bowl, beat the eggs, then mix in almond milk, vanilla extract, and melted butter.
4. Gradually add the wet ingredients to the dry ingredients, whisking until smooth.
5. Pour the batter into the preheated waffle iron and cook according to the manufacturer’s instructions.
6. Serve with fresh berries and a dollop of sugar-free whipped cream.

Coconut flour waffles are a testament to how delicious diabetic-friendly recipes can be. Their crisp edges and tender centers pair beautifully with the natural sweetness of fresh berries. Enjoy them as a relaxing treat, knowing they’re packed with fiber and low in carbs—making your Sunday morning both indulgent and health-conscious.

Zucchini and Cheese Griddle Fritters

Start your Sunday with these deliciously savory zucchini and cheese fritters. Perfectly crispy on the outside and tender on the inside, these griddle-fried fritters are a great way to sneak in some veggies while keeping your blood sugar stable. Low in carbs and high in flavor, they’re an excellent choice for diabetics.

Ingredients

• 1 medium zucchini, grated
• 1 large egg
• ¼ cup almond flour
• ½ cup shredded cheddar cheese
• 1 tbsp chopped fresh parsley
• ½ tsp garlic powder
• Salt and pepper to taste
• Olive oil for cooking

Instructions

1. Grate the zucchini and squeeze out excess moisture using a clean towel or cheesecloth.
2. In a bowl, whisk together the egg, almond flour, shredded cheese, parsley, garlic powder, salt, and pepper.
3. Add the grated zucchini to the mixture and stir until everything is well combined.
4. Heat a griddle over medium heat and lightly coat with olive oil.
5. Spoon 1–2 tablespoons of the mixture onto the griddle, pressing down lightly to form fritters. Cook for 3–4 minutes per side until golden brown.
6. Serve warm with a side of low-fat sour cream or plain Greek yogurt.

These zucchini and cheese fritters offer a savory breakfast option that is both satisfying and nutritious. They’re perfect for anyone who wants a low-carb, high-fiber meal to start their day. With the crispy edges and the gooey cheese, these fritters are an irresistible treat for diabetics and non-diabetics alike.

Cinnamon Apple Oatmeal Griddle Cakes

A delightful combination of oats, cinnamon, and fresh apples makes these griddle cakes a perfect fall-inspired Sunday breakfast. Sweetened naturally with apple and cinnamon, they’re a warm, comforting treat without the sugar spike—ideal for those managing diabetes.

Ingredients

• ½ cup rolled oats
• 1 medium apple, peeled and diced
• 2 large eggs
• ½ cup unsweetened almond milk
• 1 tsp cinnamon
• 1 tsp vanilla extract
• 1 tbsp ground flaxseed (optional for added fiber)
• 1 tbsp erythritol or another sugar substitute
• Butter or coconut oil for cooking

Instructions

1. In a bowl, combine the oats, ground flaxseed, cinnamon, erythritol, and a pinch of salt.
2. In another bowl, whisk together the eggs, almond milk, and vanilla extract.
3. Stir in the diced apple and wet ingredients into the dry mixture. Let the batter sit for 5 minutes to allow the oats to absorb the liquid.
4. Heat a griddle over medium heat and coat with butter or coconut oil.
5. Spoon about 2–3 tablespoons of batter onto the griddle for each griddle cake. Cook for 2–3 minutes on each side, until golden brown and cooked through.
6. Serve warm with a sprinkle of extra cinnamon or a drizzle of sugar-free syrup.

These cinnamon apple oatmeal griddle cakes combine the comfort of fall flavors with the health benefits of oats and flaxseed. High in fiber and low in sugar, they’re an excellent choice for a diabetic-friendly breakfast that satisfies your sweet cravings without compromising on taste. They’re a cozy, nutritious way to start your Sunday.

Cauliflower and Herb Griddle Patties

For a savory, low-carb breakfast option, these cauliflower and herb griddle patties are a fantastic choice. Packed with fiber and healthy fats, these patties are a perfect way to enjoy your veggies while keeping blood sugar levels in check. Full of flavor and easy to prepare, they make a great start to any Sunday.

Ingredients

• 1 small cauliflower, grated
• 1 large egg
• ¼ cup coconut flour
• 1 tbsp chopped fresh parsley
• 1 tbsp chopped fresh basil
• 1 tsp garlic powder
• Salt and pepper to taste
• Olive oil for cooking

Instructions

1. Grate the cauliflower and steam or microwave for 3–4 minutes until softened. Once cooled, squeeze out any excess moisture.
2. In a large bowl, mix the grated cauliflower, egg, coconut flour, parsley, basil, garlic powder, salt, and pepper until well combined.
3. Form the mixture into small patties, about 2–3 inches wide.
4. Heat a griddle over medium heat and coat with olive oil.
5. Cook the patties for 3–4 minutes on each side until golden brown and crispy.
6. Serve with a side of Greek yogurt or a small portion of avocado.

These cauliflower and herb griddle patties are a great way to get a serving of vegetables while enjoying a hearty and savory breakfast. Full of fiber and healthy fats, they’ll help keep you feeling full longer. With their fresh herb flavors and crisp texture, they’re the perfect addition to any diabetic-friendly meal plan.

Kale and Feta Griddle Cakes

For a nutritious, savory breakfast, try these kale and feta griddle cakes. Packed with fiber, protein, and healthy fats, these cakes are a delicious, diabetic-friendly option that’s as flavorful as it is filling. A great way to start your Sunday morning with plenty of greens and a burst of tangy feta.

Ingredients

• 1 cup kale, finely chopped
• ¼ cup crumbled feta cheese
• 2 large eggs
• ¼ cup almond flour
• 1 tsp garlic powder
• ½ tsp onion powder
• Salt and pepper to taste
• Olive oil for cooking

Instructions

1. In a large bowl, whisk the eggs, then add almond flour, garlic powder, onion powder, salt, and pepper.
2. Stir in the chopped kale and crumbled feta cheese until everything is well mixed.
3. Heat a griddle or skillet over medium heat and coat with olive oil.
4. Spoon 2–3 tablespoons of the mixture per griddle cake onto the griddle. Cook for 3–4 minutes per side, until golden and crispy.
5. Serve warm with a dollop of plain Greek yogurt or a slice of avocado.

These kale and feta griddle cakes are a savory delight that brings together the richness of feta and the health benefits of kale. They’re a great option for diabetics looking for a breakfast that is both satisfying and packed with nutrients. Enjoy them as a light breakfast or paired with a side salad for a more filling meal.

Pumpkin Spice Protein Pancakes

These pumpkin spice protein pancakes combine the warmth of fall spices with the benefits of added protein, making them a perfect diabetic-friendly breakfast option. Rich in fiber, protein, and flavor, these pancakes will keep you feeling full longer without the sugar spikes.

Ingredients

• ½ cup canned pumpkin puree
• 2 large eggs
• ¼ cup protein powder (vanilla or unflavored)
• ¼ cup almond flour
• ½ tsp cinnamon
• ½ tsp pumpkin pie spice
• 1 tsp vanilla extract
• 1 tsp baking powder
• 1–2 tbsp erythritol or a sugar substitute
• Butter or coconut oil for cooking

Instructions

1. In a large bowl, whisk together the eggs, pumpkin puree, vanilla extract, and erythritol.
2. Add in the almond flour, protein powder, cinnamon, pumpkin pie spice, and baking powder. Mix until smooth.
3. Heat a griddle or skillet over medium heat and grease lightly with butter or coconut oil.
4. Spoon about ¼ cup of the batter onto the griddle for each pancake. Cook for 2-3 minutes on each side, until golden and cooked through.
5. Serve warm with a drizzle of sugar-free syrup or a sprinkle of chopped nuts for added crunch.

These pumpkin spice protein pancakes are a warm, comforting breakfast perfect for fall or any time of year. They’re packed with protein and fiber, making them a great choice for those with diabetes. The spices provide the perfect flavor, and the pancakes are satisfying enough to keep you full throughout the morning.

Carrot and Cinnamon Griddle Cakes

These carrot and cinnamon griddle cakes are a sweet yet healthy breakfast option, offering a rich, flavorful experience without the high sugar content. Packed with fiber from the carrots and a burst of warm cinnamon, these cakes are ideal for a diabetic-friendly Sunday breakfast.

Ingredients

• 1 large carrot, finely grated
• 2 large eggs
• ½ cup almond flour
• 1 tsp cinnamon
• 1 tsp vanilla extract
• ½ tsp baking powder
• Pinch of salt
• 1 tbsp chia seeds (optional)
• Butter or coconut oil for cooking

Instructions

1. In a bowl, whisk together the eggs, vanilla extract, cinnamon, and a pinch of salt.
2. Stir in the grated carrot, almond flour, and chia seeds (if using), mixing well until the batter is smooth.
3. Heat a griddle over medium heat and lightly grease with butter or coconut oil.
4. Spoon 2–3 tablespoons of batter onto the griddle, forming small cakes. Cook for 2-3 minutes on each side, until golden brown and set.
5. Serve with a dollop of Greek yogurt, a sprinkle of cinnamon, or a few fresh berries.

Carrot and cinnamon griddle cakes are a wonderful way to enjoy a sweet breakfast without the added sugar. The carrots add natural sweetness and texture, while the cinnamon brings a comforting warmth. They are packed with fiber and nutrients, making them a perfect diabetic-friendly option for starting your Sunday off right.

Spinach and Mushroom Griddle Cakes

These savory spinach and mushroom griddle cakes are a fantastic way to get a nutritious start to your Sunday. Packed with fiber and antioxidants, this diabetic-friendly recipe is low in carbs and rich in flavor. A delicious, hearty option that won’t spike your blood sugar but will keep you feeling full and satisfied.

Ingredients

• 1 cup fresh spinach, chopped
• ½ cup mushrooms, finely chopped
• 2 large eggs
• ¼ cup almond flour
• 1 tbsp grated Parmesan cheese
• 1 tsp garlic powder
• Salt and pepper to taste
• Olive oil for cooking

Instructions

1. In a skillet, sauté the mushrooms over medium heat for 3-4 minutes until softened. Add the spinach and cook until wilted, about 2 minutes. Remove from heat and set aside to cool.
2. In a bowl, whisk the eggs and add the almond flour, Parmesan cheese, garlic powder, salt, and pepper.
3. Stir in the cooked spinach and mushrooms, mixing well.
4. Heat a griddle over medium heat and lightly coat with olive oil.
5. Spoon 2-3 tablespoons of the mixture per griddle cake onto the griddle. Cook for 3-4 minutes on each side, until golden brown and cooked through.
6. Serve warm with a dollop of plain Greek yogurt or a drizzle of olive oil.

These spinach and mushroom griddle cakes are a great way to enjoy a flavorful, nutrient-dense breakfast. Rich in vitamins and antioxidants from the spinach and mushrooms, they offer a healthy, low-carb alternative to traditional breakfast options. These cakes are not only diabetic-friendly but also filling, making them perfect for a satisfying Sunday meal.

Sweet Potato and Cinnamon Griddle Pancakes

These sweet potato and cinnamon griddle pancakes are a naturally sweet and healthy alternative to traditional pancakes. Full of fiber, vitamins, and a touch of cinnamon, they offer a deliciously comforting breakfast without any added sugar, making them perfect for diabetics.

Ingredients

• 1 medium sweet potato, peeled and grated
• 2 large eggs
• ¼ cup almond flour
• ½ tsp cinnamon
• ½ tsp vanilla extract
• 1 tsp baking powder
• 1 tbsp chia seeds (optional)
• Coconut oil or butter for cooking

Instructions

1. In a bowl, whisk together the eggs, cinnamon, vanilla extract, and baking powder.
2. Stir in the grated sweet potato, almond flour, and chia seeds (if using), mixing until the batter is well combined.
3. Heat a griddle over medium heat and lightly grease with coconut oil or butter.
4. Spoon about 2 tablespoons of the batter for each pancake onto the griddle. Cook for 2-3 minutes per side until golden brown and cooked through.
5. Serve with a drizzle of sugar-free maple syrup or a sprinkle of chopped nuts for added texture.

These sweet potato and cinnamon griddle pancakes are a wonderfully comforting and nutritious breakfast option for diabetics. The sweet potato provides fiber and a natural sweetness, while the cinnamon adds a warm, cozy flavor. They are filling, delicious, and perfect for a Sunday morning when you’re looking for a healthy breakfast option that won’t affect your blood sugar.

Avocado and Turkey Bacon Griddle Cakes

Packed with healthy fats from the avocado and protein from the turkey bacon, these savory griddle cakes are a satisfying and nutritious breakfast choice. They are low in carbs and high in protein, making them ideal for those managing diabetes while still craving something hearty and delicious.

Ingredients

• 1 ripe avocado, mashed
• 3 slices turkey bacon, cooked and crumbled
• 2 large eggs
• ¼ cup almond flour
• 1 tsp garlic powder
• Salt and pepper to taste
• Olive oil for cooking

Instructions

1. In a bowl, mash the avocado and stir in the crumbled turkey bacon.
2. Add the eggs, almond flour, garlic powder, salt, and pepper, mixing until well combined.
3. Heat a griddle over medium heat and lightly coat with olive oil.
4. Spoon about 2-3 tablespoons of the mixture per griddle cake onto the griddle. Cook for 3-4 minutes on each side, until golden and firm.
5. Serve warm with a side of fresh salsa or a dollop of plain Greek yogurt.

These avocado and turkey bacon griddle cakes offer a balanced combination of healthy fats and protein, perfect for a low-carb, diabetic-friendly breakfast. The creamy avocado and crispy turkey bacon create a satisfying texture, while the almond flour keeps the recipe low in carbs. This breakfast is both filling and nutritious, ideal for keeping your blood sugar steady and starting your Sunday on a high note.

Zucchini and Ricotta Griddle Cakes

These zucchini and ricotta griddle cakes are a light yet satisfying breakfast that combines the freshness of zucchini with the creaminess of ricotta. Packed with protein, fiber, and vitamins, these griddle cakes are perfect for anyone looking for a diabetic-friendly option that’s both delicious and nutritious.

Ingredients

• 1 medium zucchini, grated
• ½ cup ricotta cheese
• 2 large eggs
• ¼ cup almond flour
• 1 tsp garlic powder
• Salt and pepper to taste
• Olive oil for cooking

Instructions

1. Grate the zucchini and place it in a clean towel or paper towel to remove excess moisture.
2. In a bowl, combine the zucchini, ricotta cheese, eggs, almond flour, garlic powder, salt, and pepper. Mix until the ingredients are well incorporated.
3. Heat a griddle or skillet over medium heat and lightly grease with olive oil.
4. Spoon about 2-3 tablespoons of the mixture per griddle cake onto the griddle. Cook for 3-4 minutes on each side, until golden brown and cooked through.
5. Serve warm with a dollop of Greek yogurt or a sprinkle of fresh herbs.

These zucchini and ricotta griddle cakes are a perfect way to enjoy the benefits of vegetables in a savory breakfast. The zucchini adds fiber and moisture, while the ricotta cheese gives a creamy texture and extra protein. This diabetic-friendly recipe is light but filling, making it an excellent choice for a nutritious start to your Sunday.

Chia Seed and Almond Griddle Pancakes

These chia seed and almond griddle pancakes are a fantastic way to enjoy a healthy breakfast that’s high in fiber, protein, and omega-3 fatty acids. Chia seeds offer a burst of nutrients while keeping the pancakes light, fluffy, and low in carbs, making them a great choice for those managing diabetes.

Ingredients

• 2 tbsp chia seeds
• ½ cup almond flour
• 2 large eggs
• 1 tsp vanilla extract
• 1 tsp baking powder
• ½ tsp cinnamon
• 1 tbsp almond milk (or more for desired consistency)
• Coconut oil for cooking

Instructions

1. In a small bowl, mix the chia seeds with 2 tablespoons of water and let sit for 5 minutes to form a gel.
2. In a larger bowl, whisk together the eggs, vanilla extract, almond flour, cinnamon, and baking powder.
3. Add the chia seed gel and almond milk, mixing until the batter is smooth.
4. Heat a griddle or skillet over medium heat and lightly grease with coconut oil.
5. Spoon 2-3 tablespoons of the batter for each pancake onto the griddle. Cook for 2-3 minutes on each side until golden brown and cooked through.
6. Serve with fresh berries or a drizzle of sugar-free maple syrup.

These chia seed and almond griddle pancakes are a fantastic breakfast option for diabetics. The chia seeds provide a healthy dose of fiber and omega-3 fatty acids, while the almond flour keeps the pancakes low-carb and packed with protein. This recipe is a great way to enjoy a filling, nutritious breakfast without the sugar spikes.

Cauliflower and Herb Griddle Cakes

These cauliflower and herb griddle cakes are a savory, low-carb breakfast option that’s both filling and satisfying. Cauliflower provides a great base, while the fresh herbs enhance the flavor profile. These cakes are diabetic-friendly, nutrient-dense, and perfect for anyone looking to reduce their carb intake without sacrificing taste.

Ingredients

• 1 small head of cauliflower, grated
• 2 large eggs
• ¼ cup almond flour
• 1 tsp fresh thyme, chopped
• 1 tsp fresh parsley, chopped
• Salt and pepper to taste
• Olive oil for cooking

Instructions

1. Grate the cauliflower and place it in a clean towel or paper towel to squeeze out excess moisture.
2. In a bowl, whisk together the eggs, almond flour, thyme, parsley, salt, and pepper.
3. Add the grated cauliflower to the egg mixture and stir until well combined.
4. Heat a griddle or skillet over medium heat and lightly grease with olive oil.
5. Spoon about 2-3 tablespoons of the mixture per griddle cake onto the griddle. Cook for 3-4 minutes on each side, until golden brown and firm.
6. Serve warm with a dollop of sour cream or a drizzle of olive oil.

Cauliflower and herb griddle cakes are a savory, low-carb breakfast that’s high in fiber and packed with nutrients. The cauliflower adds bulk without the carbs, while the fresh herbs bring a burst of flavor. This recipe is not only diabetic-friendly but also a great way to incorporate more vegetables into your morning routine. It’s perfect for a satisfying and healthy Sunday breakfast.

Note: More recipes are coming soon!