This post may contain affiliate links. Please read our disclosure policy.
Fluffy pancakes are possible even when they’re made a little bit healthier with whole wheat flour and oatmeal! You’re going to love this twist on the classic pancake breakfast.
I hope your day is as beautiful as ours is here. It’s chilly, but thankfully the sun is shining once again! I’m looking forward to a relaxing weekend with no plans, no schedules, no places we have to be.
The past few weekends we have either been out of town or hosting company ourselves. It was great, crazy fun, but it’s time to relax.
I’m looking forward to sleeping in, working a bit outside, and doing some baking.
Tips for Making Fluffy Pancakes
These pancakes are one of my favorite ways to start a lazy weekend. They’re delicious, but still a healthy start to the day.
One trick to making them extra fluffy, whip the egg whites separately and then fold them into the rest of the mixed ingredients.
If you’re in a hurry, you can skip this step and they will be fine. But on a lazy Saturday morning, I recommend taking the extra step to make the fluffiest pancakes ever.
If you make pancakes often, nothing beats a great electric griddle for streamlining the cooking process. A few years ago, when my 15-year-old griddle finally died, I tested every single griddle I could get my hands on. When I finally tried this extra large electric griddle, I knew I’d found THE ONE. It’s a little on the spendy side, but I am telling you now, it beats all the others hands-down.
This nylon flexible turner is a pancake-making must-have, as is a dough whisk. If you aren’t familiar with the awesomeness that is a dough whisk for pancakes and waffles, you are missing out. It’s a crazy-looking tool, but it stirs the batter just enough without overmixing it.
I’ve tried pretty much all of the nifty pancake-pouring gadgets out there, and I stand by a good old measuring cup as the easiest way to make pancakes. I use the 1/4 or 1/3 cup sizes for most pancake making – this set that I use every day will allow you to improvise for all kinds of sizes.
When making standard-size 4-inch pancakes, the large scoop in this set of cookie scoops is my favorite way to dispense the batter. The medium scoop works perfectly for smaller-sized pancakes.
Breakfast is way more fun in miniature form, especially when buttery, tasty silver dollar pancakes are on the menu.
Whole Wheat Oatmeal Pancakes
- In a food processor, chop the rolled oats until finely ground. Whisk together, whole wheat flour, ground oats, baking powder and salt in a medium bowl.
- Add butter milk and honey and stir until just combined. In a separate bowl, beat the egg whites until soft peaks form. Gently fold the egg whites in the batter.
- Heat a teaspoon of oil in a skillet to medium high heat. Using about 1/4 cup batter for each pancake, cook pancakes for 2-3 minutes on a side. When bubbles begin to burst on the surface, flip the pancake and cook for 2-3 more minutes or until no longer doughy.
- Serve with your favorite pancake topping. This Rhubarb Sauce is always a hit.
Do you love lazy weekend breakfasts as much as we do? Not many things beat chocolate chip or banana nut pancakes. Except maybe a warm pan of sweet rolls, homemade Monkey Bread, or Baked Apple Cider Donuts on a Saturday morning.
Don’t have a lot of time, but still want to make something fun? Prep the Overnight Coffee Cake the night before or make Puff Pastry Cream Cheese Danishes.
Whether it’s a lazy morning or a day when we’re rushing right out the door, breakfast remains one of my favorite meals. In a hurry? Try a Strawberry Banana Smoothie Milkshake or a Cinnamon Broiled Grapefruit for something new.
Whole Wheat Oatmeal Pancakes
Ingredients
- 1¼ cup whole wheat flour
- ⅓ cup old fashioned rolled oats
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1⅓ cups buttermilk
- 2 tablespoons honey
- 2 eggs separated
Instructions
- In a food processor, chop the rolled oats until finely ground. Whisk together, whole wheat flour, ground oats, baking powder and salt in a medium bowl.
- Add butter milk and honey and stir until just combined. In a separate bowl, beat the egg whites until soft peaks form. Gently fold the egg whites in the batter.
- Heat a teaspoon of oil in a skillet to medium high heat. Using about 1/4 cup batter for each pancake, cook pancakes for 2-3 minutes on a side. When bubbles begin to burst on the surface, flip the pancake and cook for 2-3 more minutes or until no longer doughy.
- Serve with your favorite pancake topping.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
{originally published 6/20/14 – recipe notes and photos updated 2/15/22}
This is a great recipe. I don’t do anything with the oats though. I just poor them in whole. Then add some fruit. Of course huckleberries are the best. We eat ours with peanut butter. They keep you full all day and so delicious.
I’m glad you like the pancakes, Bonny!
Thank you for the recipe. Can I freeze these once made?
I’ve never done it, but I’m sure you probably could.
no egg work in the batter? 2eggs or 2 egg white?
Hi, Mallory! Can I make the batter ahead, put it in the fride and just pull it out when I need it?
I never have buttermilk…could I use regular whole milk? Would it make a big difference?
You can actually make a buttermilk substitute by adding a tablespoon of vinegar to a 1 cup measure and then filling the rest with milk. Stir it and let it sit for a few minutes. The acid in the buttermilk helps make extra fluffy pancakes.