I bet you didn’t know you’d be getting a world famous recipe by visiting here today.
Yep. It’s true. All because I love you. Ok, and also because I have a really awesome sister who has perfected this pancake recipe and is famous in all corners of the world (ahem, Wyoming) for it and I’m pretty sure she has people lined up outside her door in the mornings waiting for these hotcakes to flip off the griddle. So maybe it’s only her three boys, but still. Lines are lines. Not only that, she actually won a recipe contest for these babies, too! Convinced you need to make them?
Well, if not, let me just further sweeten the deal by telling you that these pancakes have stolen the pancake show in our house over the last few weeks (after I gave my sister a stern lecture about waiting years to share the recipe with me – canyouevenbelieveit!) which is saying a lot since this oatmeal pancake mix and these blender whole wheat pancakes are extreme staples in our breakfast rotation.
The beauty of this recipe – and it’s going to save my bacon on hectic, get-your-cute-little-behind-out-the-door-to-school mornings – is that the batter is mixed up the night before. It needs the essential overnight rest to thicken up and create the hearty, tender pancakes. But it also makes the next morning absolutely quick and fuss-free. Preheat your griddle, slap some pancake batter on there (all the while congratulating yourself for even making pancakes in the first place) and cook them up to golden deliciousness.
These pancakes are a game-changer. We can’t get enough! And as you can see, most normal people pour a touch of syrup on their pancakes and call it good, but when I really want to woo my kids, we go straight for the nutella. Haven’t you seen the advertisements of the perfectly put together mom slathering her kids’ breakfast toast in nutella for a healthy breakfast regimen? Dude, I’m buying it big time. Except for the put together part. You don’t want to see me in the early morning hours. Triple threat scary.
However you choose to serve these healthy, tasty pancakes they’ll be wonderful. Promise!
Check out easy buttermilk substitutions here if you don't have the real stuff on hand. Plan ahead for this recipe - the batter needs to rest overnight in the refrigerator. Feel free to add a pinch of salt or so to the batter ingredients. The buttermilk is plenty "salty" for our tastes but if the batter/pancakes taste bland to your palate, a bit of salt may help.
- 2 cups quick oatmeal
- 3/4 cup whole wheat flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 1/4 teaspoons cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 cup honey
- 2 large eggs
- 1 teaspoon vanilla
- 2 1/2 cups buttermilk
- Prepare the batter the night before you want to make these! In a large bowl mix the oatmeal, flour, baking soda, baking powder, cinnamon and nutmeg. Add the honey, eggs, vanilla, and buttermilk and mix until the batter is well-combined. Cover the bowl with plastic wrap (or mix it in a container with a lid) and refrigerate overnight.
- The next morning give the batter a good, quick stir to combine. It should be fairly thick. Heat an electric griddle or skillet on the stovetop over medium-low to medium heat. These pancakes need to cook for longer than traditional pancakes so you don't want the pan so hot they burn. If needed, spray the griddle or skillet with cooking spray. Drop 1/4 cup rounds of batter into the preheated griddle or skillet. Let them cook for 2-3 minutes until the edges are very set and bubbles are popping on the surface (again, make sure your griddle isn't too hot or the bottoms will burn for this length of time). Quickly slide a flat spatula underneath and flip the pancakes making sure they are set before flipping. Cook for another minute or so until they are cooked through. Serve warm with desired pancake toppings (or nutella, in our case)!