Fluffy Whole Wheat or Cornmeal Pancakes

Submitted by kslays

I like fluffy pancakes, but I also like them to be hearty, rough and granular. Solution: egg whites!


  • Dry:
  • whole wheat flour - a few cups
  • whole cornmeal (optional) - to preference
  • whole buckwheat flour (optional) - to preference
  • baking soda and powder - just a teaspoon because it tastes terrible!
  • cinnamon, nutmeg, clove, salt, etc. optional to preference
  • Wet:
  • vanilla (optional)
  • melted butter or earth balance (optional, you can pour excess out of pan into wet mix)
  • milk or soymilk - enough to make the batter pretty thin and liquidy, so it can't form peaks
  • egg yolks - 3 to 5
  • whipped egg whites - 3 to 5


  1. Get the pan to the right temperature (medium hot) and covered in butter or earth balance or oil.
  2. Get three mixing bowls ready - one for all the dry ingredients, another for all the wet, and a third for just the egg whites.
  3. If using cornmeal or rolled oats, add them to the wet bowl and let them sit for a few minutes.
  4. Whip the egg whites to just where they start making soft peaks.
  5. Quickly mix the liquid and dry bowls, then carefully fold in the egg whites, and immediately start cooking before the baking soda egg white bubbles burst.
  6. Flip the pancakes as soon as you are able. I think this traps the bubbles from escaping and creates a fluffier pancake. This works in conjunction with thinner (wetter) batter and hotter pan.

Cook's Notes

If you use enough eggs, this recipe has never failed to make fluffy pancakes, even with 100% whole wheat flour and cornmeal!


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