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Makes 6 servings


  • 1 cup whole wheat flour​
  • 1 cup all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • 2 cups non-fat buttermilk
  • 1 large egg, separated
  • 1 tablespoon canola oil
  • 1 tablespoon vanilla extract (optional)
  • 3 large egg whites
  • 2 tablespoons sugar


  1. Stir whole wheat flour, all-purpose flour, baking powder, salt and baking soda in a large bowl.
  2. Whisk buttermilk, the egg yolk, oil and vanilla in a separate bowl. Add the wet ingredients to the dry ingredients and stir just until moistened.
  3. Beat the 3 egg whites in a grease-free mixing bowl with an electric mixer until soft peaks form. Add sugar and continue beating until stiff and glossy. Whisk one-quarter of the beaten egg whites into the batter. Fold in the remaining beaten egg whites with a rubber spatula.
  4. Preheat a flat iron griddle. Brush the surface lightly with oil. Pour about 1/3 cup batter onto the griddle. Cook until the pancakes are crisp and golden, 5 to 6 minutes. Repeat with the remaining batter, brushing the surface with oil before cooking each batch. Top with berries.

Nutritional Information

Per Serving: 230 calories, 10 g protein, 39 g carbohydrates, 4 g fat (1 g saturated fat), 3 g fiber, 362 g sodium, 33 g cholesterol