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Fluffy Buttermilk Pancakes

Hands-on time 25 mins
Total time 40 mins

Serves 6 (serving size: 3 pancakes)

Don’t be fooled, these light and fluffy pancakes are half the fat but equally delicious.


  • 3.5 ounces white whole-wheat flour (about 3/4 cup)
  • 3.4 ounces all-purpose flour (about 3/4 cup)
  • 2 tablespoons sugar
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 3/8 teaspoon salt
  • 1 1/2 cups low-fat buttermilk
  • 2 large egg yolks
  • 2 tablespoons canola oil
  • 3 large egg whites

Nutrition Information

  • calories 222
  • fat 7.2 g
  • satfat 1.2 g
  • monofat 3.7 g
  • polyfat 1.7 g
  • protein 9 g
  • carbohydrate 29 g
  • fiber 2 g
  • cholesterol 64 mg
  • iron 2 mg
  • sodium 445 mg
  • calcium 154 mg

How to Make It

  1. Weigh or lightly spoon flours into dry measuring cups; level with a knife. Combine flours, sugar, baking powder, baking soda, and salt in a large bowl, stirring with a whisk.

  2. Combine buttermilk and yolks in a bowl; stir with a whisk. Gradually add buttermilk mixture to flour mixture; stir with a whisk just until moist (batter will be slightly lumpy). Stir in oil. Let stand 15 minutes.

  3. Place egg whites in a medium bowl; beat with a mixer until medium peaks form. Spoon half of egg whites onto batter; gently fold in. Add remaining egg whites; gently fold into batter.

  4. Heat a nonstick griddle or skillet over medium heat. Spoon 3 tablespoons batter per pancake onto griddle. Cook 2 minutes or until edges begin to bubble and bottom is browned. Turn pancakes over; cook 2 minutes or until done.