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“For a nutrient boost, substitute 1 T ground flaxseed for 1 T of the all-purpose flour. These pancakes are also good to freeze for a snack or another breakfast. 5 PointsPlus value”

Ingredients Nutrition


  1. Whisk both flours, baking powder and salt in medium bowl.
  2. Whisk milk, butter and egg yolk and vanilla in a small bowl.
  3. Pour milk mixture over flour mixture; stir just until combined.
  4. With electric mixer on high speed, beat egg whites in medium bowl until foamy.
  5. Gradually add sugar, 1 T at a time, and beat until stiff peaks form.
  6. With rubber spatula, gently fold half of beaten egg whites into flour mixture; then fold in remaining whites just until no white streaks remain.
  7. Heat nonstick griddle or 12-inch skillet over medium heat until drop of water sizzles; lightly spray with nonstick spray.
  8. Spoon batter by heaping tablespoonfuls onto hot griddle about 2 inches apart, making a few pancakes at a time.
  9. Cook until tops are bubbly, some bubbles burst and edges look dry, 2-3 minutes.
  10. Turn and cook until underside is golden, 2 minutes.
  11. Transfer to platter; keep warm.
  12. Repeat with remaining batter, spraying griddle with nonstick spray if necessary.
  13. Serving size: about 5 mini pancakes.
  14. Tasty Toppers: BananaRama. Combine 2/3 cups diced banana and 1 T honey to top pancakes. 1 T is 1 PointsPlus value.
  15. Another topping: Berry Chip: 3 T strawberry syrup plus 4 t mini-chocolate chips. 2 teaspoons are 1 PointsPlus Value.
  16. Nutty Maple Topping: 1/4 cup maple syrup plus 2 T finely chopped toasted almonds. 1 T is 1 PointsPlus Value.
  17. To freeze: Cool pancakes completely.
  18. Divide them into stacks of five.
  19. Wrap each stack in plastic wrap; put in freezer bag.
  20. Seal and freeze up to 1 month.
  21. Heat toaster oven to 350 degrees F.
  22. Place pancakes in single layer on baking pan; bake until heated through, 4-6 minutes.

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