Egg White Honey Pancakes
Submitted by ypsham
Light egg white honey pancakes with whole wheat flour and skim milk. Cholesterol-free breakfast topped with optional bright orange-mandarin sauce.
YIELD
4 servingsPREP
25 minCOOK
20 minREADY
45 minThese pancakes get their lift from whipped egg whites (no yolks), which makes them lighter, fluffier, and cholesterol-free. The combination of whole wheat flour and skim milk keeps the fat content low without sacrificing flavor, while honey sweetens naturally and adds a faint floral character that goes beautifully with the optional mandarin-walnut orange sauce.
Folding the stiffly beaten egg whites into the batter is what gives these their signature airy texture. Most pancake recipes treat egg whites the same as the yolks, beating them all in together. Whipping the whites separately and folding them in at the end traps air, which expands in the hot pan and produces a cloud-like interior.
Use half whole wheat and half all-purpose flour as the recipe specifies. Pure whole wheat pancakes can be dense and tough; the all-purpose flour lightens the texture while keeping the nutty whole-grain flavor. Don’t substitute white whole wheat or whole wheat pastry flour unless you compensate by adjusting liquid.
A cold-griddle-with-Pam start (not preheated) is unusual but correct here. The pan heats up with the batter on it, which gives you more even cooking and less risk of burning the bottoms before the centers set. Watch for surface bubbles to know when to flip.
Pro Tips
- Beat the egg whites to stiff but not dry peaks. Dry, grainy whites won’t fold smoothly into the batter.
- Don’t overmix when adding the wet to the dry. Lumps are fine; smooth batter means tough pancakes.
- Keep finished pancakes warm in a 200°F (95°C) oven on a wire rack rather than stacking. Steam from stacking turns them limp.
- The optional orange sauce is genuinely good. Don’t skip it; the mandarin segments and walnuts elevate this from healthy-breakfast to brunch-worthy.
Variations
- Add a teaspoon of cinnamon and a quarter teaspoon of nutmeg to the dry ingredients.
- Fold in a half cup of fresh blueberries or sliced banana with the egg whites.
- Substitute pure maple syrup for the honey for a different sweetener profile.
Ingredients
Directions
PANCAKES Combine flours, baking powder, and ⅛ teaspoon salt.
Combine milk, honey and oil; add to dry ingredients.
Stir just until moistened.
Fold in egg whites.
Spray a cold griddle with Pam.
For each pancake, pour about ¼ cup batter onto hot griddle.
Cook until brown, turning when pancakes have bubbly surfaces.
Serve with syrup, powdered sugar, or Orange Sauce if desired.
To make ORANGE SAUCE:
Combine 2 tablespoon sugar and 1 tablespoon cornstarch.
Stir in ¾ cup water and 2 tablespoon frozen orange juice concentrate.
Cook and stir until thickened and bubbly.
Cook and stir 2 minutes more. Stir in one 11-oz can mandarin orange sections, drained, and 1 tablespoon finely chopped walnuts. Keep warm.
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