Photo of Silver dollar pancakes with warm raspberry sauce by WW

Silver dollar pancakes with warm raspberry sauce

PersonalPoints™ per serving
Total Time
24 min
10 min
14 min
This sweet breakfast is perfect for a blustery morning. The hearty whole wheat pancakes are warming and super filling while the sauce brings a delicious, fruity twist to lighten the earthiness. Easy to prepare and ready in just under 25 minutes, you can also whip this family-friendly breakfast up for a special weekday morning. Kids will love the smaller pancakes and rich fruit syrup.


All-purpose flour

1 cup(s)

Whole-grain wheat flour

½ cup(s)


2 tbsp(s)

Baking powder

1¾ tsp(s)

Table salt

¼ tsp(s)

Fat free skim milk

1 cup(s)

Egg white(s)

2 egg white(s), large

Sweetened frozen red raspberries

1 cup(s), thawed

Confectioners' sugar



2 tsp(s)

Vanilla extract

½ tsp(s)


  1. Spray a griddle or large, nonstick skillet with cooking spray. Preheat over medium-high heat.
  2. In a large bowl, combine both flours, 2 tablespoons sugar, baking powder and salt. Mix well with a fork and set aside.
  3. In another large bowl, whisk together milk and egg whites. Add to flour mixture and whisk until almost smooth (ignore small lumps).
  4. Ladle 1 heaping tablespoon batter onto hot griddle for each pancake. Cook until bubbles appear around the edges, 2 minutes. Flip and cook 1 minute. Transfer to a warm plate and keep warm in a 250ºF oven while cooking remaining pancakes.
  5. To prepare sauce: combine raspberries, powdered sugar, cornstarch and vanilla in a small saucepan. Set pan over medium heat and simmer until raspberries break down and sauce thickens, 3 to 5 minutes. Remove from heat and pour sauce through a fine sieve to remove seeds. Serve pancakes with warm sauce on top.
  6. Yields about 4 pancakes and 2 tablespoons sauce per serving.


If you'd like, substitute frozen blueberries for the raspberries. The raspberry sauce makes a tasty topping to frozen yogurt for a nighttime treat.