Whisk the flour, sugar, salt, baking powder, and baking soda together in a large bowl.

In a separate smaller bowl, whisk the egg yolks, buttermilk, and milk. Add the melted, cooled butter and whisk until well combined.

Pour the yolk and milk mixture into the flour mixture and stir with a wooden spoon until barely combined add the egg whites and vegetables and fold gently to combined.

Make pancakes as per usual: Warm a skillet over medium-high heat and oil it. Use a 1/3 measuring cup to scoop the batter onto the warmed skillet and cook 3 to 4 minutes, until the outer edges have set, then flip. Cook an additional 2 to 3 minutes and remove from heat.