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Best Fluffy Blueberry Lemon Pancakes

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Breakfast· Greek Yogurt· Pancakes· Snacks· Two Ingredient Dough

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These Fluffy Blueberry Lemon Pancakes are everything you want in a pancake- fluffy, soft and super easy to make!  They are hands down the best fluffiest WW pancakes out there!

Servings: Makes 9 pancakes

GREEN/BLUE/PURPLE : 1 Smartpoint per pancake

Are you looking for more great low point breakfast recipes? Be sure to check out these recipes:

French Toast Rolls Ups

Low Point Breakfast Casserole

Stuffed Cheesecake French Toast

 One Point Protein Waffle

Egg Bites

What is the secret to making these pancakes super fluffy?

The key to making these pancakes nice and fluffy is beating 2 eggs whites together.

 Did you know that egg white when beaten really well-create a foam like texture? That is what makes these pancakes thick and fluffy.

Therefore this is a critical step to ensure the pancakes turn out thick and fluffy.

 until they are are nice and foamy.

In a separate mixing bowl combine the remaining ingredients ( except blueberries).

Whisk until all ingredients are incorporated.

Gently fold in egg whites. 

Then fold in blueberries.

Spray a non stick skillet with non stick cooking spray and heat on medium high.

Using a 1/4 measuring cup, scoop pancake batter onto prepared skillet, making 4 inch pancakes.

Cook pancakes on medium high until little bubbles start to form at the top of the pancakes.

About 2 minutes. 

Flip and cook for an additional 2 minutes or until lightly golden.

To make blueberry compote: spray a small skillet with non stick cooking spray, add 2 Tbsp of sugar free Mrs. Butterworth’s syrup and 1/2 cup fresh or thawed blueberries. Cook on medium high and continue stiring until blueberries and syrup thicken. Remove from heat and pour compote over the tops of pancakes.

 

Ingredients:

  • 2/3 cup Gold Medal self rising flour 
  • 1 cup nonfat yogurt plain or Greek yogurt
  • 1 Tbsp fresh lemon juice or 1/8 tsp of lemon extract
  • 1/4 cup water
  • 1 egg
  • 2 egg whites
  • 1 Tbsp granulated sugar substitute  ( I use Lakanto Classic Monkfruit Sweetener) 
  • 1 1/4 cup fresh or thawed blueberries, divided

 

Directions:

  1. In a large mixing bowl combine, 2 egg whites and using a hand mixer, beat until nice and foamy. 
  2. In a separate mixing bowl combine the remaining ingredients ( except blueberries). Whisk until all ingredients are incorporated.
  3. Gently fold in egg whites. Then fold in 3/4 cup blueberries.
  4. Spray a non stick skillet with non stick cooking spray and heat skillet on medium high.
  5. Using a 1/4 measuring cup, scoop pancake batter onto prepared skillet, making 4 inch pancakes.
  6. Cook pancakes on medium high until little bubbles start to form at the top of the pancakes. About 2-4 minutes. Flip and cook for an additional 2-4 minutes or until lightly golden.
  7. To make blueberry compote: spray a small skillet with non stick cooking spray, add 2 Tbsp of sugar free Mrs. Butterworth’s syrup and 1/2 cup fresh or thawed blueberries. Cook on medium high and continue stirring until blueberries and syrup thicken. Remove from heat and pour compote over the tops of pancakes.

Servings: Makes 9 pancakes

GREEN/BLUE/PURPLE : 1 Smartpoint per pancake

Notes:

  • The point value may differ depending on the brand of self rising flour you use. The Gold Medal brand has less points than most self rising flours and does make these pancakes lower in points.
  • I recommend using a canola oil base non stick cooking spray. I have noticed that the pancakes will stick sometimes to cooking oils such as coconut oil or sunflower oil.
  • In order to calculate the smart points on a recipe you have to enter the ingredients in manually (by ingredient) not by the nutritional information in the ww recipe builder-since this recipe contains zero point items the app doesn’t realize there is zero point items in the recipe and will calculate it based only off the nutritional info which is not accurate.
  • The key to making these pancakes nice and fluffy is beating 2 eggs whites together. Therefore this is a critical step to ensure the pancakes turn out thick and fluffy.
  • You can substitute the lemon juice/extract and blueberries for your favorite extract and/or fruit. 
Yield: 9

Best Fluffy Blueberry Lemon Pancakes

Best Fluffy Blueberry Lemon Pancakes

These Fluffy Blueberry Lemon Pancakes are everything you want in a pancake- fluffy, soft and super easy to make!  They are hands down the best fluffiest WW pancakes out there!

Prep Time 5 minutes
Cook Time 5 minutes
Additional Time 5 minutes
Total Time 15 minutes

Ingredients

  • 2/3 cup Gold Medal self rising flour 
  • 1 cup nonfat yogurt plain or Greek yogurt
  • 1 Tbsp fresh lemon juice or 1/8 tsp of lemon extract
  • 1/4 cup water
  • 1 egg
  • 2 egg whites
  • 1 Tbsp granulated sugar substitute
  • 1 1/4 cup fresh or thawed blueberries, divided

Instructions

  1. In a large mixing bowl combine, 2 egg whites and using a hand mixer, beat until nice and foamy. 
  2. In a separate mixing bowl combine the remaining ingredients ( except blueberries). Whisk until all ingredients are incorporated.
  3. Gently fold in egg whites. Then fold in 3/4 cup blueberries.
  4. Spray a non stick skillet with non stick cooking spray and heat skillet on medium high.
  5. Using a 1/4 measuring cup, scoop pancake batter onto prepared skillet, making 4 inch pancakes.
  6. Cook pancakes on medium high until little bubbles start to form at the top of the pancakes. About 2-4 minutes. Flip and cook for an additional 2-4 minutes or until lightly golden.
  7. To make blueberry compote: spray a small skillet with non stick cooking spray, add 2 Tbsp of sugar free Mrs. Butterworth's syrup and 1/2 cup fresh or thawed blueberries. Cook on medium high and continue stiring until blueberries and syrup thicken. Remove from heat and pour compote over the tops of pancakes.

Servings: Makes 9 pancakes

GREEN/BLUE/PURPLE : 1 Smartpoint per pancake

Notes

Notes:

  1. The point value may differ depending on the brand of self rising flour you use. The Gold Medal brand has less points than most self rising flours and does make these pancakes lower in points.
  2. I recommend using a canola oil base non stick cooking spray. I have noticed that the pancakes will stick sometimes to cooking oils such as coconut oil or sunflower oil.
  3. In order to calculate the smart points on a recipe you have to enter the ingredients in manually (by ingredient) not by the nutritional information in the ww recipe builder-since this recipe contains zero point items the app doesn’t realize there is zero point items in the recipe and will calculate it based only off the nutritional info which is not accurate.
  4. The key to making these pancakes nice and fluffy is beating 2 eggs whites together. Did you know that egg white when beaten really well-create a foam like texture? That is what makes these pancakes thick and fluffy. Therefore this is a critical step to ensure the pancakes turn out thick and fluffy.
  5. You can substitute the lemon juice/extract and blueberries for your favorite extract and/or fruit. 


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Nutrition Information:

Yield:

9
Amount Per Serving: Calories: 72Total Fat: 1gSaturated Fat: 0gSodium: 204mgCarbohydrates: 12gNet Carbohydrates: 11gFiber: 1gSugar: 3gProtein: 5g
© Lindsay Kehl
Cuisine: American / Category: Pancakes

Comments

  1. Could I use a banana extract and bananas in this recipe or is the lemon a key ingredient for something?

    Reply

    • Hi Kristen,

      Most definitely-bananas would be delicious!

      So, the base of the recipe is the self rising flour, water, sugar substitute, eggs and Greek yogurt. You can make some many different varieties of flavors with this base!

      Thanks so much!

      Reply

    • Hi Sarah,

      Thanks so much! These are my fav! I haven’t tried their syrup. I have heard mixed reviews of it-I have been wanting to try it myself to see how it compares to my favorite Mrs. Butterworths sugar free syrup. That is one that is hard to beat. No aftertaste and is super thick and sweet!

      Thank you!

      Reply

  3. I made these for breakfast this morning and they were as fabulous as they look! Another favorite to add to my recipes.

    Reply

  4. Help! I tried these several times and am never able to get the insides to cook. I’ll leave them in my griddle for 15 min….waiting for them to cook and it won’t. I’ve tried adjusting the temp and thinning them out with no luck. I’m craving pancakes….help?!?:)

    Reply

    • Hi April,

      Oh bummer. That is strange-I haven’t had any trouble with that happening-you can thin the pancakes out by adding a bit more water and reducing the heat and cooking a tad longer on each side to see that that makes a difference.

      thanks so much!

      Reply

    • I’m wondering if you’re using frozen blueberries. I did, just this morning. Mine were not cooked all the way through even they were pretty close to looking burnt. I believe, with mine anyways, it was the frozen blueberries. Gina does list the blueberries as fresh or thawed….was hoping frozen would be fine. Nope! Ha!! Follow directions, Clary. Hope this is the culprit for you as well April; then it’s an easy fix. =)

      Reply

  5. Anyone tried refrigerating or freezing to use leftover pancakes later or next day?? Didn’t know how that would work out!

    Reply

  6. Hi. I am slightly confused by the ww points. How much flour is it in weight instead of cups. When I do 2/3 of a cup I get 150gm and when I do the points on that it seems to be higher than what you have suggested here.

    Thanks

    Reply

    • Hi joesph,

      Point values can vary depending on what brand of self rising flour you use. I use the Gold Medal brand-and I measure using a measuring cup. According to the ww app for this brand it is 7 points. And since every other ingredient is 0 points-if comes out to be 7 points for the entire recipe regardless of the servings you end up making.

      Hope that helps.

      P.S. You’ll want to calculate points based off what brand you use.

      Thanks so much.

      Reply

    • Thank you for clarifying this. I too was getting more points when I added just generic self-rising flour in the recipe builder. Thankfully, I too use Gold Medal. =)

      Reply

  8. I’m making them right now. I’m getting 12 pancakes, instead of 9!

    So I am wondering if you mean the egg whites should be soft peaks when you say “nice and foamy?”

    Reply

  9. Ahhh these taste good but they will not cook on the inside!! I’ve tried them thicker and thinner and higher and lower temps and they will just not cook.

    Reply

    • Hi Casey,

      Thanks for your comments. Ideally, waiting for the bubbles to start appearing on the liquid side of your batter; if they don’t, it probably means your batter is too thick. Try diluting it more a tad more water. The bubbles are an indication that the middle is cooking.

      It could take a few attempts to make the batter the right consistency.

      Thanks! Linds

      Reply

    • I just made these with fresh blueberries picked yesterday. These pancakes are amazing! So fluffy and tasty. Much better than the Kodiak pancakes that I have been making. It’s worth the time to make these. It ended up making about 11 pancakes for me.

      Reply

  10. Entering the Mankato sweetener in the recipe builder (rather than artificial sweetener) results in 3SP/serving rather than 2SP. Still a good deal

    Reply

    • Hi Jeanne,

      The Classic Lakanto Monkfruit nutritional info in not accurate in the ww app. You will want to enter the nutritional info manually to determine the points on the Lakanto Monkfruit Sweetener. It is 0 calories, therefore no matter how much you use of it, it doesn’t carry points. Hope that helps.

      Thank you!

      Reply

  12. Just made these for a Sunday morning treat. They were delicious! Thanks so much for this recipe. I will be trying more recipes soon.

    Reply

  13. Outstanding!! I’m 6 months in on WW, down 45 lbs. and could NOT find a decent pancake recipe that didn’t take half an hour to put together. These are quick and easy – cook, look and taste just like regular pancakes! I’ve used and shared so many of your recipes – thanks a billion!

    Reply

  15. These were absolutely delicious and turned out perfectly! If I could recommend anything it’s not to start beating your egg whites until your bout ready to fold them in so they stay nice and homey. I beat mine with the beater until they were foamy but not like meringue. Excellent recipe Linds!

    Reply

  16. I made these this morning. Very good! Curious about the 1 Tbsp. of sugar substitute. Can I use regular sugar? I know that effects the WW point count. I don’t like the after taste when I bake/cook with sugar substitutes. Thank you!!!

    Reply

    • Hi Sheri

      You bet-you can substitute the Lakanto sweetener for real sugar. That would work great. Yes, keep that in mind-it may vary the point value per pancake.

      Thanks

      Reply

  17. These pancakes are delicious! They never fail! I make them twice per month. I use partially thawed blueberries, and they are done in slightly more time than traditional pancakes. I beat the egg whites with a mixer until almost firm peak; fold them into batter in two portions, then gently fold in blueberries. The non-stick griddle has been pre-heating on medium, with non-stick cooking spray, and when a few water droplets slung from your fingers immediately sizzle and dance, and then quickly boil away, it’s ready to go! These don’t get as many bubbles as traditional style pancakes, but they get a few and, when the edge starts to look dry, I slip the turner under the edge and look at color. Usually it is ready so I flip it. Probably 3-4 min first side, 2 min second side. Because of adding meringue style egg whites, the texture of these pancakes is softer and finer so maybe some perceive this as not done; mine are done, no gooey batter in the middle, just soft, fluffy, moist pancakes. Yum. We like Smucker’s Sugar Free Breakfast Syrup on top, available to order from Walmart or Amazon.

    Reply

  18. I made these this morning and they were fantastic! Very flavorful and great texture. I was absolutely thrilled.

    Reply

    • I’ve made similar pancakes, except the recipe didn’t call for lemon to be added or egg whites and I added fresh blueberries on top of pancakes before I flipped them. Also, only used a sprinkle of powdered sugar dusting-no syrup, and they were great! However, I’m going to try yours (I live lemon), and see how they do! Thanks!

      Reply

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