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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!

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. 


Nutrition Information:

Yield:

9

Amount Per Serving: Calories: 72Total Fat: 1gSaturated Fat: 0gSodium: 204mgCarbohydrates: 12gNet Carbohydrates: 11gFiber: 1gSugar: 3gProtein: 5g

Janelle

Wednesday 14th of April 2021

So fluffy and light!! Such a delicious combo!

EJ

Friday 5th of February 2021

Hi, these were very good! I used egg white and egg substitute . Would the point value go down because of that?

Sally

Monday 13th of April 2020

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

Susan

Sunday 9th of August 2020

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!

Susan

Thursday 6th of February 2020

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.

Sheri Bialke

Sunday 12th of January 2020

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!!!

Lindsay Kehl

Monday 13th of January 2020

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

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