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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!

Makes 9 pancakes

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.

Makes 9 pancakes

1 PersonalPoints™ for 1 pancake or 2-3 PersonalPoints* for 2 pancakes

*This number shows the PersonalPoints™ range. The points will vary based on your individualized plan. 

How do I know how many points this is on my WW individualized plan? 

Click the link below to go to the recipe builder. You’ll first need to sign into your WW account and then the recipe builder will upload. Be sure to edit the recipe with any ingredients that you use that are different. The recipe builder is the most accurate way to create, obtain, and track the Personal Points on your individualized plan. 

*The recipe builder link only works for WW members located in the United States. If you are located outside of the United States, you’ll need to access the WW app manually to create the recipe in the recipe builder. 

Notes:

  • 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.
  • 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 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.

Makes 9 pancakes


1 PersonalPoints™ for 1 pancake or 2-3 PersonalPoints* for 2 pancakes

*This number shows the PersonalPoints™ range. The points will vary based on your individualized plan.

Notes

Notes:

  1. 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.
  2. You can substitute the lemon juice/extract and blueberries for your favorite extract and/or fruit.
  3. Smartpoints: GREEN/BLUE/PURPLE : 1 Smartpoint per pancake

Nutrition Information:

Yield:

9

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

Do not use the WW nutritional calculator to calculate points. The nutritional calculator does take zero point food ingredients into consideration and will not be accurate. Personal Point values and nutritional information is estimated and calculated using the brand of ingredients listed in the recipe. PersonalPoints values may vary depending on the brand of ingredients used and depending on your customized zero point foods list.

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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!

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