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!
Are you looking for more great low point breakfast recipes? Be sure to check out these recipes:
Stuffed Cheesecake French Toast
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 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:
- In a large mixing bowl combine, 2 egg whites and using a hand mixer, beat until 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 3/4 cup blueberries.
- Spray a non stick skillet with non stick cooking spray and heat skillet 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 2-4 minutes. Flip and cook for an additional 2-4 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.
Servings: Makes 9 pancakes / 2 Freestyle Smart Points for 3 pancakes
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.
- In order to calculate the freestyle 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.
Best Fluffy Blueberry Lemon Pancakes
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
- In a large mixing bowl combine, 2 egg whites and using a hand mixer, beat until 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 3/4 cup blueberries.
- Spray a non stick skillet with non stick cooking spray and heat skillet 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 2-4 minutes. Flip and cook for an additional 2-4 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.
Servings: Makes 9 pancakes / 2 Freestyle Smart Points for 3 pancakes
Notes
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.
- In order to calculate the freestyle 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. 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.
- You can substitute the lemon juice/extract and blueberries for your favorite extract and/or fruit.
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Nutrition Information:
Yield:
9Amount Per Serving:Calories: 80 Total Fat: 1g Saturated Fat: 0g Sodium: 204mg Carbohydrates: 14g Fiber: 1g Sugar: 3g Protein: 5g
Could I use a banana extract and bananas in this recipe or is the lemon a key ingredient for something?
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!
These look amazing!! Have you tried the Lakanto Syrup? I’ve been debating ordering it!
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!
I made these for breakfast this morning and they were as fabulous as they look! Another favorite to add to my recipes.
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?!?:)
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!
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. =)
Anyone tried refrigerating or freezing to use leftover pancakes later or next day?? Didn’t know how that would work out!
I have this same question?
Hi Kat,
Yes, These can be refrigerated or frozen. They do reheat well in the microwave. They aren’t nearly as fluffy as they are when made fresh but still very delicious.
Thanks so much!
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
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.
OMG – I just made these for dinner tonight and they were delicious. This recipe is definitely going on repeat! Thank you
Hi Jenny!
Thanks so much for the awesome review! I’m so happy you loved these…
Linds
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. =)
Can I use Kodiak pancake mix instead of self rising flour?
Yes, you can. I recommend adding a pinch of baking powder to help make them rise a bit more!
Thanks
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?”