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:

Low Point Breakfast Casserole

Stuffed Cheesecake French Toast

Egg Bites

What ingredients do I need to make these Best Fluffy Blueberry Lemon Pancakes?

• Self rising flour- you can make your own by combining 1 cup all-purpose flour, 1 1/2 teaspoons baking powder and 1/4 teaspoon table salt.
• Nonfat yogurt plain or Greek yogurt
• Fresh lemon juice or 1/8 tsp of lemon extract
• Water
• Large whole egg
• Large egg whites
• White sugar substitute  ( I use Lakanto Classic Monkfruit Sweetener) 
• Fresh or frozen blueberries, divided

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 -You can make your own by combining 1 cup all-purpose flour, 1 1/2 teaspoons baking powder and 1/4 teaspoon table salt.
• 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 Point per pancake

How do I track this recipe in my WW app? 

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 Points®

*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. 
  
• These pancakes freeze great. Store them in a airtight plastic bag in the freezer for up to 3 months. When ready to eat, just thaw and reheat in the microwave.