These Weight Watchers Fluffy Blueberry Lemon Pancakes are everything you want in a pancake- fluffy, soft and super easy to make! They serve up the best fluffiest WW pies ever!

SERVINGS: 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 TO MAKE THESE BLUEBERRY LEMON PANCAKES?
- Whipping two egg whites together is the key to making these pancakes cute and fluffy
- Did you know that egg whites, when beaten well, create a frothy texture? This is what makes these pies thick and fluffy.
- Therefore this step is a critical stage in making sure that the pies are thick and fluffy.
- until they 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.
- In a 4-inch pie pan, place pancake batter using a 1/4 scale cup.
- Cook pancakes on medium-high until little bubbles start to form at the top of the pancakes.
- About 2 minutes.
- Cook for an additional 2 minutes or till lightly golden
- Sprinkle your small skillet with non-stick cooking spray then 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.
Blueberry Lemon Pancakes Ingredients

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
- 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 the skillet on medium-high.
- Using a 1/4 measuring cup, scoop pancake batter onto the 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.
- Sprinkle your small skillet with non-stick cooking spray then 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.
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 egg 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. Accordingly, this is an important 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.
SERVINGS: 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.
One Point Weight Watchers Blueberry Lemon Pancakes Recipe

These Weight Watchers Blueberry Lemon Pancakes are everything you want in a pancake- fluffy, soft and super easy to make!
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
- 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 the skillet on medium-high.
- Using a 1/4 measuring cup, scoop pancake batter onto the 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.
- Sprinkle your small skillet with non-stick cooking spray then 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.
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 egg 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. Accordingly, this is an important 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.
SERVINGS: 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.
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Nutrition Information:
Yield:
9Serving Size:
1Amount Per Serving: Calories: 72Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 22mgSodium: 158mgCarbohydrates: 14gFiber: 1gSugar: 3gProtein: 6g
looks yummy