Weight Watchers Best Fluffy Blueberry Lemon Pancakes



COOK TIME5 mins5 mins




SERVINGS9 pancakes


  • 2/3 cup Gold Medal self-rising flour
  • And you’ll need 1 cup of nonfat yogurt plain or Greek yogurt as you choose.
  • 1 Tbsp fresh lemon juice
  • 1/4 cup water
  • 1 egg
  • 2 egg whites
  • 1 Tbsp granulated sugar substitute ( I use LAKANTO CLASSIC MONKFRUIT SWEETENER )
  • Last ingredient, 1 1/4 cup fresh or thawed blueberries, divided.


  • Combine 2 egg whites and using a hand mixer and large mixing bowl, beat until nice and foamy.
  • Combine the remaining ingredients in another mixing bowl ( except blueberries). Whisk until all ingredients are incorporated.
  • Gently fold in egg whites. Then fold in 3/4 cup blueberries.
  • Then spray a skillet with non-stick cooking spray with the heat on medium-high.
  • Pour pancake batter into a prepared pan to make 4-inch pies using a 1/4 scale cup.
  • Cook patties on medium to high heat, about 2-4 minutes then turn it over and cook for another 2-4 minutes, or until it’s slightly golden.
  • To make blueberry compote: spray a small skillet with non-stick cooking spray, add 2 Tbsp of SUGAR-FREE MRS. I use BUTTERWORTH’S SYRUP and 1/2 cup fresh or thawed blueberries. Then cook it on medium-high and continue stirring until blueberries and syrup thicken and remove from heat and pour compote over the tops of pancakes.


  1. I use The Gold Medal brand has fewer points and does make these pancakes lower in points.
  2. I use a canola oil base non-stick cooking spray.
  3. To calculate the points on a recipe I recommend entering the ingredients manually not by the nutritional information in the WW recipe builder.
  4. The secret to making these fluffy delicious pancakes is to whip two egg whites together.

PersonalPoints: 1 personal point* per pancake.*This number shows the PersonalPoints™ range. The points will vary based on your individualized plan.

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