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Blueberry pancakes are one of my favorites. They are light and fluffy with a burst of blueberry goodness in every bite. They are wonderful whether they are made with fresh blueberries or frozen ones. If you go the frozen route then make sure to thaw them first.

I drop the blueberries directly on the pancake batter as soon as I spoon it onto the griddle or skillet. Blueberries are a super food and low in calories and points if you are doing Weight Watchers. You are in control here. I normally drop 7 large juicy blueberries onto each cooking pancake. You can add more blueberries to your pancakes if you wish.

Serve blueberry pancakes with your favorite buttery spread and maple syrup. If you’re ambitious, make a berry compote by cooking down a mix of berries with some sweetener and a cornstarch and spooning it over the pancakes in place of the maple syrup.

These pancakes are wonderful by themselves or coupled with a side of breakfast chicken breakfast sausage link, a slice of ham or some Canadian bacon. If you want a really hearty breakfast then add in a side of scrambled eggs.

While you don’t need a special occasion to enjoy a stack of blueberry pancakes, they do make a welcome addition to a breakfast or brunch buffet for holidays or special occasions. Summer is here. Grab a pint of blueberries at your local farmers market and treat yourself to a batch of blueberry pancakes.

Please see the recipe card below for exact amounts and directions.

Ingredient Round Up

King Arthur 00 Pizza flour
Plain non fat yogurt
Sugar or equivalent sweetener
Egg whites
Baking powder
Baking soda
Salt
Vanilla
Skim milk or suitable alternative
Water
Fresh blueberries

Making the Pancakes

Place the blueberries in a strainer and rinse them off. Shake off the excess water and set them aside.

Mix a half cup of skim milk with a half cup of water and set aside.
Place the flour, baking powder, baking soda, salt, sweetener, vanilla, plain non fat yogurt and egg whites into a mixing bowl.

Add a portion of the milk and water mixture to the mixing bowl and begin to mix all the ingredients together. Continue to add the milk and water mixture to the bowl as you mix the ingredients. You are looking for a pancake batter that is on the thin side. If you want thicker pancakes, then add less liquid.

Preheat an electric griddle. I opened my Cuisinart two sided grill with the griddle plates side up. A skillet on a traditional cook top will work fine.
When you griddle or skillet is hot, add a portion of batter to the griddle and use a spoon to spread it around. Then drop some blueberries onto the surface of the pancakes. When the pancakes have a fair number of bubbles and the surface is starting to look dry, flip them over and cook until the other side is done.

Transfer the cooked pancakes to a plate. Add more pancake batter to the griddle along with blueberries and continue to repeat this process until all of the pancake and blueberries are used.

Keep the pancakes in a warming drawer if you have one or in a oven set at low to keep them hot until they are all cooked.
Serve with I Can’t Believe It’s Not Butter light or similar spread along with your favorite brand of sugar free or reduced sugar maple syrup.

Serving Ideas

Blueberry pancakes make a great breakfast by themselves or with added sides.
You can serve them with your favorite maple syrup or you can make a berry compote by cooking down some blueberries and/or other berries with a bit of sweetener and cornstarch and spoon it over the pancakes.
Serve a savory protein such as breakfast sausage links, bacon or ham with the blueberry pancakes to offset the sweetness and bulk up the meal.
Scrambles eggs, yogurt parfaits or fruit salad also pairs well with these pancakes.
Blueberry pancakes are a great addition to a brunch buffet.

WW 1 pt per pancake; 5 pt for 4 pancakes, King Arthur 00 flour

1 pt per pancake; 4 pt for 4 pancakes, Fiber Gourmet Flour Blend

2 pt per pancake; 8 pt for 4 pancakes, All Purpose Flour

Note, I did make these pancakes with Fiber Gourmet Flour Blend. The taste of the pancakes were similar to those made with the King Arthur 00 pizza flour or all purpose flour. However, the texture of the pancakes were much drier than those made with the King Arthur or all purpose flour. I don’t think sacrificing the texture to save 1 pt over 4 pancakes is worth it, but that’s me.