Photo of Mixed Berry Pancakes by WW

Mixed Berry Pancakes

Points® value
Total Time
36 min
20 min
16 min
Bursting with berries, these pancakes really satisfy. Extras freeze and reheat well so make a double batch for another week.


Mixed berries

3 cup(s), fresh or frozen and thawed (chopped if large)

Fresh lemon juice

1 tbsp(s), or more to taste

All-purpose flour

1 cup(s)


2 tbsp(s), granulated

Baking powder

½ tsp(s)

Table salt


1% low-fat buttermilk

1 cup(s)


1 large, separated

Egg whites

2 serving(s), large

Unsalted butter

2 tsp(s), divided

Powdered sugar (confectioner's)

1 tbsp(s), for dusting


  1. In a medium bowl, gently toss berries with lemon juice; set aside.
  2. In another medium bowl, sift together flour, granulated sugar, baking powder and salt; set aside.
  3. In a large mixing bowl, combine buttermilk with egg yolk.
  4. Add flour mixture to buttermilk mixture; stir in berries and set aside.
  5. In a medium mixing bowl, using an electric mixer, beat egg whites until stiff peaks form; gently fold into batter until combined.
  6. Heat a very large nonstick skillet over medium heat; add 1/2 teaspoon butter. When butter is melted, make six pancakes at a time by pouring 2 heaping tablespoons of batter into skillet for each pancake (make sure to leave enough space in between each). Cook until bottoms are golden, about 2 minutes; flip and cook until centers are set, about 2 minutes more.
  7. Remove pancakes to a plate and cover to keep warm (or place in a warm oven); repeat with remaining ingredients, making six pancakes at a time. When ready to serve, dust pancakes with powdered sugar.
  8. Serving size: 3 pancakes