Photo of Raspberry Hotcakes by WW

Raspberry Hotcakes

Points® value
Total Time
25 min
15 min
10 min
Our hotcakes are as light as air. The trick? Taking a bit of extra time to beat the egg whites separately.


All-purpose flour

1 cup(s)

Baking powder

1 tsp(s)

Table salt

¼ tsp(s)

Uncooked egg yolks

1 large

Lemon zest

1 tsp(s), finely grated (zested)

1% low-fat buttermilk

1 cup(s)

Egg whites

2 serving(s), large


¾ cup(s)

Fat-free vanilla yogurt

1 cup(s)

Reduced sugar raspberry jam

¼ cup(s)


  1. Sift together flour, baking powder and salt; set aside. In separate bowl, whisk together egg yolk, zest and buttermilk.
  2. Beat egg whites until stiff peaks form.
  3. Stir buttermilk mixture into flour mixture; fold in egg whites and raspberries.
  4. Coat a large nonstick skillet with cooking spray and warm over medium heat. For each pancake, ladle 3 tablespoons batter onto hot skillet. Cook until the bottom is set and golden brown, about 2 minutes; flip and cook until firm, about 2 to 3 minutes more.
  5. Serve immediately, with yogurt and raspberry preserves as toppings. Yields three 3-inch pancakes, 1/4 cup of yogurt and 1 tablespoon of jam per serving.