Photo of Strawberry-Lemon Pancakes by WW

Strawberry-Lemon Pancakes

6 - 7
PersonalPoints™ per serving
Total Time
20 min
5 min
15 min
These pancakes, which get their bright flavour from lemon zest and strawberries, are a perfect reason to sit down to family breakfast. Feel free to swap in other berries, like blueberries or raspberries, if you don't have any strawberries on hand. And make a big batch so that you can freeze some for easy morning meals during the week. To freeze, arrange pancakes in a single layer on a wax paper–lined baking sheet and place in the freezer about 2 hours. Then transfer the pancakes to a zip-close plastic bag and freeze up to 2 months.


Whole wheat flour

1½ cup(s)

Baking powder

1 tsp(s)

Baking soda

½ tsp(s)

Table salt

½ tsp(s)


3 large egg(s)

Low-fat milk

¾ cup(s), (1%)

Fat-free vanilla yogurt



3 tbsp(s)

Canola oil

2 tbsp(s)

Canola oil

2 tsp(s)

Vanilla extract

½ tsp(s)

Lemon zest

1½ tsp(s), grated plus additional for garnish


2 cup(s), finely chopped, plus additional for garnish


  1. Whisk together flour, baking powder, baking soda, and salt in large bowl.
  2. Whisk together eggs, milk, yogurt, honey, 2 tablespoons oil, vanilla, and lemon zest in medium bowl. Add egg mixture to flour mixture and stir just until blended. Fold in strawberries.
  3. Heat 1 teaspoon remaining oil on nonstick griddle or in large nonstick skillet over medium heat. Pour batter by ¼ cupfuls onto griddle and cook just until bubbles begin to appear at edges of pancakes, about 3 minutes. Turn and cook about 2 minutes longer. Repeat with remaining batter and oil to make a total of 16 pancakes. Serve pancakes topped with strawberries and grated lemon zest.
  4. Per serving (2 pancakes)