Photo of Blueberry-bran pancakes by WW

Blueberry-bran pancakes

Total Time
32 min
15 min
12 min
Crushed bran flake cereal boosts the fiber in these hearty pancakes. The pairing of lemon and berries give them a pleasing sweet-tart flavor. Try this recipe with pitted fresh cherries or raspberries for an equally delicious variation. Cook up a double or triple batch of pancakes and let them cool completely. Stack them with a square of waxed paper or parchment paper between each pancake and transfer them to a zippered freezer bag to freeze for up to 3 months. Just pull out what you need and thaw in the refrigerator overnight before reheating in a hot skillet. Or microwave frozen pancakes for about 1 1/2 minutes to warm through to serve.


Ready to eat bran flakes

¾ cup(s)

Egg whites

2 large

1% low fat buttermilk

1¼ cup(s)

Canola oil

2 tsp

All-purpose flour

1 cup(s)


1 Tbsp

Lemon zest

½ Tbsp, or to taste

Baking powder

1 tsp

Baking soda

½ tsp

Table salt

tsp, or to taste


1 cup(s)

Cooking spray

2 spray(s)

Powdered sugar (confectioner's)

2 tsp


  1. Crush cereal in a food processor or blender, or place in a zip-close plastic bag and crush with a rolling pin; pour into a medium bowl.
  2. Add egg whites, buttermilk and oil to bowl; stir and allow to stand 5 minutes.
  3. Add flour, sugar, lemon zest, baking powder, baking soda and salt to bowl; whisk until well blended. Gently fold in blueberries.
  4. Coat a large skillet with cooking spray; heat over medium-high heat.
  5. To make pancakes, place 3 tablespoons of batter onto skillet; repeat to make 4 pancakes at a time. Cook pancakes until puffed on top, about 2 minutes; flip and cook until golden brown on other side, about 2 minutes more. Repeat to make 12 pancakes. Serve pancakes in a short stack dusted with powdered sugar. Yields 3 pancakes per serving.