Photo of Mixed berry pancakes by WW

Mixed berry pancakes

4 - 5
PersonalPoints™ per serving
Total Time
36 min
20 min
16 min
Bursting with berries, these pancakes really satisfy whether you are making them for a weekend breakfast or a weeknight breakfast for dinner. These pancakes use a variety of pantry staples, adding in buttermilk for that wonderful tangy, buttery flavor that only buttermilk can bring to the table. The whipped egg whites lighten the batter and makes the finished pancakes fluffy. To keep the pancakes warm while you make the rest of them, place a cooling rack on a large baking sheet, and sit it in a preheated 225°F oven. Add the pancakes to the cooling rack as you finish them. These pancakes reheat well, so you can freeze extras or double the recipe to have more on hand for another week.


Mixed berries

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

Fresh lemon juice

1 Tbsp, or more to taste

All-purpose flour

1 cup(s)


2 Tbsp, granulated

Baking powder

½ tsp

Table salt


Low-fat buttermilk

1 cup(s)


1 large egg(s), separated

Egg white(s)

2 large

Unsalted butter

2 tsp, divided

Powdered sugar (confectioner's)

1 Tbsp, 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