
This pancake recipe uses a secret ingredient for getting fluffy and light pancakes! Add in some fresh berries and some light maple syrup for a great breakfast.
I have another 1 point pancake recipe for you that uses whipped egg whites to make really fluffy pancakes! It’s a good substitute for those that don’t want to use Greek yogurt or buttermilk. The pancakes even taste like those rich decadent pancakes you get at your local breakfast food place or diner.
How to make whipped egg whites
You can make whipped egg whites using an electric hand mixer or a stand mixer with a wire whisk attachment. I prefer using the stand mixer for this because the machine does the work for you. You can tell when the egg whites are ready when you take the beater off the stand mixer and the egg whites don’t fold over.
I always have large eggs on hand in my kitchen and never the egg whites that come in a container aka Egg Beaters. Always use fresh eggs. Egg beaters usually contain added preservatives like xanthan gum or guar gum.
How to make Triple Berry Pancakes
In a medium bowl, gently toss berries with lemon juice; set aside.
In another medium bowl, sift together flour; then add salt, milk, egg, and vanilla. Whisk to combine.
In a medium mixing bowl, using an electric mixer or stand mixer with a wire whisk attachment, beat egg whites until stiff peaks form; gently fold into batter until combined.
Stir in berries and set aside.
Heat a very large nonstick skillet over medium heat.
Spray the skillet with nonstick cooking spray and drop 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.
What to serve triple berry pancakes?
Make some breakfast enchiladas to go with these, or make scrambled eggs with some sausage, bacon, and breakfast potatoes.
Other Recipes You Might Like
*If you make this recipe please comment and rate the recipe below to let everyone know how it is, or tag me on Instagram! If you want to upload a photo you can do that on Pinterest. Just find the post for it.


Triple Berry Pancakes
- Yield: 12 1x
Ingredients
- 2 cup(s) mixed berries, fresh or frozen and thawed
- 1 teaspoon of fresh lemon juice
- 1 cup self-rising flour
- ⅛ tsp table salt
- 1 cup(s) 1% milk
- 1 large egg, separated
- 2 large egg whites
- 1 tsp of vanilla extract
Instructions
- In a medium mixing bowl, using an electric mixer or stand mixer with a wire whisk attachment, beat egg whites until stiff peaks form.
- In a medium bowl, gently toss berries with lemon juice; set aside.
- In another medium bowl, sift together flour; then add salt, milk, egg, and vanilla. Whisk to combine. Gently fold egg whites into batter until combined.
- Stir in berries and set aside.
- Heat a very large nonstick skillet or griddle over medium heat; spray with cooking spray. 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.
- Makes 12 pancakes. Serving size 1 pancake.
Notes
MyWW points: Blue: 1; Green: 2; Purple: 1
- Category: Medium
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 pancake
Keywords: triple berry pancakes
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