Triple Berry Pancakes

  • Author: Jenna
  • Yield: 12 1x


  • 2 cup(s) mixed berries, fresh or frozen and thawed 
  • 1 teaspoon of fresh lemon juice 
  • 1 cup self-rising flour
  • 1/8 tsp table salt
  • 1 cup(s) 1% milk 
  • 1 large egg, separated
  • 2 large egg whites
  • 1 tsp of vanilla extract 


  1. In a medium mixing bowl, using an electric mixer or stand mixer with a wire whisk attachment, beat egg whites until stiff peaks form. 
  2. In a medium bowl, gently toss berries with lemon juice; set aside.
  3. 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.
  4. Stir in berries and set aside.
  5. 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.
  6. Makes 12 pancakes. Serving size 1 pancake.


MyWW points: Blue: 1; Green: 2; Purple: 1

  • Category: Medium
  • Method: Stovetop
  • Cuisine: American


  • Serving Size: 1 pancake

Keywords: triple berry pancakes