If you are looking for a light, fluffy breakfast that fits into your Weight Watchers plan, these pancakes are about to become your new go-to. They are simple to make, use basic ingredients, and still taste like a classic comfort breakfast. The best part is that they are low in points, so you can enjoy a full plate without feeling like you are going off track.
I have tested a lot of lighter pancake recipes, and this one strikes the perfect balance between fluffy texture and satisfying flavor. They cook up golden on the outside and soft on the inside, making them perfect for busy mornings or a relaxed weekend breakfast.
If you like pancake recipes check out Cottage Cheese Pancakes, Chocolate Chip Pumpkin Pancakes, Frozen Air Fryer Pancakes, Hailey Fernandes Egg White Pancakes (High Protein) or Blackstone Blueberry Pancakes!
Check out Weight Watchers Breakfast Ideas or Best Weight Watcher Desserts for more great ideas!
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Why You Will Love This Recipe
These pancakes are loaded with protein and help keep you full! They have eggs, Greek Yogurt, and my new favorite lactose free high protein milk from Fairlife.
They are great served with my Sugar Free Strawberry Sauce!
- Low in Weight Watchers points so you can enjoy more servings
- Made with simple pantry ingredients you likely already have
- Quick and easy to prepare in under 15 minutes
- Light, fluffy texture without feeling dense or rubbery
- Customizable with your favorite toppings or mix-ins
- Great for meal prep and reheats well
Ingredients Needed
- Self-rising flour is a type of flour that is pre-mixed with baking powder and salt. This combination of ingredients helps baked goods rise without the need for additional leavening agents.
- Greek Yogurt - Greek yogurt is zero points and helps keep the pancakes low points.
- Eggs - The best type of eggs you can buy at the store are organic or free-range eggs, while others may prefer eggs from specific breeds of chickens
- Unsweetened almond milk - Dairy does not like me at all so I go for a lactose free milk such as Fairlife or almond milk. It also has more protein in it.
- Vanilla - It is made by macerating and soaking vanilla beans in a mixture of water and Vodka. Use a good pure vanilla instead of the imitation vanilla extract.
- See the recipe card below for a full list of ingredients and measurements.
Substitution Tips
- Swap all-purpose flour for whole wheat flour for extra fiber
- Use skim milk instead of almond milk if preferred
- Replace sugar with a zero calorie sweetener to lower points further
- Add cinnamon or pumpkin spice for extra flavor
How to make Weight Watcher Pancakes
Step 1: In a large bowl whisk together flour, greek yogurt, eggs, milk, and vanilla. Let the batter rest for a couple of minutes and set a side while a pan heats up.
Step 2: Heat a lightly oiled griddle or frying pan over medium-high heat. Drop 2 tablespoons of batter onto the griddle. Brown on both sides and serve hot. Serve with your favorite maple syrup.
Pro Tips for the best Pancakes!
- Do not overmix the batter. This is the number one reason pancakes turn out dense
- Let the batter rest for a few minutes before cooking for better texture
- Keep the heat at medium to avoid burning the outside before the inside cooks
- Use a measuring cup for evenly sized pancakes
- Spray the pan lightly between batches to prevent sticking
Storage
Store leftover pancakes in an airtight container in the refrigerator for up to 3 days.
To reheat, microwave for 20 to 30 seconds or warm in a skillet for a slightly crisp exterior.
You can also freeze pancakes by placing them in a single layer on a baking sheet, then transferring to a freezer bag. Reheat directly from frozen in the microwave or toaster.
Serving Suggestions
These pancakes are delicious on their own, but toppings can take them to the next level while still keeping them Weight Watchers friendly.
- Fresh berries like strawberries, blueberries, or raspberries like this Sugar-Free Strawberry Sauce or Sugar-Free Cranberry Sauce
- Sugar free syrup
- A dollop of Greek yogurt for extra protein
- Sliced bananas with a sprinkle of cinnamon
- Light whipped topping
Recipe FAQs
The recipe builder app from WW is what I use to figure out points for all my recipes. You have to pay the monthly fee in order to use it.
Yes, you can use a gluten free flour blend. Just make sure it includes a binder like xanthan gum for best results.
You can mix in a scoop of protein powder, but you may need to add a little extra liquid to keep the batter smooth.
More Great Recipes to Try:
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Weight Watchers Pancakes
- Prep Time: 10 min
- Cook Time: 10 min
- Total Time: 20 min
- Yield: 8 pancakes 1x
- Category: Easy
- Method: Stovetop
- Cuisine: American
Description
Weight Watchers Pancakes - A simple low point pancake that only requires 5 ingredients. Perfect for brunch on the Weekends or for brinner during the weeknights.
Ingredients
- 1 ⅛ cup self-rising flour
- ½ cup of plain FF Greek Yogurt
- 2 eggs
- ½ cup of unsweetened almond milk or Fairlife Protein Milk
- 1 ½ tsp of vanilla
Instructions
- In a large bowl whisk together flour, greek yogurt, eggs, milk, and vanilla. Let the batter rest for a couple of minutes and set a side while a pan heats up.
- Heat a lightly oiled griddle or frying pan over medium-high heat. Drop 2 tablespoons of batter onto the griddle. Brown on both sides and serve hot. Serve with your favorite maple syrup.
Notes
My WW Personal Points: 2 Click here to see in recipe builder (will have to log in)
If you change the serving size for the pancakes, the points will be different. The batter is slightly on the thicker side.
Nutrition
- Serving Size: 1 pancake
- Calories: 91
- Sugar: 1g
- Sodium: 174.6mg
- Fat: 2g
- Saturated Fat: 1g
- Carbohydrates: 13g
- Fiber: 1g
- Protein: 5g
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Brenda says
Egg and banana pancakes are very good that's all I mix together and they come out great
MICHAEL OXMAN says
Great recipe. I subbed 1% milk for the almond milk. I was weary of WW pancakes but will definitely make these again.
Mama says
The banana pancakes you are talking about need baking powder about 1/4-1tsp.
Jenna says
The points are listed in the notes section of the recipe.
Lisa says
Ok when i had these made i felt like it should have been 1/8 cup not 1 1/8 cup? They ere so thick i had to add water i got 8 pancakes this way. They didnt taste bad though. I feel rather full so im not sure what the point value is.
Jenna says
There are a few different reasons you are getting different points than what I have listed.
Number of servings you get from a recipe
Low-Fat/Fat-Free ingredients used
Missing ingredients from a recipe - did you enter them all in?
Zero Point foods for the 3 different plans
Using the nutrition info calculator instead of the recipe builder provided by WW
Hopefully, that helps. Thanks!
Christine says
These pancakes are delicious, however I am getting much higher points when I calculate. Self-rising flour has 12 points for 1 1/8 cup. I had 3-4 small pancakes at 4 points and froze the rest (which I will probably throw out because I was anticipating 0-1 points). How are you arriving at the point calculations? I am on the purple plan.
Kathy says
If you separate the eggs and mix the yolks into the batter and then beat the egg whites to stiff peaks before folding into the batter you would get fluffier pancakes.
Jenna says
That's the nice thing about internet recipes. You can use whatever serving size and ingredient you like!
You might also want to delete cookies or refresh your browser because I had recently updated the serving size. It is now 2 tablespoons.
Heather says
I used all purpose flour. Is that the reason I only got 5 pancakes at 1/3 cup batter each?