Splenda made Blueberry Pancakes & Compote

Rose Mary Mogan


My husband had asked me to make Blueberry pancakes for him on Sunday. I also made a SUGAR FREE Blueberry Compote TO MAKE THEM EXTRA SPECIAL.

This recipe was adapted from one that Trisha Yearwood made with her Niece on her cooking show. I wanted to make it a bit healthier with the changes I made. I used Splenda instead of sugar, Fat Free Greek Yogurt instead of Sour Cream, and only half of the butter & used unsalted instead of salted butter, then used non stick cooking spray for the griddle, & to make them lighter, I used White Lily Flour. I made a few other changes too. They tasted great.


★★★★★ 1 vote

6 average servings of 3 pancakes each
20 Min
15 Min


  • 1 3/4 c
    white lily all purpose flour or cake flour
  • 3 Tbsp
    splenda or other zero calorie sweetener for baking
  • 1 Tbsp
    baking powder
  • 1/2 tsp
    baking soda
  • 1/2 tsp
    kosher salt, or regular
  • 2 large
    eggs room temperature
  • 11/3 c
    evaporated milk or fat free
  • 1 c
    fat free greek yogurt
  • 1/2 stick
    unsalted butter, melted
  • 1 1/2 tsp
    vanilla bean paste or vanilla extract
  • 1 1/2 c
    blueberries fresh or frozen
  • 2 tsp
    lemon extract
  • ·
    non stick cooking spray

  • 2 c
    fresh or frozen blueberries-thawed
  • 1 c
    splenda or zero calorie sweetener
  • 1/4 c
  • 1 1/2 tsp
    corn starch (optional)

How to Make Splenda made Blueberry Pancakes & Compote


  1. PLEASE NOTE--White Lily flour is a soft winter wheat flour, and lighter in texture than regular all purpose flour, or you can use cake flour for the same results. Vanilla Bean paste is a thick syrupy flavoring like extract but has the specks from the vanilla beans in it, I prefer it to Vanilla extract, but either will work. You CAN ALSO USE SUGAR IN THIS RECIPE IF YOU SO DESIRE.
  2. In a large mixing bowl add the flour, baking powder, baking soda, & salt, and stir to blend together. If it is not while lily or cake flour, you should sift all the ingredients together.
  3. Add the eggs to a medium size bowl and whisk to break the yolks, then add the milk, Greek yogurt. Vanilla bean paste or extract, and lemon extract,& melted butter then whisk again to blend all of the ingredients together.
  4. Make a well in the center of the flour mixture and gradually add the milk mixture whisking as you blend it all together.
  5. If batter is too thick, add additional milk until it reaches the consistency you prefer. I had to add the additional 1/3 cup milk. Then add the thawed or fresh Blueberries, and gently fold into batter.
  6. Now Spray griddle or skillet with non stick cooking spray and heat until hot, and using a quarter cup measuring cup scoop out 1/4 cup for each pancake, and pour onto griddle, allow to cook until bubbles form on the top, then flip to the other side to brown an additional minute or so, then remove from griddle and serve while hot, with your favorite syrup or topping. I made the Blueberry syrup/Compote to go with it.
  7. The first batch of pancakes I used a 1/3 cup measure to make larger pancakes for my husband. Then the remainder I used a quarter cup size to make average size pancakes. Spray the cup with nonstick cooking spray to make for easier release of the pancake batter onto the griddle or skillet.
  8. To make the Blueberry Syrup Topping, Combine the Splenda or zero calorie sweetener with the corn starch in a medium size sauce pan, and stir to blend, then add the thawed blueberries and water, stir to mix and heat over medium high heat, stirring as it heats and begins to boil and bubble around edges. It will thicken also, cook about 5-6 minutes or longer if needed, remove from heat when thickened and hot, add the butter flavored extract, stir to mix, and serve while still hot or when cool.

Printable Recipe Card

About Splenda made Blueberry Pancakes & Compote

Course/Dish: Pancakes
Main Ingredient: Fruit
Regional Style: American
Other Tag: Quick & Easy

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