Blueberry-Ricotta Pancakes Recipe

Name: Blueberry-Ricotta Pancakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup whole-wheat pastry flour; 1/4 cup all-purpose flour, plus 2 tablespoons; 1 teaspoon sugar; 1 teaspoon baking powder; 1/4 teaspoon baking soda; 1/2 teaspoon freshly grated nutmeg; 3/4 cup part-skim ricotta cheese; 1 large egg; 1 large egg white; 1/2 cup nonfat buttermilk; 1 teaspoon lemon zest, freshly grated; 1 tablespoon lemon juice; 2 teaspoons canola oil, divided; 3/4 cup blueberries, fresh or frozen; not thawed

Servings: persons

1/2 cup whole-wheat pastry flour
1/4 cup all-purpose flour, plus 2 tablespoons
1 teaspoon sugar
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon freshly grated nutmeg
3/4 cup part-skim ricotta cheese
1 large egg
1 large egg white
1/2 cup nonfat buttermilk
1 teaspoon lemon zest, freshly grated
1 tablespoon lemon juice
2 teaspoons canola oil, divided
3/4 cup blueberries, fresh or frozen; not thawed

1
Whisk whole-wheat flour, all-purpose flour, sugar, baking powder, baking soda and nutmeg in a small bowl. Whisk ricotta, egg, egg white, buttermilk, lemon zest and juice in a large bowl until smooth. Stir the dry ingredients into the wet ingredients until just combined.
2
Brush a large nonstick skillet with 1/2 teaspoon oil and place over medium heat until hot. Using a generous 1/4 cup of batter for each pancake, pour the batter for 2 pancakes into the pan, sprinkle blueberries on each pancake and cook until the edges are dry and bubbles begin to form, about 2 minutes. Flip the pancakes and cook until golden brown, about 2 minutes more. Repeat with the remaining oil, batter and berries, adjusting the heat as necessary to prevent burning.

481

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1/2 cup whole-wheat pastry flour, 1/4 cup all-purpose flour, plus 2 tablespoons, 1 teaspoon sugar, 1 teaspoon baking powder, and more.

Yes, Blueberry-Ricotta Pancakes falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Blueberry-Ricotta Pancakes

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