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 cup fresh or frozen blueberries; 1/4 cup real maple syrup; 1/2 cup all-purpose flour; 1/2 teaspoon baking soda; 3/4 teaspoon baking powder; 1/4 teaspoon salt; 1 1/4 cups low-fat ricotta cheese; 3/4 cup buttermilk; 1 tablespoon honey; 3/4 teaspoon finely grated orange zest; 2 large egg whites; 3 sprays butter-flavored cooking spray

Servings: persons

1 cup fresh or frozen blueberries
1/4 cup real maple syrup
1/2 cup all-purpose flour
1/2 teaspoon baking soda
3/4 teaspoon baking powder
1/4 teaspoon salt
1 1/4 cups low-fat ricotta cheese
3/4 cup buttermilk
1 tablespoon honey
3/4 teaspoon finely grated orange zest
2 large egg whites
3 sprays butter-flavored cooking spray

1
Combine the blueberries and maple syrup in a small saucepan.
2
Cook over medium heat until the berries begin to pop.
3
Keep warm for serving.
4
In a medium bowl, sift together the flour, baking soda, baking powder, and salt.
5
In another large bowl, mix together the ricotta, buttermilk, honey, and orange zest.
6
Fold the flour mixture into the ricotta mixture until just combined.
7
In a clean mixing bowl, beat the egg whites to soft peaks with the whisk attachment of an electric mixer.
8
Gently fold into the batter.
9
Heat a nonstick griddle (or a large nonstick pan) over medium-low heat and lightly spray once with cooking spray.
10
Spoon 1/3 cup of batter per pancake onto the hot griddle.
11
When the pancakes are covered with bubbles and the edges are golden brown, about 1 1/2 minutes, flip the pancakes.
12
Cook for another 30 to 45 seconds or until golden brown.
13
If cooking the pancakes in batches, lightly spray griddle with additional cooking spray as needed.
14
Place 2 pancakes on each plate and serve with the blueberry sauce.

1172

kcal

Calories

110

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 12 ingredients. The key ingredients include: 1 cup fresh or frozen blueberries, 1/4 cup real maple syrup, 1/2 cup all-purpose flour, 1/2 teaspoon baking soda, 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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