Breakfast Blueberry Ricotta Pancakes Recipe

Name: Breakfast Blueberry Ricotta Pancakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 tablespoons flour, all-purpose; 1/2 cup pastry flour, whole wheat; 1 teaspoon baking powder; 1/4 teaspoon baking soda; 1/2 teaspoon nutmeg ground; 1 teaspoon sugar or honey; 3/4 cup ricotta cheese low-fat; 2 large eggs or you can 1 large egg and 1 large egg white; 1/2 cup buttermilk or non-fat; 1 tablespoon lemon juice; 1 teaspoon lemon zest freshly grated; 2 teaspoons olive oil divided, or canola oil; 3/4 cup blueberries fresh or frozen, not thawed

Servings: persons

6 tablespoons flour, all-purpose
1/2 cup pastry flour, whole wheat
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon nutmeg ground
1 teaspoon sugar or honey
3/4 cup ricotta cheese low-fat
2 large eggs or you can 1 large egg and 1 large egg white
1/2 cup buttermilk or non-fat
1 tablespoon lemon juice
1 teaspoon lemon zest freshly grated
2 teaspoons olive oil divided, or canola oil
3/4 cup blueberries fresh or frozen, not thawed

1
Sift all-purpose flour, wheat flour, sugar, baking powder, baking soda and nutmeg in a small bowl.
2
Mix well ricotta, egg, buttermilk, lemon juice and zest in a large bowl until smooth.
3
Stir the dry ingredients into the wet ingredients until just combined.
4
Brush a large nonstick skillet with 1/2 teaspoon oil or coated with cooking spray and place over medium heat until hot.
5
Cook 2 pancakes at one time, 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.
6
Flip the pancakes and cook until golden brown, about 2 minutes more.
7
Repeat with the remaining oil, batter and berries, adjusting the heat as necessary to prevent burning.
8
Serve these light pancakes with Chunky Blueberry Sauce, maple syrup or honey.
9
Sprinkling the berries on top of the cooking pancakes ensures even distribution.
10
Keep finished pancakes warm in a 200F oven, if desired, while cooking the rest.

535

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 13 ingredients. The key ingredients include: 6 tablespoons flour, all-purpose, 1/2 cup pastry flour, whole wheat, 1 teaspoon baking powder, 1/4 teaspoon baking soda, and more.

Yes, Breakfast 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.

Breakfast Blueberry Ricotta Pancakes

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