Whole Wheat Ricotta Blueberry Pancakes – a delicious recipe with Flour, u00bc, Salt, Baking Powder, Eggs, Ricotta Cheese. Easy to follow and perfect for any occasion.
Serves 4
Breakfast
Servings:persons
1
1. Spray a griddle with cooking spray and heat to medium heat
2
2. Mix the flour, sugar, salt and baking powder together in a large bowl. Set aside.
3
3. In a medium bowl, stir together the eggs, ricotta cheese, and olive oil until well mixed.
4
4. Add the ricotta mixture into the flour mixture and stir until just moistened, the batter will be a little thick and lumpy. Gently fold in the blueberries.
5
5. Drop the dough onto the heated griddle, using a scant 1/4 cup and leaving plenty of space between each. Use your spoon to spread them out slightly, but not too much if you want them nice and thick.
6
6. Cook until golden brown and the edges begin to firm up, about 8-10 minutes. Flip and repeat until the bottom is cooked. Remove the cooked cakes to a plate and repeat with remaining batter.
7
7. Top with lots of syrup and devour!
522
kcal
Calories
30
g
Fat
44
g
Carbs
24
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 cup White Whole Wheat Flour, 1/4 cups Granulated Sugar, 1/2 teaspoons Salt, 1 Tablespoon Baking Powder, and more.
Yes, Whole Wheat Ricotta Blueberry 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.
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