Breakfast Blueberry Ricotta Pancakes
Submitted by happyzhangbo
Fluffy blueberry ricotta pancakes with lemon zest and whole wheat flour. Healthy breakfast pancakes that stay light and tender with creamy ricotta in every bite.
YIELD
4 servingsPREP
10 minCOOK
16 minREADY
30 minRicotta transforms ordinary pancakes into something cloud-like: tender, moist, and impossibly fluffy with a subtle tang that plays beautifully against sweet blueberries.
Lemon zest and juice brighten everything while whole wheat flour sneaks in extra fiber without weighing things down.
The secret? Sprinkling berries onto cooking pancakes instead of stirring them into batter ensures even distribution and prevents purple streaks.
Kitchen Tips
- Don’t overmix: Stir wet and dry ingredients just until combined; lumps are okay and keep pancakes tender
- Berry technique: Add blueberries after pouring batter into pan, not before, for perfect distribution
- Heat control: Medium heat prevents burning; adjust as needed if pancakes brown too quickly
- Keep warm: Hold finished pancakes in 200°F oven on a baking sheet while cooking the rest
Variations
- Use raspberries, blackberries, or diced strawberries instead of blueberries
- Add ½ teaspoon vanilla extract to batter for extra depth
- Top with chunky blueberry sauce, maple syrup, or honey instead of plain syrup
Ingredients
Directions
Sift all-purpose flour, wheat flour, sugar, baking powder, baking soda and nutmeg in a small bowl.
Mix well ricotta, egg, buttermilk, lemon juice and zest in a large bowl until smooth.
Stir the dry ingredients into the wet ingredients until just combined.
Brush a large nonstick skillet with ½ teaspoon oil or coated with cooking spray and place over medium heat until hot.
Cook 2 pancakes at one time, using a generous ¼ 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.
Serve these light pancakes with Chunky Blueberry Sauce, maple syrup or honey.
Sprinkling the berries on top of the cooking pancakes ensures even distribution.
Keep finished pancakes warm in a 200°F oven, if desired, while cooking the rest.
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