Healthy Blueberry Ricotta Pancakes

Side view of blueberry ricotta pancakes with butter on top of plate.

These blueberry ricotta pancakes are fluffy, easy to make and packed with sweet, juicy blueberries. They are made using whole wheat flour and naturally low-in-fat ricotta cheese. Perfect as a delicious, healthy breakfast.

Course Breakfast, Brunch

Cuisine vegetarian

Prep Time 5

Cook Time 12

Total Time 17

Servings -8 pancakes

Calories 77kcal

Author Monika Dabrowski

Equipment

2 bowls and whisk
Large non-stick pancake pan

Ingredients

1 cup blueberries approx. ⅓ pint
½ cup ricotta cheese drained
½ cup whole wheat flour regular or white
⅓ teaspoon baking powder
⅓ teaspoon bicarbonate of soda
1 teaspoon sugar
2 teaspoons lemon juice plus zest of 1 lemon (more for serving)
1 large egg
⅓ cup+2tsp milk
⅔ tablespoon vegetable oil

US Customary - Metric

Instructions

Combine dry ingredients: Combine the flour, baking powder, baking soda, sugar and lemon zest. Stir with a whisk and set aside.
Combine wet ingredients: Whisk together the ricotta, egg, milk, lemon juice and oil until smooth.
Make batter: Add the dry ingredients into the wet mixture and stir using a whisk just until combined (the batter will be thick). Do not overstir.
Add blueberries: Gently fold in the blueberries (remembering not to overmix).
Cook pancakes: Heat a large non-stick pancake pan then turn down the heat and mist with cooking spray. Spoon the batter onto the pan spreading it gently to form pancakes and cook over a low heat for about 4 minutes on one side and then 2-3 minutes on the other.
TIP: The pancakes will expand as they cook so do not overcrowd the pan.
Keep pancakes warm: Remove from the heat, transfer to a large plate and cover your blueberry lemon ricotta pancakes with a bowl while you make the next batch (if necessary, microwave the first batch briefly before serving). Yields 7-8 pancakes.
TIP: The blueberries may release juice as they cook (which will stick to the pan) so give the pan a quick wipe before making the next batch.

Notes

For best results I recommend weighing the ingredients rather than using measuring cups.

It is important not to overstir the batter as this can produce flat pancakes. Stop stirring once all the ingredients have been incorporated.

I recommend making small/medium sized rather than large pancakes (easier to turn them over).

Fry these pancakes over a low heat for about 4 minutes (so they cook inside without becoming too brown) then turn them over and cook for approx. 2-3 more minutes.

The pancakes will expand as they cook so try not to overcrowd the pan.

Double the ingredients and make a large batch, if required.

You can prepare the batter ahead, cover and refrigerate it overnight and make the pancakes the following day (works better using fresh rather than frozen blueberries).

Leftover ricotta lemon blueberry pancakes can be refrigerated, covered, for up to 2 days. Reheat in the microwave.

To freeze place the pancakes in an airtight container separating them with a piece of waxed paper. Freeze for up to 3 months. Defrost in the fridge overnight.

Nutrition