These Lemon Ricotta Blueberry Pancakes are light and fluffy with a bright, lemony flavor. They’re studded with vibrant blueberries, which are packed with disease-fighting antioxidants.
If you’re looking for a special recipe this year, try my Lemon Ricotta Blueberry Pancakes. These pancakes are light and fluffy with a bright, lemony flavor. They’re studded with vibrant blueberries, which are packed with disease-fighting antioxidants.
To incorporate some whole grains into the recipe, the pancake batter has a mixture of white whole wheat flour and all purpose flour. White whole wheat flour is a type of whole wheat flour that has all of the health benefits of traditional whole wheat but with a lighter texture. It’s perfect in baked goods and delicate dishes like these pancakes.
I also add ricotta cheese to the batter, which gives the pancakes a rich flavor and tender texture as well as a boost of protein to help keep you feeling full longer. The secret to keeping the pancakes light and fluffy is to fold whipped egg whites into the batter at the end.
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Recipe
Lemon Ricotta Blueberry Pancakes
Ingredients
- ¾ cup white whole wheat flour (or whole wheat pastry flour)
- ¾ cup all purpose flour
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
- 2 eggs, yolks and whites separated
- 1 ¼ cups low fat buttermilk
- 2 tablespoons sugar
- 2 tablespoons lemon juice
- 1 tablespoon lemon zest
- ½ cup part skim ricotta cheese
- 1 package (6 ounces or 1 ¼ cups) blueberries
Instructions
- Whisk both types of flour, baking soda and salt together in a small bowl.
- Whisk the egg yolks, buttermilk, sugar, lemon juice, zest and ricotta cheese together in a large bowl.
- Place the egg whites in the bowl of a stand mixer and beat them until soft peaks form. Alternatively, you can use a hand held mixer and a clean bowl to beat the egg whites.
- Stir the dry ingredients into the bowl with the wet ingredients until just combined (do not over mix). Gently fold the egg whites into the batter until they are incorporated. The batter will be thick.
- Heat a large nonstick pan or griddle over medium heat and coat with cooking spray. Using a ¼ cup measure, spoon the batter into the pan in batches. Scatter some blueberries on each pancake.
- Cook until the pancakes start to bubble around the edges and get lightly browned, 2-3 minutes. Flip the pancakes over and cook until golden brown on the other side, 2-3 minutes more. Remove from heat and serve immediately. Alternatively, you may place the pancakes on a baking sheet in the oven at 200 degrees to keep them warm until all of them are cooked. Serve pancakes alone or with maple syrup, if desired. Garnish with remaining blueberries and lemon zest.
Mary says
I am on a low sodium diet and was looking for pancakes with lower sodium. These do not have 0 sodium because they have baking soda and salt that add-up to 3000mg of sodium which would be 500mg per servings. Otherwise your recipe looked delicious
Dr. Sonali Ruder says
Hi Mary, thanks for your comment! There was an error with the nutrition software program so all of the data wasn't showing up. I've since corrected it. I hope you try the recipe out!
Jessica Levinson says
These look so delicious! I love lemon and blueberry. Thanks for sharing!
sonaliruder says
Thanks Jessica!
Rebecca Pytell says
Besides my base of zucchini, blueberries are my favorite pancake add in!
sonaliruder says
Oooh, I'll have to try your zucchini pancakes!
athletic avocado says
I love all things lemon-ricotta!!! I love that you added blueberries to these pancakes too! yum!
sonaliruder says
Isn't that the best combo! Thanks Rachel!
felicia | Dish by Dish says
Hello! Do you think I could replace all the flour with almond meal? I've been going grain-free for a while now but definitely want to try this ricotta pancake recipe!
sonaliruder says
Hi Felicia, you can try substituting almond flour but you may have to adjust some of the other ingredients b/c almond flour doesn't have the same properties as regular flour. You may have to increase the amount of baking soda to help get the same light, fluffy texture. Also, you may need to use less liquid since almond flour doesn't absorb as much liquid as regular flour. So I would recommend mixing just enough of the wet ingredients into the dry ingredients until you get a thick batter. Good luck and thanks for stopping by!
Anshul Gupta says
The above given recipe is really very nice. It is easy and tastes good. Thanks for such a great recipe.
sonaliruder says
Thank you for trying it!