Serve these light pancakes with our 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. Source: EatingWell Magazine, August/September 2006

Carolyn Malcoun
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Whisk whole-wheat flour, all-purpose flour, sugar, baking powder, baking soda and nutmeg in a small bowl. Whisk ricotta, egg, egg white, buttermilk, lemon zest and juice in a large bowl until smooth. Stir the dry ingredients into the wet ingredients until just combined.

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  • Brush a large nonstick skillet with 1/2 teaspoon oil and place over medium heat until hot. 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. 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.

Tips

Source: Look for whole-wheat pastry flour in the natural-foods section of large supermarkets and natural-foods stores. Sources include King Arthur Flour, (800) 827-6836, www.bakerscatalogue.com, and Bob's Red Mill, (800) 349-2173, www.bobsredmill.com.

Tip: No buttermilk? Mix 1 tablespoon lemon juice into 1 cup milk.

Nutrition Facts

237 calories; total fat 7.7g 12% DV; saturated fat 2.9g; cholesterol 61mg 20% DV; sodium 322mg 13% DV; potassium 134mg 4% DV; carbohydrates 29.6g 10% DV; fiber 2.6g 10% DV; sugar 6g; protein 11.8g 24% DV; exchange other carbs 2; vitamin a iu 262IU; vitamin c 5mg; folate 15mcg; calcium 169mg; iron 1mg; magnesium 14mg; thiaminmg; added sugar 1g.

Reviews (35)

Read More Reviews
35 Ratings
  • 5 star values: 25
  • 4 star values: 9
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
08/19/2018
Made these according to the recipe except I used Cup-for Cup GLUTEN-FREE flour and they were wonderful. They were light and flavorful. (Don't smash them down after you turn them over on the griddle as they show in the video.) My husband said they were some of the best he had eaten and we try a lot of different pancake recipes in our house. I really like the fact that the Ricotta adds extra protein. I made them again today without the lemon zest and juice and berries. Added almond extract and a little vanilla and they were delish! Top with fresh peaches some whipped cream and toasted almonds. Read More
Rating: 5 stars
01/15/2017
Absolutely delicious! Read More
Rating: 4 stars
01/10/2015
Light but still filling! I usually make a standard buttermilk pancake but these sounded like a nice change from my usual recipe. I loved the cheesy flavor from the ricotta; it paired nicely with the lemon and nutmeg. I did not have the trouble many other reviewers had with dense pancakes. I followed the recipe as written and was very pleased with the results! We will definitely keep these in the rotation. Pros: Great texture; nice cheesy flavor Cons: Long ingredient list Read More
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Rating: 4 stars
03/23/2014
Small Personal Changes I believe the use of 1 whole egg 1 egg white and whole wheat pastry (not regular) flour are important. Still comments about heaviness prompted me to reduce the ricotta to 1/2C plus 2T and add 2T extra milk. I skipped the nutmeg (just don't like it) added a pinch of salt and scattered 8 to 10 blueberries on each pancake after they went into the pan. This yielded quite fluffy and tasty pancakes. Pros: Easy Tasty Healthy Cons: Bit Heavy Read More
Rating: 4 stars
07/28/2013
Delicious I really love and enjoy these light pancakes. The recipe is very easy to follow and I use the whole wheat flour for the whole recipe and the flavor and texture were perfect. Pros: Easy to make Cons: nothing Read More
Rating: 2 stars
06/20/2013
COuld be Better W/O canola I am surprised you recommend canola oil. I dont even keep that in teh pantry anymore I dont think it is healthy at all. I plan to use grapseed oil or even coconut oil instead. Read More
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Rating: 4 stars
03/02/2013
Yummy and filling! I like the hint of lemon and the texture of these pancakes. They're quite filling and two pancakes was enough. I'm not a big fan of nutmeg so when I saw that it called for a whole teaspoon I adjusted to add 1/8 of a teaspoon and the flavor still came through. It would have been overpowering for sure if I had added the recommended amount. Pros: Nice texture good flavour Cons: Had to adjust nutmeg amount Read More
Rating: 4 stars
02/09/2013
Tasty lemony delights! These are tasty lower calorie pancakes. The taste of the lemon really comes through. For the calories this is what you need to meet that pancake fix. The texture is different - almost cheesecake like from the ricotta. Its different. They still needed a little maple syrup though to cover the wheat flour taste.... Overall I'd make these again! Pros: Low-Cal Pancakes Cons: Still needed a little maple syrup Read More
Rating: 4 stars
02/25/2012
Very good I thought these were a very good substitute for my high calorie pancakes. The nutmeg gave them a fantastic flavor without being overpowering. Pros: Very moist Cons: n/a Read More
Rating: 5 stars
12/14/2011
A great alternative to a normal recipe Easy to make and absolutely delicious. Mine didn't make the 8 it said even though I only used 1/4 c. Not sure where that went wrong! Really good stuff! Pros: Great taste adds variety to the routine Cons: dh didn't like the nutmeg flavor Read More
Rating: 5 stars
10/31/2011
After sending first comment I did another search for Blueberry Sauce and found it with the Polenta recipe. Little confusing! Sharon Read More
Rating: 5 stars
10/31/2011
Is the Chunky Blueberry Sauce what occurs when you put the blueberries on the Ricotta pancake as you cook them? When I tried to do a search for the Blueberry sauce recipe it came up with unable to find try another search? Help Sharon Read More
Rating: 5 stars
10/30/2011
These were awesome they took considerably longer than regular pancakes but were worth the wait! I subbed almond milk lemon juice because I didn't have buttermilk I also subbed amaranth flour for all purpose flour and baking stevia for sugar and it turned out great! Ayla Everett WA Read More
Rating: 5 stars
10/30/2011
I enjoy these pancakes but the batter is always too thick. Did anyone else have problems with that? Was the canola oil supposed to go in the pancakes? I thought it was just to cook them. Rachel IL Read More
Rating: 5 stars
10/30/2011
I haven't tried these yet but they do sound delicious. I just wanted to reply to Frank's comment about the nutritional info. I did my own calculations and these pancakes if served to 4 people as directed is NOT 500 calories. They are in the 200 calorie range as is written. Never rely on anyone else to calculate nutritional info for you double check yourself. Kori Oak Ridge TN Read More
Rating: 5 stars
10/30/2011
Do the math folks - there is NO way this recipe adds up to 238 calories.. unless of course your serving size is one (5") pancake. I think it is a disservice to indicate a per-serving calorie count and NOT identify the serving size. I did a rough tabulation and (2) 5" pancakes (about what you would expect a serving to be) amounts to about 550 calories. For 550 calories I could had bacon eggs toast and OJ. Thanks for nothing. Frank Read More
Rating: 5 stars
10/30/2011
I replaced buttermilk by low fat plain yogurt and it was excellent! My husband is not a big fan of pancakes but he loved this recipe! Julie Read More
Rating: 5 stars
10/30/2011
These are light tasting fluffy textured and delicious. I use lemon olive oil in place of the canola and add just a pinch of Splenda. They seem to work better with fresh versus frozen berries (of course) and also taste good with the cinnamon syrup in the Overnight French Toast recipe. Stephanie Friday Harbor WA Read More
Rating: 5 stars
10/30/2011
This morning I made these wonderful pancakes for the second time and made some changes to make them even better! Instead on the all-purpose flour I substituted oat flour made by grinding up regular oats in my food chopper (or a blender) added one packet of Splenda in addition to the sugar and used 1/2 t. vanilla in place of the nutmeg and lemon zest. They were oat-standing! I use oats whenever I can in my bread recipes to provide the extra fiber and lower the Weight Watchers points. I topped them with some sugar-free syrup but you could omit the fruit and make a blueberry sauce topping if you wanted as well. Combinations are endless! Tana The Villages FL Read More
Rating: 5 stars
10/30/2011
I made these pancakes for breakfast this week and served them with warm real maple syrup. The only thing I did differently with this recipe was to omit the canola oil (can't stomach it and never use oil in my pancakes anyway) and I added the berries to the batter. It worked out perfectly though I'm sure adding the berries to each individual cake probably makes for more even distribution. This recipe will definitely go into my 'make again' file. Excellent! OR Read More
Rating: 5 stars
10/30/2011
These were delicious! We served with the chunky blueberry sauce which was also very tasty. A great recipe if you have company for breakfast and not too difficult. Angela Westland MI Read More
Rating: 5 stars
10/30/2011
Wow! These pancakes are light and sooo delicious. It was like eating dessert for breakfast! I've alreading given this recipe to several friends. (I served these with the Chunky Blueberry Sauce) Anonymous Bellingham MA Read More
Rating: 5 stars
10/30/2011
I divided the ingredients by 4 and made just one serving;) Took 20 mins and turned out fine! I added a bit more buttermilk but next time I'm going to use less; thick batter is easier to handle in the pan. Good recipe! Read More
Rating: 5 stars
10/30/2011
These were fabulous. I followed the recipe exactly. My husband raved about them. Read More
Rating: 5 stars
10/30/2011
My husband loved loved loved these. It was my first time making pancakes with ricotta. They were very light and flavorful. I followed the recipe exactly and the pancakes were tasty enough for me that I didn't use any syrup. Read More
Rating: 5 stars
10/30/2011
Just made these for breakfast as I had all of the ingredients with great results. Very tasty fluffy pancakes. I might add a bit more lemon zest next time because I am a lemon lover. Might also be good with some other type of fruit maybe raspberries? Or orange zest and cranberries (love them too). I am not a great pancake maker so was pleased that these cooked nicely. I wonder if these could be frozen successfully? Read More
Rating: 5 stars
10/30/2011
it looks pretty bomb. maybe because i'm hungry lol.. Read More
Rating: 5 stars
10/30/2011
My whole family loves this receipe. Even without the blueberries the pancakes are light moist and delicious. Read More
Rating: 5 stars
10/30/2011
Frank: It does have the serving size at the very top of the article. Read More
Rating: 5 stars
10/30/2011
Fantastic! Love the taste and love the low-fat protein. I used half milk half yogurt instead of buttermilk. Mash blueberries as a topping and no syrup is needed. A definite keeper. Julie Read More
Rating: 5 stars
10/30/2011
We really enjoyed the pancakes. They are just a little time consuming. Read More
Rating: 5 stars
10/30/2011
The flavor was amazing but as one other person commented they were much heavier than expected. Maybe my boyfriend didn't measure the flour correctly?? I followed the recipe to a T except used 2 whole eggs instead of only 1 yolked one. Would that matter? I'll have to try them again sometime. My mother made amazing blueberry buttermilk pancakes but these were much chewier than I'd like even with water added to make them thin enough to spread on the griddle. IMO pancake batter should not be the consistency of muffin batter. Read More
Rating: 4 stars
10/29/2011
Delicious Pancakes! I made these for breakfast this morning and thought they turned out great. The flavor is unlike any other pancake I've had and the hint of lemon was unique. It's an easy recipe a little time consuming and perhaps just a little on the heavy side. My generous 1/4 cup may have been a little too generous as this recipe only made 3 servings of 2 pancakes each but it's just my husband and I so it worked out fine. I will probably make these again! Pros: Nutritious Tasty Easy to make Cons: Time consuming Read More
Rating: 4 stars
10/29/2011
Good needs some tweaking Not time consuming at all. All pancakes need time to full cook through. I divided this by 3 and was able to make 3 large pancakes with a total of 351 calories. I used blueberries but I like another reviewer's idea of using orange zest and cranberries or raspberries. I'll definitely have to try that next time. Pros: Simple light and fluffy Cons: Needs a bit more flavor Read More
Rating: 4 stars
10/29/2011
Light and Tasty! Not sure what problems the other reviewers are having but these are some of the lightest pancakes I've ever made! I used white whole wheat flour instead of the whole wheat pastry flour which substituted well. I also added a little salt as I noticed this recipe doesn't call for any (which I thought was weird). The flavor is different than other pancakes; not as sweet as most. They stand really well on their own without any syrup or topping but I'll bet the blueberry syrup would be good. Read More