Blueberry-Ricotta Pancakes

Blueberry-Ricotta Pancakes

35 Reviews
From: EatingWell Magazine, August/September 2006

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.

Ingredients 4 servings

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Original recipe yields 4 servings
Nutrition per serving may change if servings are adjusted.
  • ½ cup whole-wheat pastry flour (see Source)
  • ¼ cup plus 2 tablespoons all-purpose flour
  • 1 teaspoon sugar
  • 1 teaspoon baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon freshly grated nutmeg
  • ¾ cup part-skim ricotta cheese
  • 1 large egg
  • 1 large egg white
  • ½ cup nonfat buttermilk (see Tip)
  • 1 teaspoon freshly grated lemon zest
  • 1 tablespoon lemon juice
  • 2 teaspoons canola oil, divided
  • ¾ cup fresh or frozen (not thawed) blueberries


  • Active

  • Ready In

  1. 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.
  2. Brush a large nonstick skillet with ½ teaspoon oil and place over medium heat until hot. 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.
  • 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,, and Bob's Red Mill, (800) 349-2173,
  • Tip: No buttermilk? Mix 1 tablespoon lemon juice into 1 cup milk.

Nutrition information

  • Serving size: 2 pancakes
  • Per serving: 237 calories; 8 g fat(3 g sat); 3 g fiber; 30 g carbohydrates; 12 g protein; 15 mcg folate; 61 mg cholesterol; 6 g sugars; 1 g added sugars; 262 IU vitamin A; 5 mg vitamin C; 169 mg calcium; 1 mg iron; 322 mg sodium; 134 mg potassium
  • Carbohydrate Servings: 2
  • Exchanges: 2 starch, 1 medium-fat meat

Reviews 35

August 19, 2018
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By: Lady Dragonfly
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.
January 15, 2017
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By: Christian Price
Absolutely delicious!
January 10, 2015
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By: EatingWell User
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
March 23, 2014
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By: EatingWell User
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
July 28, 2013
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By: torrescarol
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
June 20, 2013
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By: EatingWell User
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.
March 02, 2013
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By: EatingWell User
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
February 09, 2013
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By: Dpremo
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
February 25, 2012
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By: christiesharda
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
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