Blueberry-Ricotta Pancakes

August/September 2006

Your rating: None Average: 4 (151 votes)

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.

"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...

33 Reviews for Blueberry-Ricotta Pancakes

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.

Great texture; nice cheesy flavor
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.

Easy, Tasty, Healthy

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.

Easy to make
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.

Comments (2)


Anonymous wrote 24 weeks 4 days ago

Canola is higher in

Canola is higher in monosaturated fats and is actually the more heart healthy of the two. It can have a bitter taste at high temperatures that grapeseed oil does not have. Grapeseed oil goes rancid more quickly. I would use either but canola is my usual oil if I want a neutral taste.

Anonymous wrote 2 years 43 weeks ago

Canola oil is healthy. Where

Canola oil is healthy. Where do you get your information from?!

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.

Nice texture, good flavour

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