Blueberry-Ricotta Pancakes

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.

Absolutely delicious!

DeliciousI 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 makeCons: nothing

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

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

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

Very goodI thought these were a very good substitute for my high calorie pancakes. The nutmeg gave them a fantastic flavor without being overpowering. Pros: Very moistCons: n/a

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.

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.

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

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

We really enjoyed the pancakes. They are just a little time consuming.

it looks pretty bomb. maybe because i'm hungry lol..

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!

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!

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