Name: Blueberry-Ricotta Pancakes
Cook time: 40 min
Total time: 40 min
Ingredients: 1/2 cup whole-wheat pastry flour (see Source); 1/4 cup plus 2 tablespoons all-purpose flour; 1 teaspoon sugar; 1 teaspoon baking powder; 0.25 teaspoon baking soda; 0.5 teaspoon freshly grated nutmeg; 0.75 cup part-skim ricotta cheese; 1 large egg; 1 large egg white; 1/2 cup nonfat buttermilk (see Tip); 1 teaspoon freshly grated lemon zest; 1 tablespoon lemon juice; 2 teaspoons canola oil, divided; 0.75 cup fresh or frozen (not thawed) blueberries

Blueberry-Ricotta Pancakes

4.4

(16)

16 Reviews

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.

Carolyn Malcoun

Updated on June 19, 2020

Cook Time:

40 mins

Total Time:

40 mins

Servings:

Yield:

4 servings, 2 pancakes each

Nutrition Profile:

Low Added Sugars Low Sodium Low-Calorie

Jump to Nutrition Facts

Ingredients

1/2 cup whole-wheat pastry flour (see Source)
1/4 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
1/2 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

Directions

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.
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 (per serving)

237	Calories
8g	Fat
30g	Carbs
12g	Protein

Nutrition Facts
Servings Per Recipe 4
Calories 237
% Daily Value *
Total Carbohydrate 30g	11%
Dietary Fiber 3g	9%
Total Sugars 6g
Added Sugars 1g	2%
Protein 12g	24%
Total Fat 8g	10%
Saturated Fat 3g	15%
Cholesterol 61mg	20%
Vitamin A 262IU	5%
Vitamin C 5mg	5%
Folate 15mcg	4%
Sodium 322mg	14%
Calcium 169mg	13%
Iron 1mg	6%
Magnesium 14mg	3%
Potassium 134mg	3%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.