Blueberry-Ricotta Pancakes

Rating: 4.66 stars
35 Ratings
  • 5 star values: 25
  • 4 star values: 9
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0

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
Source: EatingWell Magazine, August/September 2006

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Recipe Summary

total:
40 mins
Servings:
4
Nutrition Profile:
Low-Calorie
Low Sodium
Low Added Sugars
Nutrition Info
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Ingredients

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.

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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

Serving Size: 2 pancakes
Per Serving:
237 calories; protein 11.8g; carbohydrates 29.6g; dietary fiber 2.6g; sugars 5.9g; fat 7.7g; saturated fat 2.9g; cholesterol 61.4mg; vitamin a iu 261.6IU; vitamin c 4.8mg; folate 14.7mcg; calcium 169.2mg; iron 1mg; magnesium 13.7mg; potassium 134.2mg; sodium 321.8mg; thiamin 0.1mg; added sugar 1g.
Exchanges:

2 starch, 1 medium-fat meat
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Reviews (11)

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
Reviews:
Most Helpful Most Positive Least Positive Newest
aquakej@hotmail.com
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
EatingWell User
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
EatingWell User
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
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EatingWell User
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
EatingWell User
Rating: 5 stars
10/30/2011
These were fabulous. I followed the recipe exactly. My husband raved about them. Read More
EatingWell User
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
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EatingWell User
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
EatingWell User
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
EatingWell User
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
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