These blueberry ricotta pancakes with a hint of lemon are fluffy, easy to make and packed with sweet, juicy blueberries. They are made using whole wheat flour and naturally low-in-fat ricotta cheese. Perfect as a healthy, delicious breakfast.
See also raspberry pancakes!
These blueberry ricotta pancakes have a fluffy texture despite being absolutely packed with juicy blueberries. This is thanks to the ricotta cheese, which is light and, with only 6g of fat per 100g of the product, adds protein without too many calories (see also cottage cheese banana pancakes which are also high in protein).
So these whole wheat ricotta blueberry pancakes with lemon are satisfying and nutritious. The blueberries release sweetness as they cook so these pancakes are perfect served with a moderate amount of maple syrup.
I used a small amount of milk to loosen the consistency of the batter, but the milk does not overpower or dilute the wonderful creamy texture of the ricotta. (The batter is still quite thick and creamy but resist the urge to add more milk than the recommended amount).
Blueberry ricotta pancakes: ingredients and substitutions
- Blueberries: I prefer to use fresh blueberries but you can use frozen if you like (see tips below).
- Ricotta: drained thoroughly.
- Milk: use any.
- Flour: Use regular or white whole wheat flour.
- Lemon: juice and zest.
- Oil: use any. A small amount of oil produces better texture.
- Sugar: enhances the flavour (you'll only need 1 teaspoon).
- Raising agents: bicarbonate of soda and baking powder.
Can I use frozen blueberries
Yes, you can although for me personally fresh blueberries produce better results. Frozen blueberries are more likely to stick to one another once you add them into the batter. I find fresh blueberries easier to work with in this ricotta and blueberry pancake recipe.
If, however, you prefer to use frozen blueberries coat them in the flour mixture first and then combine with the wet ingredients.
How to make blueberry and ricotta pancakes: step-by-step
1.Combine dry ingredients: Combine the flour, baking powder, baking soda, sugar and lemon zest. Stir with a whisk and set aside.
2. Combine wet ingredients: Whisk together the ricotta, egg, milk, lemon juice and oil until smooth.
3. Make batter: Add the dry ingredients into the wet mixture and stir using a whisk just until combined (the batter will be thick). Do not overstir.
4. Add blueberries: Gently fold in the blueberries (remembering not to overmix).
5. Cook pancakes: Heat a large non-stick pancake pan then turn down the heat and mist with cooking spray. Spoon the batter onto the pan spreading it gently to form pancakes and cook over a low heat for about 4 minutes on one side and then 2-3 minutes on the other.
- TIP: The pancakes will expand as they cook so do not overcrowd the pan.
6. Keep pancakes warm: Remove from the heat, transfer to a large plate and cover your blueberry lemon ricotta pancakes with a bowl while you make the next batch (if necessary, microwave the first batch briefly before serving). Yields 7-8 pancakes.
- TIP: The blueberries may release juice as they cook (which will stick to the pan) so give the pan a quick wipe before making the next batch.
Serving suggestions
These healthy blueberry pancakes with ricotta are delicious simply with a drizzle of maple syrup and scatter of lemon zest (plus, optionally, a knob of butter). They are also fantastic served with fruit compote, flavoured yogurt or lemon curd.
You can also enjoy them as a snack (cold or briefly reheated in the microwave).
Can you make this recipe gluten free
Yes, you can! I've made these blueberry ricotta pancakes with buckwheat as well as rice flours. Although they are not quite as tasty as wheat flour pancakes (personal preference) they are still fluffy.
To avoid bland tasting pancakes (especially if using just rice flour) I recommend combining the flours. Make sure also that your baking powder is gluten free.
Top tips
- For best results I recommend weighing the ingredients rather than using measuring cups.
- It is important not to overstir the batter as this can produce flat pancakes. Stop stirring once all the ingredients have been incorporated.
- I recommend making small/medium sized rather than large pancakes (easier to turn them over).
- Fry these pancakes over a low heat for about 4 minutes (so they cook inside without becoming too brown) then turn them over and cook for approx. 2-3 more minutes.
- The pancakes will expand as they cook so try not to overcrowd the pan.
- Double the ingredients and make a large batch, if required.
- You can prepare the batter ahead, cover and refrigerate it overnight and make the pancakes the following day (works better using fresh rather than frozen blueberries).
- Leftover blueberry and ricotta pancakes can be refrigerated, covered, for up to 2 days. Reheat in the microwave.
- To freeze place the pancakes in an airtight container separating them with a piece of waxed paper. Freeze for up to 3 months. Defrost in the fridge overnight.
More healthy pancakes to try next
- Whole Wheat Chia Pancakes
- Banana Yogurt Pancakes (No milk)
- Polish Style Apple Pancakes
- Double Chocolate Banana Pancakes
See also these other healthy, delicious breakfast recipes!
Recipe
Healthy Blueberry Ricotta Pancakes
Equipment
- 2 bowls and whisk
- Large non-stick pancake pan
Ingredients
- 1 cup (120 g) blueberries approx. ⅓ pint
- ½ cup (125 g) ricotta cheese drained
- ½ cup (65 g) whole wheat flour regular or white
- ⅓ teaspoon baking powder
- ⅓ teaspoon bicarbonate of soda
- 1 teaspoon sugar
- 2 teaspoons lemon juice plus zest of 1 lemon (more for serving)
- 1 large egg
- ⅓ cup+2tsp (90 ml) milk
- ⅔ tablespoon vegetable oil
Instructions
- Combine dry ingredients: Combine the flour, baking powder, baking soda, sugar and lemon zest. Stir with a whisk and set aside.
- Combine wet ingredients: Whisk together the ricotta, egg, milk, lemon juice and oil until smooth.
- Make batter: Add the dry ingredients into the wet mixture and stir using a whisk just until combined (the batter will be thick). Do not overstir.
- Add blueberries: Gently fold in the blueberries (remembering not to overmix).
- Cook pancakes: Heat a large non-stick pancake pan then turn down the heat and mist with cooking spray. Spoon the batter onto the pan spreading it gently to form pancakes and cook over a low heat for about 4 minutes on one side and then 2-3 minutes on the other. TIP: The pancakes will expand as they cook so do not overcrowd the pan.
- Keep pancakes warm: Remove from the heat, transfer to a large plate and cover your blueberry lemon ricotta pancakes with a bowl while you make the next batch (if necessary, microwave the first batch briefly before serving). Yields 7-8 pancakes.TIP: The blueberries may release juice as they cook (which will stick to the pan) so give the pan a quick wipe before making the next batch.
Notes
- For best results I recommend weighing the ingredients rather than using measuring cups.
- It is important not to overstir the batter as this can produce flat pancakes. Stop stirring once all the ingredients have been incorporated.
- I recommend making small/medium sized rather than large pancakes (easier to turn them over).
- Fry these pancakes over a low heat for about 4 minutes (so they cook inside without becoming too brown) then turn them over and cook for approx. 2-3 more minutes.
- The pancakes will expand as they cook so try not to overcrowd the pan.
- Double the ingredients and make a large batch, if required.
- You can prepare the batter ahead, cover and refrigerate it overnight and make the pancakes the following day (works better using fresh rather than frozen blueberries).
- Leftover ricotta lemon blueberry pancakes can be refrigerated, covered, for up to 2 days. Reheat in the microwave.
- To freeze place the pancakes in an airtight container separating them with a piece of waxed paper. Freeze for up to 3 months. Defrost in the fridge overnight.
Nutrition
*Nutritional information is automatically generated and should be considered as an estimate.
**A note about baking: If using a fan-assisted oven refer to your appliance's instructions and adjust the temperature accordingly.
Keep in touch!
If you make these healthy blueberry ricotta pancakes I'd love to know how they turned out for you. Let me know in the comments below, thanks:)
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