Blueberry Ricotta Pancakes

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READY IN: 30mins
Recipe by LMillerRN

Serve with Maple Blueberry Syrup Maple-Blueberry Syrup.

Ingredients Nutrition


  1. In a large bowl, whisk together all-purpose flour, whole wheat flour, sugar, baking powder, baking soda and salt.
  2. In a medium bowl, whisk eggs until blended. Add ricotta cheese; whisk until smooth. Whisk in milk, lemon peel and vanilla.
  3. Make well in center of flour mixture. Add egg mixture; whisk just until dry ingredients are blended. Fold in berries.
  4. Heat large nonstick skillet over medium heat until hot, or heat electric pancake griddle to 350. Moisten crumpled paper towel with vegetable oil; lightly oil skillet. Drop batter (1/4 c per pancake) at least 3 inches apart onto skillet. Cook 2-3 minutes or until bottoms are golden brown and small bubbles start to form on tops. Turn; cook an additional 2-3 minutes or until other side is browned. Lightly oil skillet as needed between batches; adjust heat as necessary for browning.

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