Total Time
Prep 10 mins
Cook 10 mins

Also from MSN saved here for safekeeping. I like the idea of ricotta in the pancakes. Seems interesting.

Ingredients Nutrition


  1. Whisk whole-wheat flour, all-purpose flour, sugar, baking powder, baking soda and nutmeg in a small bowl.
  2. Whisk ricotta, egg, egg white, buttermilk, lemon zest and juice in a large bowl until smooth.
  3. Stir the dry ingredients into the wet ingredients until just combined.
  4. 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.
  5. 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.


Most Helpful

These have a nice texture and are super fluffy. Don't forget to reoil the griddle each time, I think the pastry flour makes them a little more likely to stick. One recipe might serve 2 people if you are light eaters, I would make 1.5 recipes for 2 to be safe. These are worth trying.

Maito August 31, 2011

We really enjoyed the combo of blueberries & ricotta ALONG WITH the lemon flavor ~ Made for a very satisfying breakfast! Served them with a choice of either pure maple syrup or a homemade blueberry preserve, & we both much preferred the latter! Thanks for helping out with some great pancakes! [Tagged, made & reviewed in the current Comfort Cafe as part of my theme Breakfast at Tiffanys!]

Sydney Mike July 09, 2009

Very nice! The ricotta gives these a substantial but smooth texture and the taste goes well with the blueberries. Great with maple syrup. I doubled the recipe for 4 people and had only 1 pancake left over. Thanks for posting!

pattikay in L.A. August 18, 2007

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