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    Home » Breakfast » Pancakes and Waffles

    Whole Wheat Lemon Ricotta Blueberry Pancakes

    September 21, 2015 by Melissa Griffiths 11 Comments

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    Featured Image for post Whole Wheat Lemon Ricotta Blueberry Pancakes

    These whole wheat lemon ricotta blueberry pancakes are light and fluffy. The ricotta adds richness and body to the pancakes, the lemon adds a light lemon flavor which is a perfect contrast to the tart blueberries. 

    My daughter is in love with lemon ricotta pancakes. They’re the only pancakes she makes any more, and they’re the yardstick by which she judges all other pancakes. She almost always adds blueberries to them too. 

    These light and fluffy whole wheat lemon ricotta blueberry pancakes are a must try.

    When I make pancakes or waffles, I prefer to use whole wheat pastry flour. It doesn’t add a lot of extra nutrition, but it makes me feel like I’m feeding my family better. Here’s my go-to recipe, perfect for any day of the week.

    Collage of making whole wheat lemon ricotta blueberry pancakes.

    But last weekend, I was craving lemon ricotta pancakes and decided to make a whole wheat lemon blueberry version.

    I like to pour the batter, and then add blueberries to each pancake. Then you can load each pancake up with blueberries and your pancake batter doesn’t turn purple.

    These light and fluffy whole wheat lemon ricotta blueberry pancakes are a must try.

    If you’re looking to step up your pancake game, give these pancakes a try. I often serve lemon ricotta pancakes to guests and they’ve always been a big hit. I’m sure they’ll love this whole wheat blueberry version too. I know I was crazy about them.

    Featured Image for post Whole Wheat Lemon Ricotta Blueberry Pancakes
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    Whole Wheat Lemon Ricotta Blueberry Pancakes

    Prep Time15 mins
    Cook Time3 mins
    Total Time18 mins
    Course: Breakfast
    Servings: 18 to 20 pancakes
    Author: Barbara Schieving

    Ingredients

    • 2 cups whole wheat pastry flour
    • ¼ cup cornstarch
    • 1 tablespoon baking powder
    • ½ teaspoon salt divided
    • 1 ½ cups ricotta cheese
    • 1 ½ cups milk
    • 5 eggs separated
    • ½ cup sugar
    • Zest and juice of 1 lemon
    • 1 ½ cups of blueberries

    Instructions

    • Preheat griddle to 325º. (This is a thick batter and needs to cook at a slightly lower temperature, because they brown up quickly.)
    • In a large bowl, whisk together the flour and cornstarch until well combine; whisk in baking powder and salt. Set aside.
    • In a large bowl, beat the egg whites and beat until soft peaks form.
    • In blender jar add the ricotta, milk, egg yolks, sugar, lemon zest and juice and pulse until smooth. Add to flour mixture and mix just until blended.
    • Using a rubber spatula, gently fold the beaten egg whites into the pancake batter.
    • Spray the griddle with nonstick cooking spray. Ladle ⅓ cup batter onto the griddle for each pancake. Add blueberries to each pancake. Cook until bubbles form on top and the pancakes are golden underneath, 1 to 2 minutes. Flip the pancakes and cook for 1 minute more. Repeat with the remaining batter.

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    Filed Under: Breakfast, Pancakes and Waffles Tagged With: Breakfast

    Reader Interactions

    Comments

    1. Lorraine @ Not Quite Nigella

      September 25, 2015 at 6:12 am

      I think I still have some wholemeal flour from your fabulous pita breads so I’ll give these a go with the rest of the flour. Thanks mum! xxx

      Reply
    2. Rocky Mountain Woman

      September 24, 2015 at 9:36 am

      They look wonderful! I’ve never played around much with pancakes, I have a plain old recipe I’ve used for years, but you’ve inspired me now.

      Reply
    3. Mary @ LOVE the secret ingredient

      September 23, 2015 at 9:24 am

      This marks off so many of my favorites! Love pancakes, anything whole wheat, and citrus infused anything is to die for. Great recipe!

      Reply
    4. Rosa

      September 22, 2015 at 2:46 am

      I’m sure they taste divine!

      Cheers,

      Rosa

      Reply
    5. Medha @ Whisk & Shout

      September 21, 2015 at 6:52 pm

      These pancakes look delicious! 🙂

      Reply
    6. Letty /Letty's Kitchen

      September 21, 2015 at 11:20 am

      Love the photos. These look like fabulous pancakes. I’ve been working on a pancake recipe without wheat and so far they don’t come out like these! I’m going to try ricotta and more eggs like you!

      Reply
    7. Katrina @ Warm Vanilla Sugar

      September 21, 2015 at 10:53 am

      The ricotta in these pancakes sound incredible! And Lemon blueberry is one of my favorite flavour combos. Love this!

      Reply
    8. Carol

      September 21, 2015 at 8:14 am

      Those look DELICIOUS! I so stink at making pancakes. I invested in an electric griddle so will have to give them another try. I like your idea of adding blueberries by hand too…none of that weird color batter. Quick question-when you use the whole wheat pastry flour, do you omit the cornstarch? I have some whole wheat pastry flour here I’d like to use up-this would be a great one to use it in….we do love ricotta and lemon too. 🙂

      Reply
      • Barbara Schieving

        September 21, 2015 at 9:05 am

        Thanks Carol! I didn’t omit the cornstarch, but you certainly could.

        Reply
        • Carol

          September 24, 2015 at 10:30 am

          Thanks Barbara-I’ll definitely add the cornstarch. 🙂

          Reply
    9. Medeja

      September 21, 2015 at 7:42 am

      Mmm.. these pancakes must be really fluffy and delicious!

      Reply

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