Whole Wheat Lemon Ricotta Blueberry Pancakes

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

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.

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.

Whole Wheat Lemon Ricotta Blueberry Pancakes

Ingredients:

  • 2 cups whole wheat pastry flour
  • 1/4 cup cornstarch
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt, divided
  • 1 1/2 cups ricotta cheese
  • 1 1/2 cups milk
  • 5 eggs, separated
  • 1/2 cup sugar
  • Zest and juice of 1 lemon
  • 1 1/2 cups of blueberries

Directions:

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 1/3 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.

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