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.
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.
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.
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
- 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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Lorraine @ Not Quite Nigella
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
Rocky Mountain Woman
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.
Mary @ LOVE the secret ingredient
This marks off so many of my favorites! Love pancakes, anything whole wheat, and citrus infused anything is to die for. Great recipe!
Rosa
I’m sure they taste divine!
Cheers,
Rosa
Medha @ Whisk & Shout
These pancakes look delicious! 🙂
Letty /Letty's Kitchen
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!
Katrina @ Warm Vanilla Sugar
The ricotta in these pancakes sound incredible! And Lemon blueberry is one of my favorite flavour combos. Love this!
Carol
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. 🙂
Barbara Schieving
Thanks Carol! I didn’t omit the cornstarch, but you certainly could.
Carol
Thanks Barbara-I’ll definitely add the cornstarch. 🙂
Medeja
Mmm.. these pancakes must be really fluffy and delicious!