5 from 1 vote
Lemon Ricotta Blueberry Pancakes
Lemon Ricotta Blueberry Pancakes
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins

Start you day off right with these healthy, light and fluffy Lemon Ricotta Blueberry Pancakes. They're bursting with flavor!

Course: Breakfast
Servings: 6 Serves
Calories: 229 kcal
Author: Carrie's Experimental Kitchen
  • 3/4 c . White Whole Wheat Flour
  • 3/4 c . All-Purpose Flour
  • 1 tsp . Baking Soda
  • 1/2 tsp . Kosher Salt
  • 2 Large Eggs, separated
  • 1 1/4 c . Reduced Fat Buttermilk
  • 2 tbsp . Granulated Sugar
  • 2 tbsp . Lemon Juice
  • 1 tbsp . Lemon Zest
  • 1/2 c . Ricotta Cheese
  • 6 oz . Blueberries
  1. Combine the two flours, baking soda and salt in a small bowl.
  2. In a separate larger bowl, whisk the egg yolks, buttermilk, sugar, lemon juice, lemon zest and ricotta cheese together until smooth.
  3. Beat the egg whites in a separate bowl with an electric mixer until soft peaks form.
  4. Stir the dry ingredients into the wet ingredients until combined; then fold in the egg whites.
  5. Heat a large nonstick pan or griddle over medium heat and coat with cooking spray.
  6. Spoon the batter onto the pan using a 1/4 cup measure and scatter some blueberries on top. Cook 2-3 minutes on each side; turning when they start to bubble around the edges.
Recipe Notes

To keep the pancakes warm, place them on a baking sheet in a 200 degree F oven until all of the pancakes are cooked.

Nutrition Facts
Lemon Ricotta Blueberry Pancakes
Amount Per Serving (2 g)
Calories 229 Calories from Fat 49
% Daily Value*
Total Fat 5.4g 8%
Sodium 488mg 20%
Total Carbohydrates 35g 12%
Dietary Fiber 2.8g 11%
Protein 10.3g 21%
* Percent Daily Values are based on a 2000 calorie diet.