Lemon Ricotta Blueberry Pancakes
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5 from 1 vote

Lemon Ricotta Blueberry Pancakes

Start you day off right with these healthy, light and fluffy Lemon Ricotta Blueberry Pancakes. They're bursting with flavor!
Course Breakfast
Cuisine Italian
Keyword blueberries, pancakes
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6
Calories 229kcal
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


  • Combine the two flours, baking soda and salt in a small bowl.
  • In a separate larger bowl, whisk the egg yolks, buttermilk, sugar, lemon juice, lemon zest and ricotta cheese together until smooth.
  • Beat the egg whites in a separate bowl with an electric mixer until soft peaks form.
  • Stir the dry ingredients into the wet ingredients until combined; then fold in the egg whites.
  • Heat a large nonstick pan or griddle over medium heat and coat with cooking spray.
  • 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.


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


Serving: 2g | Calories: 229kcal | Carbohydrates: 35g | Protein: 10.3g | Fat: 5.4g | Sodium: 488mg | Fiber: 2.8g