Lemon Blueberry Ricotta Pancakes

(from castro15’s recipe box)

Categories: Breakfast


  • 2 large eggs
  • 2 cups white whole-wheat flour
  • 1 1/2 cups whole milk
  • 1 cup blueberries
  • 1/2 cup ricotta cheese
  • 2 tbsp. evaporated cane juice
  • 1 tbsp. baking powder
  • 2 tsp lemon zest + 1 tbsp. fresh lemon juice
  • 1/2 tsp sea salt
  • 1/2 tsp pure vanilla extract


  1. To a blender, add all ingredients and blend until smooth and thoroughly mixed, scraping down sides of blender with a rubber spatula if necessary.

  2. Heat a nonstick griddle over medium-high and spray with cooking spray. Working in batches, pour a scant 1/4 cup batter per pancake, making 3-inch circles; cook until small bubbles appear and burst on the surface and the underside is golden brown, 1 1/2 to 2 minutes. Flip and continue cooking until golden brown on the other side, 1 to 1 1/2 minutes more.

  3. Top with optional toppings such as blueberries, sliced almonds and a drizzle of maple syrup, as desired.

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