5 from 2 votes
Blueberry Ricotta Pancakes with Lemon
Lemon Blueberry Ricotta Pancakes
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
Course: Breakfast
Servings: 20 pancakes
Author: Cynthia Rusincovitch
  • 2 cups white whole wheat flour
  • 2 tsp baking powder
  • 1 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/4 cup honey
  • 2 eggs
  • 1 3/4 cup milk
  • 1/2 cup Ricotta cheese
  • 1 lemon, for zesting
  • 8 oz blueberries
  1. In a large bowl, whisk together flour, baking powder, baking soda and salt.
  2. In a second bowl, whisk eggs, honey, milk and lemon zest until the honey is dissolved and mixture is uniform. Pour the wet ingredients into the dry ingredients and mix just until combined. Add Ricotta and whisk gently until incorporated.
  3. Heat a griddle to medium-high heat. Melt butter or use a healthy oil like coconut oil to prevent sticking. Scoop 1/4 cup of batter per pancake onto the hot griddle. Drop a few blueberries onto the top of each pancake as they begin to cook. (Adding blueberries this way, rather than mixing into the batter prevents the whole batter from turning blue!)
  4. When the pancakes have begun to brown on the bottom, flip them over to cook the other side. You will hear the moisture from the cooking blueberries sizzling - this makes me very excited. When pancakes are cooked through, remove them from the griddle and serve with warm maple syrup! Enjoy!
  5. Freeze the leftovers for breakfast another day!