Serves 3
25 min
Whole Wheat Blueberry Pancakes with Ricotta
Recipe GLPRee4789cad1f64b
Fluffy pancakes made with white whole wheat flour and creamy ricotta cheese, studded with fresh or frozen blueberries. These thick, hearty pancakes are perfect for a satisfying breakfast or brunch that's naturally vegetarian.
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Ingredients
1 cup white whole wheat flour
1/4 cup granulated sugar
1/2 teaspoon salt
1 tablespoon baking powder
4 large eggs
1 cup reduced-fat ricotta cheese
3 tablespoons olive oil
1 cup fresh or frozen blueberries
Cooking spray as needed for griddle
Directions
Lightly coat a griddle or large skillet with cooking spray and heat over medium heat until hot.
In a large bowl, whisk together the white whole wheat flour, granulated sugar, salt, and baking powder until evenly combined.
In a separate medium bowl, beat together the eggs, ricotta cheese, and olive oil until the mixture is smooth and well incorporated.
Pour the ricotta mixture into the flour mixture and stir gently with a spatula until just combined—the batter should be thick and slightly lumpy. Do not overmix. Carefully fold in the blueberries until evenly distributed throughout the batter.
Pour scant 1/4-cup portions of batter onto the hot griddle, spacing them a few inches apart. Use the back of your spoon to gently spread each mound slightly, keeping the pancakes thick.
Cook for 3 to 4 minutes, until the edges firm up and the bottom is golden brown. Flip each pancake carefully and cook for another 2 to 3 minutes until the second side is golden brown.
Transfer the finished pancakes to a plate and serve warm with your favorite syrup and toppings.
