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Homemade Whole-Wheat Blueberry Pancakes With Ricotta photo

Whole-Wheat Blueberry Pancakes With Ricotta

Start your day with these fluffy Whole-Wheat Blueberry Pancakes With Ricotta! They’re nutritious, delicious, and bursting with blueberries.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Breakfast
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Pancakes:
  • 1 cup white whole-wheat flour (120g)
  • 1/4 cup granulated sugar
  • 1/2 teaspoon salt
  • 1 tablespoon baking powder
  • 4 eggs
  • 1 cup reduced-fat ricotta cheese
  • 3 tablespoons olive oil
  • 1 cup blueberries (fresh or frozen)

Equipment

  • Mixing bowls
  • Whisk
  • Non-stick skillet or griddle
  • Measuring cups and spoons
  • Spatula

Method
 

Instructions:
  1. Step 1: Prepare the Dry Ingredients. In a large mixing bowl, whisk together the white whole-wheat flour, granulated sugar, salt, and baking powder until well combined.
  2. Step 2: Mix the Wet Ingredients. In another bowl, beat the eggs until slightly frothy. Add the ricotta cheese and olive oil, and mix until smooth.
  3. Step 3: Combine Wet and Dry Ingredients. Pour the wet mixture into the dry ingredients and gently fold them together.
  4. Step 4: Fold in the Blueberries. Gently fold the blueberries into the batter.
  5. Step 5: Heat the Skillet. Preheat a non-stick skillet over medium heat and lightly grease it.
  6. Step 6: Cook the Pancakes. Spoon about 1/4 cup of batter onto the skillet, cooking until bubbles form, then flip and cook until golden brown.
  7. Step 7: Serve and Enjoy. Transfer the pancakes to a plate and keep warm while cooking the remaining batter. Serve with toppings.

Notes

  • For best results, ensure ingredients are at room temperature.
  • Let the batter sit for 10 minutes for thicker pancakes.
  • Add vanilla extract or cinnamon for extra flavor.