Whole-wheat Lemon-Blueberry-Ricotta pancakes

November 14, 2011
0 Ratings
  • Serves 4
Author Notes

I have a very basic recipe for whole wheat pancakes (I think from recipezaar millions of years ago) that I've tweaked and is a great foundation for more interesting breakfasts. This is one of our family favorites. The lemon zest just loves the blueberries and ricotta, and although these are hearty, they feel light and are delicious. —em-i-lis

What You'll Need
  • 3 tablespoons canola oil
  • scant 1 tablespoon honey
  • 2 large eggs
  • 1 cup buttermilk
  • squeeze of fresh lemon juice
  • 1/4 cup fresh ricotta (I make Jennifer's!)
  • 1 cup whole-wheat flour
  • teaspoons baking powder
  • 1/4 teaspoon salt
  • Dash cinnamon
  • zest of 1/2 lemon
  • ½ cups blueberries
  1. In a small mixing bowl, combine the oil and honey. When well-mixed, add the eggs, buttermilk and lemon juice, and beat well. Fold in the ricotta.
  2. In a separate bowl, stir together the flour, baking powder, salt, cinnamon and lemon zest. Mix the wet ingredients into the dry and stir to combine. Fold in the blueberries.
  3. Heat a griddle and cook four pancakes at a time, flipping once or twice, until cooked through. Serve with powdered sugar sifted on top and/or maple syrup if you like.

See what other Food52ers are saying.

  • em-i-lis
  • Jess

2 Reviews

Jess December 12, 2014
This is nice. Not very sweet, and a nice foil for maple syrup. I did not have blueberries and added raisins instead. I think I'd add a little more lemon zest next time.
em-i-lis December 12, 2014
More lemon zest is never a bad idea!! :) Thank you!