The most pillowy, fluffy lemon ricotta pancakes with a sweet, tangy blueberry sauce. If you love pancakes, this is a must-try which will surely become one of your favorite pancake recipes at home.
What makes these lemon ricotta pancakes a healthier pancake?
WHOLE WHEAT FLOUR – we sub your usual white all-purpose flour with a whole wheat alternative. To make this a fluffier pancake, I’d highly recommend sifting the flour since whole wheat flours tend to be more grainy compared to refined flours. You can also use other flours of choice like spelt flour, buckwheat flour, or gluten-free flour.
PURE MAPLE SYRUP – the real maple syrup which doesn’t have artificial sweeteners in it. How to know if it’s real? Simply read the label which should only have 100% maple syrup.
RICOTTA CHEESE – is an Italian curd cheese made from whey left over from the production of other cheese. Compared to most cheeses, ricotta is a healthier choice because it has less salt and fat compared to other cheeses. It also gives these pancakes that light, fluffy texture.
LEMON – zested and juiced. Lemon zest not only adds more flavor to the pancakes, but lemon peels have high amounts of vitamin C and may also contain antimicrobial and anti-fungal properties.
BLUEBERRIES – folded into the batter to give you a boost of natural sweetness and lots of antioxidants. Blueberries are also low-glycemic so it doesn’t spike up your blood sugar levels. You can also sub with raspberries or dark chocolate chips if you’re feeling a little bit more indulgent.
HOW TO MAKE THESE FLUFFY LEMON RICOTTA PANCAKES?
- Star by simply mixing the wet ingredients — eggs, maple syrup, ricotta, lemon juice & zest, vanilla extract, and milk of choice.
- Then we add in the dry ingredients, again be sure to sift the whole wheat flour if you want a light, fluffy texture. Just mix it enough to combine. Don’t overmix!
- Lastly, fold in gently the blueberries. You can use frozen or fresh. If using frozen, don’t thaw the blueberries, and just add it straight into the batter. And mix it very gently so the blueberries’ juices don’t color the batter too much.
If you love pancakes, be sure to check out these other favorite recipes:
- 2 eggs
- 3/4 cup ricotta cheese
- 2 tablespoos pure maple syrup or sub with pure honey
- 1/4 cup almond milk or sub with milk of choice
- 1 teaspoon vanilla extract
- 1 cup whole wheat flour self-raising
- 1/2 teaspoon bicarb soda
- 1 lemon zested & juiced
- 3/4 cup blueberries frozen, or fresh
- coconut oil or butter for cooking
Blueberry Sauce Topping
- pure maple syrup
- greek yogurt
- 1/2 cup blueberries
- In a large bowl mix the eggs, pure maple syrup, milk, ricotta cheese, lemon zest and juice, and vanilla extract, until smooth.
- Then sift the whole wheat flour and baking soda into the wet mixture. Mix to combine but don't over-mix. Gently fold in the blueberries.
- Heat up your griddle with butter or coconut oil. Scoop about 1/3 cup of batter into the pan. Wait for bubbles to appear and then flip. Cook for another minute or so.
- To prepare the topping, heat up the blueberries in the microwave for about 1 minute. Or you can also heat it on the stove in a non-stick pan or small casserole. Transfer the sauce to a bowl.
- Serve the pancakes with a dollop of greek yogurt, drizzle of blueberry sauce and pure maple syrup. You can store leftover pancakes in an airtight container in the fridge for up to 4 days or in the freezer for up to 2 months.
I hope you enjoy these fluffy lemon ricotta pancakes, and if you do, be sure to leave a comment below and tag me in Instagram @fitfoodiemommy and let me know how you are enjoying these.