Blueberry Ricotta Pancakes Recipe

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Blueberry Ricotta Pancakes
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Ingredients:

Directions:

  1. In a large bowl, whisk together all-purpose flour, whole wheat flour, sugar, baking powder, baking soda and salt.
  2. In a medium bowl, whisk eggs until blended. Add ricotta cheese; whisk until smooth. Whisk in milk, lemon peel and vanilla.
  3. Make well in center of flour mixture. Add egg mixture; whisk just until dry ingredients are blended. Fold in berries.
  4. Heat large nonstick skillet over medium heat until hot, or heat electric pancake griddle to 350. Moisten crumpled paper towel with vegetable oil; lightly oil skillet. Drop batter (1/4 c per pancake) at least 3 inches apart onto skillet. Cook 2-3 minutes or until bottoms are golden brown and small bubbles start to form on tops. Turn; cook an additional 2-3 minutes or until other side is browned. Lightly oil skillet as needed between batches; adjust heat as necessary for browning.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 181.45 Kcal (760 kJ)
Calories from fat 49.15 Kcal
% Daily Value*
Total Fat 5.46g 8%
Cholesterol 57.75mg 19%
Sodium 164.95mg 7%
Potassium 187.14mg 4%
Total Carbs 26.24g 9%
Sugars 13.54g 54%
Dietary Fiber 1.3g 5%
Protein 6.75g 13%
Vitamin C 1.4mg 2%
Iron 0.8mg 4%
Calcium 131.2mg 13%
Amount Per 100 g
Calories 142.66 Kcal (597 kJ)
Calories from fat 38.64 Kcal
% Daily Value*
Total Fat 4.29g 8%
Cholesterol 45.4mg 19%
Sodium 129.68mg 7%
Potassium 147.13mg 4%
Total Carbs 20.63g 9%
Sugars 10.65g 54%
Dietary Fiber 1.03g 5%
Protein 5.3g 13%
Vitamin C 1.1mg 2%
Iron 0.6mg 4%
Calcium 103.1mg 13%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 3.8
    Points
  • 5
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

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