Last weekend I bought a crate of blueberries since they’re in season and especially good right now. I’ve made pies and muffins with them, and this morning I created these delicious blueberry pancakes with ricotta cheese and lemon.
This recipe makes a lot of pancakes. My guys are still snacking on them hours later.
Blueberry Pancakes with Ricotta & Lemon
- 2-½ cups flour
- 1/4 cup sugar
- 2 tsp baking powder
- 2 tsp baking soda
- 1 tsp sea salt
- 1-½ cups milk
- 1-½ cups ricotta cheese
- 2 large eggs
- 1 tsp vanilla
- zest from 1 lemon
- juice from ½ lemon
- 1-½ cups blueberries
Combine first 5 ingredients in a large bowl; set aside. In a medium bowl, whisk milk, ricotta, eggs, vanilla, and lemon zest and juice. Make a well in dry ingredients and add wet ingredients. Stir until just blended. Gently fold in blueberries.
Grease griddle and cook pancakes, turning when golden brown. Serve hot. Refrigerate leftovers.
My kids love pancakes for breakfast on Saturday mornings. They’ll eat them plain, with chocolate chips, with bananas and pecans – any way I fix them.
Here’s a recipe for a healthier pancake, made with a variety of grains, seeds, and fruit. You can vary it each time with what you have on hand. Because of the added ingredients, these Heart-Healthy Hearty Pancakes are extra filling.
Heart-Healthy Hearty Pancakes
- 1/3 cup Cream of Wheat or instant grits
- 1/3 cup flaxseed
- 1 Tbsp Chia seeds
- 1 cup whole wheat flour
- 1/2 cup all-purpose flour
- 1-½ tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1/3 cup sugar or honey
- 2 cups milk, soy milk, or almond milk
- 2 eggs
- fruit of your choice, such as two chopped apples or 2 mashed bananas or 3 chopped apricots, etc. (I don’t peel the fruit.)
- 1/2 cup chopped pecans
In a large bowl, mix all dry ingredients together. In a small bowl, combine milk and eggs (and honey, if using instead of sugar). Make a well in the dry ingredients and add the wet ingredients. Let batter sit for a few minutes while griddle heats.
Grease heated griddle or skillet. Pour about ⅓ cup batter onto griddle, forming pancakes; turn pancakes when bubbly. Remove from griddle, top with butter if desired, and serve hot with maple syrup or fruit preserves.
Plain pancakes make a great weekend breakfast, but adding fresh fruit to the batter makes them even tastier – and a bit healthier, too.
These Blackberry Pancakes are a perfect mix of tart and sweet to start your day off just right.
- 2-2/3 cups all-purpose flour
- 2 Tbsp baking powder
- 1 cup sugar
- 1/2 tsp sea salt
- 4 eggs, beaten to blend
- 2 cups milk
- 1/4 cup vegetable oil
- 1 pint blackberries, chopped
In a large mixing bowl, combine flour, baking powder, sugar, and salt to blend. In a medium mixing bowl, combine eggs, milk, and oil.
Make a well in the dry ingredients and add wet, mixing just until blended. Add in blackberries, including any accumulated juices. Stir just until blended. Be careful not to overmix or the pancakes will be tough, not soft and fluffy.
Lightly grease a griddle or stove-top skillet. Cook pancakes on both sides until golden brown and cooked through.
Serve hot with butter and syrup.