Description
Fluffy lemon ricotta pancakes bursting with fresh blueberries and made healthier with whole wheat flour. Covered in a fresh blueberry maple syrup, these pancakes are breakfast perfection!
Ingredients
- Pancakes:
- 1–1/2 cups whole wheat flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 3 large eggs
- 1 cup skim milk
- 1 cup part-skim ricotta cheese
- zest & juice of 1 large lemon (or 2 small lemons)
- 1–1/2 cups fresh blueberries
- Syrup:
- 1 cup fresh blueberries
- 1/2 cup pure maple syrup, divided
- zest & juice of half a large lemon
Instructions
- In a large bowl, whisk together the flour, sugar, baking powder and salt.
- In a separate bowl, lightly beat the eggs. Whisk in the milk, ricotta, lemon zest and lemon juice.
- Stir the wet ingredients into the dry ingredients until just combined. Fold in 1-1/2 cups fresh blueberries.
- In a small skillet, add 1 cup blueberries, 1/4 cup pure maple syrup and the zest and juice of half a lemon. Let simmer over low heat while you cook the pancakes. The blueberries will start to turn bright and rich in color and some will pop open a bit.
- Heat a griddle over medium-low heat. Spray with non-stick cooking spray. Using an ice cream scoop or large cookie scoop, scoop about 1/4 cup batter onto the heated skillet. Let cook until batter just starts to bubble on top. Flip pancakes and continue to cook until pancakes are set in the middle and golden on the outside, about 2-3 minutes per side.
- Transfer cooked pancakes to a platter or pan that you can keep in a warming oven while you cook the remaining pancakes. Clean off griddle with a wet paper towel and respray with non-stick cooking spray before the next batch. Continue to cook pancakes until all of the batter has been used.
- Stir remaining 1/4 cup maple syrup into the thickened blueberry syrup and then transfer the syrup to a serving dish.
- Serve warm syrup over pancakes. Enjoy!