Breakfasts: Pancakes, Crepes, Wraps: Blueberry Ricotta Pancakes

Blueberry pancakes enhanced with ricotta - yum!

Author: Wisconsin Milk Marketing Board -
Date: May 23, 2013

Serves: 10 person(s)
Yield: 10 x approx. 2-pancake servings

Preparation Time: 10 mins
Cooking Time: 13 mins


    4 medium egg yolks
    1 cup (4 oz) Wisconsin part-skim ricotta cheese
    3/4 cup flour
    1 Tbsp sugar
    1/4 tsp salt
    4 medium egg whites
    1 cup fresh or frozen blueberries, thawed and drained
    2 tsp canola oil


    Beat egg yolks. Add cheese, flour, sugar, and salt. Beat until smooth, then set aside.

    Beat egg whites until stiff but not dry. Gently fold cheese mixture and blueberries into egg whites.

    Lightly oil a heated griddle or frying pan. For each pancake, pour about 1/4 cup batter onto hot griddle. Turn pancakes when they are puffed and full of bubbles. Cook other side until golden brown.


    Can serve with butter and maple syrup, or extra whipped part-skim Ricotta cheese and blueberries.

    Topping suggestions are not included in the nutritional analysis.

Nutritional Information
(Per Serving)

Calories:115 cals
Kilojoules:595 kJ
Fat:4.8 g
Carbohydrates:11.9 g
Protein:6.1 g
Cholesterol:82.0 mg
Sodium:114 mg
Saturated Fat:1.9 g
Fiber:0.6 g
Calcium:79.0 mg
Total Sugars:2.9 g

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