Blueberry Ricotta Pancakes

Blueberry Ricotta Pancakes

Blueberry pancakes enhanced with ricotta - yum!


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Serves: 10 person(s) Change

Preparation Time: 10 mins
Cooking Time: 13 mins

Yield: 10 x approx. 2-pancake servings

Heart-Friendly Recipe Low Sodium Recipe Diabetes-Friendly Recipe Low-Carb Recipe High-Calcium Recipe Quick And Easy Recipe


  • 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.

Thanks to Wisconsin Milk Marketing Board -

Nutritional Info (per serving)

CALORIES 115 cals
Kilojoules 595 kJ
Fat 4.8 g
Saturated Fat 1.9 g
Cholesterol 82 mg
Sodium 114 mg
Carbohydrates 11.9 g
Fiber 0.6 g
Total Sugars 2.9 g
Protein 6.1 g
Calcium 79.0 mg
Note: A dash indicates no data is available.