Lemon Blueberry Ricotta Pancakes

Make breakfast even easier by making your batter in the blender! No whisk/bowl needed. Packed with antioxidant-rich blueberries, these pancakes are as healthy as they are delicious!

Health Benefit: The anthocyanins in blueberries are antioxidants that fight free radicals and help protect against cardiovascular and neurodegenerative diseases, as well as cancer.



  • 2 large eggs

    2 cups white whole-wheat flour

    1½ cups whole milk

    1 cup blueberries

    ½ cup whole-milk ricotta cheese

    2 tbsp organic evaporated cane juice

    1 tbsp baking powder

    2 tsp lemon zest + 1 tbsp fresh lemon juice

    ½ tsp sea salt

    ½ tsp pure vanilla extract


1. To a blender, add all ingredients and blend until smooth and thoroughly mixed, scraping down sides of blender with a rubber spatula if necessary. (NOTE: Batter will have a grayish hue from the blueberries, but it will cook up to golden brown with flecks of blueberry.)

2. Heat a nonstick griddle over medium-high and spray with cooking spray. Working in batches, pour a scant ¼ cup batter per pancake, making 3-inch circles; cook until small bubbles appear and burst on the surface and the underside is golden brown, 1½ to 2 minutes. Flip and continue cooking until golden brown on the other side, 1 to 1½ minutes more.

3. Top with optional toppings such as blueberries, sliced almonds and a drizzle of maple syrup, if desired.

NOTE: Pancakes can be made ahead and frozen in an airtight container with parchment paper between the layers and then reheated in a toaster.

Nutrition Information

  • Serving Size 3 pancakes
  • Calories 269
  • Carbohydrate Content 37 g
  • Cholesterol Content 79 mg
  • Fat Content 7 g
  • Fiber Content 5 g
  • Protein Content 12 g
  • Saturated Fat Content 3 g
  • Sodium Content 502 mg
  • Sugar Content 10 g
  • Monounsaturated Fat Content 2 g
  • Polyunsaturated Fat Content 1 g