Whole Wheat Blueberry Lemon Ricotta Pancakes
Fluffy lemon ricotta pancakes bursting with fresh blueberries and made healthier with whole wheat flour.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at thebakermama.com.
Cooking tools:
- Cookie scoop
- Griddle
- Mixing bowl
- Whisk
- Separate mixing bowl
- Skillet
- Stove
- Spatula
- Serving platter
- Oven
- Measuring cup
- Measuring spoon
- Paper towel
- Pouring dish
Ingredients
- 1 and 1/2 cups whole wheat flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/4 teaspoon kosher 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 and 1/2 cups fresh blueberries
- 1 cup fresh blueberries
- 1/2 cup pure maple syrup, divided
- zest & juice of half a large lemon
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