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    Home » Recipes » Course & Meal Type » Breakfast & Brunch

    Posted on: Jan 17, 2012 · This post may contain affiliate links ·

    Whole Wheat Lemon Ricotta Pancakes with Blueberry Topping

    3 shares

    My friend, Jhiane, came over today for a late brunch.  pacakes 060
    My husband and I were anxiously waiting for her to arrive so we could finally eat.  Brunch was served at approximately 4 pm.  pacakes 067
    After an hour my husband took off to see Mission Impossible (he sorta recommends it), while Jhiane and I spent the rest of the evening catching up.  pacakes 033
    We spoke about life, our next vacation together, reflected back on our college days while sipping tea and eating samosas as the evening progressed.  It was so nice to spend some quality one-on-one time with my friend after so long.  pacakes 031
    Now let’s discuss them pancakes.  pacakes 091
    Jhiane enjoyed my pancakes, but I was able to tell they were a bit healthy for her taste.  Well, that is sorta the point of these pancakes which are LOADED with a ton of nutrition – fresh blueberries, whole wheat, lemon, low-fat buttermilk, and chia seeds.  pacakes 097
    In one word, ANTIOXIDANTS!pacakes 051
    Both my husband and I really enjoyed these soft, slightly fluffy, and delicious pancakes with a healthier twist.  He observed as I made these pancakes and now claims he can easily make me pancakes for breakfast.  Well, I’ll enlighten you when that happens.  For now, enjoy!  Smilepacakes 112

    NUTRITION:
    Whole wheat pastry flour adds some fiber and protein to this recipe.  Although high in fat, part-skim ricotta cheese is a good source of Protein and Calcium.  Buttermilk is low-fat and an excellent source of Protein and Calcium.  Lemon is an excellent source of Vitamin C.  Chia Seeds is a superfood and an excellent source of fiber, protein, omega 3 fatty acids, and antioxidants.  Blueberries are a very good source of Vitamin C and Fiber.  They are a good source of Vitamin E.  In addition, blueberries are an ANTIOXIDANT POWERHOUSE.


    INGREDIENTS (makes 8 small pancakes = 2 to 3 servings)
    for the topping:

    pacakes 033
    • Blueberries – 1 cup
    • Turnbinado Brown Sugar – 1 tbsp
    • Lemon Zest – Zest of 1 lemon

    for the pancakes:

    • Whole Wheat Pastry Flour – 1 cup
    • Baking Powder – 2 tsp
    • Baking Soda – ½ tsp
    • Salt – ¼ tsp
    • Turbinado Brown Sugar – 1 ½ tbsp
    • Chia Seeds – 1 tbsp
    • Part-Skim Ricotta Cheese – ½ cup
    • Low-Fat Buttermilk – 1 cup 
    • Egg – 1
    • Vanilla Extract – 1 tsp
    • Canola Oil – 1 tablespoon  (optional)
    • Lemon – Juice of 1 lemon
    • Lemon Zest – Zest of 1 lemon
    • Egg Whites - 2 (optional: well whipped for more fluffy pancakes)


    DIRECTIONS:
    MAKE THE TOPPING
    1. On low-medium heat, add the blueberries, turbinado brown sugar, and zest of a lemon in a small pot. 
    2. Keep stirring in between.  This is what you should have after 7 minutes.  Turn off the stove and set aside. 
    MAKE THE PANCAKES
    3. In a mixing bowl, combine the dry ingredients… whole wheat pastry flour, baking powder, baking soda, salt, and brown sugar.  Mix.
    4. Add the chia seeds.  Mix.  Set aside.
    5. In a separate bowl, combine the wet ingredients… ricotta cheese, buttermilk, egg, vanilla extract, canola oil, lemon juice, and lemon zest.  Mix well.
    6. Now add the wet to the dry ingredients. 
    7. Gently mix and fold.  DO NOT OVERMIX.
    8. This is how the batter should look. At this point add whipped egg whites for more fluffy pancakes.
    9. Heat a nonstick pan on medium heat.  Use a little Canola Oil to coat the bottom of the pan.  Use a ¼ cup to drop the batter onto the nonstick pan.
    10. Allow the pancakes to cook on each side until golden brown.  Make sure you cook these through to avoid an uncooked batter in the center.
    11. Add a stack of pancakes to a plate.  pacakes 001
    12. Top with blueberry sauce.  pacakes 020
    13. Indulge!  So good, and relatively healthier for a Lemon Ricotta Pancake.pacakes 032

    TELL ME: How do you make super fluffy pancakes?  Share your favorite pancake recipe.  The healthier, the better.


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    3 shares

    Reader Interactions

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    1. Hilliary@ Happily Ever Healthy says

      January 17, 2012 at 1:39 pm

      Oh my goodness these look delicious! I have to make these, there is no doubt about that! I am always looking for healthy yet delicious pancakes! One of my favorite pancake recipes is a applesauce oatmeal pancake from taste of home! I have subbed in pumpkin before too for the applesauce! I have even gotten my boyfriend to love them!

      Thanks for sharing this recipe, here is the link to the pancakes I mentioned!
      http://www.tasteofhome.com/Recipes/Applesauce-Oatmeal-Pancakes

      Reply
    2. Claire @ Live and Love to Eat says

      January 17, 2012 at 1:54 pm

      I made a low fat pumpkin ricotta version this weekend. These are beautiful!

      Reply
    3. Parita @ myinnershakti says

      January 17, 2012 at 5:41 pm

      The title of your post drew me in. I love ricotta! I can only imagine how dense and deliciuos these are. YUM!

      Reply
    4. Tina says

      January 17, 2012 at 8:23 pm

      The ingredient list in your pancakes does have me wanting to make some-yum! The picture does tell the story about two people having an awesome brunch-wish I had been there. This recipe has been saved-thanks!

      Reply
    5. sweetpeaskitchen.com says

      January 17, 2012 at 9:00 pm

      Yes, yes, and yes! I wish I had these for breakfast this morning! 😀

      Reply
    6. Ameena says

      January 18, 2012 at 3:57 am

      I really just need the topping. Preferably in big spoonfuls. It looks amazing!

      And 4pm? Really? I would have been irate! I get pretty cranky when I'm hungry...

      Reply
    7. jahnavi says

      January 18, 2012 at 4:59 am

      You had me at blueberries. Oooh this will be perfect for my parents' birthday. I'm so excited.

      Reply
    8. BeetleBuggy says

      January 18, 2012 at 5:48 am

      Pancakes make me happy and healthy pancakes? Even better! Love the blueberry topping!

      Reply
    9. Khushboo says

      January 18, 2012 at 5:58 am

      Oh gosh these look fabulous- I know I would love them! Well beaten egg whites are the key for fluffy pancakes! I'm not surprised that the ricotta added to the texture as I'm always pleasantly surprised when I add cottage cheese to pancake batter!

      Reply
    10. honeywhatscooking says

      January 18, 2012 at 8:22 pm

      Thank you everyone for the wonderful comments. THese pancakes are really good, and pretty healthy.

      Reply
    11. honeywhatscooking says

      January 18, 2012 at 8:23 pm

      @Khushboo - I will have to add an egg white and see if they become fluffier.. great idea!

      @Hilliary - love that pancake recipe, I have it bookmarked. Thanks.

      Reply
    12. Anonymous says

      January 19, 2012 at 6:01 am

      These pancakes were refreshing to eat, especially since they were on the healthier side. It was a great combination of lemon zest and bluberries. I thoroughly enjoyed this brunch and quality time.JC

      Reply
    13. honeywhatscooking says

      January 20, 2012 at 2:47 am

      @JC - thanks!
      @Karen - I love hearing that. So glad you liked them. 🙂

      Reply
    14. Karen Scola says

      January 20, 2012 at 1:37 am

      We made this for dinner tonight and it turned out so good. This recipe is a keeper. We also have plenty of leftovers since I doubled the recipe.

      Reply
    15. Kevin says

      February 01, 2012 at 2:34 am

      Those pancakes are looking really good!

      Reply
    16. honeywhatscooking says

      February 01, 2012 at 5:13 am

      @Kevin - thanks so much! Really appreciate your comment.

      Reply
    17. Karen says

      February 12, 2012 at 5:46 am

      Am totally making these for brinner tonight!!

      Reply
    18. honeywhatscooking says

      February 13, 2012 at 3:00 am

      @Karen - let me know how it turns out. 🙂

      Reply
    19. Mike @TheIronYou says

      February 21, 2012 at 10:51 am

      I woke up craving pancakes (the last one I had was like 4 months ago) and found your awesome recipe. They're really less carbageddon than classic one but without sacrificing the taste!
      Thanks for sharing this!
      Peace
      Mike

      Reply
    20. Claudia..Malatesta Maison says

      March 09, 2012 at 11:02 am

      wow!!! se ve esquisito!!!!

      Reply
    21. The Head Caterer says

      March 28, 2012 at 7:48 pm

      I love to make pancakes and these looks delicious. I will definitely be trying this in the morning.

      Reply
    22. David Head says

      April 19, 2012 at 8:22 pm

      ooo, i'm going to be trying this for a special breakfast on Sunday morning, they are absolutely mouth watering.

      Caterers in Manchester

      Reply
    23. honeywhatscooking says

      April 20, 2012 at 3:54 am

      @David - Great. Let me know how it goes.

      Reply
    24. Anonymous says

      May 22, 2012 at 8:16 am

      Instead of canola oil, what else can I use?

      Reply
    25. honeywhatscooking says

      May 22, 2012 at 1:56 pm

      @Anonymous - instead of Canola, you can use Sunflower. Any neutral tasting oil. I don't recommend vegetable since it is high in saturated fat. Worst case, maybe you can use Light Olive Oil. Hope that helps.

      Reply
    26. Anonymous says

      May 26, 2012 at 11:30 am

      Absolutely gorgeous! We had no blueberries so poached tart green apple slices in maple syrup and cinnamon and ladled them on top - perfect for a lazy winters morning!

      Reply
    27. honeywhatscooking says

      May 26, 2012 at 10:21 pm

      @Anonymous - glad to hear it. Thank you so much!

      Reply
    28. Anonymous says

      June 24, 2012 at 11:38 am

      These pancakes were absolutely delicious. They were light and fluffy. I didn't have any butter milk so i use 2% evaporated milk, and i left out the oil, but added the egg white. Best whole wheat pancakes ever!!

      Reply
    29. honeywhatscooking says

      June 25, 2012 at 2:02 am

      @Anonymous - you are so sweet.. glad you enjoyed them. I'm sure evaporated milk helped. 🙂

      Reply
    30. Hannah says

      July 02, 2012 at 5:02 pm

      Just found your site via 17bites and can't wait to try these pancakes ... love the lemon, blueberry, ricotta combo and love how luscious they look while still being sort of in the 'healthy' camp! beautiful!

      Reply
    31. Rachel says

      August 22, 2012 at 7:04 pm

      I made these for lunch today and they were fantastic! I didn't have chia seeds, so I used poppy seeds instead. So light and fluffy! Thanks for sharing this recipe 🙂

      Reply
    32. Kathy says

      September 18, 2012 at 7:36 am

      I made these and they didn't look quite like yours but they were delicious! Thanks for the recipe! Briefly blogged and linked here: http://seefooddieter.blogspot.com/2012/09/catch-up-time.html

      Reply
    33. honeywhatscooking says

      September 25, 2012 at 1:50 am

      @Rachel - sorry for the delayed response. That's so great. Glad you enjoyed these pancakes.

      @Kathy - who cares if they didn't look like mine, at least they were delish! 🙂 At the end of the day it's about how they taste, right?

      Reply
    34. buy poppers nz online says

      August 18, 2013 at 6:47 pm

      A while back I saw a YouTube video made by an Indian lady who used a conventional oven turned to broil. I use my pizza stone on the top rack for this method (putting it in ahead of time so it can absorb the heat well), then slip the naan under the broiler for a very short amount of time. Also, she wet her hands and then patted the dough rounds with her wet hands just before putting them in the oven. They turned out very soft that way; I think it's the combo of high heat and short cooking time. But I want to try the pan method now, too.

      Reply

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