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Blueberry Ricotta Pancakes

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Blueberry Ricotta Pancakes

These yummy ricotta pancakes are filled with blueberries and topped with blueberries!
2.34 from 12 votes
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Course: Breakfast
Cuisine: American
Keyword: blueberries, pancakes, ricotta, vegetarian
Prep Time: 10 minutes
Cook Time: 5 minutes
Servings: 12 pancakes
Calories: 123kcal


  • 1/8 cup butter, unsalted
  • 1/2 cup flour, all-purpose
  • 3/4 cup flour, whole wheat
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/8 cup sugar
  • 1 large egg
  • 1/2 cup milk
  • 1/3 cup ricotta cheese, part skim milk
  • 2 cup blueberries

Serve With

  • 4 tablespoon maple syrup, pure


  • Melt the butter and allow to cool.  Sift together the flours, baking powder, salt and sugar.
  • Combine the egg, milk, melted butter and ricotta in a separate bowl and mix well. Make a well in the center of the dry ingredients and pour in the wet. Gently mix in the liquid ingredients until you have a smooth batter.  Fold in 1 1/2 cups of the blueberries.
  • Cook spoonfuls of the mixture in a warm, non-stick frying pan.
  • Remove the pancakes from the pan and keep warm in a low oven until ready to serve. Serve with maple syrup and fresh blueberries on top.
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Calories: 123kcal | Carbohydrates: 21g | Protein: 3g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 24mg | Sodium: 68mg | Fiber: 2g | Sugar: 9g

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