If you’re looking for a delicious and healthier breakfast option, look no further than these Whole Wheat Blueberry Pancakes with Ricotta. Bursting with flavor and wholesome ingredients, these pancakes are perfect for a cozy morning at home or a delightful brunch with friends and family. Let’s dive into the recipe and get cooking!
Whole Wheat Blueberry Pancakes with Ricotta
These pancakes not only taste amazing but are also packed with nutrients that will kick-start your day the right way. The combination of whole wheat flour and ricotta cheese makes for a fluffy, satisfying pancake that is sure to please everyone at the table.
Ingredients
- 1 cup whole wheat flour
- 1/4 cup all-purpose flour
- 2 tbsp sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 1 cup ricotta cheese
- 1 cup milk
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup fresh or frozen blueberries
- Butter or oil for cooking
Instructions
- In a large bowl, whisk together the whole wheat flour, all-purpose flour, sugar, baking powder, and salt until well combined.
- In another bowl, mix the ricotta cheese, milk, eggs, and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients and gently stir until just combined. Be careful not to overmix! Fold in the blueberries.
- Heat a non-stick skillet or griddle over medium heat and add a little butter or oil to coat the surface.
- Pour 1/4 cup of batter onto the skillet for each pancake. Cook until you see bubbles forming on the surface, about 2-3 minutes.
- Flip the pancakes and cook for another 2-3 minutes until golden brown. Repeat with the remaining batter.
- Serve warm, topped with maple syrup, additional blueberries, or a dollop of whipped cream if desired.
These pancakes are not only easy to make but will also impress your family and friends with their delicious taste and beautiful presentation. Enjoy a stack of Whole Wheat Blueberry Pancakes with Ricotta, and savor every bite!