Blueberry Ricotta Pancakes Blueberry Ricotta Pancakes

Image: Yvonne Duivenvoorden | Food Styling: Lucie Richard | Prop Styling: Laura Branson

Heat up the griddle for a sweet (or savoury) at-home brunch. Tip: If using regular ricotta, press through fine strainer before using.

  • Portion size 16 servings
  • Credits : Canadian Living Magazine



In large bowl, whisk together flour, sugar, baking soda, baking powder and salt.

Place ricotta in bowl; whisk in egg, milk, butter, lemon rind and lemon juice; pour over dry ingredients, stirring just until moistened. Fold in blueberries.

Heat large nonstick skillet over medium heat; brush with some of the oil. Pour in about 1/4 cup (60 mL) batter for each pancake, brushing skillet with remaining oil as necessary; cook until underside is golden and bubbles break on top but do not fill in, about 2 minutes. Turn and cook until underside is golden, 30 to 60 seconds.

Nutritional facts Per pancake: about

  • Sodium 140 mg
  • Protein 4 g
  • Calories 131.0
  • Total fat 7 g
  • Potassium 63 mg
  • Cholesterol 26 mg
  • Saturated fat 3 g
  • Total carbohydrate 14 g


  • Iron 5.0
  • Folate 13.0
  • Calcium 4.0
  • Vitamin A 5.0
  • Vitamin C 3.0
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Baking & Desserts

Blueberry Ricotta Pancakes