Whole Wheat Ricotta Pancakes Recipes

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WHOLE WHEAT BLUEBERRY LEMON RICOTTA PANCAKES



Whole Wheat Blueberry Lemon Ricotta Pancakes image

Fluffy lemon ricotta pancakes bursting with fresh blueberries and made healthier with whole wheat flour. Covered in a fresh blueberry maple syrup, these pancakes are breakfast perfection!

Provided by Maegan - The BakerMama

Categories     Breakfast

Time 30m

Yield 14

Number Of Ingredients 14

Pancakes:
1-1/2 cups whole wheat flour
1/4 cup granulated sugar
1 tablespoon baking powder
1/4 teaspoon salt
3 large eggs
1 cup skim milk
1 cup part-skim ricotta cheese
zest & juice of 1 large lemon (or 2 small lemons)
1-1/2 cups fresh blueberries
Syrup:
1 cup fresh blueberries
1/2 cup pure maple syrup, divided
zest & juice of half a large lemon

Steps:

  • In a large bowl, whisk together the flour, sugar, baking powder and salt.
  • In a separate bowl, lightly beat the eggs. Whisk in the milk, ricotta, lemon zest and lemon juice.
  • Stir the wet ingredients into the dry ingredients until just combined. Fold in 1-1/2 cups fresh blueberries.
  • In a small skillet, add 1 cup blueberries, 1/4 cup pure maple syrup and the zest and juice of half a lemon. Let simmer over low heat while you cook the pancakes. The blueberries will start to turn bright and rich in color and some will pop open a bit.
  • Heat a griddle over medium-low heat. Spray with non-stick cooking spray. Using an ice cream scoop or large cookie scoop, scoop about 1/4 cup batter onto the heated skillet. Let cook until batter just starts to bubble on top. Flip pancakes and continue to cook until pancakes are set in the middle and golden on the outside, about 2-3 minutes per side.
  • Transfer cooked pancakes to a platter or pan that you can keep in a warming oven while you cook the remaining pancakes. Clean off griddle with a wet paper towel and respray with non-stick cooking spray before the next batch. Continue to cook pancakes until all of the batter has been used.
  • Stir remaining 1/4 cup maple syrup into the thickened blueberry syrup and then transfer the syrup to a serving dish.
  • Serve warm syrup over pancakes. Enjoy!

BLOOD ORANGE WHOLE-WHEAT RICOTTA PANCAKES



Blood Orange Whole-Wheat Ricotta Pancakes image

Ricotta pancakes are deliciously fluffy, rich and indulgent-tasting. The blood orange adds a hint of refreshing, sweet and tart citrus, and of course a beautiful, bold color.

Provided by Food Network

Categories     main-dish

Time 15m

Yield 8 pancakes (4 servings)

Number Of Ingredients 12

1 cup white whole wheat flour
1/2 tablespoon baking powder
1/2 teaspoon salt
1 cup ricotta
1/2 cup almond milk
1/2 teaspoon vanilla
1 teaspoon blood orange zest plus 2 tablespoons blood orange juice
1 egg
2 tablespoons butter
1/3 cup maple syrup
1/4 teaspoon blood orange zest
Blood orange slices, for garnish

Steps:

  • For the pancakes: In a medium mixing bowl, whisk together the flour, baking powder and salt until combined.
  • In a small mixing bowl, whisk together the ricotta, almond milk, vanilla, blood orange zest and juice and egg until combined.
  • Add the wet ingredients to the dry and stir to combine until the ingredients are just moistened (be careful not to overmix).
  • In a large nonstick pan or griddle, heat the butter over medium heat. For each pancake, add 1/4 cup of batter to the pan, spreading the batter out with the back of the measuring cup into a round shape.
  • Cook until the surface of the pancakes starts to bubble, about 3 minutes. Flip the pancakes over with a spatula and cook until the second side is lightly browned, 3 minutes more. Serve warm with blood orange syrup, if desired.
  • For the blood orange syrup: Stir together the maple syrup and blood orange zest and heat in the microwave until warm, about 15 seconds. Drizzle over the pancakes and serve with additional blood orange slices.

Nutrition Facts : Calories 310 calorie, Fat 16 grams, SaturatedFat 9 grams, Cholesterol 95 milligrams, Sodium 590 milligrams, Carbohydrate 29 grams, Fiber 5 grams, Protein 13 grams

THE BEST RICOTTA PANCAKES



The Best Ricotta Pancakes image

This is a well loved recipe! I have an old, small crumpled piece of paper with this recipe hand written out from some years ago, not sure where it came from! I have my own scribbles and scratches on it, so I must have changed it somewhere in time, but this is how I have been making it the last 10 years. It is our favorite pancake recipe. So light, a little tangy, and very satisfying. Perfect with some fresh blueberries or strawberries.

Provided by WestCoastMom

Categories     Breakfast and Brunch     Pancake Recipes

Time 25m

Yield 12

Number Of Ingredients 8

1 cup ricotta cheese plus
2 tablespoons ricotta cheese
½ cup skim milk
2 eggs, separated
¾ cup all-purpose flour
1 teaspoon baking powder
1 pinch salt
1 tablespoon canola oil, or as needed

Steps:

  • Preheat a griddle to 325 degrees F (165 degrees C) or place a non-stick skillet over medium-low heat.
  • Stir ricotta cheese, milk, and egg yolks together in a bowl until combined.
  • Whisk flour, baking powder, and salt together in a bowl; stir in ricotta mixture.
  • Whisk egg whites in a bowl until frothy; fold into ricotta mixture.
  • Oil preheated griddle with about 1 teaspoon canola oil; pour 1/4 cup batter onto hot griddle for each pancake. Cook until evenly golden brown, 1 to 2 minutes; turn and cook until evenly golden on other side, 1 to 2 minutes more. Repeat with remaining batter, oiling griddle between batches.

Nutrition Facts : Calories 86.2 calories, Carbohydrate 7.8 g, Cholesterol 38.4 mg, Fat 3.9 g, Fiber 0.2 g, Protein 4.8 g, SaturatedFat 1.5 g, Sodium 98.5 mg, Sugar 0.7 g

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