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Fluffy Blueberry Pancakes
Breakfasts

Fluffy Blueberry Pancakes

Yields:
24 pancakes / 6 portions

Ingredients

 

  • 1-1/2 cups part-skim ricotta cheese or drained small-curd cottage cheese
  • 1/4 cup butter, melted   
  • 4 egg yolks
  • 1/2 cup flour
  • 1/4 cup sugar
  • 2 teaspoons grated lemon peel (yellow part only)
  • 8 egg whites
  • 2 cups fresh blueberries

 

Directions

In a medium-sized bowl, combine ricotta, butter and egg yolks until blended. In a small bowl, stir together flour, sugar and lemon peel. Stir dry ingredients into ricotta mixture. In a medium-sized bowl, beat egg whites until they form soft peaks. Fold egg whites and then blueberries into batter. Over medium heat, form cakes by spooning 1/4 cup of batter per pancake onto a hot lightly greased griddle or skillet. Cook cakes, turning once, until browned, about 4 minutes. Serve with Blueberry Ginger Sauce.

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