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U.S. Highbush Blueberry Council

Blueberry Pancakes

Blueberry Pancakes

Blueberry Pancakes

Blueberry Pancakes

Recipe: Blueberry Pancakes

Everybody loves Blueberry Pancakes, but these are above and beyond any you’ve ever had! Ricotta cheese and lemon zest come together to make light and fluffy pancakes that melt on your tongue with a sweet burst of blueberries in every bite. Served with a tingly Blueberry Ginger Sauce, these Blueberry Pancakes will take your brunch to the next taste level.

Ingredients

  • 1-½ cups part-skim ricotta cheese or drained small-curd cottage cheese
  • ¼ cup butter, melted
  • 4 egg yolks
  • ½ cup flour
  • ¼ cup sugar
  • 2 teaspoons grated lemon peel (yellow part only)
  • 8 egg whites
  • 2 cups fresh blueberries

Instructions

  1. In a medium-sized bowl, combine ricotta, butter and egg yolks until blended
  2. In a small bowl, stir together flour, sugar and lemon peel
  3. Stir dry ingredients into ricotta mixture
  4. In a medium-sized bowl, beat egg whites until they form soft peaks
  5. Fold egg whites and then blueberries into batter
  6. Over medium heat, form cakes by spooning ¼ cup of batter per pancake onto a hot lightly greased griddle or skillet
  7. Cook cakes, turning once, until browned, about 4 minutes
  8. Serve with Blueberry Ginger Sauce

Blueberry Ginger Sauce

  1. In a large saucepan, combine 2 cups fresh blueberries, ¼ cup sugar, 1 tablespoon cornstarch and 1 tablespoon finely chopped crystalized ginger or ½ teaspoon dried ground ginger
  2. stir in 13 cup water
  3. Over medium-high heat, bring to a boil
  4. cook and stir until sauce thickens, about 1 minute

Quick notes

YIELD: 6 portions (24 pancakes)
Per portion: 314 calories, 26 g carbohydrate, 16 6 g total fat, 9 g saturated fat

Blueberry Ginger Sauce

YIELD: 1-½ cups
Per ¼ cup: 68 calories, 17 g carbohydrate, 0 fat

Number of servings (yield): 6

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