Whole Wheat Ricotta Pancakes Recipes

THE BEST RICOTTA PANCAKES

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.

WHOLE WHEAT BLUEBERRY LEMON RICOTTA PANCAKES

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!

100% WHOLE WHEAT PANCAKES

Steps:

• Whisk whole wheat flour, sugar, baking powder, baking soda, and salt in a bowl. Whisk buttermilk, eggs, and vegetable oil in a separate bowl; pour buttermilk mixture into dry ingredients. Stir just until combined (batter may seem a bit thick).
• Heat a cast iron skillet over medium-low heat for 5 minutes. Pour 1/3 cup of batter onto hot skillet and use a spoon to spread the pancake a bit. Cook until browned and bubbles appear on top, 1 1/2 to 2 minutes. Flip and cook until browned and set in the middle, about 2 more minutes. Repeat with remaining batter.

BLOOD ORANGE WHOLE-WHEAT RICOTTA PANCAKES

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.