These whole wheat blueberry pancakes are big, fluffy and creamy thanks to the addition of Ricotta Cheese! Easy, healthy and packed with protein!
PIN Whole wheat blueberry pancakes
Big, pillowy-soft pancakes bursting with juicy berries and all around yumminess? I mean, what is NOT to love!
You guys know that I am a pancake queen. I love getting creative with flavors like brownie vegan pancakes or buckwheat pancakes with roasted peaches. But, when it comes down to it, I’m a really simple girl and blueberry pancakes (or blueberry kefir pancakes!) will always have my heart.
Especially these ones, because this recipe is from my Auntie Lonnie, who is no longer with us, but was the BEST cook. She made these for me growing up (I just tweaked them to be whole wheat!) and they remind me of my childhood! They actually sparked the cottage cheese pancakes because I figured if ricotta cheese makes pancakes amazing (it does!) why not cottage cheese?
Health Benefits to Whole Grains
We all know that whole wheat flour is “better” than white all purpose flour, but why is that? Here are a few benefits of eating whole grains:
- Nutrient dense: whole grains contain a wide variety of vitamins and minerals such as protein, fiber, B vitamins, antioxidants, and trace vitamins to keep your body running well.
- Disease Fighting Properties: Not only do whole grains aid in the fight against illnesses such as heart disease, cancer, and diabetes, but they also work to prevent them too!
- Support Digestion: They keep things moving!
Healthy Blueberry Pancakes Ingredients
When whipping up a batch of pancakes on a Sunday morning, adding some blueberries is par for the course. Blueberry pancake recipes are such a classic in my house, and I love that! Blueberries are seriously so good in all kinds of breakfast foods like Healthy Whole Wheat Blueberry muffins and Blueberry Gluten Free Greek Yogurt Waffles, so adding them into your pancakes is a MUST! Here are the ingredients you will need:
- White whole wheat flour
- Granulated Sugar
- Salt
- Baking Powder
- Eggs
- Reduced-fat Ricotta Cheese
- Pompeian Olive Oil
- Fresh or Frozen Blueberries
How to Make Whole Wheat Blueberry Pancakes with Ricotta
Straight forward shopping list, am I right? You may even already have all these ingredients in your pantry, fridge and freezer already. If that’s the case, let’s get started!
Heat
Spray a griddle with cooking oil and heat to medium heat.
Mix
Stir together the flour, sugar, salt and baking powder in a medium bowl and set aside. In another bowl, stir together the eggs, ricotta cheese, and olive oil until well combined. Add the wet mixture into the dry mixture and stir until just combined. The batter will be lumpy. Gently fold in the blueberries.
Cook
Drop the batter by ¼ cup portions onto the heated, oiled griddle and gently spread them out, but you want to keep them nice and thick still. Cook until golden brown, about 3-4 minutes. Flip and cook an additional 1-2 minutes.
Enjoy
Top with syrup and DEVOUR!!
What is the Trick to Fluffy Pancakes?
When cooking up pancakes, I know that I want ALL THE TIPS and tricks to make them the fluffiest and best they can be! Pancakes shine all on their own but if I can make
them thick, fluffy, and cook them to perfection, I’m all about it! Here’s a few I have up my sleeve when it comes to this Best Blueberry Pancakes Recipe:
- Use ricotta cheese: The extra fat will make them super fluffy and tender!
- Don’t overmix the batter. You should see small lumps of flour, which will keep the pancakes airy and fluffy!
- Only flip the pancakes once per side: flipping too much can overcook the pancakes and make them less tender!
How to Freeze Whole Wheat Blueberry Pancakes with Ricotta
Have you overshot and made too many pancakes for your brunch get together? Or perhaps you MEANT to make a ton because you want to meal prep for those busy weekday mornings on the way to school or work!
Pancakes are a great make ahead meal because they freeze well and are easy to pull out of the freezer and reheat! All you need to do is stack the pancakes separated by thin sheets of parchment paper, then put into a zipper lock freezer bag and pop it in the freezer! The pancakes will freeze well as they won’t stick together this way, and they will last for up to a month in your freezer! Hello easy, delicious breakfasts!
Other Healthy Pancake Recipes
Whole Wheat Healthy Pumpkin Pancakes
Apple Healthy Oatmeal Protein Pancakes

Ingredients
- 1 Cup White whole wheat flour 120g
- 1/4 Cup Granulated sugar
- 1/2 tsp Salt
- 1 Tbsp Baking powder
- 4 Eggs
- 1 Cup Reduced-fat Ricotta cheese
- 3 Tbsp Pompeian Olive Oil
- 1 Cup Blueberries fresh or frozen
Instructions
- Spray a griddle with cooking spray and heat to medium heat
- Mix the flour, sugar, salt and baking powder together into a large bowl. Set aside.
- In a medium bowl, stir together the eggs, ricotta cheese, and olive oil until well mixed.
- Add the ricotta mixture into the flour mixture and stir until just moistened, the batter will be a little thick and lumpy. Gently fold in the blueberries.
- Drop the dough onto the heated griddle, using a scant 1/4 cup. Use your spoon to spread out slightly, but you want them nice and thick.
- Cook until golden brown and the edges begin to firm up, about 3-4 minutes. Flip and repeat another 2-3 minutes.
- Top with ALL THE SYRUP and DEVOUR!
Nutrition Info:
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Consuelo+-+Honey+&+Figs says
I SO feel your pain sister! Making pancakes is obviously fabulous because hello you get to eat pancakes???? BUUUUT it’s so hard to take pics of them without wanting to DEVOUR them….. mmmm I would have demolished these in a hearbeat, camera in hand and everything. They look fabulous!
Taylor Kiser says
You DO love your pancakes girl, so if anyone can relate, it’s you!! Thanks so much – have a great weekend lady!
Marnely Rodriguez-Murray says
Oh how I’d love these to grace my table this weekend!
Taylor Kiser says
Well I hope it happens! Thanks Marnely! 😀
Rebecca @ Dorm Room Baker says
Omigosh these look amazing! Plus they have blueberries and wholewheat flour which makes them totally healthy right? 😉 Blueberry pancakes are by far my favorite breakfast treat and I bet they’re even better with the ricotta!
Taylor Kiser says
Exactly! And protein with ricotta 😉 You will LOVE these then…I love blueberry pancakes too, in fact I’m heading to IHOP for them right now!
Rachel+@+Bakerita says
yum yum yum. These are fluffy and perfect as a pancake should be…and adding ricotta and blueberries just makes me so much more of a happy girl. And LOVE that short ingredients list – perfect for no-fuss mornings 🙂
Taylor Kiser says
Yes! Pancakes that can be made on no-fuss mornings are basically my life and I am glad you agree pretty lady! Thanks! 🙂
Stephanie+@+Long+Distance+Baking says
Staaahhhpppp. It’s 2 pm and you’re making me crave pancakes! Like..my stomach might growl at work. Which would be awkward considering I already just laughed out loud reading this. These are going straight to my “MUST MAKE” list!! Seriously. Gorgeous!
Taylor Kiser says
Haha! I am sorry I made your work day so awks…except I am totally not 😉
Thanks girlfriend, lemme know if ya try them! 🙂
Amy says
From now on awesome things shall be described as pancake-u-lar. Love it!
These look absolutely amazing, and I’m guessing they smelled just as good 😉
These photos are amazing Taylor no wonder you were so eager to get a good ole bite and your innocent tongue was taken as collateral damage 🙂
Can’t wait until my next pancake breakfast to give these a (gluten free) go!
Taylor Kiser says
Haha, I am glad you’re down with the lingo and you understand the eager-ness 😉
Thanks so much Amy! Let me know how they work being gluten free! Enjoy Monday! 😀
Chris+@+Shared+Appetite says
A healthier version of blueberry pancakes?! That means I can eat more of them, right?! 😉
Taylor Kiser says
It means you SHOULD eat more of them! 😉 Ha! Thanks Chris! 🙂
Kathy Penney @ Penney Lane Kitchen says
Blueberry and ricotta are such a great flavor combination! These look delicious and your photos are beautiful!
Taylor Kiser says
Yes they are yummy! Thanks so much Kathy!
Krissy Allori says
Love the post! I’ll be featuring it as a favorite link on this coming week’s Wednesday Whatsits on http://www.selfproclaimedfoodie.com. Great job! -Krissy
Taylor Kiser says
Thank you so much Krissy! 😀
Karly says
This is right up my alley! Thanks for linking up with What’s Cookin’ Wednesday!
Taylor Kiser says
Thank you Karly!