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:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
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ashley-bakerbynature says
YUM!!! Want these for brekkie nooooooow 🙂
Taylor Kiser says
I wish we were eating brekkie togetha! Thanks lady! 😀
Gaby says
these need to be happening in my kitchen immediately!! love the addition of ricotta – I need to try that 🙂
Taylor Kiser says
Thanks so much girlfriend! 😀
Jessica+|+Saucy+Pear says
Thank you for making up words – I am adding pancake-u-lar to my vocabulary.
Also, for better or worse, it’s good to know these pancakes are worth biting your tongue for. Get well soon! 🙂
Taylor Kiser says
YES! That is one of my favorite made up words 😉
Hahaha Thank you so much Jessica! Your comment made my day 🙂
Gerry @ Foodness Gracious says
These look unbelievable! I gotta make these soon 🙂
Taylor Kiser says
Woo hoo! Thank you so much Gerry, I hope ya like ’em! 😀
Lisa+@+Garnish+with+Lemon says
What a fun spin on traditional pancakes! I can’t wait to make these!
Taylor Kiser says
I hope you lurve them! Thanks Lisa!
Erin @ Dinners, Dishes, and Desserts says
I love a stack of light and fluffy pancakes, and these sound incredible. I just think I found tomorrows breakfast!
Taylor Kiser says
I think that is a very good idea Erin 😉 Thanks girlfriend, Happy weekend!
Diane {Created by Diane} says
I just happen to have some blueberries and now know I need to whip up a batch of these PRONTO!
Taylor Kiser says
Yes you do! Saturday breakfast? 😉 Thanks Diane!
Nicole says
I’ve never tried making pancakes with olive oil … I’ll be trying it next time! And these pancakes look DeeeeLish!
Taylor Kiser says
You must try Nicole, so good! Thanks! 🙂
ellie+@+fit+for+the+soul says
did someone say ricotta?!!! I’ll be there in a sec! (I wish) 😀 I love the looks of these fluffy clouds, and olive oil sounds heavenly in these pancakes. Yummmmmmo
Taylor Kiser says
Thanks so much Ellie! If you’re a Ricotta fan, these are for you!
CakePants says
These look like the perfect way to start a day! Do you have a preferred brand of reduced-fat ricotta? I’ve tried a few that were quite lackluster, and am looking for suggestions 🙂
Taylor Kiser says
Oh man, I am totally out of ricotta and I forgot which brand I use..I’ll check next time I’m at the grocery store and let you know! Thanks lady!
Taylor Kiser says
Ok so just went to the grocery store..It’s Galbani! 🙂 Hope that helps!
CakePants says
Awesome, thanks! I’ll keep an eye out for it 🙂
Taylor Kiser says
No prob girlfriend! 😀 I actually it straight with a little stevia!