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Whole Wheat Blueberry Pancakes

These whole wheat blueberry pancakes are big, fluffy and creamy thanks to the addition of Ricotta Cheese! Easy, healthy and packed with protein!
Course Breakfast
Cuisine American
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 13 Pancakes
Calories 128kcal
Author Taylor


  • 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


  • 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!


Serving: 1pancake | Calories: 128kcal | Carbohydrates: 12.4g | Protein: 5.4g | Fat: 6.2g | Saturated Fat: 1.8g | Polyunsaturated Fat: 0.6g | Monounsaturated Fat: 3.3g | Cholesterol: 63.1mg | Sodium: 257.9mg | Potassium: 55.1mg | Fiber: 1.2g | Sugar: 5.1g | Vitamin A: 3.5IU | Vitamin C: 2.4mg | Calcium: 13.2mg | Iron: 5mg