Blueberry Banana Ricotta Pancakes

Ripe banana and plump blueberries are the perfect natural sweetener for these delicious pancakes. Ricotta cheese adds a light and airy texture to keep the pancakes moist and fluffy.

Blueberry Banana Ricotta Pancakes Fork - The Lemon BowlBlueberry season has finally arrived here in Michigan and I couldn’t be more excited!! As the nation’s largest producer of cultivated bluebush blueberries we take this fruit pretty seriously.

Michigan Blueberries - The Lemon BowlPlump, sweet and beautiful – blueberries are not only incredibly delicious but they are one of the most nutritious foods you can buy. Packed in antioxidants and vitamins, blueberries have been proven to help reduce the risk of many cancers, boost heart health, improve cognitive function and much more. 

Handful of Berries - The Lemon BowlOf course, many plant based foods offer similar health benefits but something tells me it’s easier to get your family to eat a pound of blueberries than a bunch of elephant kale. Here are a few of our favorite ways to enjoy blueberries:

Blueberry Recipe Collage - The Lemon BowlTop Row: Blueberry Oatmeal BreadBlueberry Banana Oatmeal Smoothie
Bottom Row: Avocado Blueberry Baby Smoothie; Lemon Blueberry Oatmeal Muffins

Want more? Check out these delicious blueberry recipes from a few of my favorite food bloggers:

Low Sugar and Whole Wheat Zucchini Bread with Blueberries and Pecans from Kalyn’s Kitchen
Blueberry Breakfast Smoothie from Aggie’s Kitchen
Oatmeal Chia Berry Crisp (Gluten Free) from The Spicy RD
Blueberry Sunrise Muffins from Dine and Dish
Blueberry and Vanilla Overnight Baked French Toast from Everyday Maven
Blueberry Kale Pops from Oh My Veggies

What are your favorite healthy blueberry recipes?? Would love to hear from you.

Your fork is waiting.

Blueberry Banana Ricotta Pancakes
 
Author: 
Nutrition Information
  • Serves: 22
  • Serving size: 1 pancake
  • Calories: 92
  • Fat: 1.2 g
  • Saturated fat: .3 g
  • Unsaturated fat: .9 g
  • Trans fat: 0
  • Carbohydrates: 16.4 g
  • Sugar: 1.9 g
  • Sodium: 178 mg
  • Fiber: 1.8 g
  • Protein: 4.1 g
  • Cholesterol: 18 mg
Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
Ripe banana and plump blueberries are the perfect natural sweetener for these delicious pancakes. Ricotta cheese adds a light and airy texture to keep the pancakes moist and fluffy.
Ingredients
  • 1 ripe banana - mashed
  • ¼ cup ricotta cheese - part skim
  • 2 eggs
  • 3 cups buckwheat pancake mix (or your favorite mix)
  • 2 teaspoons cinnamon
  • ¼ teaspoon salt
  • 1½ - 2 cups skim milk
  • 1 cup blueberries - fresh or frozen
  • pure maple syrup to serve - optional
Instructions
  1. In a large bowl, whisk together mashed banana, ricotta and two eggs.
  2. Stir in buckwheat pancake mix, cinnamon and salt then begin adding milk until desired consistency is reached. For thinner pancakes, add all 2 cups of milk.
  3. Carefully fold in the blueberries then set aside.
  4. Heat griddle on high and spray with non-stick spray.
  5. Using a ¼ cup ladle or ice cream scoop, pour pancake batter onto hot griddle. When bubbles begin to form and pancake is golden brown, flip to the other side.
  6. Serve with maple syrup and fresh blueberries.
Notes
To freeze pancakes, check out Homemade Frozen Pancakes in 5 Easy Steps!

 

Comments

  1. says

    We are blueberry fiends right now!! Can’t get enough of them. I LOVE ricotta pancakes, have only had them out. I want to make these for breakfast right now! (and I just happened to buy more ricotta yesterday ;) )

  2. says

    You can’t beat Michigan blueberries. When I grew up in Michigan we went blueberry picking allll of the time and most ended up in my mouth! These pancakes look so tasty!

  3. says

    Oh, girl! Banana and ricotta in blueberry pancakes? OMG! I am suffering a major case of hunger pangs after looking at that lovely stack drizzled in syrup! All of your talk about Michigan blueberries has me missing the lovely Great Lake State. (Grew up there and left about 15 years ago for Indiana.) But! We just may be going Michigan cherry picking soon! Oh, joy! Thanks for sharing, Liz! xo

  4. says

    Liz,
    Your pancakes look wonderful–I’ve happily gorged on Michigan berries while visiting my in-laws, and they really are good. (Cherries, too, I’ve got a few Traverse City dried cherries in the pantry.)
    I scored on a couple of gallons of milk yesterday, and with my new cheese making kit plan to try ricotta after I master mozzarella. Master mozzarella, that sounds funny. Anyway, I’m going to run before I walk I’m sure, but the idea of homemade mozzarella on a homemade pizza just appeals to me right now. And the fact that I would like to put the water pitcher back into the fridge, so I need to clear this milk out.
    I really like bananas and blueberries in muffins, so I’m positive I’ll love them in pancakes.
    Thanks!

  5. says

    Elephant kale? Ha. Yeah… I’m going to go with a pound of blueberries instead! Or any berries. I’m an equal opportunity berry devour-er.

    And these look lovely! I love pancakes with ricotta or cottage cheese. Makes them so much yummier. :)

    • Liz DellaCroce says

      hahah I always see elephant kale at the market (and I actually love it) but the name cracks me up. :)

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