Blueberry Banana Ricotta Pancakes

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

When the blueberry season arrives in Michigan, I tend to go a little overboard at the farmers market. As the nation’s largest producer of cultivated bluebush blueberries, we take this fruit pretty seriously.

Plump, 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. 

Of 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. So, here are a few of our favorite ways to enjoy blueberries:

• Blueberry Oatmeal Bread
• Blueberry Banana Oatmeal Smoothie
• Avocado Blueberry Baby Smoothie
• Lemon Blueberry Oatmeal Muffins
• Homemade Blueberry Vodka Lemonade
• High Protein Blueberry Kale Smoothie
• Healthy Blueberry Ginger Scones

What are your favorite healthy blueberry recipes? I’d love to hear from you, and maybe I’ll make one of your recipes next!

How to Make Blueberry Banana Ricotta Pancakes

Making pancakes from scratch is pretty easy and it gives you the opportunity to add unique ingredients like ricotta. Ricotta makes the pancakes fluffy and moist.

Ripe bananas and blueberries also add texture and natural sweetness so you don’t need added sugar. After mixing all the ingredients, use a ladle or large spoon to form pancakes on the griddle or frying pan.

Next, flip the pancakes when bubbles start to form in the batter, being careful not to lose any blueberries! We sometimes make shapes or letters upon request from the kids.

Last, serve with fresh Michigan maple syrup and top with more fresh blueberries, bananas, or nuts.

Frequently Asked Questions

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Blueberry Banana Ricotta Pancakes

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Ripe banana and plump blueberries are the perfect natural sweetener for these delicious pancakes. Ricotta cheese keeps the pancakes moist and fluffy.

PREP: 5 mins

COOK: 15 mins

TOTAL: 20 mins

REVIEW PRINT

Servings: 22

Ingredients

 

1/2x1x2x

• 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
• 1 ½ – 2 cups skim milk
• 1 cup blueberries (fresh or frozen)
• pure maple syrup to serve (optional)

Instructions

 

• In a large bowl, whisk together mashed banana, ricotta and two eggs.
• 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.
• Carefully fold in the blueberries then set aside.
• Heat griddle on high and spray with non-stick spray.
• Using a 1/4 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.
• Serve with maple syrup and fresh blueberries.

Notes

To freeze pancakes, check out Homemade Frozen Pancakes in 5 Easy Steps!

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Nutrition

Calories: 92kcalCarbohydrates: 16.4gProtein: 4.1gFat: 1.2gSaturated Fat: 0.3gPolyunsaturated Fat: 0.9gCholesterol: 18mgSodium: 178mgFiber: 1.8gSugar: 1.9g

Related Recipes:

• Banana Whey Protein Pancakes
• Banana Buckwheat Pancakes
• Peanut Butter Banana Greek Yogurt Pancakes
• Chocolate Banana Greek Yogurt Pancakes
• Blueberry Almond Butter Pancakes
• Blueberry Buckwheat Pancakes

DID YOU TRY THIS RECIPE? Mention @thelemonbowl or tag #thelemonbowl! I would LOVE to see!