Whole Grain Nutty Lemon Ricotta Pancakes with Blueberry Maple Syrup

Whole Grain Nutty Lemon Ricotta Pancakes with Blueberry Maple Syrup

Everyone will enjoy these wholesome pancakes with bright lemon flavor… great for a winter’s morn breakfast, brunch or supper too!  Serve the blueberry syrup warmed alongside the pancakes.

Course Breakfast, Brunch, Supper
Cuisine American, Southern
Keyword lemon, maple, pancakes,, ricotta, syrup, whole grain
Author Wendy Perry



  • 3/4 cup old fashioned oats
  • 3/4 cup whole wheat flour
  • 1 tablespoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 cup buttermilk
  • 1 cup ricotta cheese
  • 1/4 cup solid coconut oil
  • 1 egg plus 1 egg white
  • 1/4 cup honey
  • 1 teaspoon almond extract
  • 1/4 cup chopped blanched almonds
  • 1/4 cup chopped walnuts
  • zest and juice of 2 small lemons

Blueberry Maple Syrup

  • 1 pint blueberries
  • 1 stick butter
  • 3/4 cup blueberry jelly
  • 1/2 cup maple syrup
  • pinch salt



  1. Lightly oil nonstick skillet, and preheat it to medium heat.

  2. Combine dry ingredients in a medium bowl. 

  3. In another bowl combine buttermilk, cheese, oil, egg, honey and extract with mixer until smooth.

  4. Mix dry ingredients into wet ingredients. Fold in nuts, zest and juice.

  5. Ladle 1/3 cup of batter onto the hot skillet and cook the pancakes for 2 to 4 minutes per side or until brown. 

Blueberry Maple Syrup

  1. Sauté blueberries in butter over medium heat until tender. Add jelly, syrup and salt. Continue heating until syrup consistency. Can be stored in refrigerator for about 1 week.  Makes about 2 cups.