Nutty whole wheat flour, fluffy ricotta, and tender cooked quinoa add flavor and texture to these light pancakes, due to the clever addition of whipped egg whites. Lemon zest, vanilla, and maple syrup add just enough sweetness to balance the slightly bitter quinoa. Choose a creamy, whole-milk ricotta here, the finer curd incorporates best into this batter, adding moisture and richness without a grainy texture.


Read the full recipe after the video.

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30 mins
30 mins


Ingredient Checklist


Instructions Checklist
  • Whisk together all-purpose flour, whole-wheat flour, baking powder, salt, and baking soda in a large bowl; set aside. Whisk together egg yolks, milk, ricotta, maple syrup, vanilla, and lemon zest and juice in a medium bowl. Whisk egg yolk mixture into flour mixture until just combined. Fold in quinoa.

  • Beat egg whites with an electric mixer fitted with a whisk attachment on medium speed until stiff peaks form, 1 to 2 minutes. Fold egg whites into quinoa mixture in 2 additions until just combined.

  • Heat an electric griddle to 375°F (or a large stainless-steel skillet over medium-low). Lightly grease griddle with butter. Working in batches, spoon about 1/3 cup batter per pancake onto griddle. Cook until sides look set and bottom is golden brown, about 3 minutes. Flip and cook until golden brown and cooked through, about 3 minutes; remove pancakes from griddle. Wipe griddle clean. Repeat process with remaining batter.

  • Divide pancakes evenly among plates; top with butter, maple syrup, and blueberries.