Instructions

• Spray a griddle or large nonstick skillet with cooking spray and heat over medium.
• In a large bowl, whisk together the whole-wheat flour, granulated sugar, salt, and baking powder; set the dry mixture aside.
• In a medium bowl, beat the eggs until blended, then stir in the ricotta cheese and olive oil until smooth and combined.
• Pour the ricotta mixture into the dry ingredients and stir gently until just moistened; the batter will be thick and a little lumpy—do not overmix.
• Fold the blueberries into the batter gently so they are evenly distributed.
• Lightly recoat the griddle with cooking spray if needed and confirm it is at medium heat.
• Drop a scant 1/4 cup of batter per pancake onto the hot griddle; use the back of the spoon to spread each pancake slightly while keeping them thick.
• Cook until the edges begin to set and the bottoms are golden brown, about 3–4 minutes.
• Flip each pancake and cook the second side until golden and cooked through, about 2–3 minutes more; reduce heat slightly if pancakes are browning too quickly.
• Transfer pancakes to a plate and serve immediately.