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Apple pancakes with blueberries and ricotta

  • Cooking Time5-10 minutes
  • Serves4


​1. Whisk eggs with buttermilk and honey.

2. Sift flour into a large bowl, add buttermilk mixture and whisk to product a smooth batter. Stir in grated apple.

3. Grease a heated non-stick frying pan with cooking spray, pour in 1/4 cup of batter and spread to make a 12cm pancake.

4. Cook over medium heat until bubbles appear on the surface. Turn pancake and cook other side until golden. Remove from pan and keep warm. Repeat with remaining batter.

5. Mix ricotta and icing sugar until smooth. Serve pancakes with ricotta mix, blueberries and a tablespoon of maple syrup.


  • If you cannot find nice fresh blueberries, just thaw some frozen blueberries instead.
  • Apple pancakes can be cooked several hours ahead. Keep in an airtight container in a cool place and warm the pancakes in the microwave just before serving.

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  • ​2 large eggs
  • 1 cup buttermilk
  • 2 teaspoons honey
  • 1 1/4 cups self raising flour
  • 1 small apple, peeled and grated
  • Canola oil spray
  • 125g reduced fat ricotta
  • 1 tablespoon icing sugar
  • 125g punnet blueberries (see Tips)
  • 1 tablespoon maple syrup, to serve
  • Look for the Heart Foundation Tick.
  • Tick highlights healthier choices when comparing similar products.

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