Blueberry Lemon Ricotta Pancakes

    Blueberry Lemon Ricotta Pancakes

    Incredibly fluffy pancakes made with creamy ricotta cheese and zesty lemon.

    Word Recipe Kitchen

    Tested & verified by our culinary team

    20 minsEasy3 servings

    Nutrition per serving

    380

    Calories

    15g

    Protein

    52g

    Carbs

    12g

    Fat

    Ingredients

    • 1 cupRicotta Cheese
    • 1.5 cupsFlour
    • 1 cupFresh Blueberries
    • 1 tbspLemon Zest
    • 3/4 cupMilk
    • 2 tspBaking Powder

    Instructions

    1. 1

      Whisk ricotta, milk, eggs, and lemon zest together.

    2. 2

      Fold in flour and baking powder until just combined.

    3. 3

      Gently stir in blueberries.

    4. 4

      Cook circular mounds of batter on a greased griddle over medium heat until golden on both sides.

    Nutrition Facts

    Servings 3Serving Size 1

    Amount Per Serving

    Calories380

    % Daily Value *

    Total Fat 12g15%
    Saturated Fat 5.4g27%
    Trans Fat 0g
    Cholesterol 25mg8%
    Sodium 310mg13%
    Total Carbohydrate 52g19%
    Dietary Fiber 4g14%
    Sugars 7.8g
    Protein 15g30%
    Vitamin A 200 IUVitamin C 28 mgCalcium 220 mgIron 1.2 mg

    * Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

    💡 Tips for Blueberry Lemon Ricotta Pancakes

    • • Prepare ingredients the night before for a quicker morning routine.
    • • Roll citrus on the counter before juicing to get more juice out.
    • • Grate cheese fresh rather than pre-shredded for better melting and flavor.
    • • This is a great recipe for beginners — don't overthink it, just have fun!

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