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
Whisk ricotta, milk, eggs, and lemon zest together.
- 2
Fold in flour and baking powder until just combined.
- 3
Gently stir in blueberries.
- 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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