Blueberry Lemon Ricotta Pancakes

    Blueberry Lemon Ricotta Pancakes

    Ultra-fluffy pancakes made with creamy ricotta cheese and zesty lemon zest.

    Word Recipe Kitchen

    Tested & verified by our culinary team

    25 minsMedium4 servings

    Nutrition per serving

    360

    Calories

    14g

    Protein

    48g

    Carbs

    12g

    Fat

    Ingredients

    • 1 cupRicotta Cheese
    • 1.5 cupsFlour
    • 1 cupBlueberries
    • 1 tbspLemon Zest
    • 2 tspBaking Powder

    Instructions

    1. 1

      Mix dry ingredients in one bowl and wet ingredients in another.

    2. 2

      Gently fold the two together, leaving some lumps.

    3. 3

      Cook on a hot griddle, adding blueberries to each pancake before flipping.

    Nutrition Facts

    Servings 4Serving Size 1

    Amount Per Serving

    Calories360

    % Daily Value *

    Total Fat 12g15%
    Saturated Fat 5.4g27%
    Trans Fat 0g
    Cholesterol 25mg8%
    Sodium 310mg13%
    Total Carbohydrate 48g17%
    Dietary Fiber 4g14%
    Sugars 7.2g
    Protein 14g28%
    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.

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