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
Mix dry ingredients in one bowl and wet ingredients in another.
- 2
Gently fold the two together, leaving some lumps.
- 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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