Blueberry Ricotta Pancakes

    Blueberry Ricotta Pancakes

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

    Word Recipe Kitchen

    Tested & verified by our culinary team

    25 minsMedium4 servings

    Nutrition per serving

    380

    Calories

    15g

    Protein

    52g

    Carbs

    14g

    Fat

    Ingredients

    • 1 cupRicotta Cheese
    • 1.5 cupsFlour
    • 1 tbspLemon Zest
    • 1 cupFresh Blueberries
    • 2, separatedEggs

    Instructions

    1. 1

      Mix ricotta, egg yolks, flour, and lemon zest in a bowl.

    2. 2

      Fold in stiffly beaten egg whites for fluffiness.

    3. 3

      Drop batter onto a griddle, press in blueberries, and cook until golden.

    4. 4

      Serve with warm maple syrup.

    Nutrition Facts

    Servings 4Serving Size 1

    Amount Per Serving

    Calories380

    % Daily Value *

    Total Fat 14g18%
    Saturated Fat 6.3g32%
    Trans Fat 0g
    Cholesterol 185mg62%
    Sodium 310mg13%
    Total Carbohydrate 52g19%
    Dietary Fiber 4g14%
    Sugars 7.8g
    Protein 15g30%
    Vitamin A 500 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 Ricotta Pancakes

    • • Prepare ingredients the night before for a quicker morning routine.
    • • Use room-temperature eggs for more even cooking and better volume.
    • • Roll citrus on the counter before juicing to get more juice out.
    • • Grate cheese fresh rather than pre-shredded for better melting and flavor.

    Frequently Asked Questions

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