Blueberry Ricotta Pancakes

    Blueberry Ricotta Pancakes

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

    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.

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