Blueberry Lemon Ricotta Pancakes Recipe

Name: Blueberry Lemon Ricotta Pancakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1-1/2 cup All-purpose Flour; 2 Tablespoons Sugar; 1 teaspoon Baking Soda; 1/2 teaspoons Salt; 1-1/2 cup Buttermilk; 2 whole Large Eggs, Separated; 1 Tablespoon Lemon Juice; 1 Tablespoon Lemon Zest; 1/3 cups Part-skim Ricotta Cheese; 1 cup Blueberries, Fresh Or Frozen

Servings: persons

1-1/2 cup All-purpose Flour
2 Tablespoons Sugar
1 teaspoon Baking Soda
1/2 teaspoons Salt
1-1/2 cup Buttermilk
2 whole Large Eggs, Separated
1 Tablespoon Lemon Juice
1 Tablespoon Lemon Zest
1/3 cups Part-skim Ricotta Cheese
1 cup Blueberries, Fresh Or Frozen

1
In a large bowl, mix flour, sugar, baking soda, and salt. In a medium bowl, whisk buttermilk, egg yolks, lemon juice, and lemon zest to blend.
2
Stir buttermilk mixture into flour mixture just until evenly moistened. Gently stir in ricotta cheese.
3
In a bowl, with a mixer on high speed, beat the egg whites until soft peaks form. With a flexible spatula, gently fold the whites into the batter just until they are incorporated.
4
Next, add the blueberries to the mix.
5
Place a large, nonstick frying pan over medium heat; when hot, coat lightly with cooking spray and adjust heat to maintain temperature.
6
Drop batter onto the pan and cook until pancakes are browned on the bottom and edges begin to look dry, about 2 minutes. Turn cakes with a wide spatula and brown the other side, 1 1/2 to 2 minutes longer. Coat pan with more cooking spray as necessary to cook remaining pancakes.
7
Serve piping hot with maple syrup or more blueberries.

429

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1-1/2 cup All-purpose Flour, 2 Tablespoons Sugar, 1 teaspoon Baking Soda, 1/2 teaspoons Salt, and more.

Yes, Blueberry Lemon Ricotta Pancakes falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Blueberry Lemon Ricotta Pancakes

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