Blueberry Lemon Ricotta Pancakes
User Reviews
5.0
48 reviews
Excellent
Blueberry Lemon Ricotta Pancakes
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Take your blueberry pancakes to the next level with some ricotta and lemon!
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Ingredients
- 1 1/4 cups all-purpose flour 174 g
- 1/2 cup ricotta 4 oz
- 1 teaspoon baking powder 4 g
- 3 tablespoons sugar 25 g
- 3/4 cup milk 2%
- 2 large eggs yolks and whites divided, room temperature
- 1 teaspoon vanilla extract
- 2 tablespoon maple syrup
- 1 tablespoon lemon juice
- lemon zest
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Instructions
- Whisk Dry Ingredients: In a medium-sized bowl, whisk together the flour, baking powder, and sugar. Set aside.
- Whisk Wet Ingredients: In a large bowl, add milk, egg yolks, maple syrup, vanilla extract, lemon juice, and ricotta. Whisk, set aside.
- Whip Egg Whites: Add egg whites to a medium sized bowl and using an electric hand mixer, whisk egg whites until soft peaks form. Approximately 4-5 minutes on medium.
- Make Batter: Add the dry ingredients to the wet and mix until just combined. Don't over mix. Add whipped egg whites and gently fold into the batter, turning it with a spatula.
- Cook: Heat a griddle or large skillet over medium-high heat. Melt a tiny bit of butter in the pan, just enough to coat the surface, or use a misto to spray a bit of oil.Use a ladle to pour batter onto the hot griddle. Add blueberries to the batter of each pancake. Cook the pancakes for about 3 or 4 minutes, until the undersides are golden and you see a few bubbles popping through the pancakes. Flip the pancakes and cook another 2 to 3 minutes, until they are golden. Repeat with the remaining pancakes.
- Serve: Serve pancakes with a bit of lemon zest, more blueberries, and maple syrup.
Equipments used:
Notes
- Storage
- Storage
- Fridge: Store in the fridge in an airtight container for up to 4-6 days.
- Freezer: Store a freezer-safe container in a freezer for up to 2 months.
- Reheat: Wrap one pancake in a damp paper towel and then microwave until warmed.
- Substitutions
- Substitutions
- Flour: You can make these gluten-free by using a 1:1 gluten-free flour.
- Ricotta: Make your own, or use your favorite brand. Just be sure to drain out any excess liquid before using.
- Blueberries: Use your favorite frozen blueberries or fresh ones if possible.
Nutrition Information
Show Details
Calories
108kcal
(5%)
Carbohydrates
16g
(5%)
Protein
4g
(8%)
Fat
3g
(5%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
0.3g
Monounsaturated Fat
1g
Trans Fat
0.003g
Cholesterol
38mg
(13%)
Sodium
62mg
(3%)
Potassium
69mg
(2%)
Fiber
0.4g
(2%)
Sugar
6g
(12%)
Vitamin A
116IU
(2%)
Vitamin C
0.5mg
(1%)
Calcium
70mg
(7%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12pancakes
Amount Per Serving
Calories 108 kcal
% Daily Value*
| Calories | 108kcal | 5% |
| Carbohydrates | 16g | 5% |
| Protein | 4g | 8% |
| Fat | 3g | 5% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 0.3g | 2% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.003g | 0% |
| Cholesterol | 38mg | 13% |
| Sodium | 62mg | 3% |
| Potassium | 69mg | 1% |
| Fiber | 0.4g | 2% |
| Sugar | 6g | 12% |
| Vitamin A | 116IU | 2% |
| Vitamin C | 0.5mg | 1% |
| Calcium | 70mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
48 reviews
Excellent
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