0 from 48 votes
Blueberry Lemon Ricotta Pancakes
Take your blueberry pancakes to the next level with some ricotta and lemon!
Prep Time
10 mins
Cook Time
10 mins
Total Time
25 mins
Servings: 12 pancakes
Calories: 108 kcal
Course:
Breakfast , Brunch
Cuisine:
American
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
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.
Cup of Yum
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
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
% 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.