Blueberry Lemon Ricotta

Pancakes

Our Blueberry Lemon Ricotta Pancakes elevate the classic homemade pancake recipe to the next level thanks to rich creamy ricotta, blueberries, and just the right amount of bright lemon.

INGREDIENTS

All-Purpose Flour | Ricotta | Sugar Baking Powder | Milk | Eggs Vanilla | Maple Syrup | Lemon Frozen Oregon Blueberries

Mix The Ingredients Whisk dry ingredients together, then whisk milk, egg yolks, maple syrup, vanilla extract, lemon juice, and ricotta in a separate bowl.

Make Batter Whisk egg whites until soft peaks form. Then add the dry ingredients to the wet and gently fold in the egg whites.

Cook Pancakes Melt butter and pour batter onto the hot griddle, then add blueberries to each pancake. Cook for about 3 to 4 minutes, then flip and cook until they are golden.

Serve pancakes with a bit of lemon zest, more blueberries, and maple syrup.

Bring on breakfast!

Easy to make & Approachable Recipes!