Blueberry Ricotta Pancakes
These blueberry ricotta pancakes are so fluffy and moist and easy to freeze for later! They come together with flour, eggs, milk, ricotta cheese, lemon, and honey.
Servings: 4
Ingredients
Dry
- 1.5 cups all-purpose flour
- 2 teaspoons baking powder
- 1/8 teaspoon salt
- 1 cup fresh blueberries
Wet
- 2 large eggs
- 1 cup 2% milk
- 1 cup ricotta cheese
- 2 tablespoons lemon juice
- 1 tablespoon lemon zest
- 2 tablespoons honey
- 2 tablespoons vegetable oil
Instructions
- Place dry ingredients into a medium bowl and mix well. Set aside.
- Then, in a separate bowl, crack 2 eggs and whisk. Add milk, ricotta cheese, lemon juice, lemon zest, honey, and oil to the bowl and whisk to combine.
- Add dry ingredients to wet ingredients and mix, making sure all ingredients are combined.
- Next, heat a large skillet over low/medium heat. Spray skillet with non-stick cooking spray.
- Using a 1/3 cup measuring cup, scoop pancake batter into the skillet. Let the pancake cook for 2-3 minutes on each side, flipping when bubbles start to form in the center of the pancake. Repeat until all pancake batter is gone.
- Top pancakes with fresh blueberries, lemon zest, and maple syrup.
Video
[adthrive-in-post-video-player video-id="QYASLTG8" upload-date="2021-06-30T19:54:25.000Z" name="Blueberry Ricotta Pancakes" description="These blueberry ricotta pancakes are light, fluffy, and perfect for a weeknight morning or a delicious addition to brunch. "]
Nutrition
Calories: 461kcal | Carbohydrates: 55g | Protein: 17g | Fat: 20g | Fiber: 2g | Sugar: 16g