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Lemon Ricotta Blueberry Pancakes

  • Prep Time: 15 minutes
  • Cook Time: 5 minutes per batch
  • Serves: 4 servings
  • 1 Cup all-purpose flour
  • 1/4 Cup sugar
  • 1 Tsp. baking powder
  • 1/4 Tsp. salt
  • 1 Cup part-skim ricotta
  • 1/2 Cup low-fat (1%) milk
  • 2 Teaspoons grated lemon zest
  • 1 Tsp. vanilla extract
  • 1 1/2 Cups Driscoll's Blueberries plus more for garnish (optional)
  • 2 large eggs,separated
  • Preheat oven to 200°F.
  • Whisk flour, sugar, baking powder and salt in a medium bowl until well combined. Set aside. In a separate large bowl, whisk together ricotta, egg yolks, milk, lemon zest and vanilla. Stir flour mixture into egg mixture just until combined.
  • Beat egg whites with an electric mixer at high speed until soft peaks form. Gently fold beaten egg whites into pancake mixture just until blended.
  • Lightly grease a large nonstick griddle or skillet over medium heat. Pour heaping 1/4 cup batter onto griddle and spread to make about 4-inch pancake. Drop about 10 blueberries onto each pancake. Cook 3 minutes, or until edges are dry and bottom is golden. Flip pancake and cook 2 to 3 minutes longer or until lightly golden on both sides. Adjust heat as needed to prevent burning. Place pancakes on a heatproof platter and keep warm in oven. Repeat with remaining batter and blueberries. Garnish with additional blueberries if desired.
Calories 308.65
Total Fat 7.94 g
Saturated Fat 4.06 g
Cholesterol 128.25 mg
Sodium 766.29 mg
Total Carbohydrates 45.58 g

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