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Plate of lemon blueberry ricotta pancakes

Lemon Ricotta Blueberry Pancakes

  • Prep Time
    Prep Time: 15 minutes
  • Cook Time
    Cook Time: 5 minutes per batch
  • Serves
    Serves: 4 servings
  • 1 Cup all-purpose flour
  • 1/4 Cup granulated 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 Package (6 ounces) Driscoll's Blueberries
  • 2 large eggs,separated
  • PREHEAT oven to 200°F.

    PREHEAT large griddle or skillet over medium heat.

    WHISK ricotta, egg yolks, milk, lemon zest, and vanilla in a large bowl.

    WHISK flour, sugar, baking powder, and salt in a medium bowl.

    STIR flour mixture into ricotta mixture just until combined. Do not over mix.

    BREAT egg whites with an electric mixer until soft peaks form.

    FOLD egg whites into pancake mixture just until blended. Do not over mix.

    GREASE griddle or skillet lightly with oil.

    POUR heaping 1/4 cup batter onto griddle and spread to make about 4-inch pancake.

    DROP about 10 blueberries onto pancake.

    COOK 3 minutes, or until edges are dry and bubbles remain without disappearing.

    FLIP pancake and cook 1 to 3 minutes longer or until lightly golden on both sides.

    PLACE pancakes on a heatproof platter and keep warm in oven.

    REPEAT with remaining batter and blueberries.

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
Dietary Fiber 2.18 g
Protein 14.59 g

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