Blueberry Lemon Ricotta Pancakes
Pancakes. Can one ever get enough? Not me. There is no such thing as too many pancakes and I love experimenting with new flavors. What screams summer more than blueberries and lemon?! And these pancakes are more sophisticated because they also include ricotta cheese.
If you have never tried baking with ricotta, I recommend trying it like right this second. It’s a mild cheese that works really well in both savory and sweet dishes. When using ricotta for baking, it makes them nice and fluffy without adding a lot of fat. It also gives these pancakes a creamier texture. Paired with big bursting blueberries and lemon juice and zest, these pancakes just make me so happy. I couldn’t wait to finish taking the photos so I could start gobbling them right up!
Blueberry Lemon Ricotta Pancakes - Homemade pancakes made with ricotta cheese makes these pancakes even more fluffy and rich!
Blueberry Lemon Ricotta Pancakes
Ingredients
Instructions
Nutrition Information:
Yield:
8
Serving Size:
1 pancake (our of 8)
Amount Per Serving:
Calories: 191Total Fat: 4gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 58mgSodium: 278mgCarbohydrates: 29gFiber: 1gSugar: 8gProtein: 8g
3 Comments on “Blueberry Lemon Ricotta Pancakes”
Ricotta really is so awesome in baking! These pancakes sound so so good. Lemon and blueberry is just so hard to resist in any form!!
Those pancakes look so thick, fat and fluffy! I totally wish I had a stack right now.
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