Blueberry Ricotta Pancakes

Delicately light and fluffy Blueberry Ricotta Pancakes that melt in your mouth with a delicious sweetness and a hit of juicy blueberries!

👥 14 Servings⏱️ Prep & Cook: 25 min⏳ Prep: 10 min🔥 Cook: 15 min👤 Karina Carrel📖 cafedelites

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🥘 Ingredients

Check off ingredients as you prepare them:

🍳 Cookware

whisk
pan
skillet

📝 Preparation Steps

Whisk together the eggs, ricotta, juice and vanilla extract and milk until well combed and smooth. Sift in the flour, sweetener (or sugar), baking powder and salt; mix until just combined. Don't over beat the batter. It will be thicker than normal pancake batter. Gently fold in the blueberries.

large eggs2vanilla extract2 teaspoonsbaking powder2 teaspoonssalt1 pinch

Heat a nonstick pan or skillet over low-medium heat. Grease with a small amount of butter (or oil spray) and pour 1/4 cup of batter onto the pan. Fry until golden and set on the underside; gently flip and cook the other side until browned and cooked through. Repeat with remaining batter.

Serve with extra blueberries, maple syrup or any toppings you desire. These would go beautifully with the Blueberry Sauce from this Lemon Blueberry French Toast recipe.

Nutrition Facts

calories

95 kcal

fat Content

4 g

serving Size

1 serving

fiber Content

1 g

sugar Content

2 g

sodium Content

93 mg

protein Content

5 g

trans Fat Content

0.003 g

cholesterol Content

37 mg

carbohydrate Content

13 g

saturated Fat Content

2 g

unsaturated Fat Content

1.3 g

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