Lemon-Ricotta Blueberry Pancakes
Prep time
Cook time
Total time
Recipe type: Breakfast
Cuisine: American
Serves: 8 pancakes
  • 1/2 cup all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup ricotta cheese
  • 4 eggs, separated
  • 3 tablespoons sugar
  • 1/4 cup milk
  • 1 1/2 cups fresh or frozen blueberries
  • 1 teaspoon lemon zest
  1. Mix together the flour, baking powder, and salt.
  2. In a separate bowl, whisk together the ricotta cheese, egg yolks, sugar and milk and pour into the flour mixture. Mix well.
  3. In a separate bowl, beat the egg whites with an electric mixer on high speed until stiff peaks form. Fold eggs whites and blueberries into batter.
  4. Heat a griddle or skillet on medium-high heat (or 350 degrees F). Pour 1/2 cup batter onto the griddle in circles. Cook for 1-2 minutes on each side or until the center is bubbly and the sides are slightly dry.
Nutrition Information
Calories: 72 Fat: 3g Carbs: 8g Sodium: 150 mg Fiber: 0g Protein: 4g Cholesterol: 58 mg
Recipe by Bakerette at http://bakerette.com/lemon-ricotta-blueberry-pancakes/