Half Baked Harvest · by Tieghan Gerard★ 4.3 (307)
Blueberry Lemon Ricotta Pancakes.
NUTRITION · PER SERVING30M COOK
CAL 9%·PRO 11%
CARBS 30G64% OF CAL
2G FIBER0G ADDED0G INTRINSIC10G OTHER18G TOTAL SUGAR
FAT 5G26% OF CAL
3G SAT3G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Light and fluffy pancakes made with ricotta cheese, fresh lemon zest, and blueberries swirled throughout. Naturally sweet with a delicate texture, perfect for a leisurely weekend breakfast.
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View the full recipe on Half Baked Harvest →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 12- 1 1/2 cups buttermilk, or use whole milk
- 3/4 cup whole milk ricotta cheese
- 2 large eggs
- 2 tablespoons salted butter, melted
- 1 tablespoon honey, adding in more honey if you like a sweeter pancake
- 2 teaspoons vanilla extract
- 1-2 tablespoons lemon zest and 2 tablespoons lemon juice
- 1 1/2 cups white whole wheat flour, or all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon kosher salt
- 1 1/2 cups fresh or frozen blueberries
- 3-4 tablespoons blueberry jam ((optional))
- 1/2 cup real maple syrup
- 1 tablespoon poppy-seeds
- 2 teaspoons lemon zest
At a glance
PER SERVING · TIME 30M
CAL 9%·PRO 11%
CARBS 30G64% OF CAL
2G FIBER0G ADDED0G INTRINSIC10G OTHER18G TOTAL SUGAR
FAT 5G26% OF CAL
3G SAT3G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 15m
- Sodium
- 218mg
- Total sugar
- 18g
- Added sugar
- ≥13g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 178mg
- Calcium
- 91mg
- Iron
- 0.67mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 218MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.