Lemon Blueberry Ricotta Pancakes
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Light and fluffy pancakes made with ricotta for creaminess, studded with fresh blueberries and brightened with lemon zest. They come together fast and taste bright and summery. Serve for brunch with maple syrup.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 2 cups all-purpose flour
- ½ teaspoon baking soda
- 1 tablespoon baking powder
- 2 tablespoons sugar
- ⅛ teaspoon salt
- 1 teaspoon vanilla extract
- 1 cup milk
- 2 large eggs
- ½ cup ricotta cheese
- zest from 1 lemon
- 2 tablespoons lemon juice
- 1 cup blueberries
- maple syrup ( and butter for serving)
At a glance
PER SERVING · TIME 30M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 20m
- Sodium
- 219mg
- Total sugar
- 21g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 288mg
- Calcium
- 144mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 219MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.