Lemon Blueberry Pancakes
Serves 420 mins prep10 mins cook
Delicious lemon blueberry ricotta pancakes made with fresh blueberries, buttery ricotta, and zesty lemon flavors. The batter combines both dry and wet ingredients, folded together with care for a light and fluffy texture. Great for breakfast or brunch, topped with maple syrup and powdered sugar.
0 servings
What you need
Instructions
1: Add all the dry batter ingredients into a large bowl and whisk together. 2: In another large bowl, add all the wet batter ingredients and whisk together. 3: Combine wet ingredients with dry ingredients and gently mix until just combined. Don't overmix. 4: Add reserved egg whites and mix just until combined. 5: Fold in the blueberries and ricotta. 6: Let the batter sit for 15-20 minutes before cooking. 7: Cook pancakes on both sides until golden brown. 8: Top with maple syrup and powdered sugar before serving.View original recipe