Lemon Blueberry Pancakes
Fluffy, golden, and bursting with juicy berries and sunny citrus flavor.
Servings 5 (click to scale)
Calories 240kcal
Ingredients
- 1 cup ricotta cheese
- 1 tsp vanilla extract
- 2 Tbsp lemon juice
- 1 1/2 tsp lemon zest
- 8 oz pancake mix
- 3/4 cup water
- 1/4 cup frozen blueberries
- 1 1/2 spray cooking spray
Instructions
- In a large bowl, add the ricotta cheese, vanilla, lemon juice, lemon zest, pancake mix, and water. Mix until mostly smooth with a few small lumps. Gently fold blueberries into pancake mix.
- Preheat a griddle or large nonstick skillet to 375 F (or medium-high-heat). Lightly grease the surface. Scoop the pancake batter onto the hot griddle (about 3 tablespoons or a small scoop per pancake). Cook for about 1 to 1 1/2 minutes, or until bubbles begin to appear on the surface. Flip carefully and cook for another 1-2 minutes, until the underside is golden.
- Place two pancakes on a plate and slightly overlap them.
Nutrition
Calories: 240kcal | Carbohydrates: 40g | Protein: 7g | Fat: 6g | Saturated Fat: 3g | Sodium: 567mg | Fiber: 2g
