Blueberry Birthday Pancakes

Breakfast

Blueberry Lemon Ricotta Pancakes

I’ll get straight to the point, this is a breakfast for lemon lovers. These blueberry lemon ricotta pancakes are thick and fluffy and ooze with fresh blueberries. Serve these for a special birthday brunch for someone you love.

Blueberry Birthday Pancakes

Print recipe
  • 6 Servings
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Calories: 253

Nutrition

Serving Size
159g

Servings
6

Calories
253

Carbohydrates
37g

Total Fat
6g

Protein
10g

Sodium
459mg

Fiber
5g

Ingredients

  • 2 cups white whole wheat flour
  • 1/2 tsp baking soda
  • 1 tbsp baking powder
  • 2 tbsp sugar
  • 1 pinch salt
  • 1 tsp vanilla extract or paste
  • 1 cup whole milk or non-dairy milk alternative
  • 2 eggs
  • 1/2 cup ricotta
  • 1 tbsp lemon zest
  • 2 tbsp lemon juice
  • 1 cup blueberries

Directions

  • Step 1

    Heat griddle or cast iron skillet over medium heat.

  • Step 2

    In a large bowl, add flour, baking soda, baking powder, sugar and salt. Stir to combine.

  • Step 3

    In a second bowl, add vanilla, milk, eggs, ricotta, lemon zest and lemon juice. Whisk wet ingredients together.

  • Step 4

    Add the wet ingredients to the bowl with the flour mixture and whisk together until well combined. Gently add blueberries and stir to distribute evenly in batter.

  • Step 5

    Be sure to grease the griddle or pan with butter, Earth Balance spread or spray oil. Use a dry measuring cup to pour about 1/4 cup of batter onto griddle to form pancake. Cook for about 3 minutes until bubbles rise to the surface of the pancake and the edges are no longer runny. Use a spatula to flip the pancake and cook for an additional 1 to 2 minutes on the second side.

  • Step 6

    Repeat step 5 to make pancakes with the remaining batter. Serve warm.

Recipe Yields

This recipe makes about 12 4-inch pancakes.

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