Lemon Blueberry Ricotta Pancakes
You’re not crying, I am because these were so GOOD.
Pancakes are great already, but this recipe will definitely elevate your weekday pancake game!
It might even impress your friends and family, so be sure to share this with a friend and SAVE THIS!
I know it might seem a little “extra” but I made a special trip to Trader Joe’s to get these tiny blueberries.
Aren’t they cute?!
Ok, ok. Let me get to the recipe!
If you try this recipe, be sure to tag me in your creations! I would LOVE to see them!
𝐌𝐚𝐜𝐫𝐨𝐬: 42C / 4.5F / 5.7P
- 45g WinCo Foods Pancake Mix
- 28g Part Skim Ricotta
- 38g Wild Blueberries
- 1-2ml Lemon Extract (or juice)
- Lemon Zest
- 2g Powdered Sugar
Prepare pancake batter and fold in ricotta. Prepare pancakes as normal. In a small pan over low heat, add blueberries until soft. Add water or lemon juice to create a “syrup”. Once you have your pancakes ready, assemble. Top with powdered sugar and enjoy!