Easy Blueberry Lemon Ricotta Pancakes

These light & fluffy pancakes are the ultimate breakfast treat! 

They're bursting with fresh blueberries & hints of tangy lemon. 

Ingredients you'll need Flour Sugar Baking powder Salt Ricotta cheese Milk Lemon zest Lemon juice Vanilla extract Eggs Blueberries

In a large bowl, whisk the ricotta, milk, egg yolks, lemon juice, lemon zest, and vanilla extract.

The ricotta adds extra moisture and richness to the pancakes!

Stir in the dry ingredients until it looks like this.  In a separate bowl, whip egg whites until they reach stiff peaks.

Gently fold in the whipped egg whites and blueberries then let the pancake mixture sit for 5 - 10 minutes.

Cook the pancakes in a skillet until golden. Serve with maple syrup, powdered sugar or more blueberries!

For the full recipe with ingredients, nutritional facts and a detailed step-by-step SWIPE UP!