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
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!
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