High Protein Ricotta Pancakes

Fluffy, cloud-like pancakes infused with bright lemon zest and creamy ricotta, bursting with juicy blueberries. A sophisticated twist on a breakfast classic.

Prep 15 min · Cook 20 min · Serves 4

Ingredients

• 1.5 cup All-purpose flour
• 1.5 tsp Baking powder
• 0.5 tsp Baking soda
• 0.25 tsp Salt
• 2 tbsp Granulated sugar
• 2 Large eggs
• 1 cup Milk
• 0.5 cup Ricotta cheese
• 1 tsp Lemon zest
• 1 tsp Vanilla extract
• 1 cup Fresh blueberries
• 2 tbsp Butter

Instructions

In a large bowl, whisk together flour, baking powder, baking soda, salt, and sugar.

In a separate bowl, whisk together eggs, milk, ricotta, lemon zest, and vanilla extract.

Pour the wet ingredients into the dry ingredients and mix until just combined. Fold in the fresh blueberries.

Heat a lightly buttered griddle or large non-stick skillet over medium-low heat. Pour 1/4 cup of batter per pancake onto the griddle.

Cook for 2-3 minutes per side, or until golden brown and cooked through.

Serve hot with maple syrup and extra blueberries.