Blueberry Ricotta Pancakes
Delicately light and fluffy Blueberry Ricotta Pancakes that melt in your mouth with a delicious sweetness and a hit of juicy blueberries!
Ingredients
14 servings
Instructions
- Whisk together the eggs, ricotta, juice and vanilla extract and milk until well combed and smooth. Sift in the flour, sweetener (or sugar), baking powder and salt; mix until just combined. Don't over beat the batter. It will be thicker than normal pancake batter. Gently fold in the blueberries.
- Heat a nonstick pan or skillet over low-medium heat. Grease with a small amount of butter (or oil spray) and pour 1/4 cup of batter onto the pan. Fry until golden and set on the underside; gently flip and cook the other side until browned and cooked through. Repeat with remaining batter.
- Serve with extra blueberries, maple syrup or any toppings you desire. These would go beautifully with the Blueberry Sauce from this Lemon Blueberry French Toast recipe.
Nutrition per serving
95kcal
💰 Cost Estimate
Total Ingredients
$488.00
$488.00
Per Serving
$35.00/serving
$35.00/serving
🏠 Savings
~$976.00 vs buying!
~$976.00 vs buying!
📋 Price Breakdown (90% ingredients detected)
| Ingredient | Amount | Subtotal |
|---|---|---|
| eggs | 2 large | $65.00 |
| tub smooth ricotta | 9 oz | - |
| freshly squeezed lemon juice | 0.5 cup | $80.00 |
| vanilla extract | 2 tsp | $152.00 |
| milk | 0.5 cup | $12.00 |
| self raising flour | 5 oz | $88.00 |
| natural sweetener | 2 tbsp | $8.00 |
| baking powder | 2 tsp | $13.00 |
| pinch salt | 1 | $20.00 |
| fresh blueberries | 0.25 cups | $50.00 |
*Estimated market prices, may vary by region
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