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Blueberry Lemon Ricotta Pancakes with Blackberry Vanilla Syrup
Delicious Blueberry Lemon Ricotta Pancakes, full of flavor and covered in a fantastic Blackberry Vanilla Syrup. The perfect breakfast or brunch!
Course Breakfast and Brunch Recipes
Cuisine American
Keyword easy breakfast recipes, easy brunch recipes
Prep Time 10 minutes minutes
Cook Time 8 minutes minutes
Total Time 18 minutes minutes
Servings 12 pancakes
Calories 83kcal
- 1 ⅔ cups water
- 1 teaspoons vanilla extract
- ¼ cup lemon juice
- 2 cups instant pancake mix
- 1 cup low-fat ricotta cheese
- ¾ cup fresh blueberries plus additional for garnish
- Zest of a whole lemon
- Melted butter
In a large mixing bowl, combine the water, vanilla and the juice of a whole lemon.
Mix in the pancake mix and stir just until combined, but still lumpy.
Stir in the ricotta, try to keep the batter lumpy.
Fold in the blueberries and lemon zest and allow the mixture to sit for a few minutes.
Heat a non stick skillet over medium heat and add some butter.
Allow the butter to melt and swirl through the pan.
Using an ice cream scoop, scoop batter into pan. (I fit three in a large pan - your results may be more or less)
Cook the pancakes for about 3-4 minutes per side until they are golden. Remove to plate and repeat scooping batter.
Serve with delicious Blackberry Vanilla Syrup and blueberries for garnish.
Calories: 83kcal | Carbohydrates: 9g | Protein: 4g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 22mg | Sodium: 137mg | Potassium: 82mg | Fiber: 1g | Sugar: 1g | Vitamin A: 139IU | Vitamin C: 3mg | Calcium: 105mg | Iron: 0.4mg