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!
Servings 12 pancakes
Calories 83kcal
Ingredients
- 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
Instructions
- 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.
Nutrition
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
