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LEMON RICOTTA PANCAKES

with Blueberries


Active Time : 20 Minutes
Total Time : 20 Minutes
Serves : 4

INGREDIENTS
  • 2 cups complete pancake & waffle mix
  • 1 cup low fat ricotta cheese
  • 2 tablespoons grated lemon zest
  • 3/4 cup frozen blueberries

DIRECTIONS

Prepare pancake mix according to package directions, stirring until just moistened but still lumpy.

Stir in ricotta cheese and lemon zest, stirring gently to combine. Fold in blueberries.

Heat flat skillet over medium heat. Pour about ΒΌ cup batter onto skillet; repeat to fill skillet.

Cook until golden brown on each side (about 3 minutes). Repeat with remaining pancake batter.