Lemon-Blueberry Ricotta Pancakes

Looking to create an impressive breakfast for a special occasion? These Lemon-Blueberry Ricotta Pancakes will fool anyone into thinking that you slaved over them for hours (when they only take minutes to make!). They are dense and cake-like, sweet and full of delicious lemon-blueberry flavor!

FlapJacked Lemon-Blueberry Ricotta Pancakes Recipe


1 cup reduced fat ricotta cheese
3 TBSP lemon juice
3 TBSP sugar
1 tsp vanilla extract
zest of one small lemon
1-1/2 cup FlapJacked Buttermilk Protein Pancake Mix
1 cup water
3/4 cup blueberries
powdered sugar, for sprinkling (optional)


Serving Size: 2 pancakes
Servings: 5
Calories 200
Fat 4g
Carbs 29g      
Fiber 5g
Sugar 17g 
Protein 15g

Put ricotta cheese and lemon juice into a large bowl and stir well. Add in sugar, vanilla extract and lemon zest and stir again. Add in FlapJacked mix and water and stir gently until blended. Fold in blueberries and stir. Heat a skillet over medium-low heat. Once heated, spray lightly with nonstick spray and pour small circles (1/4 cup) of batter onto the skillet. Let batter cook until edges are dry (about five minutes- the pancakes should be thick and will take a little longer than normal to cook). Flip each pancake once and allow to cook through (about two more minutes). You should end up with ten pancakes. Sprinkle powdered sugar over the top of the pancakes if desired. Enjoy!