Steps to Prepare Lemon Blueberry Ricotta Pancakes Giada

Greek Yogurt Blueberry-Lemon Pancakes

Ricotta cheese makes the perfect pancakes, light and fluffy, they can't be beat!

Recipe Summary Greek Yogurt Blueberry-Lemon Pancakes

Light, fluffy, and bursting with fresh blueberries and a pop of lemon in every bite. Good served with butter and maple syrup or a sprinkle of confectioners sugar.

Ingredients | Lemon Blueberry Ricotta Pancakes Giada

1 ½ cups all-purpose flour

2 tablespoons baking powder

1 tablespoon white sugar

¼ teaspoon salt

1 cup vanilla-flavored almond milk

½ cup low-fat vanilla Greek yogurt (such as Cabot®)

1 large egg, lightly beaten

1 lemon, zested and juiced

1 teaspoon almond extract

1 tablespoon unsalted butter, melted

1 cup blueberries

Directions

Whisk flour, baking powder, sugar, and salt together in a large bowl.

Mix almond milk, yogurt, egg, lemon zest and juice, and almond extract together in a separate bowl; stir in butter. Add to the flour mixture; stir just until smooth and gently fold in blueberries.

Preheat a lightly oiled griddle or large skillet over medium-high heat. For each pancake, pour approximately 1/4 cup of batter onto the hot griddle.

Cook until the pancakes start to lightly bubble and edges begin to dry, 3 to 4 minutes. Flip and continue cooking until lightly browned and cooked through, 1 to 2 minutes.

Info | Lemon Blueberry Ricotta Pancakes Giada

prep: 15 mins cook: 10 mins total: 25 mins Servings: 4 Yield: 4 servings

TAG : Greek Yogurt Blueberry-Lemon Pancakes

Breakfast and Brunch, Pancake Recipes,

Images of Lemon Blueberry Ricotta Pancakes Giada

Lemon Blueberry Ricotta Pancakes Giada / Stir in the ricotta into the pancake mixture, then stir gently to incorporate the ricotta but maintain a lumpy batter.