Name: Feed 4 for $20 Blueberry Lemon Ricotta Pancakes
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 6
Cuisine: American
Ingredients: 8 cups instant pancakes mix; 6 cups water; 1 (15-ounce) tub ricotta cheese; 2 lemons, juiced and zested; 1 (8-ounce) tub sour cream; 1 cup powdered sugar; 1 (18-ounce) package fresh blueberries; Vegetable oil, for the griddle

Save time and money by clicking "Add to Cart" and have all the groceries for this dish ready for pickup or delivery at your local Walmart!!

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Feed 4 for $20 Blueberry Lemon Ricotta Pancakes

Start your day off right with our delicious blueberry lemon ricotta pancakes! Made with fresh blueberries, tangy lemon zest, and creamy ricotta cheese, these pancakes are the perfect balance of sweet and tart.

Author

Matt Lott

Prep Time

10 minutes

Cook Time

20 minutes

Servings

Cuisine

American

Ingredients

8 cups instant pancakes mix

6 cups water

1 (15-ounce) tub ricotta cheese

2 lemons, juiced and zested

1 (8-ounce) tub sour cream

1 cup powdered sugar

1 (18-ounce) package fresh blueberries

Vegetable oil, for the griddle

Directions

Combine the sour cream, powdered sugar, and the juice and zest of 1 lemon in a small bowl. Whisk until completely smooth then set aside.

Whisk together the pancake mix, water, ricotta, and remaining lemon juice and zest. Stir until a lumpy batter is formed.

Preheat Blackstone griddle to medium heat. Drizzle vegetable oil then pour 1/5th of the pancake batter onto the griddle. Sprinkle blueberries into the batter and cook for 3-4 minutes or until the edges begin to set and bubbles form on the surface. Flip and cook for an additional 1-2 minutes or until lightly golden. Repeat until you have 5 large pancakes.

Layer the pancakes and lemon glaze onto a large plate. Top with any remaining blueberries and glaze. Serve immediately.

Size

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