Blueberry Ricotta Pancakes
kodiakcakes.com/blogs/recipes/blueberry-ricotta-pancakes
- Calories 459
- Protein 31g
- Total Fat 15g
- Carbs52g
Blueberry pancakes are already a win, but adding ricotta? Now we’re talking. These Blueberry Ricotta Pancakes start with Kodiak Blueberry Power Cakes and get an extra-creamy twist from ricotta, plus plenty of juicy blueberries folded right into the batter. Stack ’em high, spoon on the sweet maple ricotta topping, add a squeeze of lemon and a handful of fresh blueberries, and breakfast is looking pretty dang good. With 31g of protein in every serving, this stack brings plenty to the breakfast table.
*Nutritional estimates for any recipe on this site are not guaranteed and we encourage you to calculate nutritional information on your own with the items you use at home.
Calculations are approximate. Please review directions and ingredients carefully
Ingredients
- 1 cup Kodiak Blueberry Power Cakes Flapjack & Waffle Mix
- 1/2 cup milk of choice
- 1/3 cup ricotta
- 2 eggs
- 1 teaspoon vanilla
- 1/4 cup blueberries
Toppings:
- 1/4 cup ricotta
- 1 tablespoon real maple syrup
- 1 tablespoon lemon juice
- Fresh blueberries
Directions
- Add Kodiak mix, milk, egg, ricotta, and vanilla to a bowl. Mix until combined.
- Gently fold in blueberries.
- Scoop about a 1/4 cup of batter per pancake onto a heated and greased skillet.
- Allow to cook until bubbles form, then flip.
- Mix together ricotta and maple syrup until smooth to make a sweet ricotta topping.
- Stack and enjoy!