Fluffy Lemon Ricotta Pancakes
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Fluffy Lemon Ricotta Pancakes

Fluffy Lemon Ricotta Pancakes

with Maple Bacon

Ultra fluffy pancakes get a quick pan fry in butter and topped with blueberry maple syrup and lemon ricotta clouds! Crispy bacon is the only side that matters!


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking Time10 minutes


serving amount

100 g

Bacon Strips

2 unit(s)

Blueberry Jam

1 unit(s)


4 tbsp

Maple Syrup

1 unit(s)


(Contains Egg)

1.5 cup

All-Purpose Flour

(Contains Wheat)

3 tsp

Baking Powder

200 g

Ricotta Cheese

(Contains Milk)

Not included in your delivery

3 tsp


1 cup


4 tbsp

Unsalted Butter*

¼ tsp



Nutrition Values

Calories1280 kcal
Fat59 g
Saturated Fat32 g
Carbohydrate140 g
Sugar65 g
Dietary Fiber4 g
Protein38 g
Cholesterol250 mg
Sodium1900 mg
Trans Fat2 g
Potassium550 mg
Calcium1300 mg
Iron5 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Parchment Paper
Silicone Brush
Baking Sheet
Large Bowl
Measuring Spoons
Measuring Cups
Large Non-Stick Pan
Aluminum Foil
Small Bowl


Cook bacon and prep
  • Arrange bacon on a parchment-lined baking sheet. Brush 1/2 tbsp (dbl for 4ppl) maple syrup over top.
  • Bake in the middle of the oven until crispy and cooked through, 10-12 min.**
  • Meanwhile, zest, then juice lemon.
  • Stir together flour, 2 tsp sugar (dbl for 4ppl), half the lemon zest, baking powder and 1/4 tsp salt (dbl all for 4ppl) in a large bowl.
  • Add egg, half the ricotta and 1 cup milk (dbl for 4ppl). Whisk to combine, then set aside. (NOTE: Don't over-whisk the batter. Light whisking creates fluffier pancakes!)
Start blueberry sauce
  • Heat a small pot over medium-high heat.
  • When hot, add 1 tbsp butter (dbl for 4ppl) and swirl until melted, then add blueberry jam, 1tbsp lemon juice (dbl for 4ppl) and remaining maple syrup. Remove the pot from heat, then stir until mixture melts, 1-2 min.
Cook pancakes
  • Heat a large non-stick pan over medium-low heat.
  • When hot, add 1 tbsp butter (dbl for 4ppl) and swirl until melted. Using 1/4 cup batter for each pancake, scoop batter for two pancakes into the pan. Cook on one side for 1-2 min. When bubbles begin to form on a pancake's surface, flip with a spatula. Cook until golden-brown, 1-2 min.
  • Transfer pancakes to a plate and cover with foil to keep warm.
  • Repeat with 1 tbsp butter and 1/4 cup batter per pancake until no batter remains.
Finish and serve
  • Stir together 1 tsp sugar (dbl for 4ppl), remaining ricotta and remaining lemon zest in a small bowl.
  • Divide pancakes and bacon between plates.
  • Dollop lemon ricotta over pancakes. Drizzle with blueberry maple syrup.