HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconFluffy Lemon Ricotta Pancakes
Fluffy Lemon Ricotta Pancakes

Fluffy Lemon Ricotta Pancakes

Serves 2 | Topped with blueberry syrup & lemon ricotta clouds!

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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 difficultyMedium

serving 2 people

Ingredientsarrow down iconarrow down icon

serving 2 people

100 g

Bacon Strips

2 tbsp

Blueberry Jam

1 unit


4 tbsp

Maple Syrup

1 unit



1.5 cup

All-Purpose Flour


1 tbsp

Baking Powder

200 g

Ricotta Cheese


Not included in your delivery

3 tsp


4 tbsp

Unsalted Butter*


1 cup



¼ tsp


Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories1230 kcal
Fat59 g
Saturated Fat32 g
Carbohydrate131 g
Sugar55 g
Dietary Fiber3 g
Protein38 g
Cholesterol249 mg
Sodium1890 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.
Utensilsarrow down iconarrow down icon
Baking Sheet
Large Bowl
Parchment Paper
Silicone Brush
Measuring Cups
Measuring Spoons
Small pot
Large Non-Stick Pan
Aluminum Foil
Small Bowl
Instructionsarrow up iconarrow up icon
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Before starting, preheat the oven to 425°F. Wash and dry all produce. Add bacon to a parchment-lined baking sheet. Brush 1/2 tbsp maple syrup over top. Bake in the middle of the oven until crispy and cooked through, 10-12 min. While the bacon bakes, zest, then juice half the lemon. Stir together flour, 2 tsp sugar, half the lemon zest, baking powder and 1/4 tsp salt in a large bowl. Add egg, half the ricotta and 1 cup milk. Whisk to combine, then set aside. (NOTE: Don't over whisk the batter. The batter will appear slightly thick. This creates fluffier pancakes!)


Heat a small pot over medium-high heat. When hot, add 1 tbsp butter, then blueberry jam, 1tbsp lemon juice and remaining maple syrup. Remove from heat and stir until mixture melts, 1-2 min.


While sauce cooks, heat a large non-stick pan over medium-low heat. When hot, add 1 tbsp butter and swirl to melt. Using 1/4 cup batter for each pancake, scoop batter for two pancakes into the pan. Cook, flipping once when bubbles form on the pancakes' surface, 1-2 min per side. 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.


In a small bowl, stir together 1 tsp sugar, remaining ricotta and remaining lemon zest. Divide pancakes and bacon between plates. Dollop lemon ricotta over top of pancakes. Drizzle with blueberry maple syrup.