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Fluffy Lemon Ricotta Pancakes
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Fluffy Lemon Ricotta Pancakes

Fluffy Lemon Ricotta Pancakes

Serves 2 | 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


/ serving 2 people

100 g

Bacon Strips

2 tbsp

Blueberry Jam

1 unit


4 tbsp

Maple Syrup

1 unit


(Contains Egg)

1.5 cup

All-Purpose Flour

(Contains Wheat)

1 tbsp

Baking Powder

200 g

Ricotta Cheese

(Contains Milk)

Not included in your delivery

3 tsp


4 tbsp

Unsalted Butter*

(Contains Milk)

1 cup


(Contains Milk)

¼ tsp



Nutrition Values

Calories1250 kcal
Fat67 g
Saturated Fat35 g
Carbohydrate132 g
Sugar56 g
Dietary Fiber3 g
Protein35 g
Cholesterol255 mg
Sodium1900 mg
Trans Fat2 g
Potassium650 mg
Calcium550 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.


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


Cook bacon and prep

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!)

Start blueberry sauce

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.

Cook pancakes

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.

Finish and serve

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.

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