Blueberry Lemon Ricotta Pancakes - Slender Kitchen

Blueberry Lemon Ricotta Pancakes

Weight Watchers® SmartPoints™
(6 PointsPlus®)

Recipes Content


About once I month, my friends and I go on a beautiful hike somewhere in Southern California followed by an indulgent brunch, almost always accompanied by bacon of some sort and at least one mimosa. I always try to fit in extra exercise that week and save up my flex points for the special occasion. Recently, we tried out a restaurant that had the most delicious Lemon Blueberry Ricotta pancakes, and I just had to find a way to make them at home. I started from a Giada de Laurentis recipe and adjusted it to be more weight watchers friendly and incorporate the lemon. I think next time I make them I will make a bigger batch and then freeze them for a quick breakfast during the week.

Prep Time

Blueberry Lemon Ricotta Pancakes

Prep Time: 
Cook Time: 
Total Time: 


  • 1 cup pancake mix
  • 3/4 cup part skim ricotta cheese
  • 1 U egg
  • 1 U egg white
  • 1 tsp vanilla extract
  • 1 tsp. sugar
  • 1/2 tsp. nutmeg
  • 1 tbsp lemon juice
  • 1 tsp lemon zest
  • 1/2 cup unsweetened almond milk (or other milk)
  • 1 cup blueberries

Nutritional Facts

Serving Size: 
2 pancakes (167g)
Amount Per Serving
Calories 245
Calories from Fat 53
% Daily Value *
Total Fat 6g
Saturated Fat 3g
Monounsaturated Fat 0g
Polyunsaturated Fat 0g
Cholesterol 61mg
Sodium 605mg
Total Carbohydrate 35g
Dietary Fiber 1g
Sugars 6g
Protein 13g


  1. Whisk together the pancake mix, sugar, nutmeg to remove any large lumps. In a smaller bowl, mix together the milk, egg, egg white, vanilla extract, lemon juice, and lemon zest.
  2. Mix together the dry and wet ingredients until mostly mixed together. Fold in the ricotta cheese until everything is mixed well. It will be slightly lumpy. You could fold in the blueberries at this point, but I like to add them to the batter as it cooks.
  3. Warm a griddle or pan over medium heat and spray with non fat cooking spray. Pour in a 1/4 cup of batter for each pancake and sprinkle blueberries onto the pancake.
  4. Once the batter begins to bubble and cook around the edges, about 3-5 minutes, flip over and let cook for an additional 1-2 minutes.
  5. Serve with sugar free syrup, powdered sugar, low sugar jam, or lemon curd. Delish!
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† SmartPoints™ and PointsPlus® calculated by Slender Kitchen; Not endorsed by Weight Watchers International, Inc.
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