Description
Delightful blueberry lemon ricotta pancakes that are light, fluffy, and bursting with flavor, perfect for brunch or a cozy breakfast.
Ingredients
Scale
- 1 cup ricotta cheese
- 1 large egg
- 1 tablespoon lemon zest
- 2 tablespoons fresh lemon juice
- 1 cup all-purpose flour
- 2 tablespoons granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon fine sea salt
- ¾ cup milk
- 1 cup fresh blueberries
- 2 tablespoons butter
- Maple syrup, to taste
Instructions
- In a large mixing bowl, combine the ricotta cheese, egg, lemon zest, and fresh lemon juice. Use a whisk to mix until smooth.
- In a separate bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well blended.
- Gradually incorporate the dry ingredients into the ricotta mixture, alternating with the milk. Stir gently until just combined.
- Carefully fold in the fresh blueberries with a spatula, ensuring they are evenly distributed.
- Preheat a non-stick skillet over medium heat and coat with butter.
- Pour approximately ¼ cup of batter onto the skillet for each pancake, spacing them out.
- Cook until small bubbles appear on the surface (about 2-3 minutes), then flip and cook for another 2-3 minutes until golden brown.
- Continue this process until all the batter is used, adding more butter as needed. Serve warm topped with blueberries and maple syrup.
Notes
For fluffier pancakes, use room-temperature eggs and avoid overmixing the batter.
- Prep Time: 10
- Cook Time: 25
- Category: Breakfast
- Method: Griddling
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes
- Calories: 280
- Sugar: 6g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 30mg