Description
Delicious blueberry lemon ricotta pancakes that are fluffy, light, and bursting with flavor, perfect for breakfast or brunch.
Ingredients
Scale
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 1 cup ricotta cheese
- 1/2 cup milk
- 2 large eggs
- 1 tablespoon lemon zest
- 1 tablespoon lemon juice
- 1 cup fresh blueberries
- Butter or oil for cooking
Instructions
- In a large bowl, mix the flour, baking powder, and salt until well combined.
- In another bowl, whisk together the ricotta, milk, eggs, lemon zest, and lemon juice until smooth.
- Pour the wet ingredients into the dry ingredients, stirring gently. Be careful not to overmix; a few lumps are okay!
- Gently fold in the blueberries, ensuring they’re evenly distributed throughout the batter.
- Heat a non-stick skillet over medium heat and add a little butter or oil to coat the surface.
- Pour 1/4 cup of batter for each pancake onto the skillet. Cook until bubbles form on the surface, then flip and cook until golden brown.
Notes
- For gluten-free, use a gluten-free flour blend.
- For dairy-free, substitute ricotta with a plant-based alternative and use almond or oat milk.
- For lower sugar, reduce sugar or use a substitute.
- Swap blueberries with other berries for different flavors.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Pan-frying
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes
- Calories: 250
- Sugar: 5g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 70mg
Keywords: blueberry pancakes, lemon pancakes, ricotta pancakes, breakfast recipes