Description
A delightful breakfast treat featuring fluffy pancakes made with ricotta cheese and fresh blueberries, enhanced with a hint of lemon zest.
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 sugar
- 1 cup fresh blueberries
- Butter or oil for cooking
Instructions
- In a large bowl, whisk together the flour, baking powder, and salt.
- In another bowl, mix the ricotta cheese, milk, eggs, lemon zest, and sugar until smooth.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Gently fold in the fresh blueberries into the batter.
- Heat a non-stick skillet or griddle over medium heat and coat with butter or oil.
- Pour about 1/4 cup of batter onto the skillet for each pancake and cook until bubbles form, about 2-3 minutes.
- Flip and cook for another 2-3 minutes until golden brown. Repeat with the remaining batter.
Notes
- For gluten-free, use a gluten-free flour blend.
- For dairy-free, substitute with almond or coconut milk and a dairy-free ricotta alternative.
- For lower sugar, reduce sugar or use natural sweeteners.
- Let the batter rest for 10 minutes for extra fluffiness.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Griddle
- Cuisine: American
Nutrition
- Serving Size: 1 pancake
- Calories: 150
- Sugar: 5g
- Sodium: 200mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 50mg
Keywords: Lemon Ricotta Blueberry Pancakes, breakfast, pancakes, ricotta, blueberries, lemon zest