Description
Blueberry Lemon Ricotta Pancakes are a deliciously fluffy breakfast treat that combines sweet blueberries with the zesty brightness of fresh lemons and the creaminess of ricotta cheese. Perfect for lazy weekends or special brunches, these pancakes are not only easy to make but also visually stunning, sure to impress family and friends. Enjoy each bite as you create new memories around the breakfast table!
Ingredients
Scale
- 1 cup all-purpose flour
- 1 tbsp baking powder
- 1/4 tsp salt
- 1 cup whole milk ricotta cheese
- 2 large eggs
- 1/2 cup milk (any type)
- Zest of 1 lemon
- 1 cup blueberries (fresh or frozen)
- 2 tbsp sugar
Instructions
- In a large bowl, whisk together flour, baking powder, salt, and sugar until well combined.
- In another bowl, mix ricotta cheese, eggs, milk, and lemon zest until smooth.
- Pour wet ingredients into dry ingredients; stir gently until just combined.
- Fold in blueberries carefully to avoid bursting them.
- Heat a non-stick skillet over medium heat. Pour about half a cup of batter for each pancake.
- Cook for 2-3 minutes until bubbles form on top; flip and cook for an additional minute until golden brown.
- Serve warm with maple syrup or powdered sugar.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 4g
- Sodium: 200mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 55mg
Keywords: For added flavor, consider mixing in a teaspoon of vanilla extract or substituting blueberries with strawberries or raspberries. For extra fluffiness, use room temperature eggs and ricotta.