Lemon Blueberry Ricotta Pancakes
Lemon Blueberry Ricotta Pancakes are a delightful breakfast treat that combines fluffy texture with the refreshing zing of lemon and the sweetness of juicy blueberries. Perfect for any occasion, these pancakes are not only easy to make but also visually enticing, making them a fantastic choice for brunch gatherings or cozy family breakfasts. With protein-rich ricotta cheese and vibrant flavors, they are a wholesome way to start your day. Gather your loved ones and indulge in this scrumptious dish that is sure to impress everyone at your table!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: Approximately 6 servings 1x
- Category: Breakfast
- Method: Frying
- Cuisine: American
Ingredients
Scale
- 1 cup all-purpose flour
- 2 tsp baking powder
- 1 cup whole milk ricotta cheese
- 1 cup fresh blueberries
- Zest and juice of 1 lemon
- 1/2 cup whole milk
- 2 large eggs
- 2 tbsp unsalted butter (for greasing)
Instructions
- In a large bowl, whisk together flour and baking powder.
- In another bowl, mix ricotta cheese, whole milk, eggs, lemon juice, and zest until smooth.
- Gently fold wet ingredients into dry ingredients until just combined; it's okay if there are some lumps.
- Carefully fold in the blueberries.
- Preheat a non-stick skillet over medium heat and grease lightly with butter.
- Pour about half a cup of batter for each pancake and cook until bubbles form on top (3-4 minutes). Flip and cook for another minute until golden brown.
- Serve warm with additional blueberries or your favorite toppings.
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 4g
- Sodium: 120mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 40mg