Description
Enjoy fluffy and flavorful Blueberry Lemon Ricotta Pancakes, a delightful twist on a breakfast classic. These pancakes are tender, moist, and bursting with fresh blueberry and lemon zest.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 tablespoons granulated sugar
- 1 cup ricotta cheese
- 1 cup milk
- 2 large eggs
- 1/4 cup melted butter, plus more for cooking
- 1 teaspoon vanilla extract
- Zest of 1 lemon
- 1 cup fresh blueberries
Instructions
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, and sugar.
- In a separate bowl, whisk together the ricotta cheese, milk, eggs, melted butter, and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix.
- Gently fold in the lemon zest and blueberries.
- Heat a lightly greased griddle or frying pan over medium heat.
- Pour about 1/4 cup of batter onto the hot griddle for each pancake.
- Cook for 2-3 minutes per side, or until golden brown and cooked through.
- Serve warm with your favorite toppings.
Notes
- For extra lemon flavor, you can add a tablespoon of fresh lemon juice to the batter.
- If you don’t have fresh blueberries, frozen blueberries can be used, but they may release more liquid.
- Serve with maple syrup, whipped cream, or fresh fruit for a complete breakfast.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Griddle/Pan-Frying
- Cuisine: American
Nutrition
- Serving Size: 1 pancake
- Calories: 200
- Sugar: 8g
- Sodium: 250mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 60mg