Description
Lemon blueberry ricotta pancakes are a delightful twist on traditional pancakes, bursting with juicy blueberries and zesty lemon flavor. These fluffy, creamy pancakes are perfect for brunch or any special occasion. Easy to make and visually stunning, they add a refreshing touch to your morning routine. Serve them warm with syrup or yogurt for an irresistible treat that will impress family and friends alike.
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, milk, eggs, lemon juice, and zest until smooth.
- Combine wet ingredients with dry ingredients, stirring gently to avoid overmixing. Fold in blueberries.
- Preheat a non-stick skillet over medium heat and lightly grease with butter.
- Pour about half a cup of batter onto the skillet for each pancake. Cook until bubbles form (3-4 minutes), then flip and cook another minute until golden brown.
- Serve warm with extra blueberries or drizzle with syrup.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Brunch
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 pancake (65g)
- Calories: 149
- Sugar: 3g
- Sodium: 104mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 5g
- Cholesterol: 35mg