Blueberry Lemon Ricotta Pancakes
Blueberry Lemon Ricotta Pancakes are a delightful twist on a classic breakfast favorite. These fluffy pancakes are infused with creamy ricotta cheese, zesty lemon, and sweet blueberries, making them the perfect treat to elevate your morning routine. Quick and easy to prepare, they promise a burst of flavor in every bite, ideal for both lazy weekends and brunch gatherings. Serve them warm with maple syrup or yogurt for an unforgettable meal that will have everyone asking for more.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: Approximately 4 servings 1x
- Category: Breakfast
- Method: Grilling
- Cuisine: American
Ingredients
Scale
- 1 cup all-purpose flour
- 1 cup ricotta cheese
- 1 cup fresh blueberries
- 1 tbsp lemon zest
- 2 tbsp sugar
- 2 tsp baking powder
- 3/4 cup milk (whole or dairy-free)
- 2 large eggs
Instructions
- In a large bowl, whisk together flour, sugar, baking powder, and lemon zest.
- In another bowl, mix ricotta cheese, milk, and eggs until smooth.
- Gently fold the wet ingredients into the dry mixture until just combined.
- Carefully fold in the blueberries.
- Preheat a non-stick skillet over medium heat and lightly grease it.
- Pour about 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on top (about 2-3 minutes), then flip and cook until golden brown (another minute).
- Serve warm with maple syrup or yogurt.
Nutrition
- Serving Size: 2 pancakes (150g)
- Calories: 350
- Sugar: 8g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 14g
- Cholesterol: 120mg