Description
Lemon blueberry ricotta pancakes are a delightful breakfast treat that combines fluffy pancakes with the refreshing zing of lemon and the sweetness of juicy blueberries. These pancakes are not only rich in flavor but also creamy, thanks to the addition of ricotta cheese, making them a luxurious twist on a classic dish. Perfect for brunch gatherings or cozy family breakfasts, serve them warm with a drizzle of maple syrup for a satisfying start to your day.
Ingredients
Scale
- 1 cup all-purpose flour
- 1 tsp baking powder
- Zest of 1 lemon
- 1 cup ricotta cheese (whole milk)
- 2 large eggs
- ½ cup whole milk
- 2 tbsp fresh lemon juice
- 1 tsp vanilla extract
- 1 cup fresh blueberries
Instructions
- In a large bowl, whisk together flour, baking powder, and lemon zest.
- In another bowl, mix ricotta cheese, eggs, milk, lemon juice, and vanilla until smooth.
- Gently fold the wet mixture into the dry ingredients until just combined.
- Carefully incorporate the blueberries into the batter.
- Heat a non-stick skillet over medium heat and lightly grease it. Pour about half a cup of batter for each pancake.
- Cook until bubbles form on the surface (about 2 minutes), flip and cook until golden brown (about another minute).
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes (150g)
- Calories: 350
- Sugar: 9g
- Sodium: 420mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 2g
- Protein: 11g
- Cholesterol: 70mg