Description
Lemon blueberry ricotta pancakes are a delightful breakfast treat that combines the bright flavors of lemon with the sweetness of juicy blueberries and the creaminess of ricotta. Each fluffy pancake is bursting with flavor, making them perfect for brunch or a special morning celebration. Drizzle with maple syrup or dust with powdered sugar for an irresistible start to your day.
Ingredients
Scale
- 1 cup ricotta cheese
- 1 cup all-purpose flour
- 1 cup fresh blueberries
- 2 large eggs
- 1/2 cup whole milk
- 3 tbsp melted unsalted butter
- 2 tbsp lemon zest
- 2 tbsp lemon juice
- 2 tsp baking powder
- 1/4 tsp salt
Instructions
- In a large bowl, whisk together ricotta, eggs, milk, melted butter, lemon juice, and lemon zest until smooth.
- In another bowl, mix flour, baking powder, and salt until well combined.
- Gently fold the dry ingredients into the wet mixture until just combined. Add blueberries and stir lightly.
- Preheat a non-stick skillet over medium heat and lightly grease it.
- Pour about half a cup of batter per pancake onto the skillet. Cook for 2-3 minutes until bubbles form, then flip and cook until golden brown.
- Serve warm with maple syrup or powdered sugar.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes (approximately 160g)
- Calories: 360
- Sugar: 8g
- Sodium: 350mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 1g
- Protein: 12g
- Cholesterol: 95mg