Description
Blueberry Lemon Ricotta Pancakes are the ultimate breakfast delight, combining the creamy richness of ricotta with zesty lemon and sweet blueberries. These light and fluffy pancakes are perfect for brightening your mornings and will impress everyone at the table. Serve them warm, drizzled with maple syrup or topped with whipped cream for a truly indulgent experience that feels like a special occasion every day.
Ingredients
Scale
- 1 cup all-purpose flour
- 2 tbsp granulated sugar
- 2 tsp baking powder
- 1/4 tsp salt
- 1 tbsp lemon zest
- 1/2 cup ricotta cheese
- 3/4 cup whole milk (or almond milk)
- 1 large egg
- 1 cup fresh blueberries
Instructions
- In a large bowl, whisk together flour, sugar, baking powder, and salt until well combined.
- In another bowl, mix ricotta cheese, milk, egg, and lemon zest until smooth.
- Gently combine the wet ingredients into the dry ingredients until just mixed; fold in blueberries.
- Preheat a griddle 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 3 minutes), then flip and cook until golden brown (about 2 minutes).
- Serve warm with maple syrup or whipped cream.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes (150g)
- Calories: 280
- Sugar: 7g
- Sodium: 250mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 50mg