Blueberry Lemon Ricotta Pancakes
Blueberry Lemon Ricotta Pancakes are the ultimate breakfast indulgence, combining fluffy pancakes with the sweetness of juicy blueberries and a refreshing burst of lemon. The creamy ricotta adds richness, making each bite a delightful experience. Perfect for brunch or cozy mornings, these pancakes are sure to brighten your day and impress family and friends alike.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: Serves 4
- Category: Breakfast
- Method: Cooking
- Cuisine: American
Ingredients
Scale
- 1 cup all-purpose flour
- 2 tbsp granulated sugar
- 1 tbsp baking powder
- 1/4 tsp salt
- 3/4 cup ricotta cheese
- 1/2 cup milk
- 2 large eggs
- Zest of 1 lemon
- 1 cup fresh blueberries
Instructions
- In a large bowl, whisk together flour, sugar, baking powder, and salt.
- In another bowl, mix ricotta, milk, eggs, and lemon zest until smooth.
- Fold the wet mixture into the dry ingredients until just combined; lumps are okay.
- Gently fold in blueberries without squishing them.
- 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 (about 3 minutes). Flip and cook until golden brown.
Nutrition
- Serving Size: 2 pancakes (150g)
- Calories: 320
- Sugar: 9g
- Sodium: 290mg
- Fat: 11g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 70mg