Blueberry Lemon Ricotta Pancakes
Delightful pancakes infused with fresh blueberries and zesty lemon, made fluffy with ricotta cheese.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Breakfast
- Method: Cooking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 cup ricotta cheese
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup milk
- 2 large eggs
- 1 teaspoon vanilla extract
- Zest of 1 lemon
- 1 cup blueberries
- Butter or oil for cooking
Instructions
- Combine Dry Ingredients: In a mixing bowl, combine the ricotta cheese, flour, sugar, baking powder, baking soda, and salt.
- Whisk Wet Ingredients: In another bowl, whisk together the milk, eggs, vanilla extract, and lemon zest until fully blended.
- Mix Wet and Dry Ingredients: Pour the wet ingredients into the dry mixture and gently stir until just combined.
- Fold in Blueberries: Gently fold in the blueberries, ensuring they are evenly distributed throughout the batter.
- Heat the Skillet: Heat a skillet over medium heat and add butter or oil.
- Cook the Pancakes: Pour small ladles of batter onto the skillet. Cook until bubbles form on the surface, then flip and cook until golden brown.
- Serve Warm: Serve the pancakes warm with a drizzle of maple syrup or extra blueberries on top.
Notes
Don’t overmix the batter, a few lumps are fine. Use a cookie scoop for uniform pancakes.
Nutrition
- Serving Size: 1 serving
- Calories: 260
- Sugar: 5g
- Sodium: 280mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 0mg