Lemon Blueberry Ricotta Pancakes: Fluffy, Flavorful, and Perfect for Brunch!
Fluffy, flavorful pancakes infused with lemon and blueberries, perfect for a delightful brunch.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Breakfast
- Method: Griddle
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 cup ricotta cheese
- 1 cup all-purpose flour
- 1/2 cup milk
- 2 large eggs
- 1/4 cup sugar
- 1 tablespoon lemon zest
- 1 tablespoon lemon juice
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup fresh blueberries
- Butter or oil for cooking
Instructions
- In a large bowl, mix together the ricotta cheese, milk, eggs, lemon zest, and lemon juice until well combined.
- In another bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
- Gently fold in the blueberries.
- Heat a skillet over medium heat and add a little butter or oil.
- Pour 1/4 cup of batter for each pancake onto the skillet.
- Cook until bubbles form on the surface, then flip and cook until golden brown on the other side.
- Serve warm with maple syrup or your favorite toppings.
Notes
- For extra lemon flavor, add more lemon zest.
- These pancakes can be made ahead and reheated in the toaster.
- Substitute blueberries with other berries if desired.
Nutrition
- Serving Size: 1 pancake
- Calories: 150
- Sugar: 5g
- Sodium: 200mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 50mg