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Lemon Blueberry Ricotta Pancakes: Fluffy, Flavorful, and Perfect for Brunch!

Lemon Blueberry Ricotta Pancakes

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Fluffy, flavorful pancakes infused with lemon and blueberries, perfect for a delightful brunch.

Ingredients

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  • 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

  1. In a large bowl, mix together the ricotta cheese, milk, eggs, lemon zest, and lemon juice until well combined.
  2. In another bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
  3. Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
  4. Gently fold in the blueberries.
  5. Heat a skillet over medium heat and add a little butter or oil.
  6. Pour 1/4 cup of batter for each pancake onto the skillet.
  7. Cook until bubbles form on the surface, then flip and cook until golden brown on the other side.
  8. 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.

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