Description

Lemon blueberry ricotta pancakes are a delightful breakfast treat that combine fluffy texture with vibrant flavors. Each pancake is infused with zesty lemon and bursting with juicy blueberries, all enhanced by the creamy richness of ricotta cheese. Perfect for lazy weekends or brunch gatherings, this simple recipe will impress your family and friends while delivering a deliciously unique twist on traditional pancakes.

Ingredients

Scale

1 cup all-purpose flour
1/4 cup sugar
2 tsp baking powder
1/2 tsp salt
1 cup ricotta cheese
1/2 cup milk
2 large eggs
Zest of 1 lemon
1 cup fresh blueberries

Instructions

Gather and measure all ingredients.
In a bowl, whisk together flour, sugar, baking powder, and salt.
In another bowl, mix ricotta cheese, milk, eggs, and lemon zest until smooth.
Gently combine wet and dry ingredients without overmixing.
Carefully fold in the blueberries.
Heat a non-stick skillet over medium heat; pour 1/4 cup of batter for each pancake.
Cook until bubbles form on top (about 2 minutes), then flip and cook until golden brown (another minute or two).
Serve warm with maple syrup or whipped cream.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Breakfast
Method: Grilling
Cuisine: American

Nutrition

Serving Size: 2 pancakes (150g)
Calories: 330
Sugar: 12g
Sodium: 250mg
Fat: 10g
Saturated Fat: 5g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 50g
Fiber: 3g
Protein: 10g
Cholesterol: 80mg

Keywords: - For fluffier pancakes, avoid overmixing; some lumps are fine. - Substitute blueberries with strawberries or raspberries if desired. - Add a splash of vanilla extract for an extra flavor boost.