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Blueberry Lemon Ricotta Pancakes

Blueberry Lemon Ricotta Pancakes

These fluffy and flavorful pancakes are a delightful combination of tangy blueberries, zesty lemon, and creamy ricotta cheese. Perfect for a weekend brunch or a special treat!
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Breakfast, Brunch
Cuisine American
Servings 4 servings
Calories 150 kcal

Equipment

  • 2 Large bowl
  • Non-stick skillet

Ingredients
  

  • 1 cup all-purpose flour
  • 1 tablespoon granulated sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3/4 cup ricotta cheese
  • 1/2 cup milk
  • 2 eggs
  • 1 tablespoon fresh lemon zest
  • 1 cup fresh blueberries
  • Butter for cooking

Instructions
 

  • In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
  • In another bowl, combine the ricotta cheese, milk, eggs, and lemon zest.
  • Gently fold the wet ingredients into the dry ingredients until just combined. Do not overmix.
  • Fold in the fresh blueberries.
  • Heat a non-stick skillet or griddle over medium heat and add a small amount of butter.
  • Pour 1/4 cup of batter onto the skillet for each pancake and cook until bubbles form on the surface. Flip and cook the other side until golden brown.
  • Serve the pancakes warm with syrup, extra blueberries, and a sprinkle of lemon zest.

Notes

Variation: You can also add a drizzle of maple syrup or a dollop of whipped cream on top of these pancakes for extra indulgence.
Tips: Make sure to gently fold in the blueberries and lemon zest into the pancake batter to avoid overmixing.

Nutrition

Serving: 1gCalories: 150kcalCarbohydrates: 20gProtein: 6gFat: 6gSaturated Fat: 3gCholesterol: 60mgSodium: 300mgFiber: 2gSugar: 5g
Keyword Blueberry, Breakfast, Brunch, Lemon, Pancakes, Ricotta
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