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!
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.