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Ricotta Pancakes with Lemon and Blueberries

Ricotta Pancakes with Lemon and Blueberries

Indulge in the light and fluffy texture of these Ricotta Pancakes, enriched with creamy ricotta, zesty lemon, and bursting with fresh blueberries. Perfect for a delightful breakfast or brunch, these pancakes are sure to impress your family and friends with their incredible flavor and elegant presentation.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Breakfast, Brunch
Cuisine American
Servings 4 servings
Calories 140 kcal

Equipment

  • 1 Mixing bowl
  • 1 Whisk
  • 1 Non-stick skillet or griddle
  • 1 Spatula

Ingredients
  

  • 1 cup 240g ricotta cheese (fresh, for creaminess)
  • 1/2 cup 120ml milk (or non-dairy milk)
  • 2 large - 120g eggs
  • 1 tablespoon 15g granulated sugar (for sweetness)
  • 1 teaspoon 5g vanilla extract (flavoring)
  • 1 cup 125g all-purpose flour (for structure)
  • 2 teaspoons 8g baking powder (for leavening)
  • 1/2 teaspoon 2.5g salt (to balance flavors)
  • Zest of 1 lemon - for a citrus burst
  • 1 cup 150g fresh blueberries (for topping and flavor)
  • Butter or oil - for cooking pancakes

Instructions
 

  • In a mixing bowl, combine ricotta cheese, milk, eggs, sugar, and vanilla extract. Whisk together until smooth.
  • In a separate bowl, whisk together flour, baking powder, salt, and lemon zest.
  • Gently fold the dry ingredients into the wet ingredients until just combined. Be careful not to overmix; a few lumps are fine.
  • Fold in the fresh blueberries, reserving a few for garnish.
  • Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil.
  • Pour about 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface, then flip and cook until golden brown on both sides.
  • Serve warm, topped with extra blueberries and a drizzle of syrup or honey.

Notes

These Ricotta Pancakes can be served with maple syrup, honey, or a dusting of powdered sugar. For added flavor, feel free to experiment with mix-ins like chocolate chips or other seasonal fruits. Make sure to let the batter rest for about 5 minutes before cooking to achieve the perfect fluffiness.
For a dairy-free option, substitute the ricotta with a plant-based cream cheese alternative.

Nutrition

Serving: 1pancakeCalories: 140kcalCarbohydrates: 18gProtein: 5gFat: 6gSaturated Fat: 3gCholesterol: 80mgSodium: 180mgSugar: 3g
Keyword Fluffy Pancakes, Lemon Blueberry Pancakes, Ricotta Pancakes
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