Ricotta Pancakes with Lemon and Blueberries bring a fresh twist to your breakfast table. These pancakes are light, fluffy, and packed with flavor. The creamy ricotta adds richness, while the lemon zest brings a refreshing brightness.
Paired with juicy blueberries, this dish is perfect for weekend brunch or a special occasion breakfast. Quick and easy to whip up, these pancakes impress your family and friends without any fuss.
Serving and Pairing Suggestions
Serve these delicious ricotta pancakes warm, drizzled with maple syrup, and topped with a handful of fresh blueberries. For an extra kick, a sprinkle of powdered sugar makes them look even more inviting.
Consider pairing these pancakes with a side of Yogurt Mint Dressing for a refreshing contrast, or enjoy them with a glass of chilled Watermelon Agua Fresca to brighten up your morning. If you’re craving something savory, serve alongside Vegetarian Spring Rolls with Sweet Chili Sauce for a fun fusion meal.
Tips and Notes
- Use fresh blueberries: They offer the best flavor and sweetness.
- Don’t overmix the batter: Stir just until the ingredients combine to keep them fluffy.
- Adjust the thickness: If the batter seems too thick, add a splash of milk to reach your desired consistency.
- Keep cooked pancakes warm: Use an oven set to low to keep pancakes warm while you finish cooking the rest.
Enjoy making these delicious pancakes! They’re sure to be a hit. Don’t hesitate to invite friends or family to join you in this tasty breakfast experience.
Ricotta Pancakes with Lemon and Blueberries
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.