Lemon Ricotta Pancakes with Blueberries for Your Breakfast Bliss
Delicious and fluffy lemon ricotta pancakes topped with fresh blueberries, perfect for a delightful breakfast.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Breakfast
- Method: Griddle
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 cup ricotta cheese
- 1 cup all-purpose flour
- 2 large eggs
- 1/4 cup sugar
- 1/2 cup milk
- 1 tablespoon lemon zest
- 1 tablespoon lemon juice
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup fresh blueberries
Instructions
- In a large bowl, mix together the ricotta cheese, eggs, sugar, milk, lemon zest, and lemon juice until well combined.
- In another bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
- Gently fold in the blueberries.
- Heat a non-stick skillet over medium heat and lightly grease it.
- Pour 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 the other side.
- Serve warm with additional blueberries and syrup if desired.
Notes
- For a lighter texture, separate the egg whites and beat them until stiff peaks form, then fold them into the batter.
- These pancakes can be made ahead and reheated in the toaster.
- Feel free to substitute other berries if desired.
Nutrition
- Serving Size: 2 pancakes
- Calories: 250
- Sugar: 10g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 70mg