Blueberry Lemon Ricotta Pancakes: 25 Min Dream
Enjoy light and fluffy pancakes with a delightful blend of fresh blueberries, tangy lemon zest, and creamy ricotta cheese. This quick recipe is perfect for a weekend brunch.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 8-10 pancakes
- Category: Breakfast/Brunch
- Method: Pan-fried
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 cup milk
- ½ cup ricotta cheese
- 1 large egg
- 2 tablespoons unsalted butter, melted
- 1 teaspoon lemon zest
- ½ cup fresh blueberries
Instructions
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- In a separate bowl, whisk together the milk, ricotta cheese, egg, and melted butter until smooth.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix; a few lumps are okay.
- Gently fold in the lemon zest and blueberries.
- Heat a lightly oiled griddle or frying pan over medium heat.
- Pour about ¼ cup of batter for each pancake onto the hot griddle.
- Cook for 2-3 minutes per side, or until golden brown and cooked through.
- Serve warm with your favorite toppings.
Notes
- For extra lemon flavor, add a squeeze of fresh lemon juice to the batter.
- If you don’t have fresh blueberries, frozen ones work well too.
- Ricotta cheese creates wonderfully tender pancakes.
Nutrition
- Serving Size: 2 pancakes
- Calories: Approx. 250-300 (will vary based on toppings)
- Sugar: Approx. 10-15g
- Sodium: Approx. 300-400mg
- Fat: Approx. 10-15g
- Saturated Fat: Approx. 4-6g
- Unsaturated Fat: Approx. 6-9g
- Trans Fat: 0g
- Carbohydrates: Approx. 30-35g
- Fiber: Approx. 2-3g
- Protein: Approx. 8-10g
- Cholesterol: Approx. 50-70mg
Find it online: https://whiskdaily.com/blueberry-lemon-ricotta-pancakes/