Easy Lemon Blueberry Ricotta Pancakes Recipe
These delightful lemon blueberry ricotta pancakes are a perfect breakfast choice, combining fluffy texture with the zest of lemon and bursts of blueberries.
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Servings:
Calories: 120kcal
Ingredients
Main Ingredients
- 1 cup all-purpose flour
- 2 tablespoons granulated sugar
- 1 teaspoon baking powder
- 0.25 teaspoon baking soda
- 0.25 teaspoon salt
- 1 cup ricotta cheese
- 0.75 cup milk whole or low-fat
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest freshly grated
- 1 cup fresh blueberries
- 2 tablespoons butter for cooking
- maple syrup for serving
Instructions
Preparation Steps
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In another bowl, mix the ricotta, milk, eggs, vanilla extract, and lemon zest until well combined.
- Combine the wet and dry ingredients, stirring gently until just combined. Fold in the blueberries.
- Heat a non-stick skillet over medium heat and melt some butter. Pour 1/4 cupfuls of batter onto the skillet.
- Cook until bubbles form on the surface, then flip and cook until golden brown on the other side.
- Serve pancakes warm with maple syrup.
Notes
These pancakes are perfect for a special weekend breakfast or brunch. Enjoy with a side of fresh fruit for a complete meal.
Nutrition
Serving: 200g | Calories: 120kcal | Carbohydrates: 120g | Protein: 120g | Fat: 120g | Saturated Fat: 120g | Polyunsaturated Fat: 120g | Monounsaturated Fat: 120g | Trans Fat: 120g | Cholesterol: 120mg | Sodium: 120mg | Potassium: 120mg | Fiber: 120g | Sugar: 120g | Vitamin A: 120IU | Vitamin C: 120mg | Calcium: 120mg | Iron: 120mg