Description
Blueberry Lemon Ricotta Pancakes are a delightful fusion of fluffy goodness, bursting blueberries, and a refreshing zesty kick from fresh lemon. Perfect for brunch or a special breakfast treat, these pancakes promise to elevate your morning routine with their vibrant colors and mouthwatering flavors. Easy to prepare and versatile in toppings, they are sure to impress everyone at the table.
Ingredients
Scale
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 2 tablespoons sugar
- 1 cup ricotta cheese
- 1/2 cup milk
- 2 large eggs
- Zest and juice of 1 lemon
- 1 cup fresh blueberries
Instructions
- In a large bowl, whisk together the flour, baking powder, and sugar until well combined.
- In another bowl, mix the ricotta, milk, eggs, lemon zest, and juice until smooth.
- Gently combine wet and dry ingredients until just mixed; be careful not to overmix.
- Fold in the fresh blueberries.
- Heat a nonstick skillet over medium heat and lightly grease it. Pour about half a cup of batter for each pancake.
- Cook until bubbles form on the surface (about 3 minutes), then flip and cook for an additional 2-3 minutes until golden brown.
- Serve warm with maple syrup or additional lemon zest.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes (160g)
- Calories: 270
- Sugar: 8g
- Sodium: 350mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 70mg