Blueberry Lemon Ricotta Pancakes
Delicious pancakes combining sweet blueberries and refreshing lemon zest, enhanced with creamy ricotta for a rich and fluffy texture.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Breakfast
- Method: Griddling
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 cup ricotta cheese
- 1 cup flour
- 1/2 cup milk
- 2 eggs
- 1/4 cup sugar
- 1 tablespoon baking powder
- 1 teaspoon vanilla extract
- Zest of 1 lemon
- 1 cup blueberries
- Butter or oil for cooking
Instructions
- In a bowl, mix ricotta cheese, milk, eggs, sugar, lemon zest, and vanilla together until smooth.
- In another bowl, combine the flour and baking powder.
- Gradually add the dry ingredients into the wet mixture, stirring gently.
- Fold in the blueberries carefully so they don’t break.
- Heat butter or oil in a skillet over medium heat.
- Pour batter onto the skillet and cook until bubbles form on the top, then flip and cook until golden brown.
Notes
Serve warm topped with maple syrup, powdered sugar, or fresh blueberries. For an extra touch, add whipped cream or a spritz of lemon juice.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg
Find it online: https://www.eazzyrecypyz.com/blueberry-lemon-ricotta-pancakes/