Blueberry Lemon Ricotta Pancakes Recipe

These Blueberry Lemon Ricotta Pancakes are a delicious and indulgent breakfast treat that are sure to impress your taste buds. With creamy ricotta cheese, tangy lemon zest, and sweet blueberries, these pancakes are a flavorful twist on traditional pancakes.

5 from 1 vote

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Prep Time 10

Cook Time 10

Total Time 20

Course Breakfast, Brunch, Dessert, Lunch, Pastry

Cuisine American, Italian, Mediterranean

Servings people

Calories 453 kcal

Equipment

Ingredients

1 cup All-Purpose Flour
2 tbsp Sugar
1 tsp Baking Powder
1/2 tsp Baking Soda
1/4 tsp Salt
1/2 cup Ricotta Cheese
1/2 cup Milk
1 Egg
1 tbsp Lemon Zest
1/2 cup Fresh Blueberries
Cooking Spray For Greasing

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Instructions

In a mixing bowl, whisk together flour, sugar, baking powder, baking soda, and salt until well combined.
In a separate bowl, whisk together ricotta cheese, milk, egg, and lemon zest until smooth and creamy.
Add the wet ingredients to the dry ingredients and mix until just combined. Do not overmix.
Gently fold in the blueberries.
Heat a non-stick skillet or griddle over medium heat. Grease it lightly with butter or cooking spray.
Pour a small ladleful of the batter onto the skillet. Let the pancake cook for 2-3 minutes or until bubbles form on the surface.
Flip the pancake and cook for another 1-2 minutes on the other side, or until it's lightly browned and cooked through.
Repeat with the remaining batter.
Serve the pancakes warm with your favorite toppings, such as maple syrup, whipped cream, or additional blueberries.

Nutrition

Serving: 2pancakesCalories: 453kcalCarbohydrates: 66gProtein: 19gFat: 13gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.01gCholesterol: 121mgSodium: 637mgPotassium: 268mgFiber: 2gSugar: 15gVitamin A: 494IUVitamin C: 4mgCalcium: 347mgIron: 4mg

Keyword lemon pankcakes, lemon ricotta pancakes, ricotta cheese, ricotta pancakes

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