Description

Lemon blueberry ricotta pancakes are a deliciously fluffy breakfast treat that combines the rich creaminess of ricotta cheese with the bright zest of lemon and the sweetness of juicy blueberries. Perfect for lazy weekends or brunch gatherings, these pancakes are sure to delight your taste buds and brighten your morning routine. Serve them warm with a drizzle of maple syrup for an irresistible experience that invites seconds!

Ingredients

Scale

1 cup all-purpose flour
2 tsp baking powder
1/4 tsp salt
1/2 cup ricotta cheese
3/4 cup milk
2 large eggs
Zest of 1 lemon
1/2 cup blueberries (fresh or frozen)
2 tbsp sugar

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Instructions

In a large bowl, whisk together flour, baking powder, salt, and sugar.
In another bowl, mix ricotta cheese, milk, eggs, lemon zest, and juice until smooth.
Pour the wet mixture into the dry ingredients and gently fold until just combined—lumps are okay.
Fold in blueberries carefully.
Heat a non-stick skillet over medium heat and grease lightly. Pour about 1/4 cup of batter for each pancake; cook until bubbles form (about 2 minutes), then flip and cook until golden brown.
Serve warm with maple syrup.

Nutrition

Serving Size: 1 pancake
Calories: 175
Sugar: 5g
Sodium: 200mg
Fat: 6g
Saturated Fat: 3g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 24g
Fiber: 1g
Protein: 6g
Cholesterol: 50mg