Blueberry Lemon Ricotta Pancakes
These delicious blueberry lemon ricotta pancakes are fluffy and bursting with flavor. The combination of creamy ricotta, fresh blueberries, and a hint of lemon zest makes for a delightful breakfast or brunch option that's sure to impress!
Equipment
- 1 mixing bowls
- 1 whisk
- 1 measuring cups and spoons
- 1 non-stick skillet or griddle
- 1 spatula
- 1 grater for lemon zest
Ingredients
- 1 cup all-purpose flour
- ½ cup ricotta cheese
- 1 cup milk
- 1 large egg
- 2 tablespoons sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
- Zest of 1 lemon
- 1 cup fresh blueberries plus extra for serving, optional
- as needed Butter or oil for cooking
Instructions
- In a mixing bowl, combine the flour, sugar, baking powder, and salt. Whisk together until well mixed.
- In another bowl, combine the ricotta cheese, milk, lemon zest, and egg. Mix until smooth.
- Gradually add the wet ingredients to the dry ingredients, stirring gently until just combined. Be careful not to overmix; lumps are okay.
- Gently fold in the blueberries, being careful not to break them.
- Heat a non-stick skillet or griddle over medium heat and add a small amount of butter or oil.
- Pour about ¼ cup of the batter for each pancake onto the skillet. Cook until bubbles form on the surface and the edges look set, about 3-4 minutes.
- Flip the pancakes and cook for an additional 2-3 minutes until golden brown and cooked through.
- Repeat with the remaining batter, adding more butter or oil to the skillet as needed.
- Serve warm with additional blueberries and a drizzle of maple syrup if desired.
Notes
For extra flavor, you can add a pinch of cinnamon to the batter.
If you don't have fresh blueberries, you can substitute with frozen ones, but be sure to thaw and drain them first.
These pancakes are best served immediately but can be kept warm in a low oven if needed.