Description
Delight in fluffy pancakes enriched with creamy ricotta, fresh blueberries, and a hint of lemon zest for a vibrant breakfast.
Ingredients
Scale
- 1 cup all-purpose flour
- 1/4 cup sugar
- 2 tsp baking powder
- 1/2 tsp salt
- 1 cup ricotta cheese
- 1/2 cup whole milk
- 2 large eggs
- 1 tbsp lemon zest
- 1 cup fresh blueberries
- Oil or butter for cooking
Instructions
- In a large bowl, whisk together flour, sugar, baking powder, and salt.
- In another bowl, whisk the ricotta, milk, eggs, and lemon zest until smooth.
- Make a well in the dry ingredients, then pour in the wet mix. Stir gently until just combined.
- Fold in the blueberries carefully.
- Preheat a non-stick pan over medium heat and add a small amount of oil or butter.
- Pour about a half cup of batter onto the skillet; cooking until bubbles form, about 2-3 minutes.
- Flip and cook for another 2-3 minutes until golden brown.
- Serve warm with toppings of choice.
Notes
For a lightened option, use low-fat ricotta and whole wheat flour. You can refrigerate leftovers for up to 3 days.
- Prep Time: 15
- Cook Time: 10
- Category: Breakfast
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 8g
- Sodium: 250mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 70mg
Keywords: blueberry pancakes, lemon pancakes, ricotta pancakes, breakfast, brunch, easy pancakes
