Lemon Blueberry Pancakes Ricotta
Lemon Blueberry Pancakes Ricotta are light, fluffy, and bursting with fresh blueberry and zesty lemon flavors, making them the perfect breakfast treat
Ingredients
- 1 cup all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- Pinch of salt
- 1 cup ricotta cheese
- 2 large eggs
- ¾ cup milk
- Zest of 1 lemon
- 2 tbsp lemon juice
- 1 cup fresh blueberries
- Butter or oil for greasing the pan
- Maple syrup and additional blueberries for serving (optional)
Instructions
- Mix Dry Ingredients: In a large bowl, sift together flour, baking powder, baking soda, and salt.Combine Wet Ingredients: In another bowl, whisk ricotta cheese, eggs, milk, lemon zest, and juice until smooth.Fold in Blueberries: Gently fold the wet mixture into the dry ingredients until combined. Fold in blueberries.Preheat Skillet: Heat a non-stick skillet over medium heat and lightly grease with butter or oil.Cook Pancakes: Pour u00bc cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface, about 2-3 minutes, then flip and cook until golden brown on the other side.Serve: Serve warm with maple syrup and additional blueberries if desired.
Notes
- Let the batter rest for a few minutes before cooking for fluffier pancakes.
- You can substitute ricotta with cottage cheese for a lighter version.
- Adjust the sweetness by adding a tablespoon of sugar or a drizzle of honey.