Description
Fluffy and tender pancakes made with creamy ricotta, bursting with fresh blueberries and brightened with a touch of lemon zest. Perfect for a delicious brunch or special breakfast.
Ingredients
Units
Scale
- 1 cup ricotta cheese
- 3/4 cup milk
- 2 large eggs
- 1 tsp vanilla extract
- 1 tbsp lemon zest (about 1 lemon)
- 1 tbsp lemon juice
- 1 cup all-purpose flour
- 1 tbsp sugar
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1 cup fresh or frozen blueberries
- Butter or oil for cooking
- Maple syrup or powdered sugar for serving (optional)
Instructions
- In a large bowl, whisk together the ricotta cheese, milk, eggs, vanilla extract, lemon zest, and lemon juice until smooth.
- In a separate bowl, mix the flour, sugar, baking powder, baking soda, and salt.
- Add the dry ingredients to the wet ingredients and gently stir until just combined. Do not overmix.
- Fold in the blueberries.
- Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil.
- Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2–3 minutes.
- Flip and cook for another 2 minutes, or until golden brown and cooked through.
- Serve warm with maple syrup or a dusting of powdered sugar if desired.
Notes
- If using frozen blueberries, do not thaw to prevent bleeding into the batter.
- These pancakes can be made ahead and kept warm in a 200°F oven until serving.
- For extra fluffiness, separate the eggs and beat the whites to soft peaks before folding into the batter.
Nutrition
- Serving Size: 2 pancakes
- Calories: 280
- Sugar: 9g
- Sodium: 290mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 80mg
