Description
Lemon Ricotta Pancakes with Blueberries are light, fluffy, and bursting with flavor, perfect for breakfast or brunch.
Ingredients
Scale
- 1 cup ricotta cheese
- 1 cup all-purpose flour
- 2 large eggs
- 1/2 cup milk
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 1 tablespoon lemon zest
- 1/4 teaspoon salt
- Butter for cooking
- 1 cup fresh blueberries
- 2 tablespoons sugar (for blueberry sauce)
- 1/4 cup water
- 1 tablespoon lemon juice (for blueberry sauce)
Instructions
- Prepare the Blueberry Sauce: In a small saucepan, combine the fresh blueberries, sugar, water, and lemon juice. Cook over medium heat until the blueberries start to burst, about 5-7 minutes. Remove from heat.
- Make the Pancake Batter: In a large mixing bowl, whisk together the ricotta cheese, eggs, lemon zest, milk, and sugar until well combined.
- Combine Dry Ingredients: In another bowl, mix the all-purpose flour, baking powder, and salt. Gradually add to the ricotta mixture, stirring gently until just combined.
- Cook the Pancakes: Heat a non-stick skillet over medium heat, add butter, and pour about 1/4 cup of batter for each pancake. Cook until bubbles form, about 2-3 minutes, then flip and cook for another 2-3 minutes until golden brown.
Notes
- For gluten-free, use a gluten-free flour blend.
- Replace ricotta with cottage cheese for a lighter version.
- Use almond or oat milk for a dairy-free option.
- Add a pinch of cinnamon for extra flavor.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Cooking on a skillet
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes
- Calories: 300
- Sugar: 10g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 100mg
Keywords: Lemon Ricotta Pancakes, Blueberries, Breakfast, Brunch, Pancakes