Print

Blueberry Lemon Ricotta Pancakes

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Fluffy pancakes with a burst of blueberries and zingy lemon, perfect for brunch or breakfast.

Ingredients

Scale
  • 1 cup ricotta cheese
  • 1 cup all-purpose flour
  • 1/2 cup milk
  • 2 large eggs
  • 2 tablespoons sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • Zest of 1 lemon
  • 1 cup fresh blueberries
  • Butter or oil for cooking

Instructions

  1. Whip the wet ingredients: In a large bowl, mix ricotta cheese, milk, eggs, sugar, and lemon zest until combined.
  2. Combine the dry ingredients: In another bowl, whisk flour, baking powder, and salt together.
  3. Merge the mixtures: Gradually add the dry mixture to the wet ingredients, stirring gently.
  4. Fold in the blueberries, allowing them to incorporate into the batter.
  5. Heat a non-stick skillet over medium heat with butter or oil.
  6. Cook the pancakes: Pour batter onto the skillet, cooking until bubbles form, then flip and cook until golden brown.
  7. Serve warm with syrup or extra blueberries.

Notes

For extra-tender pancakes, avoid overmixing the batter and make sure your skillet is preheated.

Nutrition

Find it online: https://lunarecipez.com/blueberry-lemon-ricotta-pancakes/

Scroll to Top