Fluffy Blueberry-Lemon Ricotta Pancakes

These Fluffy Blueberry-Lemon Ricotta Pancakes are a delightful twist on a classic breakfast favorite. The addition of ricotta cheese gives them a light and airy texture, while the burst of fresh blueberries and zesty lemon elevates their flavor profile. Perfect for weekend brunch, these pancakes are not only delicious but also easy to prepare.

With a hint of sweetness and a delightful tang from the lemon, these pancakes are sure to impress family and friends alike. Serve them warm with a drizzle of maple syrup or a dollop of whipped cream for an extra special touch.

Fluffy Blueberry-Lemon Ricotta Pancakes

Serves: 4 Prep Time: 15 minutes Cooking Time: 20 minutes 20 minutes

Nutrition facts: 250 calories 8g fat

Rating: 5.0/5

( 1 voted )

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Ingredients

INGREDIENTS

• 1 cup ricotta cheese
• 1 cup all-purpose flour
• 2 tablespoons sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 2 large eggs
• 1/2 cup milk
• 1 tablespoon lemon juice
• Zest of 1 lemon
• 1 cup fresh blueberries
• Butter or oil for cooking

Instructions

1. In a large bowl, combine ricotta cheese, eggs, milk, lemon juice, and lemon zest. Mix until smooth.
2. In another bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
3. Gradually add the dry ingredients to the ricotta mixture, stirring gently until just combined. Fold in the blueberries.
4. Heat a non-stick skillet or griddle over medium heat and add a little butter or oil.
5. Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface, about 3-4 minutes.
6. Flip the pancakes and cook for another 2-3 minutes until golden brown.
7. Remove from the skillet and keep warm while you repeat with the remaining batter.

Notes

Storage: Leftover pancakes can be stored in an airtight container in the fridge for up to 3 days or frozen for up to 2 months. Reheat in the toaster or microwave before serving.

For best results, use fresh blueberries, but frozen ones can work too—just be aware they may bleed a bit of color into the batter. If you don’t have ricotta, cottage cheese can be a good substitute. To keep pancakes warm while you cook the rest, place them in a preheated oven at 200°F (93°C) on a baking sheet.

Feel free to add other mix-ins like chopped nuts or a sprinkle of cinnamon for a different flavor twist. Lastly, for a lighter version, you can replace some of the all-purpose flour with whole wheat flour.