Amazing Blueberry Lemon Ricotta Pancakes: 2 Tasty Secrets
Enjoy these fluffy Blueberry Lemon Ricotta Pancakes. They are a delightful twist on a breakfast classic, perfect for a special morning treat. The ricotta cheese makes them incredibly tender and moist.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 8-10 pancakes
- Category: Breakfast
- Method: Griddling
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 large egg
- 1 ¼ cups milk
- ½ cup ricotta cheese
- 2 tablespoons unsalted butter, melted
- 1 teaspoon lemon zest
- 1 cup fresh blueberries
- Butter or oil for greasing the griddle
Instructions
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- In a separate medium bowl, whisk the egg, milk, ricotta cheese, and melted butter.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix; a few lumps are okay.
- Gently fold in the lemon zest and blueberries.
- Heat a lightly oiled griddle or frying pan over medium heat.
- Pour about ¼ cup of batter onto the hot griddle for each pancake.
- Cook for 2-3 minutes per side, or until golden brown and cooked through.
- Serve warm with your favorite toppings.
Notes
- For extra lemon flavor, you can add a squeeze of fresh lemon juice to the batter.
- Ricotta cheese can be substituted with cottage cheese if needed.
- Ensure your griddle is not too hot to prevent burning the pancakes before they cook through.
Nutrition
- Serving Size: 2 pancakes
- Calories: Approximately 250-300 kcal
- Sugar: Approximately 8-12g
- Sodium: Approximately 300-400mg
- Fat: Approximately 10-15g
- Saturated Fat: Approximately 5-7g
- Unsaturated Fat: Approximately 5-8g
- Trans Fat: 0g
- Carbohydrates: Approximately 30-35g
- Fiber: Approximately 2-3g
- Protein: Approximately 8-10g
- Cholesterol: Approximately 50-70mg