Lemon Blueberry Ricotta Pancakes (Printable Version)
Tangy lemon, juicy blueberries, and creamy ricotta fill these pancakes with bright morning flavor.
# The Ingredients You'll Need:
→ Dairy
01 - 1 cup ricotta cheese
02 - 1 cup milk
→ Produce
03 - Zest of 1 lemon
04 - 2 tablespoons lemon juice
05 - 1 cup fresh blueberries
→ Pantry
06 - 1 cup all-purpose flour
07 - 2 tablespoons sugar
08 - 1 tablespoon baking powder
09 - 1/2 teaspoon salt
10 - 2 large eggs
11 - 2 tablespoons melted butter
# Step-by-Step Instructions:
01 - In a large bowl, whisk together ricotta cheese, milk, lemon zest, lemon juice, and eggs until smooth.
02 - In another bowl, mix together flour, sugar, baking powder, and salt.
03 - Gradually add the dry ingredients to the wet mixture, stirring until just combined. Gently fold in the blueberries.
04 - Heat a non-stick skillet over medium heat and brush with melted butter.
05 - Pour 1/4 cup of batter for each pancake onto the skillet. Cook until bubbles form on the surface, about 2-3 minutes. Flip and cook until golden brown, about 2 more minutes.
06 - Repeat with remaining batter, adding more butter to the skillet as needed.
# Additional Tips::
01 -
- Quick to assemble and ready in about twenty five minutes
- Uses easy to find ingredients that are likely already in your kitchen
- Bright citrus and fresh blueberries make every bite feel special
02 -
- Packed with protein thanks to ricotta and eggs
- Perfect for prepping ahead and freezing for busy mornings
- A crowd pleaser for both kids and grownups at any brunch
03 -
- Do not over mix the batter so your pancakes stay fluffy and tender
- Let the batter rest for five minutes if you have time for even airier results
- Use a light hand when folding in berries to keep them whole until cooking