Description

Start your morning with these Lemon Blueberry Ricotta Pancakes—a delightful combination of tangy lemon, sweet blueberries, and creamy ricotta cheese. These pancakes are incredibly light, fluffy, and packed with flavor. Perfect for a weekend brunch or a special breakfast treat, they’re sure to impress!

Ingredients

1 cup ricotta cheese (full-fat for the best texture)
1 cup fresh blueberries (or frozen, if unavailable)
2 tsp lemon zest (for a fresh, citrusy zing)
1 cup all-purpose flour (can substitute with whole wheat or gluten-free flour)
2 tsp baking powder (helps pancakes rise and become fluffy)
2 large eggs (room temperature for better mixing)
¾ cup milk (dairy or plant-based)
2 tbsp sugar (adjust sweetness to taste or use honey)
1 tsp vanilla extract (for extra flavor)
¼ tsp salt (enhances overall taste)
Butter or oil (for cooking)

Instructions

Prepare Wet Ingredients:

In a large mixing bowl, whisk together ricotta cheese, eggs, lemon zest, milk, and vanilla extract until smooth.

2️⃣ Mix Dry Ingredients:

In a separate bowl, whisk together flour, baking powder, sugar, and salt.

3️⃣ Combine Wet & Dry:

Gradually fold the dry ingredients into the wet mixture. Stir gently—don’t overmix! A few lumps are okay.

4️⃣ Add Blueberries:

Gently fold in the blueberries. If using frozen ones, fold them in quickly to prevent color bleeding.

5️⃣ Cook the Pancakes:

Heat a non-stick skillet or griddle over medium heat. Lightly grease with butter or oil.
Pour ¼ cup of batter for each pancake. Cook until bubbles form on the surface (about 2-3 minutes), then flip and cook for another 2 minutes until golden brown.

6️⃣ Serve & Enjoy:

Stack your pancakes, top with extra lemon zest, drizzle with maple syrup or honey, and enjoy!

Prep Time: 10 min
Cook Time: 15 min
Category: Breakfast
Cuisine: American

Nutrition

Serving Size: Serves 4 (about 8 pancakes)
Calories: ~350 kcal
Fat: ~12g
Carbohydrates: ~45g
Protein: ~12g