Description
Delight in these fluffy Blueberry Lemon Ricotta Pancakes, a perfect combination of creamy ricotta, tangy lemon, and sweet fresh blueberries. These pancakes are light, moist, and bursting with refreshing citrus flavor, ideal for a delicious breakfast or brunch treat.
Ingredients
Scale
Wet Ingredients
- 1 cup ricotta cheese
- 1/2 cup milk
- 2 large eggs
- 1 teaspoon vanilla extract
- Zest of 1 lemon
- Juice of 1 lemon
- 1/4 cup sugar
Dry Ingredients
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
Add-ins
- 1 cup fresh blueberries
Instructions
- Combine wet ingredients: In a large bowl, whisk together ricotta cheese, milk, eggs, sugar, lemon zest, lemon juice, and vanilla extract until the mixture is smooth and well combined.
- Mix dry ingredients: In a separate bowl, sift together the all-purpose flour, baking powder, and salt to ensure even distribution and a light texture.
- Combine wet and dry: Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined to avoid overmixing and tough pancakes.
- Fold in blueberries: Carefully fold the fresh blueberries into the batter, ensuring they are evenly distributed without breaking them apart.
- Heat the skillet: Preheat a non-stick skillet over medium heat and lightly grease it with butter or oil to prevent sticking.
- Cook pancakes: Pour about 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles start to form on the surface, then flip and cook the other side until golden brown and cooked through, about 2-3 minutes per side.
- Serve and enjoy: Remove from heat and serve the pancakes warm with maple syrup, extra fresh blueberries, or your favorite toppings for a delightful breakfast.
Notes
- Do not overmix the batter; a few lumps are normal and help keep the pancakes tender.
- Use fresh blueberries for the best flavor; frozen can be substituted but may affect batter consistency.
- Adjust cooking temperature if pancakes brown too quickly or remain undercooked inside.
- These pancakes can be kept warm in a low oven while cooking the remaining batter.
- For extra fluffiness, separate the eggs and beat the whites until stiff peaks form, then fold them into the batter.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Keywords: blueberry pancakes, lemon ricotta pancakes, fluffy pancakes, breakfast recipe, brunch, ricotta cheese pancakes, lemon zest pancakes, fresh blueberry pancakes
