Description

There’s something magical about pancakes on a busy day. When I whip up these Blueberry Lemon Ricotta Pancakes, my kitchen transforms into a cozy haven. The rich ricotta and zesty lemon flavor awaken my senses, making breakfast feel like a special occasion. This recipe isn’t just quick and easy; it’s a delightful way to impress your loved ones. Whether it’s a lazy weekend morning or a hectic weekday fuel-up, these pancakes are perfect for anyone craving something delicious without spending hours in the kitchen. Trust me, you’ll love them!

Ingredients

Scale

1 cup ricotta cheese
1 cup milk
2 large eggs
Zest of 1 lemon
Juice of 1 lemon
1 ½ cups all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
1 cup fresh blueberries (plus extra for serving)
Butter or oil for cooking

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Instructions

In a large mixing bowl, combine the ricotta cheese, milk, eggs, lemon zest, and lemon juice. Whisk until smooth and well combined.
In a separate bowl, mix the flour, sugar, baking powder, baking soda, and salt together.
Gradually add the dry ingredients to the ricotta mixture, stirring gently until just combined (do not overmix; a few lumps are okay).
Carefully fold in the fresh blueberries, ensuring they are evenly distributed without breaking them.
Heat a skillet or griddle over medium heat and lightly grease with butter or oil.
Pour ¼ cup of batter onto the skillet for each pancake. Cook for about 2-3 minutes or until bubbles form on the surface and the edges look set.
Flip the pancakes and cook for an additional 2-3 minutes until golden brown. Repeat with the remaining batter.
Serve the pancakes warm topped with extra blueberries, lemon syrup, or a dusting of powdered sugar if desired.

Notes

These pancakes can be made ahead and reheated.
For a healthier version, substitute whole wheat flour for all-purpose flour.
Serve with maple syrup for added sweetness.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Breakfast
Method: Griddling
Cuisine: American

Nutrition

Serving Size: 1 pancake
Calories: 150
Sugar: 5g
Sodium: 200mg
Fat: 6g
Saturated Fat: 4g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 1g
Protein: 5g
Cholesterol: 50mg