Fluffy Blueberry Lemon Ricotta Pancakes to Brighten Your Morning

These Blueberry Lemon Ricotta Pancakes are fluffy, flavorful, and a perfect start to your day.

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Prep Time 10

Cook Time 20

Resting Time 5

Total Time 35

Servings: 4 pancakes

Course: Breakfast

Cuisine: American

Calories: 150

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Pancake Batter

1 cup all-purpose flour can substitute with whole wheat flour for added fiber
1 cup ricotta cheese Greek yogurt can be blended until smooth and used as a substitute
1 tbsp baking powder ensure it’s fresh for best results
1 pinch salt enhances flavor; a pinch is sufficient
1 tbsp lemon zest use fresh lemon for optimal taste
0.5 cup lemon juice fresh lemon juice preferred over bottled
1 large egg omit for a vegan version, substitute with a flax egg
0.5 cup milk almond milk or oat milk can be used as non-dairy alternatives
1 cup fresh blueberries frozen blueberries can be used—add directly from frozen
1 tbsp butter can use oil as a lighter alternative

For Serving

to taste maple syrup classic pairing that enhances the pancake experience
to taste fresh fruit consider strawberries or bananas alongside the blueberries
to taste whipped cream a decadent touch perfect for special occasions

Equipment

Mixing bowl
Whisk
Spatula
non-stick skillet

Method

Step-by-Step Instructions

In a large mixing bowl, combine 1 cup of all-purpose flour, 1 tablespoon of baking powder, and a pinch of salt. Use a whisk to blend these dry ingredients together until evenly distributed.
In a separate bowl, add 1 cup of ricotta cheese along with the zest of 1 lemon, the juice of half a lemon, 1 large egg, and ½ cup of milk. Mix until smooth and creamy.
Gently pour the wet ricotta mixture into the bowl of dry ingredients. Stir lightly until just combined; be cautious not to overmix.
Fold in 1 cup of fresh blueberries into the pancake batter. Let the batter rest for about 5 minutes.
Preheat a non-stick skillet or griddle over medium heat. Add a small pat of butter or a drizzle of oil to coat the surface lightly.
Spoon about ¼ cup of pancake batter onto the heated skillet for each pancake. Cook for 2 to 3 minutes, then flip and cook for an additional 2 to 3 minutes until golden brown.
Remove the pancakes from the skillet and serve warm with maple syrup, fresh fruit, or whipped cream.

Nutrition

Serving: 1pancakeCalories: 150kcalCarbohydrates: 20gProtein: 4gFat: 5gSaturated Fat: 3gCholesterol: 50mgSodium: 200mgPotassium: 100mgFiber: 1gSugar: 5gVitamin A: 300IUVitamin C: 1mgCalcium: 100mgIron: 1mg

Notes

Always use fresh ricotta and blueberries for the best flavor. Let the batter rest before cooking to ensure fluffy pancakes.

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