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Blueberry Lemon Ricotta Pancakes

Blueberry Lemon Ricotta Pancakes: A Delicious Recipe!


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  • Author: ad
  • Total Time: 25 minutes
  • Yield: 4 servings 1x
  • Diet: Vegetarian

Description

Delicious and fluffy blueberry lemon ricotta pancakes, perfect for a summer breakfast or brunch.


Ingredients

Scale
  • 1 cup ricotta cheese
  • 1 cup all-purpose flour
  • 1/2 cup milk
  • 2 large eggs
  • 1/4 cup sugar
  • 1 tablespoon baking powder
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 1 cup fresh blueberries
  • Zest of 1 lemon
  • Juice of 1 lemon

Instructions

  1. In a large bowl, mix together the ricotta cheese, milk, eggs, sugar, lemon zest, and lemon juice until well combined.
  2. In another bowl, whisk together the flour, baking powder, and salt.
  3. Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
  4. Gently fold in the blueberries.
  5. Heat a non-stick skillet over medium heat and lightly grease it.
  6. Pour 1/4 cup of batter onto the skillet for each pancake.
  7. Cook until bubbles form on the surface, then flip and cook until golden brown on the other side.
  8. Serve warm with maple syrup or additional blueberries.

Notes

  • For extra flavor, add a pinch of cinnamon to the batter.
  • These pancakes can be made ahead and reheated in the toaster.
  • Substitute blueberries with other berries if desired.
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Breakfast
  • Method: Griddle
  • Cuisine: American

Nutrition

  • Serving Size: 1 pancake
  • Calories: 180
  • Sugar: 6g
  • Sodium: 200mg
  • Fat: 7g
  • Saturated Fat: 4g
  • Unsaturated Fat: 2g
  • Trans Fat: 0g
  • Carbohydrates: 24g
  • Fiber: 1g
  • Protein: 6g
  • Cholesterol: 50mg

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